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!
4tablespoons(57 grams) unsalted buttermelted and cooled
6tablespoons(80 grams) light brown sugarpacked
½tablespoonground cinnamon
For Filling
2blocks(454 grams) cream cheeseroom temperature
¾ cup(150 grams) granulated sugar
2largeeggsroom temperature
⅓cup(75 grams) heavy creamroom temperature
1tablespoonvanilla 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.