Mini Cinnamon Roll Cheesecake
Eat two desserts in one with light and fluffy cheesecakes that look great and taste just like delicious.
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Servings: 12 servings
Ingredients
CRUST
- 1 cup (134g) cinnamon graham crackers
- 4 tbsp (56g) butter, melted
CHEESECAKE FILLING
- 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
FROSTING
- 3 tablespoon butter, softened
- ½ cup+2tbsp powdered sugar
- ¼ teaspoon vanilla extract
- 1 tablespoon milk
Instructions
CRUST
- 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 a 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.
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.
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.
- Refrigerate the cheesecakes until you're ready to serve. These mini cheesecakes are best enjoyed cold and can be stored in an airtight container in the fridge for several days
Video
Notes
- Store the cheesecakes in an airtight container in the refrigerator for up to 4-5 days.
- 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.