How To Make Mini Cinnamon Roll Cheesecakes At Home

Treat yourself to the ultimate dessert fusion with “Sweet Bites: Mini Cinnamon Roll Cheesecakes.” These delightful mini cheesecakes combine the creamy, rich texture of classic cheesecake with the warm, spicy flavors of cinnamon rolls. Perfectly portioned for individual enjoyment, these mini treats are ideal for parties, holidays, or anytime you crave a decadent bite-sized indulgence.

Why You’ll Love Mini Cinnamon Roll Cheesecakes:

• Decadent Flavor: The combination of cinnamon roll flavors with creamy cheesecake is simply irresistible.
• Perfect Portions: Mini size makes them easy to serve and enjoy, ideal for gatherings and parties.
• Fun and Unique: A creative twist on traditional cheesecakes that will impress your guests.
• Make-Ahead Friendly: Can be prepared in advance, making them a convenient dessert option.

Ingredients Notes For Mini Cinnamon Roll Cheesecakes:

• Crust:
  • Graham Crackers: Crushed into fine crumbs for the base.
  • Butter: Melted to bind the crust together.
  • Sugar: Adds sweetness to the crust.
• Cheesecake Filling:
  • Cream Cheese: Softened to room temperature for a smooth filling.
  • Sugar: Sweetens the cheesecake mixture.
  • Egg: Helps set the filling.
  • Vanilla Extract: Adds flavor depth.
• Cinnamon Swirl:
  • Brown Sugar: Provides the rich, molasses-like sweetness.
  • Cinnamon: Key spice for the cinnamon roll flavor.
  • Butter: Melted to mix with the sugar and cinnamon.
• Cream Cheese Frosting:
  • Cream Cheese: Softened for a smooth frosting.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Vanilla Extract: For flavor.
  • Milk: To achieve the desired consistency.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
2. Prepare the Crust:
   • Mix the graham cracker crumbs, melted butter, and sugar until well combined. Press about a tablespoon of the mixture into the bottom of each muffin liner. Bake for 5 minutes, then set aside to cool.
3. Make the Cheesecake Filling:
   • Beat the cream cheese and sugar together until smooth. Add the egg and vanilla extract, mixing until just combined.
4. Prepare the Cinnamon Swirl:
   • Mix the brown sugar, cinnamon, and melted butter until well combined.
5. Assemble the Cheesecakes:
   • Pour a small amount of cheesecake batter over each crust, filling the liners about halfway. Add a small spoonful of the cinnamon swirl mixture, then top with more cheesecake batter to fill the liners. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter.
6. Bake:
   • Bake for 18-20 minutes, or until the centers are set. Remove from the oven and allow to cool completely.
7. Make the Cream Cheese Frosting:
   • Beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the milk to reach your desired consistency.
8. Top the Cheesecakes:
   • Once the cheesecakes are cool, pipe or spread the cream cheese frosting over the top. Optionally, sprinkle with additional cinnamon.
9. Chill and Serve:
   • Refrigerate the cheesecakes for at least 2 hours before serving to allow them to set fully.

Storage Options:

• Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
• Freeze: Freeze the unfrosted cheesecakes for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.Treat yourself to the ultimate dessert fusion with “Sweet Bites: Mini Cinnamon Roll Cheesecakes.” These delightful mini cheesecakes combine the creamy, rich texture of classic cheesecake with the warm, spicy flavors of cinnamon rolls. Perfectly portioned for individual enjoyment, these mini treats are ideal for parties, holidays, or anytime you crave a decadent bite-sized indulgence.
  

  Why You’ll Love Mini Cinnamon Roll Cheesecakes:

  • Decadent Flavor: The combination of cinnamon roll flavors with creamy cheesecake is simply irresistible.
  • Perfect Portions: Mini size makes them easy to serve and enjoy, ideal for gatherings and parties.
  • Fun and Unique: A creative twist on traditional cheesecakes that will impress your guests.
  • Make-Ahead Friendly: Can be prepared in advance, making them a convenient dessert option.

  Ingredients Notes For Mini Cinnamon Roll Cheesecakes:

  • Crust:
    • Graham Crackers: Crushed into fine crumbs for the base.
    • Butter: Melted to bind the crust together.
    • Sugar: Adds sweetness to the crust.
  • Cheesecake Filling:
    • Cream Cheese: Softened to room temperature for a smooth filling.
    • Sugar: Sweetens the cheesecake mixture.
    • Egg: Helps set the filling.
    • Vanilla Extract: Adds flavor depth.
  • Cinnamon Swirl:
    • Brown Sugar: Provides the rich, molasses-like sweetness.
    • Cinnamon: Key spice for the cinnamon roll flavor.
    • Butter: Melted to mix with the sugar and cinnamon.
  • Cream Cheese Frosting:
    • Cream Cheese: Softened for a smooth frosting.
    • Powdered Sugar: Sweetens and thickens the frosting.
    • Vanilla Extract: For flavor.
    • Milk: To achieve the desired consistency.

