Get ready to fall in love with Mini Cinnamon Roll Cheesecakes, the ultimate dessert mash-up that channels all the ooey-gooey comfort of a cinnamon roll with the creamy decadence of classic cheesecake. These adorable bite-sized treats feature a buttery vanilla wafer (or mini cinnamon roll!) crust, a dreamy cinnamon-flecked filling, a signature brown sugar swirl, and a sweet drizzle of glaze over the top. Whether you’re hosting a brunch, treating your family after dinner, or looking for a new twist on holiday baking, these mini cheesecakes will quickly become your new go-to recipe!
Ingredients You’ll Need
One of the best things about Mini Cinnamon Roll Cheesecakes is their simple, accessible ingredients. Each component contributes something special—think buttery crust, tangy cheesecake, and that irresistible swirl. Here’s the breakdown with tips for max flavor and fun.
- Vanilla wafer cookies or mini cinnamon rolls (12): These serve as a quick, crunchy base—swap in mini cinnamon rolls for an even more decadent crust!
- Cream cheese, softened (16 ounces): Full-fat cream cheese gives your filling that blissfully smooth, creamy texture.
- Granulated sugar (1/2 cup): Adds just the right sweetness and helps whip the cream cheese into fluffy submission.
- Large eggs, room temperature (2): Room temp eggs incorporate easily, making your cheesecake rich and cohesive.
- Sour cream (1/4 cup): Seriously, don’t skip this—sour cream keeps these cheesecakes extra moist and tangy.
- Vanilla extract (1 teaspoon, plus 1/2 teaspoon for glaze): The vanilla brings warmth and classic cheesecake flavor to both filling and glaze.
- Ground cinnamon (1 teaspoon, plus 1/2 teaspoon for swirl): Nothing says cinnamon roll like cinnamon—layered in both batter and swirl for cozy spice all the way through.
- Brown sugar, packed (1/4 cup): Blending brown sugar with cinnamon creates that signature swirl reminiscent of cinnamon roll filling.
- Butter, melted (2 tablespoons): Gives body and richness to the cinnamon swirl that gets marbled into each mini cheesecake.
- Powdered sugar (1/2 cup): Delivers a classic sweet glaze—don’t skip the drizzle for the full cinnamon roll effect!
- Milk (2 tablespoons): Thins out the glaze so it’s just right for drizzling.
How to Make Mini Cinnamon Roll Cheesecakes
Step 1: Prep Your Pan and Crust
Start by preheating your oven to 325°F and lining a standard 12-cup muffin tin with paper liners. Gently nestle a vanilla wafer cookie (or a mini cinnamon roll, if you’re feeling extra) into the bottom of each liner. This creates the perfect foundation for each luscious, bite-sized cheesecake.
Step 2: Create the Creamy Cheesecake Batter
In a medium bowl, beat the softened cream cheese and granulated sugar together until ultra-smooth and fluffy. Add the eggs one at a time, making sure each is fully incorporated for a velvety filling. Next, mix in the sour cream, vanilla extract, and a teaspoon of ground cinnamon—your kitchen will already be smelling heavenly!
Step 3: Swirl in the Cinnamon-Sugar Magic
In a smaller bowl, stir together the packed brown sugar, melted butter, and remaining 1/2 teaspoon cinnamon. The mixture will be thick and fragrant, just like real cinnamon roll filling. Spoon your cheesecake batter into each liner, filling them about 3/4 full, then drop little dollops of the brown sugar swirl over the top. Use a toothpick to gently marble the swirl throughout—it’s artistic, fun, and gives each cheesecake its signature look.
Step 4: Bake to Perfection
Pop the muffin tin into the oven and bake for 18–20 minutes. You’ll know they’re ready when the centers are just set but still have a slight jiggle—remember, a slightly underbaked cheesecake is a creamy cheesecake! Let them cool completely at room temperature before transferring them to the fridge for at least 2 hours (patience, my friend, it’s worth it!).
Step 5: Whip Up the Vanilla Glaze
While your Mini Cinnamon Roll Cheesecakes are chilling, whisk together the powdered sugar, milk, and vanilla extract until smooth. You want a glaze that’s thick enough to coat but runny enough to drizzle. Once the cheesecakes are cold and set, rain that glaze over each one. The final touch is as pretty as it is tasty!
