Description
Miniature cinnamon roll cheesecakes blend creamy richness with classic pastry charm. Delicate graham cracker crusts cradle silky cream cheese filling swirled with warm cinnamon, offering a perfect single-serve indulgence that promises pure comfort in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 large egg, at room temperature
- 1 package (8 ounces / 226 grams) cream cheese, at room temperature
- 4 full sheets of graham crackers
- ½ cup white sugar
- ¼ cup butter (unsalted or salted), softened (not melted)
Additional Ingredients:
- 2 tablespoons butter (unsalted or salted), melted
- 1 tablespoon brown sugar
- ½ teaspoon vanilla extract
- 3 tablespoons white flour
- ¼ cup brown sugar
- ¾ teaspoon ground cinnamon
- 1 teaspoon white flour
Topping Ingredients:
- 1 cup powdered sugar
- 2 tablespoons butter, at room temperature
- ½ teaspoon vanilla extract
- 2 ounces (57 grams) cream cheese, at room temperature
- 1–1.5 tablespoons heavy cream or whole milk (only if needed for consistency)
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with 9 liners, filling half of the empty spaces with water for even baking. Lightly spray the liners with non-stick spray.
- Pulse graham crackers into fine crumbs in a food processor, then combine with brown sugar and melted butter until the mixture is thoroughly integrated.
- Compress the graham cracker mixture evenly into the bottom of each muffin liner, using the back of a tablespoon to create a compact base.
- In a mixing bowl, gently combine cream cheese and white sugar until smooth and creamy, ensuring minimal air incorporation.
- Incorporate vanilla extract, flour, and lightly beaten egg into the cream cheese mixture, stirring until just combined without overmixing.
- Create a cinnamon-sugar swirl by blending softened butter, brown sugar, flour, and cinnamon into a thick, uniform paste.
- Distribute a tablespoon of cheesecake filling into each prepared muffin cup, followed by a half teaspoon of cinnamon-sugar swirl on top.
- Delicately intertwine the cinnamon sugar into the cheesecake filling using a toothpick, creating a marbled effect.
- Layer the remaining cheesecake filling over the swirled base, then generously sprinkle the leftover cinnamon-sugar mixture across the surface.
- Perform a second swirling technique with a toothpick to enhance the visual appeal and flavor distribution.
- Bake for 20-22 minutes, watching for a slightly jiggly center and lightly golden edges as indicators of perfect doneness.
- Allow the miniature cheesecakes to cool at room temperature for one hour before transferring to the refrigerator for a minimum of two hours.
- Prepare the cream cheese topping by whipping together powdered sugar, butter, vanilla extract, and cream cheese until achieving a smooth consistency.
- Gradually incorporate heavy cream if needed to reach the desired frosting texture.
- Once completely chilled, generously top each miniature cheesecake with the cream cheese frosting, optionally adding an extra drizzle for indulgence.
Notes
- Precise crust preparation ensures a crisp, stable base for these mini cheesecakes.
- Gentle mixing of cream cheese prevents air bubbles, creating a smooth, creamy texture.
- Cinnamon-sugar swirl adds a delightful ribbon of warmth and sweetness throughout each bite.
- Careful baking time maintains the perfect balance between set edges and a slightly jiggly center.
- Cooling process is crucial for developing the ideal cheesecake consistency and flavor melding.
- Cream cheese topping provides a luxurious, velvety finish that elevates the entire dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg