Mini Cinnamon Roll Cheesecakes are everything you love about gooey cinnamon rolls and creamy cheesecake, packed into an irresistible, bite-sized dessert. Each little cake swirls with cinnamon sugar and finishes with a luscious cream cheese glaze that melts right into every fluffy bite. These are perfect for brunch spreads, holiday trays, or just a sweet afternoon pick-me-up.

The contrast between the buttery cinnamon layers and rich cheesecake base makes them stand out on any dessert table. Whether you serve them warm from the oven or chilled for a cool treat, they deliver a nostalgic cinnamon roll flavor with a cheesecake twist that’s hard to beat.

Ingredients for this Mini Cinnamon Roll Cheesecakes Recipe

For the Cheesecake Base:

1 cup graham cracker crumbs (or vanilla wafer crumbs)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract

For the Cinnamon Swirl:

1/4 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted

For the Glaze:

1/2 cup powdered sugar
2 oz cream cheese, softened
1 tablespoon milk
1/2 teaspoon vanilla extract

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners. In a small bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until combined. Press about one tablespoon of the mixture into the bottom of each liner. Use the back of a spoon or a shot glass to pack it firmly. Bake for 5 minutes, then remove from the oven and let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth. Add in the granulated sugar and mix until well combined. Then, beat in the eggs one at a time. Add sour cream and vanilla extract and continue mixing until the batter is creamy and lump-free.

Step 3: Swirl in the Cinnamon

In a separate small bowl, stir together the brown sugar, ground cinnamon, and melted butter. Drop a small spoonful of this cinnamon mixture onto each crust. Pour the cheesecake filling over the crusts, filling each cup almost to the top. Add another small spoonful of cinnamon mixture on top of the batter in each cup and use a toothpick to gently swirl.

Step 4: Bake and Cool

Bake in the preheated oven for 18-22 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Chill in the fridge for at least 2 hours before adding glaze.

Step 5: Glaze and Serve

For the glaze, mix together the powdered sugar, cream cheese, milk, and vanilla extract until smooth. Drizzle over the chilled cheesecakes in a spiral pattern to mimic a cinnamon roll. Serve immediately or keep chilled until ready to enjoy.

Frequently Asked Questions

Can I make these cheesecakes ahead of time?

Yes! These mini cheesecakes are perfect for making ahead. Simply store them in the fridge or freezer as directed above.

What type of cream cheese should I use?

Use full-fat, brick-style cream cheese for the creamiest texture and richest flavor. Avoid whipped or tub varieties.

Can I use a different crust base?

Absolutely. Vanilla wafers or crushed gingersnaps are great alternatives to graham crackers.

Do I have to swirl the cinnamon layer?

Swirling the cinnamon adds that signature cinnamon roll look and distributes flavor throughout. But if you’re short on time, layering it still works.

Can I double the recipe?

Yes, just use two muffin pans or bake in batches. Keep an eye on baking time, as some ovens vary.

How can I tell when they’re done?

They should be set around the edges and slightly jiggly in the center. They’ll continue to firm up as they cool.