Print

Mini Cinnamon Roll Cheesecakes

Mini Cinnamon Roll Cheesecakes
Print Recipe

Mini Cinnamon Roll Cheesecakes are delightful bite-sized treats combining creamy cheesecake texture with the warm, spicy swirl of cinnamon rolls. Perfect for festive brunches, cozy dessert nights, or parties, these mini cheesecakes offer a perfect balance of richness and cinnamon spice that everyone will love. They bake quickly, look impressive, and are easy to customize for any occasion.

Ingredients

Crust

  • Pre-made crescent roll dough or puff pastry – enough to line 24 mini muffin tins
  • Butter – 2 tablespoons (softened, for brushing)

Cheesecake Filling

  • Cream cheese – 16 oz (softened)
  • Granulated sugar – ½ cup
  • Eggs – 2 large
  • Vanilla extract – 1 teaspoon
  • All-purpose flour – 2 tablespoons

Cinnamon Swirl

  • Cinnamon – 2 teaspoons
  • Brown sugar – ¼ cup
  • Butter – 2 tablespoons (melted, for the swirl)

Glaze

  • Powdered sugar – 1 cup
  • Milk or cream – 2 tablespoons (adjust for desired consistency)

Instructions

  1. Prepare the crust base: Begin by pressing the crescent roll dough or puff pastry evenly into greased mini muffin tins, creating the perfect flaky foundation for your cheesecakes. Brush lightly with softened butter for extra richness.
  2. Mix the cheesecake filling: In a bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Gradually add eggs one at a time, then mix in cinnamon, brown sugar, and all-purpose flour until well combined to form a smooth, cinnamon-spiced batter.
  3. Create the cinnamon swirl: Combine cinnamon, brown sugar, and melted butter in a small bowl. Gently fold this mixture into the cheesecake batter or dollop spoonfuls on top of the batter in each cup to create the signature cinnamon roll swirl effect.
  4. Assemble and fill: Spoon the cheesecake batter into the dough-lined mini muffin tins, filling each about three-quarters full to allow space for rising and the cinnamon swirl to develop.
  5. Bake to perfection: Bake the mini cheesecakes at 325°F (163°C) for 18-20 minutes. The edges should be set while the center remains slightly jiggly, ensuring a creamy texture.
  6. Add the glaze: Mix powdered sugar with milk or cream until smooth and drizzle the glaze over the cooled mini cheesecakes for a sweet finishing touch.

Notes

  • Use room temperature ingredients for a smooth, lump-free batter.
  • Do not overfill muffin tins to prevent spilling and ensure proper rising.
  • Use a toothpick to gently swirl the cinnamon mixture without mixing the batter completely.
  • Allow cheesecakes to cool completely before glazing to keep the glaze intact.
  • Use a non-stick pan or liners for easy removal and flawless presentation.

Nutrition

Keywords: Mini Cinnamon Roll Cheesecakes, mini cheesecakes, cinnamon roll dessert, bite-sized cheesecake, party dessert, brunch dessert, easy cheesecake recipe

Find it online: https://emillycooks.com/mini-cinnamon-roll-cheesecakes/