These Mini Cinnamon Roll Cheesecakes have a cinnamon graham cracker crust and a vanilla cheesecake base with lots of cinnamon roll filling swirled in!
Quick Tips
- Use a cookie scoop to add the cheesecake batter to the muffin tins. This helps easily measure how much you are adding!
- Be sure to line the muffin tin with paper cupcake liners. This helps easily remove the mini cheesecakes from the pan.
Equipment
- Hand or stand mixer
- Muffin tin
- Paper cupcake liners
- Measuring cups and spoons
- Silicone spatula
- Mixing bowls (2-3)
- Food processor or rolling pin (to crush the graham crackers)
- Cookie scoop (optional)
Ingredient Notes
- Graham crackers: honey flavored
- Butter: unsalted or salted is OK, you will use melted butter for the crust and softened butter for the cinnamon filling
- Granulated sugar: you will use this for the crust and the cheesecake base
- Cream cheese: softened
- All-purpose flour: you will use this for the cinnamon filling and the cheesecake base
- Salt
- Egg: at room temperature
- Vanilla extract
- Light brown sugar: dark brown sugar is OK too
- Cinnamon: you will use this in the crust and in the cinnamon filling
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How to make Mini Cinnamon Roll Cheesecakes
These Mini Cinnamon Roll Cheesecakes can be made in three simple steps!
- Make the cinnamon graham cracker crust.
- Make the cheesecake batter and cinnamon filling.
- Assemble the Mini Cinnamon Roll Cheesecakes.
How to make the cinnamon graham cracker crust
Preheat the oven to 350 degrees.
Use a food processor (or gallon bag and rolling pin) to finely crush the graham crackers. Then place the crushed graham crackers in a medium mixing bowl and add the melted butter, sugar and cinnamon. Mix until well combined.
Place cupcake liners in a 12 count cupcake pan. Then use a measuring spoon to press the crust mixture into the bottom of each lined cupcake tin (I typically use about 2 tablespoons of mixture for each mini cheesecake). Set aside.
How to make the cheesecake batter and cinnamon filling
To make the cheesecake batter, place the softened cream cheese in a medium mixing bowl and cream it well using a hand or stand mixer.
Add the sugar and cream it until smooth. Scrape down the bowl once complete. Then add the flour, vanilla and salt. Mix until combined.
Add the room temperature egg and mix until just combined. Scrape down the bowl once complete. Set aside.
To make the cinnamon filling, place the softened butter in a separate, medium-sized mixing bowl.
Add the brown sugar, cinnamon and flour to the butter and mix well until combined (use a fork or a hand mixer). Mixture should resemble a paste.
Add ¼ cup of the cheesecake batter to the cinnamon filling. Mix well until combined.
How to assemble the Mini Cinnamon Roll Cheesecakes
Use a 1-inch cookie scoop or a spoon to add a layer of cheesecake batter to each muffin tin (this should fill them about halfway).
Spoon 1-2 teaspoons of the cinnamon filling over the cheesecake layer.
Spoon a final layer of cheesecake batter over the cinnamon filling. Gently spread the cheesecake batter through the muffin tin to cover the cinnamon filling layer. Use up all of the cheesecake batter on this step.
Add another 1 teaspoon of cinnamon filling to the tops of mini cheesecakes. Use up all of the filling on this step.
Use a toothpick to swirl the cinnamon filling and cheesecake batter together in each mini cheesecake, then bake them for 20-22 minutes or until the center is not jiggly.
Remove them from the oven and allow them to cool to room temperature. After they have cooled to room temperature, place them in the fridge for at least 4 hours to set.
Love this cinnamon-packed dessert? Try these other recipes!
Mini Cinnamon Roll Cheesecakes
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Use a food processor (or gallon bag and rolling pin) to finely crush the graham crackers.
- Place the crushed graham crackers in a medium mixing bowl and add the melted butter, sugar and cinnamon. Mix until well combined.
- Place cupcake liners in a 12 count cupcake pan.
- Use a measuring spoon to press the crust mixture into the bottom of each lined cupcake tin (I typically use about 2 tablespoons of mixture for each mini cheesecake). Set aside.
- Place the softened cream cheese in a medium mixing bowl and cream it well using a hand or stand mixer.
- Add the sugar and cream it until smooth. Scrape down the bowl once complete.
- Add flour, vanilla and salt. Mix until combined.
- Add the room temperature egg and mix until just combined. Scrape down the bowl once complete. Set aside.
- Place the softened butter in a separate, medium-sized mixing bowl.
- Add the brown sugar, cinnamon and flour to the butter and mix well until combined (use a fork or a hand mixer). Mixture should resemble a paste.
- Add ¼ cup of the cheesecake batter to the cinnamon filling. Mix well until combined.
- Use a 1-inch cookie scoop or a spoon to add a layer of cheesecake batter to each muffin tin (this should fill them about halfway).
- Spoon 1-2 teaspoons of the cinnamon filling over the cheesecake layer.
- Spoon a final layer of cheesecake batter over the cinnamon filling. Gently spread the cheesecake batter through the muffin tin to cover the cinnamon filling layer. Use up all of the cheesecake batter on this step.
- Add another 1 teaspoon of cinnamon filling to the tops of mini cheesecakes. Use up all of the filling on this step.
- Use a toothpick to swirl the cinnamon filling and cheesecake batter together in each mini cheesecake,
- Bake them for 20-22 minutes or until the center is not jiggly.
- Remove them from the oven and allow them to cool to room temperature. After they have cooled to room temperature, place them in the fridge for at least 4 hours to set.
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