Description
Creamy mini cinnamon roll cheesecakes deliver classic comfort in bite-sized bliss. Swirled with warm spices and topped with delicate cream cheese frosting, these little desserts bring bakery magic right to kitchen counters.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 large eggs
- 1 cup graham cracker crumbs
- ½ cup granulated sugar
Cinnamon Swirl Ingredients:
- ¼ cup light brown sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon ground cinnamon
Topping and Finishing Ingredients:
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ cup powdered sugar
- ½ cup sour cream
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Craft a buttery foundation by pulverizing graham crackers with sugar and melted butter, pressing the mixture firmly into cupcake liners nestled within a muffin tin. Toast the crust briefly in a 325F (160C) oven to enhance its golden, crisp texture.
- Whip cream cheese and sugar into a silky, luxurious blend, incorporating eggs gradually to maintain a velvety consistency. Infuse the mixture with sour cream, vanilla, and a whisper of ground cinnamon, creating a luscious, aromatic filling.
- Concoct a decadent cinnamon swirl by mixing brown sugar, cinnamon, and melted butter into a rich, fragrant sauce that will marble through the cheesecake’s creamy landscape.
- Carefully ladle the cream cheese mixture into each prepared crust, leaving a slight margin at the top. Dot the surface with strategic drops of the cinnamon swirl, then use a slender implement to create elegant, meandering patterns throughout the filling.
- Slide the muffin tin into the preheated oven, allowing the mini cheesecakes to bake until their centers achieve a delicate, barely set firmness. This typically requires 18-20 minutes of gentle heat transformation.
- Once removed from the oven, permit the delicate treats to cool completely at room temperature. Transfer to the refrigerator and let them chill and set for a minimum of two hours, allowing flavors to meld and texture to firm.
- Moments before serving, whisk powdered sugar, milk, and vanilla into a smooth, glossy icing. Drizzle this sweet embellishment over the chilled cheesecakes, creating an enticing final flourish that beckons indulgence.
Notes
- Always use room temperature cream cheese and eggs to ensure a smooth, lump-free cheesecake filling that blends perfectly.
- Press the graham cracker crust firmly and evenly to create a solid base that won’t crumble when serving mini cheesecakes.
- Avoid overmixing the cheesecake batter to prevent air bubbles and maintain a silky, creamy texture.
- Swirl the cinnamon mixture gently to create beautiful marbled patterns without completely mixing it into the cheesecake filling.
- For a gluten-free version, replace graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Prevent cracks by baking cheesecakes in a water bath or placing a pan of hot water on the bottom rack of the oven.
- Customize the icing by adding a touch of ground cinnamon or using cream cheese frosting for extra richness.
- Store mini cheesecakes in an airtight container in the refrigerator for up to 5 days for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg