Mini Cinnamon Roll Cheesecakes
Delicious mini cheesecakes that blend the flavors of cinnamon rolls with creamy cheesecake, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons granulated sugar
For the filling
- 2 packages cream cheese, softened (8-ounce each)
- 0.75 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 teaspoons ground cinnamon
- 0.25 cups packed brown sugar
- 0.5 cups sour cream
- 1 pinch salt
Optional Toppings
- whipped cream For topping
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners or lightly grease it.
- In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined.
- Press the mixture into the bottom of each muffin cup to form the crust.
Filling
- In a separate bowl, beat softened cream cheese until smooth.
- Add granulated sugar and vanilla extract. Mix until well combined.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, combine ground cinnamon and brown sugar; stir in sour cream and salt.
- