Oh my goodness, let me tell you about these mini cinnamon roll cheesecakes! They’re like a cozy hug in dessert form, combining the creaminess of cheesecake with the warm, comforting flavors of cinnamon rolls. I remember the first time I made them—my kitchen smelled like a bakery, and I couldn’t wait to share them with my family! The moment they took a bite, their eyes lit up with joy, and I knew I had struck gold with this recipe. The best part? They’re super easy to whip up! You get that delightful swirl of cinnamon right in each bite, making them a perfect treat for any occasion. Trust me, these mini cinnamon roll cheesecakes will become your new go-to sweet indulgence!
Ingredients List
- 1 cup cream cheese (room temperature)
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup powdered sugar (for dusting before serving)
How to Prepare Instructions
- First things first, preheat your oven to 325°F (160°C). This is the perfect temperature to get those cheesecakes just right!
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until all the crumbs are coated and look like wet sand.
- Now, grab your mini cupcake liners and press about a tablespoon of the crumb mixture firmly into the bottom of each liner. This is going to be the delicious crust!
- In another bowl, beat the room temperature cream cheese and granulated sugar together until it’s super smooth and creamy. You want that luscious texture!
- Add in the egg, vanilla extract, and ground cinnamon. Keep mixing until everything is perfectly combined. You’ll love the aroma wafting through your kitchen.
- Pour that dreamy cream cheese mixture over your crusts, filling each liner about three-quarters full. It’s going to rise a bit while baking!
- Pop them in the oven and bake for 20 minutes. You’ll know they’re done when the edges are set but the centers still have a slight jiggle.
- Once baked, let them cool in the pan for about 10 minutes. Then, transfer them to the fridge and chill for at least 2 hours. Trust me, this step is crucial for the best texture!
- Right before serving, dust the tops with powdered sugar for that perfect finishing touch. Wow, they look as good as they taste!
Why You’ll Love This Recipe
- Quick preparation time—whip these up in just 15 minutes!
- A delightful twist on traditional cheesecake, combining cinnamon roll flavors.
- Perfect for gatherings, they’re bite-sized and always a crowd-pleaser!
- Rich and creamy, with the perfect balance of sweetness and spice.
- Easy to customize with your favorite toppings or drizzles.
Tips for Success
To make the best mini cinnamon roll cheesecakes, a few little tricks can go a long way! First off, always use room temperature cream cheese. It mixes much easier and gives you that smooth, creamy texture we all love. If you want to adjust the sweetness, feel free to tweak the sugar to your taste—some folks like it a bit sweeter, while others prefer a more subtle flavor. And don’t skip the chilling time! It’s crucial for setting up those cheesecakes just right. If you can, let them chill overnight; the flavors meld beautifully that way! Lastly, when dusting with powdered sugar, do it just before serving to keep that gorgeous presentation intact. Trust me, these little tips will elevate your cheesecakes to the next level!
Nutritional Information
These mini cinnamon roll cheesecakes are not only delicious but also provide some fun nutritional stats! Each mini cheesecake has approximately 150 calories, with 8g of fat, 3g of protein, and 17g of carbohydrates. They also contain about 10g of sugar and 150mg of sodium. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. So, enjoy these treats in moderation and savor every bite!
FAQ Section
Can I make these ahead of time?
Absolutely! These mini cinnamon roll cheesecakes are perfect for making a day in advance. Just chill them overnight, and they’ll taste even better!
How do I store leftovers?
To store any leftovers, place them in an airtight container in the refrigerator. They’ll keep well for up to 5 days—if they last that long!
Can I use different crusts?
Yes, you can! While graham cracker crust is traditional, feel free to experiment with other options like Oreo or even a nut-based crust for a gluten-free version. Just be sure to adjust the measurements accordingly.
What can I top them with?
Get creative! You can top them with whipped cream, a drizzle of caramel, or even a sprinkle of chopped nuts for added texture. The possibilities are endless!
Serving Suggestions
These mini cinnamon roll cheesecakes are delightful on their own, but they shine even brighter when paired with a warm cup of coffee or a soothing cup of tea. I love to serve them alongside a fresh fruit compote—think berries or peaches—to add a fruity contrast to the creamy texture. You could even whip up some sweetened whipped cream to dollop on top for an extra indulgent touch. Trust me, these pairings will elevate your dessert experience!
Storage & Reheating Instructions
To store your mini cinnamon roll cheesecakes, simply place them in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days, which is perfect if you want to enjoy them throughout the week! If you need to keep them longer, you can freeze them. Just wrap each cheesecake tightly in plastic wrap and then place them in a freezer-safe container. They’ll hold up well for up to 2 months. When you’re ready to enjoy them, just take them out and let them thaw in the fridge overnight. No reheating is necessary—serve them chilled for the best flavor!
For more delicious cheesecake recipes, check out this strawberry cheesecake stuffed eggrolls recipe.
For tips on making a graham cracker crust, visit this guide on graham cracker crusts.
Learn more about the health benefits of cinnamon here.
Print
Mini Cinnamon Roll Cheesecakes: 7 Joyful Bites Await
- Total Time: 2 hours 35 minutes
- Yield: 12 mini cheesecakes 1x
Description
Delicious mini cheesecakes with a cinnamon roll twist.
Ingredients
- 1 cup cream cheese
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter.
- Press the mixture into the bottom of mini cupcake liners.
- In another bowl, beat cream cheese and sugar until smooth.
- Add egg, vanilla, and cinnamon; mix until combined.
- Pour the cream cheese mixture over the crust.
- Bake for 20 minutes.
- Let cool and refrigerate for 2 hours.
- Dust with powdered sugar before serving.
Notes
- Use room temperature cream cheese for better mixing.
- Adjust sweetness to your preference.
- Serve chilled for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: mini cinnamon roll cheesecakes, cheesecakes, dessert, cinnamon rolls