How to Serve Mini Cinnamon Roll Cheesecakes
Garnishes
Take your Mini Cinnamon Roll Cheesecakes to the next level with a flourish of garnishes. A final sprinkle of ground cinnamon, a few curls of white chocolate, or even a tiny cinnamon stick set into each cheesecake makes them seriously special. Don’t forget the classic swirl of extra glaze for good measure!
Side Dishes
These mini treats are perfect alongside fresh fruit—think sliced strawberries or a tossed berry salad—to add freshness and a touch of tartness. If you’re serving them for brunch, try pairing with coffee, chai tea, or a cool glass of milk. For a dessert spread, a bowl of toasted nuts or a simple fruit compote is all you need.
Creative Ways to Present
Mini Cinnamon Roll Cheesecakes look absolutely adorable on a tiered cake stand, especially topped with little flags or edible flowers. Line them up on a wooden board for a brunch bar, or package them individually for sweet little take-home favors. They’re also right at home nestled among other mini desserts for a dazzling dessert table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), store Mini Cinnamon Roll Cheesecakes in an airtight container in the fridge for up to 4 days. They’re just as delicious chilled, and the flavors deepen as they sit.
Freezing
Want to make them way in advance? These mini cheesecakes freeze beautifully—just be sure to leave off the glaze until after thawing. Wrap each one tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw in the fridge overnight for best texture.
Reheating
Unlike regular cinnamon rolls, these cheesecakes are best enjoyed chilled or at cool room temperature, so there’s no need for reheating. If you’d like to freshen them up, simply let them sit out for 10–15 minutes before serving to take the chill off.
FAQs
Can I use a different type Dessert
Absolutely! While vanilla wafers and mini cinnamon rolls make a classic base, you can experiment with graham crackers, shortbread cookies, or even a crunchy oat crust—just ensure whatever you use fits nicely in the muffin liners.
Can Mini Cinnamon Roll Cheesecakes be made gluten-free?
Yes! Swap in your favorite gluten-free cookies (or gluten-free cinnamon roll dough) for the crust, and make sure all your other ingredients are certified gluten-free. The rest of the recipe works wonderfully without adjustment.
How do I prevent cracks in the cheesecakes?
Cracks are rare in minis, but to be extra safe, don’t overmix the batter (especially after eggs go in), bake just until set, and cool gradually at room temperature before chilling. Luckily, a little glaze covers anything!
Can I double the recipe for a crowd?
Definitely! The recipe scales easily. Just use two muffin pans, and rotate them halfway through baking for even results. Extra cheesecakes are never a bad thing!
Are these suitable for kids to help make?
Yes, kids love swirling the cinnamon-sugar mixture and drizzling on the glaze. It’s a fun, hands-on treat for little bakers—just supervise the oven step and let them handle as much as they’d like with mixing and decorating.
Final Thoughts
If you’re searching for a new crowd favorite, I can’t recommend Mini Cinnamon Roll Cheesecakes enough. They’re easy, endlessly charming, full of cozy cinnamon flavor, and guaranteed to fly off the table. Try them once, and I promise, this recipe will go straight into your list of most-requested desserts!
Print
Mini Cinnamon Roll Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus chilling
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Cinnamon Roll Cheesecakes are a delightful twist on traditional cheesecake, with a hint of cinnamon and a sweet swirl. Perfect for individual servings and ideal for any occasion, these bite-sized treats will surely impress your guests.
Ingredients
For the Crust:
- 12 vanilla wafer cookies
For the Cheesecake:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Cinnamon Swirl:
- 1/4 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, melted
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare liners: Preheat oven to 325°F and line a 12-cup muffin tin with paper liners. Place a wafer cookie in the bottom of each liner.
- Prepare cheesecake batter: In a bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and cinnamon until creamy.
- Make cinnamon swirl: In a small bowl, stir together brown sugar, 1/2 teaspoon cinnamon, and melted butter.
- Assemble and bake: Spoon cheesecake batter into liners, fill each about 3/4 full. Drop small amounts of the brown sugar mixture on top and swirl gently with a toothpick. Bake for 18–20 minutes until set.
- Cool and glaze: Cool completely, then refrigerate for at least 2 hours. For glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over chilled cheesecakes before serving.
Notes
- For a shortcut, use mini refrigerated cinnamon rolls as the crust.
- These cheesecakes can be made ahead and stored in the fridge for up to 4 days.
- Freeze for up to 1 month without glaze.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
