These mini cinnamon roll cheesecakes are easy to make and taste absolutely delicious. They taste just like a cinnamon roll in a bite-size cheesecake!
There is just something special about mini desserts and these Cinnamon Roll Cheesecake Bites. The flavor combination is so delicious. They are the perfect size: just the right amount to curb the sweet tooth craving, without being overindulgent.
This dessert is a winning combo of both! Best part is they are mini! Make these cinnamon roll mini cheesecakes for your next brunch, dessert or tea party! Your friends and family will be glad you did!
How to make cinnamon roll cheesecake:
Now let’s talk a little about how to put these cinnamon roll cheesecakes together. Since they are mini, they’re made in a cupcake pan. It makes these super easy to make because you don’t need to use a water bath.
The crust is made with graham cracker with cinnamon flavor or you can use regular graham crackers and add some cinnamon for extra cinnamon flavor.add melted butter to have a wet sand like consistency.
There is some cinnamon in every single bite of these cheesecakes. Everything for the crust is combined, pressed into the cupcake tins and baked for about 5 minutes.
While the crusts bake, you can make the filling. You’ll first want to combine the cream cheese, sugar, flour and cinnamon and mix everything until it’s smooth. Beat on a low speed when mixing to make sure you don’t incorporate too much air into the batter, which can cause cracks. Next you’ll add the sour cream and vanilla extract, and finally the eggs. The cinnamon sugar layers are made with a mix of cinnamon and sugar.
Once you have everything combined, it’s time to layer the cheesecakes. You’ll start with between ½ to ¾ a tablespoon of cheesecake filling in the bottom of each crust – it doesn’t have to be exact. Sprinkle a layer of cinnamon sugar over the filling so that it’s fully covered. Add another layer of filling and cinnamon sugar.
The cheesecakes bake for about 15 minutes, then have a slow cooling process to make sure they don’t cool too quickly and crack. Once they are done, they should be refrigerated until cold and firm.
Frosting is simple combine softened butter with powdered sugar, vanilla and milk.
Other recipes you might like:
- No-bake blueberry cheesecake cups
- White chocolate berry dessert
- Tres Leches Cake
- Vanilla cake without eggs, milk, butter-one pan recipe
- No bake strawberry cheesecake bars without gelatin
Min Cinnamon Roll Cheesecake
- 1 cup (134g) cinnamon graham crackers
- 4 tbsp (56g) butter, melted
- 12 ounces(340g) cream cheese, room temperature
- ½ gram(104g) sugar
- 3 tbsp(24g) flour
- ½ teaspoon ground cinnamon
- ½ cup(115g) sour cream
- 1 tsp vanilla extract
- 2 eggs
CINNAMON SUGAR FILLING
- ¼(52g) cup sugar
- 1 ½ tablespoon ground cinnamon
- 3 tablespoon butter, softened
- ½ cup+2tbsp powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
- Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
- process the graham crackers in a food blender until fine crumbs. add melted butter until wet sand like consistency.
- Divide the mixture between the cupcake liners (about 1 tablespoon per cup) and press into the bottoms.
- Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
- Reduce oven to 300°F (148°C).
- In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract. Beat on low speed until well combined.
- Add the eggs one at a time. beat until well combined. set the filling aside.
- In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling
- Add about filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat the layers.
- Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes.
- Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
- To make the frosting, mix the butter until smooth.
- Add the powdered sugar, vanilla extract and mix and mix until smooth.
- Add the frosting to a piping bag fitted with a small round piping tip (or a zip lock bag with the corner cut off) and pipe a swirl of frosting onto each cheesecake.
- Refrigerate cheesecakes until ready to serve.