Description
These Mini Cinnamon Roll Cheesecakes are a dreamy mash-up of two beloved desserts. With a soft graham cracker crust, creamy vanilla cheesecake filling, and a sweet cinnamon swirl topped with luscious cream cheese glaze, they’re a bite-sized treat packed with comfort and joy. Ideal for brunch, easy dessert trays, or make-ahead holiday sweets, this easy recipe captures all the flavors of a warm cinnamon roll in cheesecake form. It’s the kind of quick breakfast idea, easy dessert, or fun food idea that everyone will remember.
Ingredients
Cheesecake Base:
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/4 cup sour cream
1 teaspoon vanilla extract
Cinnamon Swirl:
1/4 cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons melted butter
Glaze:
1/2 cup powdered sugar
2 oz cream cheese, softened
1 tablespoon milk
1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.
- Combine graham cracker crumbs, sugar, and butter. Press into liners and bake for 5 minutes. Cool.
- Beat cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla until creamy.
- Mix cinnamon swirl ingredients. Spoon a bit over each crust. Add cheesecake filling, then swirl in more cinnamon mix.
- Bake 18-22 minutes until centers are set. Cool completely, then chill for 2 hours.
- Mix glaze ingredients until smooth. Drizzle over chilled cheesecakes and serve.