  Recipe Steps:

  1. Preheat the Oven:
     • Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
  2. Prepare the Crust:
     • Mix the graham cracker crumbs, melted butter, and sugar until well combined. Press about a tablespoon of the mixture into the bottom of each muffin liner. Bake for 5 minutes, then set aside to cool.
  3. Make the Cheesecake Filling:
     • Beat the cream cheese and sugar together until smooth. Add the egg and vanilla extract, mixing until just combined.
  4. Prepare the Cinnamon Swirl:
     • Mix the brown sugar, cinnamon, and melted butter until well combined.
  5. Assemble the Cheesecakes:
     • Pour a small amount of cheesecake batter over each crust, filling the liners about halfway. Add a small spoonful of the cinnamon swirl mixture, then top with more cheesecake batter to fill the liners. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter.
  6. Bake:
     • Bake for 18-20 minutes, or until the centers are set. Remove from the oven and allow to cool completely.
  7. Make the Cream Cheese Frosting:
     • Beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Adjust the milk to reach your desired consistency.
  8. Top the Cheesecakes:
     • Once the cheesecakes are cool, pipe or spread the cream cheese frosting over the top. Optionally, sprinkle with additional cinnamon.
  9. Chill and Serve:
     • Refrigerate the cheesecakes for at least 2 hours before serving to allow them to set fully.

  Storage Options:

  • Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
  • Freeze: Freeze the unfrosted cheesecakes for up to 1 month. Thaw in the refrigerator overnight before frosting and serving.

How To Make Mini Cinnamon Roll Cheesecakes At Home

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Ingredients

 

For the Cinnamon Roll Base:

• ▢ 1 package refrigerated cinnamon roll dough with icing, like Pillsbury

For the Cheesecake Filling:

• ▢ 16 ounces cream cheese softened
• ▢ 1/2 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon nutmeg optional

For the Cinnamon Sugar:

• ▢ 2 tablespoons butter melted
• ▢ 1/4 cup brown sugar
• ▢ 1 tablespoon ground cinnamon

For the Frosting:

• ▢ Icing from the cinnamon roll package
• ▢ 1/4 cup powdered sugar optional for extra sweetness

For the Cinnamon Roll Base:

• ▢ 1 package refrigerated cinnamon roll dough with icing, like Pillsbury

For the Cheesecake Filling:

• ▢ 16 ounces cream cheese softened
• ▢ 1/2 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon nutmeg optional

For the Cinnamon Sugar:

• ▢ 2 tablespoons butter melted
• ▢ 1/4 cup brown sugar
• ▢ 1 tablespoon ground cinnamon

For the Frosting:

• ▢ Icing from the cinnamon roll package
• ▢ 1/4 cup powdered sugar optional for extra sweetness

For the Cinnamon Roll Base:

• ▢ 1 package refrigerated cinnamon roll dough with icing, like Pillsbury

For the Cheesecake Filling:

• ▢ 16 ounces cream cheese softened
• ▢ 1/2 cup granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon nutmeg optional

For the Cinnamon Sugar:

• ▢ 2 tablespoons butter melted
• ▢ 1/4 cup brown sugar
• ▢ 1 tablespoon ground cinnamon

For the Frosting:

• ▢ Icing from the cinnamon roll package
• ▢ 1/4 cup powdered sugar optional for extra sweetness

Instructions

Preheat the Oven and Prepare Pans:

• Preheat your oven to 350°F (175°C).
• Spray a mini cheesecake pan or a muffin tin with non-stick spray.

Prepare the Cinnamon Roll Base:

• Separate the cinnamon roll dough into individual rolls. Take each roll and flatten it into a small disc that can fit into the bottom of each mini cheesecake or muffin cup.
• Place each disc in the bottom of a cup in your prepared pan.

Make the Cheesecake Filling:

• In a mixing bowl, beat the cream cheese until smooth.
• Add sugar and vanilla, and beat until creamy and well combined.
• Add eggs, one at a time, beating after each addition just until blended.
• Stir in ground cinnamon and nutmeg if using.

Assemble the Cheesecakes:

• Spoon the cheesecake filling over each cinnamon roll base in the muffin cups, filling each almost to the top.
• In a small bowl, mix the melted butter, brown sugar, and cinnamon. Drizzle or spoon a small amount of this cinnamon sugar mixture over each cheesecake.

Bake:

• Bake in the preheated oven for about 15-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.
• Remove from the oven and allow to cool to room temperature, then refrigerate for at least 2 hours.

Prepare the Frosting:

• Mix the icing from the cinnamon roll package with powdered sugar if desired for extra sweetness. This step is optional depending on your preference for sweetness.

Final Touches:

• Once chilled, remove the cheesecakes from the pan. Drizzle with the prepared frosting before serving.