Mini Cinnamon Roll Cheesecakes

Let Me Tell You About These Cheesecakes (and a Slight Oven Disaster)

Okay, so let me set the scene: it was a blustery Saturday, my cat was eyeing the butter like it owed her money, and I was craving something sweet but couldn’t decide between cinnamon rolls and cheesecake. Naturally, I did what any indecisive (and slightly greedy) home baker would do—made both. Well, sort of. Mini Cinnamon Roll Cheesecakes were born in my slightly-too-small kitchen, and honestly, they’ve shown up at more family get-togethers since then than my cousin Dave (no shade, Dave, but you know it’s true). Also, there was that one time I forgot to put the muffin pan on a baking sheet and ended up with a gooey, cinnamon-y situation on the oven floor. Smelled great, though.

Why You’ll Love These (Even When You’re Out of Cream Cheese)

I make these little beauties when I want something that looks impressive, but actually comes together without a ton of faffing. My family goes absolutely bonkers for them because, well, they’re mini (everyone loves mini things) and you get that gooey cinnamon swirl plus creamy filling. There’s no arguing with that. Also, I once tried these for a holiday brunch; the kids pretty much inhaled them before I even made coffee. Oh, and if you’re someone who gets stressed about perfect swirls—don’t. Sometimes mine look like abstract art, and they still taste amazing.

What You’ll Need (Plus My Substitution Shenanigans)

• 1 cup graham cracker crumbs (I’ve also used digestive biscuits—actually, any not-too-sweet cookie will do in a pinch)
• 2 tbsp melted butter (salted or unsalted, honestly I don’t notice the difference here)
• 2 packs (8 oz each) cream cheese (sometimes I do half Greek yogurt if I’m low—makes ‘em a tad tangier)
• 1/2 cup granulated sugar (brown sugar works, tastes deeper—my grandma swore by it)
• 2 large eggs
• 1 tsp vanilla extract (I know some folks use almond, and it’s… fine? But I stick to vanilla)
• 1/4 cup sour cream (plain yogurt’s okay, if that’s what you’ve got)
• For the cinnamon swirl:
  • 1/4 cup brown sugar (packed)
  • 1 tbsp ground cinnamon
  • 2 tbsp melted butter
• For the glaze: (optional, but why would you skip it?)
  • 1/2 cup powdered sugar
  • 1 tbsp milk (a splash more if it looks too thick)

How I Put It All Together (With Some Kitchen Chaos)

1. Preheat your oven to 325°F (or about 160°C for my UK pals). Line a 12-cup muffin tin with paper liners. If you forget the liners, just grease it up real well—no judgment.
2. Mix the graham cracker crumbs and melted butter together in a bowl. I just use my (clean) hands. Press a spoonful into each muffin cup—smush it flat. This is where I usually sneak a crumb; it’s just butter and cookies, who could resist?
3. In another bowl, beat the cream cheese and sugar until smooth—lumpy at first, but keep going, it’ll get there. Add eggs one at a time. Actually, I find it works better if you scrape the bowl between eggs. Add vanilla and sour cream, blend until creamy (but don’t overmix, or so my aunt says… she might be right).
4. Spoon the cheesecake filling evenly over each crust.
5. For the cinnamon swirl: just mix brown sugar, cinnamon, and melted butter. Drizzle a bit over each cheesecake and swirl with a toothpick or the tip of a butter knife. Don’t worry if it looks a bit weird at this stage—it always does, but trust the process.
6. Bake about 18-22 minutes. They’ll puff a little and maybe jiggle slightly in the middle. Pull them out, let them cool in the tin for a bit, then transfer to a wire rack. (Pro tip: I forgot this step once and ended up with soggy bottoms, Paul Hollywood would not approve.)
7. Mix up the glaze and drizzle generously once the cheesecakes are cool. Or, you know, just dunk them in. I won’t tell.

Notes from My Many, Many Attempts

• Don’t use low-fat cream cheese unless you like a slightly deflated texture. I mean, it’s okay, but not mind-blowing.
• If you overbake, they go a bit dry. Start checking at 18 minutes—better slightly under than over, in my book.
• Honestly, sometimes I add a pinch of salt to the filling. Makes the flavors pop.

