If you love the warm, comforting flavors of cinnamon rolls and the creamy richness of cheesecake, this recipe brings the best of both worlds together. Mini Cinnamon Roll Cheesecakes are bite-sized desserts with a buttery cinnamon-sugar crust, silky cheesecake filling, and a sweet glaze drizzle. They’re perfect for brunch, holidays, parties, or whenever you want an elegant treat without the fuss of a full cheesecake.
These aren’t just another cheesecake recipe. They’re designed to be easy, versatile, and flawless every time—no cracks, no sinking, just creamy perfection wrapped in cinnamon goodness.
Why You’ll Love This Recipe
- Perfectly portioned: Great for parties and dessert trays.
- Flavor-packed: Cinnamon swirl crust + creamy cheesecake filling + glaze topping.
- Quick & easy: No water bath, minimal prep, bakes in under 20 minutes.
- Make-ahead friendly: Store, refrigerate, or freeze for later.
- Crowd-pleasing: Kids and adults both love them.
Ingredients Breakdown
Here’s what you’ll need (and why each ingredient matters):
For the Cinnamon Roll Crust:
- Graham cracker crumbs (or cinnamon graham crackers): Base for structure.
- Brown sugar: Adds caramelized sweetness.
- Cinnamon: The star flavor.
- Butter (melted): Holds the crust together and adds richness.
For the Cheesecake Filling:
- Cream cheese (room temperature): Creates a smooth, creamy base.
- Granulated sugar: Balances tanginess.
- Eggs: Bind and add structure.
- Sour cream: Enhances creaminess and prevents dryness.
- Vanilla extract: Warm, aromatic depth.
For the Topping:
- Powdered sugar + milk/cream: Classic glaze drizzle.
- Extra cinnamon sugar: Optional for added texture and sparkle.
Step-by-Step Recipe
1. Prepare the Crust
- Preheat oven to 325°F (163°C).
- Line a muffin pan with cupcake liners.
- Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until sandy.
- Press 1–2 tablespoons into each liner. Bake for 5 minutes.
2. Make the Filling
- Beat cream cheese until smooth.
- Add sugar, then eggs (one at a time).
- Mix in sour cream and vanilla. Don’t overmix—air bubbles cause cracks.
- Spoon filling over crusts, filling each ¾ full.
3. Bake & Cool
- Bake for 16–18 minutes, until centers are set but slightly jiggly.
- Turn off oven, crack the door, and let cheesecakes rest inside for 5 minutes (prevents sinking).
- Remove, cool to room temp, then refrigerate at least 2 hours.
4. Add the Glaze
Whisk powdered sugar with a splash of milk until smooth. Drizzle over chilled cheesecakes. Optional: sprinkle with extra cinnamon sugar.
Pro Tips for Success
- Always use room temperature cream cheese for a lump-free batter.
- Don’t overbake—the centers should jiggle slightly when you pull them out.
- Use a cookie scoop for evenly sized minis.
- Chill thoroughly before serving (flavors deepen with time).
Variations & Flavor Twists
- Apple Cinnamon Cheesecakes: Add finely diced sautéed apples to the crust.
- Pumpkin Spice Version: Mix pumpkin puree + pumpkin spice into the filling.
- Nutella Swirl: Drop a teaspoon of Nutella into each cup before baking and swirl.
- Gluten-Free: Use almond flour or gluten-free cookies for the crust.
- Air Fryer Method: Bake at 300°F for ~12 minutes.
Storage & Make-Ahead Guide
- Refrigerator: Store in airtight container up to 5 days.
- Freezer: Wrap tightly and freeze up to 2 months. Thaw in fridge overnight.
- Make-ahead tip: Bake and chill, then glaze just before serving.
Serving Ideas
- Perfect addition to holiday dessert platters.
- Pair with coffee, hot cocoa, or spiced chai.
- Serve on mini dessert stands for weddings or brunches.
- Add festive toppings (red/green sprinkles, caramel drizzle, candied pecans).
Troubleshooting & FAQs
Q: Why did my cheesecakes crack?
A: Overmixing or overbaking. Beat gently, bake just until set, and cool gradually.
Q: Can I make these without cupcake liners?
A: Yes, but liners make removal easier. If skipping, grease pan well.
Q: Can I double this recipe?
A: Absolutely. Bake in multiple pans, but avoid overcrowding the oven.
Q: Can I make them sugar-free?
A: Use monk fruit or erythritol for a low-carb/keto version.
Nutrition (per mini cheesecake, approx.)
- Calories: 180
- Fat: 11g
- Carbs: 15g
- Protein: 3g
- Fiber: 0.5g
Final Thoughts
These Mini Cinnamon Roll Cheesecakes are the ultimate fusion dessert: rich, creamy, spiced, and perfectly portioned. Whether you’re making them for the holidays, brunch, or just a weeknight sweet tooth fix, they’re guaranteed to impress.
Try them once, and they’ll become a go-to recipe in your kitchen.
