Mini Cinnamon Roll Cheesecakes have a homemade graham cracker crust topped with a creamy cheesecake filling and a swirl of cinnamon-sugar. They are a perfect portion sizes and a great dessert to serve to a crowd!
This mini cinnamon swirl cheesecake recipe has so many things going for it. First of all, they are mini, which we all know makes them more desirable. Second, cheesecake is one of the best desserts out there and it's hard to beat a classic mini cheesecake recipe. Third, cinnamon roll desserts are basically proven to be better than other run-of-the mill desserts. If you love cinnamon roll flavored desserts try out my Cinnamon Roll Pop Tarts!
If you are looking for more cheesecake recipes check out these Mini Burnt Cheesecakes, Strawberry Crunch Cheesecake, or Blueberry Crumble Cheesecake Bars.
Jump to:
Why You'll Love This Recipe
- These Mini Cinnamon Roll Cheesecakes are the perfect portion size. Mini desserts are always a hit.
- Mini cheesecakes are much quicker to make than a traditional cheesecake. These Mini Strawberry Cheesecakes are another great example.
- You get all of the flavor of cinnamon rolls without the hassle of making them.
- The swirl design is eye catching. Much like the exterior of my San Sebastian Cheesecake!
Ingredients
Ingredient Notes
- Ground Cinnamon will add the cinnamon roll flavor to our mini cheesecakes. It also flavors the filling in my Cinnamon Roll Pancakes.
- Cream Cheese needs to be at room temperature to prevent lumps in your cheesecake.
- It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Vanilla Extract is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Extra cinnamon sugar can be sprinkled over the top for extra cinnamon roll flavor.
- You can add a cream cheese frosting to the top to add to the classic cinnamon roll flavor profile. Like the frosting on my Cinnamon Roll Donuts.
- The cheesecakes can be baked in a mini cupcake tin to make cheesecake bites.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step-Instructions
STEP 1: Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set it aside.
STEP 2: In a medium bowl mix the graham cracker crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
STEP 3: Use the bottom of a clean cup to firmly press about 1-1 ½ tablespoons of the crumb mixture into each liner. Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow to cool completely.
STEP 4: In a small bowl combine the melted and cooled butter, brown sugar, and cinnamon. Whisk until fully combined and thick. If the butter is too warm it will be liquidy and separate from the sugar. If this happens let it cool in the fridge for a few minutes.
STEP 5: Turn the oven down to 300 degrees (F). In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla. Mix until fully combined.
STEP 6: Fill each liner up almost to the top. The cheesecakes won’t rise much, so you can fill them up most of the way. Add the cinnamon-sugar mixture to a piping bag fitted with a piping tip. Pipe swirls of the cinnamon-sugar mixture on the top of each cheesecake.
STEP 7: Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature. Transfer cheesecakes to the fridge until ready to serve.
Expert Baking Tips
- Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don't over-bake. A lot of times we think cheesecake isn't done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecakes cool in the oven and then in the fridge they will set up and be a perfect consistency.
Recipe FAQ's
Absolutely! These mini cinnamon roll cheesecakes freeze and refrigerate really well. If you freeze them be sure to take them out of the freezer about an hour before you are ready to serve.
The ingredients weren't at room temperature when you mixed the batter. It won't affect the taste of the cheesecakes, but the texture will be off.
It does! With this cheesecake I recommend freezing the cake before adding the strawberry sauce.
Room Temperature: The cheesecakes shouldn't be held at room temperature for too long because it is cream cheese based. I wouldn't recommend longer than a few hours.
Refrigerator: If stored correctly in an airtight container the Mini Cinnamon Roll Cheesecakes will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Mini Cinnamon Roll Cheesecakes or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Mini Cinnamon Roll Cheesecakes
Ingredients
For Crust:
- 6 sheets graham crackers crushed
- 1 ½ tablespoons (18 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter melted
For Cinnamon Sugar Swirl:
- 4 tablespoons (57 grams) unsalted butter melted and cooled
- 6 tablespoons (80 grams) light brown sugar packed
- ½ tablespoon ground cinnamon
For Filling
- 2 blocks (454 grams) cream cheese room temperature
- ¾ cup (150 grams) granulated sugar
- 2 large eggs room temperature
- ⅓ cup (75 grams) heavy cream room temperature
- 1 tablespoon vanilla extract
Instructions
For Crust:
- Preheat the oven to 325 degrees (F). Line a 12 cavity cupcake tin with cupcake liners and set aside.
- In a small bowl combine the graham cracker crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Use the bottom of a clean cup to firmly press about 1-1 ½ tablespoons of the crumb mixture into each liner.
- Bake the crusts for 8-10 minutes or until golden brown. Remove the pan from the oven and allow them cool completely.
For Cinnamon Sugar Swirl:
- In a small bowl combine the melted and cooled butter, brown sugar, and cinnamon.
- Whisk until fully combined and thick. If the mixture is runny place it in the fridge until the butter cools enough for it to thicken.
For Filling:
- Turn the oven down to 300 degrees (F).
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition.
- Add the heavy cream and vanilla. Mix until fully combined.
- Fill each liner up almost to the top.
- Transfer the cinnamon sugar mixture to a piping bag fitted with a piping tip. Pipe a swirl of the mixture on top of each cheesecake.
- Bake the cheesecakes for 15 minutes. Turn the oven off and allow the cheesecakes to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Transfer cheesecakes to the fridge until ready to serve.
Notes
-
- Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don't over-bake. A lot of times we think cheesecake isn't done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecakes cool in the oven and then in the fridge they will set up and be a perfect consistency.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Nancy says
Can you use the Philadelphia No Bake cheesecake instead of the above recipe?
Ellie Haley says
I wouldn't use a not bake recipe for this because the cinnamon roll filling is best baked. You could definitely give it a try, it will probably just be a bitter grittier than it would be if it were baked.
Karolyn says
These were a hit at a friendsgiving party!!! thank you!!
Ellie Haley says
So glad you enjoyed them!
Angela says
GREAT recipe! the cinnamon swirl was the perfect extra special touch. I halved the recipe since there are just 3 of us, and it was the perfect dessert for our weekend meals. thank you!
Ellie Haley says
So glad you enjoyed it!!