Mini Cinnamon Roll Cheesecakes are a fun muffin tin cheesecake recipe that’s easy to make and absolutely delish! Our creamy cheesecake with a cinnamon sugar swirl and cream cheese frosting – they taste just like a cinnamon roll in a bite-size cheesecake!
Mini Cinnamon Roll Cheesecake in a Muffin Tin
I can’t say enough about how good these cinnamon roll cheesecakes are! The flavor combination is so delicious. Plus, I love that these are made in a single serving version. They are the perfect size: just the right amount to curb the sweet tooth craving, without being overindulgent.
Don’t let the number of steps in this recipe fool ya, it actually comes together really easily. I find it helps me stay organized to break it down into four main parts. First, you’ll make your crust. Next, you will make the cheesecake filling, then the sugar filling. Finally, you will assemble the mini cheesecakes.
Why We Love Our Mini Cinnamon Roll Cheesecakes
- Easy homemade cheesecake recipe
- Simple to make and assemble
- Prepped in just 30 minutes
- Can be made ahead and left in the fridge overnight
- Delicious cinnamon dessert
- Homemade crust
- Classic cinnamon roll flavors
- Mini, personal-sized servings
- Vanilla wafers
- Sweet cream butter (salted)
- Granulated sugar
- Ground cinnamon
- Cream cheese
- All-purpose flour
- Sour cream
- Vanilla extract
- Powdered sugar
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How to Make Mini Cinnamon Roll Cheesecakes
Stir together wafer crumbs, butter, sugar, and cinnamon until combined.
Evenly spoon the crust mixture into the bottom of the lined cupcake tin.
Tightly “tamp” down the crumbs into the bottom of the liners and bake for 5 minutes.
Combine the cream cheese, sugar, flour, and cinnamon until combined. Add sour cream and vanilla and mix until just combined.
Pro-tip: Always mix the cheesecake filling on low. The less air that is added to batter, the less it will rise/fall.
Add sour cream and vanilla and mix until just combined and add in the eggs, one at a time and mix well after each egg. Whisk together sugar and ground cinnamon.
Spoon the cheesecake filling on top of each crust.
Followed by the sugar filling and repeat these layers again.
Bake for 15 minutes. Then, turn the oven off and allow the cheesecakes to sit in the oven for 5 more minutes. Crack open the oven door and allow them to sit for 20 minutes. Finally, let your cheesecakes chill in the fridge for at least 2 hours.
Pro-Tip: You can allow the cheesecakes to sit overnight. I have actually found that it’s best when left overnight.
For the Frosting: Beat together cream cheese, butter, and vanilla until smooth. Add powdered sugar and combine until smooth.
Spoon the frosting into a bag and swirl on top of your cooled cheesecakes.
Pro-tip: You always want to keep the cheesecakes in the refrigerator when you’re not serving them.
Variations / Options / Add-ins
- BUTTER: You could use unsalted butter instead, but you’ll want to add a pinch of salt if you do!
- ICING: You could use store-bought icing if you prefer. You could also leave the icing off these cheesecakes if you don’t like the added sweetness.
- VANILLA WAFERS: Graham cracker crumbs can also be substituted for the vanilla wafer crumbs, but the wafer crumbs were really delicious!
How to Store
Store covered in the refrigerator for up to 3 days. You can freeze the unfrosted cheesecakes in the freezer for up to 2 months. Cover the cheesecakes with plastic wrap then wrap in aluminum foil. Allow the cheesecakes to thaw before frosting.
Other Easy Bite-Sized Desserts
Mini Cinnamon Roll Cheesecakes
- 1 cup vanilla wafer crumbs (30 wafers)
- 4 tbsp salted sweet cream butter melted
- 2½ tbsp granulated sugar
- ¼ tsp ground cinnamon
- 8 ounces cream cheese softened
- ½ cup + 1 tablespoon granulated sugar
- 3 tbsp all-purpose flour
- ½ tsp ground cinnamon
- ½ cup sour cream
- 1½ tsp pure vanilla extract
- 2 large eggs
Cinnamon Sugar Filling
- 2 tbsp ground cinnamon
- ¼ cup granulated sugar
- 4 ounces cream cheese softened
- 4 tbsp salted sweet cream butter softened
- ½ tsp pure vanilla extract
- 1½ cups powdered sugar
- Preheat the oven to 325*. Line a regular size muffin pan with paper liners. Generously spray the liners with nonstick spray. Set it aside.
- In a medium size mixing bowl, stir together the wafer crumbs, melted butter, granulated sugar and ground cinnamon. Stir until the ingredients are completely combined.
- Evenly spoon 1 ½ – 2 tablespoons of the crust crumbs into the bottom of the liners. Tightly “tamp” down the crumbs into the bottom of the liners. Bake for 5 minutes.
- Remove the muffin pan and reduce the oven temperature to 300*.
- Using a medium size mixing bowl and a handheld mixer on low speed, combine the cream cheese, sugar, flour and ground cinnamon. Mix just until combined.
- Keeping the mixer speed on low, add the sour cream and vanilla. Mix just until combined.
- Keeping the mixer speed on low, add the eggs 1 at a time, mixing well after each egg.
- In a small mixing bowl, whisk together the granulated sugar and ground cinnamon. Set it aside.
- Spoon ¾ – 1 tablespoon of cheesecake filling on top of each crust.
- Spoon ½ teaspoon of the sugar filling.
- Spoon another ¾ – 1 tablespoon of cheesecake filling.
- Spoon ½ teaspoon of the sugar filling.
- Bake for 15 minutes.
- Turn the oven off and allow the cheesecakes to sit in the oven for 5 more minutes.
- Crack open (or prop open) the oven door and allow the cheesecakes to sit for 20 more minutes. Remove the cheesecakes from the oven and allow the cheesecakes to sit on a cooling rack for 30 minutes.
- Chill in the refrigerator for 2 ½ hours. While the cheesecakes are chilling, make the frosting.
- In a small mixing bowl, using a handheld mixer on medium speed, beat together the cream cheese, butter and vanilla extract until smooth. Add the powdered sugar and continue mixing until smooth.
- Spoon the frosting into a decorator's bag or a quart size ziploc with a small corner snipped off. Starting in the center of the cheesecake, gently squeeze a swirl pattern on top of the cheesecake. Keep refrigerated until serving.
- Always mix the cheesecake filling on low. The less air that is added to the batter, the less it will rise/fall.
- You can allow the cheesecakes to sit overnight. I have actually found that it’s best when left overnight.
- You always want to keep the cheesecakes in the refrigerator when you’re not serving them.
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