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Mini cinnamon roll cheesecakes topped with cinnamon and frosting
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Mini Cinnamon Roll Cheesecakes

A delightful dessert combining the flavors of cinnamon rolls and creamy cheesecake.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Mini Desserts
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Muffin Tray
  • Oven

Ingredients

Crust

  • 1 cup vanilla wafer crumbs
  • 2 tbsp sugar
  • 1/2 tsp ground cinnamon
  • 3 tbsp melted butter

Filling

  • 2 packages (8 oz) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon

Topping

  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp milk
  • 1/4 tsp vanilla extract

For sprinkling

  • cinnamon sugar

Instructions

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine the vanilla wafer crumbs, sugar, ground cinnamon, and melted butter until well combined.
  • Press the mixture firmly into the bottom of a lined muffin tray.
  • In a large bowl, beat the cream cheese until smooth.
  • Add in sour cream, sugar, eggs, vanilla extract, and ground cinnamon. Mix until creamy and combined.
  • Pour the cream cheese filling over the crust layers, filling each muffin cup about three-quarters full.
  • Bake in the preheated oven for 20-25 minutes or until the edges are set and the center is slightly wobbly.
  • Remove from the oven and let them cool in the tray for 10-15 minutes before transferring them to the refrigerator to cool completely for at least 2 hours.
  • In a small bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.
  • Once the cheesecakes are cooled, drizzle the cream cheese topping over each mini cheesecake and sprinkle with the cinnamon sugar before serving.

Notes

Store in an airtight container in the refrigerator for up to a week or freeze for up to two months.