Mini Cinnamon Roll Cheesecakes

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, like 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. 

For more mini dessert ideas try my Easy Mini Cheesecakes, No-bake individual ladyfingers dessert and Banana pudding cups.

• Cream Cheese: Make sure it's softened to room temperature for a smooth, lump-free cheesecake filling. Cold cream cheese can result in a grainy texture.

• Graham Crackers: You can use cinnamon graham crackers for extra flavor or substitute with any other cookie crumbs, such as digestive biscuits or vanilla wafers.

• Sour Cream: This adds creaminess and a slight tang to balance the sweetness. If needed, you can substitute it with Greek yogurt.

• Cinnamon Sugar: The key to achieving that signature swirl is using finely ground cinnamon mixed evenly with sugar for a well-distributed flavor.

See recipe card below for all ingredients and measurements (US and metric).

Instructions

This recipe breaks down into three parts: the crust, the creamy cheesecake filling, and the cinnamon swirl. Follow these steps for the best results!

Making the Crust

Start by preheating your oven to 325°F (162°C) and lining a cupcake pan with cupcake liners—this makes removing the cheesecakes much easier later on.

Next, process your graham crackers in a food processor or crush them in a zip-top bag with a rolling pin until they become fine crumbs. Mix the crumbs with melted butter until the texture resembles wet sand.

Evenly divide the crust mixture between the cupcake liners, using about a tablespoon per cup. Press it down firmly using the back of a spoon or the bottom of a small glass to create a solid base. Bake the crusts for about 5 minutes, then set them aside to cool while you prepare the filling.

Preparing the Cheesecake Filling

Reduce the oven temperature to 300°F (148°C) to bake the cheesecakes gently, preventing cracks.

In a large mixing bowl, beat the softened cream cheese, sugar, flour, and cinnamon together. Use low speed to avoid incorporating too much air into the batter—excess air can cause cracks when baking. Scrape down the sides of the bowl to ensure everything mixes evenly.

Next, add the sour cream and vanilla extract, beating just until combined. This helps create a smooth, creamy texture.

Now, add the eggs one at a time, mixing on low speed until fully incorporated. Be careful not to overmix, as too much mixing can cause the cheesecakes to rise and then sink after baking. Set the filling aside while you prepare the cinnamon sugar mixture.

In a small bowl, mix together sugar and cinnamon. This simple step adds that signature swirl and a delicious cinnamon-spiced flavor to the cheesecakes.

Fill each cupcake liner with a layer of cheesecake batter, then sprinkle some cinnamon sugar over it, fully covering the surface. Repeat with another layer of filling and another sprinkle of cinnamon sugar. This layering gives each cheesecake a beautiful swirl effect when you bite into it.

Baking & Cooling

Bake the cheesecakes for 15-17 minutes until the edges are set but the centers still have a slight jiggle. After baking, turn off the oven and leave the cheesecakes inside with the door closed for another 5 minutes—this helps prevent sudden temperature changes that can cause cracks.

Next, crack the oven door open and let them cool for another 15-20 minutes before transferring them to the fridge. Let them chill completely before adding the frosting—this ensures they set properly and have the best texture.

Adding the Frosting

To make the frosting, beat the softened butter until smooth, then mix in the powdered sugar and vanilla extract. Blend everything together until it’s light and creamy.

Transfer the frosting to a piping bag fitted with a small round tip (or use a zip-top bag with the corner snipped off) and pipe a swirl of frosting onto each cheesecake.

Refrigeration:

• Store the cheesecakes in an airtight container in the refrigerator for up to 4-5 days.
• Keep them covered to prevent them from absorbing any odors from the fridge.

Freezing:

• These cheesecakes freeze well (without the frosting). Place them in a single layer in an airtight container or wrap each one tightly in plastic wrap, then store them in a freezer-safe bag.
• They can be frozen for up to 2 months.
• To thaw, place them in the refrigerator overnight. Add the frosting after they have fully thawed.

Serving After Storage:

• If refrigerated, serve them cold or let them sit at room temperature for 10-15 minutes before serving for a creamier texture.
• If frozen, allow them to fully thaw in the fridge before eating.

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