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5 from 3 votes

Mini Cinnamon Roll Cheesecakes

A homemade graham cracker crust topped with a creamy cheesecake filling and a swirl of cinnamon-sugar.
Prep Time15 mins
Cook Time25 mins
Resting Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, cinnamon roll, Graham Cracker, graham cracker crust, mini cheesecake, mini cinnamon roll cheesecakes
Servings: 12 mini cheesecakes
Calories: 315kcal


For Crust:

  • 6 sheets graham crackers crushed
  • 1 1/2 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
  • 1/2 tablespoon ground cinnamon

For Filling

  • 2 blocks (454 grams) cream cheese room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs room temperature
  • 1/3 cup (75 grams) heavy cream room temperature
  • 1 tablespoon vanilla extract


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 1/2 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.


Serving: 1mini cheesecake | Calories: 315kcal | Carbohydrates: 23.8g | Protein: 4.6g | Fat: 23g | Saturated Fat: 13.9g | Cholesterol: 96mg | Sodium: 219mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 19.3g | Calcium: 48mg | Iron: 1mg