Variations I’ve Tried (and One Flop)

• Swapped graham crackers for gingersnaps once—so gingery, I kinda loved it.
• Added a handful of mini chocolate chips to the filling (kids thought I was a genius, husband said “interesting choice”).
• Tried a gluten-free crust with almond flour—tasted good, but fell apart a bit. Maybe there’s a trick I haven’t figured out?

What If You Don’t Have a Muffin Tin?

So apparently not everyone owns a muffin tin (who knew?). You can use ramekins, or even make it as one big cheesecake in a brownie pan and cut it into squares. The edges get a little weird, but it works. Or use silicone cupcake molds—those are a breeze to clean, by the way.

How Do I Store These (Not That They Last Long)

Store in the fridge, in an airtight container, up to 5 days. Though honestly, in my house it never lasts more than a day. They freeze well too—just wrap individually. Actually, I think this tastes better the next day, but I rarely have the patience to find out.

Serving Ideas: The Fun Bit

At our place, we do these with a dusting of extra cinnamon and, if I’m feeling posh, a dollop of whipped cream on top. My cousin claims they’re best with coffee in the garden, but I like them straight from the fridge, late at night. To each their own.

Mistakes I’ve Learned From (So You Don’t Have To)

• I once tried rushing the cooling step—big mistake, they just collapse. Let them cool properly, even though it’s absolute torture.
• Don’t over-swirl the cinnamon or it gets muddy-looking. Less is more (and more is, well, a mess).

FAQ—Stuff Folks Actually Ask Me

• Can I make these ahead? Yep! They’re even better the next day… or maybe I just tell myself that so I don’t eat them warm.
• What if I don’t have cream cheese? There’s a way to fake it with blended cottage cheese, but I’ll be honest, it’s not quite the same.
• Can I skip the glaze? You can, but why would you want to? It’s like skipping the cherry on a sundae.
• Do I have to use paper liners? Nah, but cleanup is way easier with them. (I learned that the sticky way.)
• Where can I find reliable baking supplies? I get a lot from King Arthur Baking, and for cute liners or silicone molds, Wilton always has fun stuff.
• Are these gluten-free? Not as written, but you can swap the crust for GF cookies or almond flour (see above for my semi-success).
• What’s your favorite part? Ooh, probably sneaking the first warm one before anyone else notices. Don’t tell my family.

By the way, if you’re into more mini dessert adventures, check out Sally’s mini cheesecake guide—she’s saved me more than once from a cheesecake fail. And, before I forget, always check that your oven runs at the right temp; turns out mine’s been off by 15 degrees since 2019. Oops.

So, there you go—Mini Cinnamon Roll Cheesecakes: a little messy, always delicious, and never around long enough to get boring. Let me know if you try them (or if you figure out how to get the cinnamon swirl to look actually perfect—my hat’s off to you).

★★★★★ 4.60 from 163 ratings

Mini Cinnamon Roll Cheesecakes

yield: 12 mini cheesecakes

prep: 25 mins

cook: 20 mins

total: 45 mins

Mini Cinnamon Roll Cheesecakes combine the creamy richness of cheesecake with the sweet, spiced flavor of cinnamon rolls, all in a perfectly portioned dessert. Ideal for parties or a sweet treat any time.

🖨️ Print Pin Recipe

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 1/4 cup brown sugar
• 1/4 cup powdered sugar (for icing)
• 1 tablespoon milk (for icing)

Instructions

1. 1
   Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. 2
   In a small bowl, combine graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
3. 3
   In a medium bowl, beat the cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until well combined. Mix in the flour.
4. 4
   In a separate bowl, mix together the brown sugar and ground cinnamon. Spoon half of the cheesecake batter over the crusts, sprinkle with half of the cinnamon sugar, then repeat with remaining batter and cinnamon sugar. Swirl gently with a toothpick.
5. 5
   Bake for 18-20 minutes, or until centers are set. Let cool completely, then chill in the refrigerator for at least 1 hour.
6. 6
   For the icing, whisk together powdered sugar and milk until smooth. Drizzle over the chilled mini cheesecakes before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180 caloriescal

Protein: 3gg

Fat: 10gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 20gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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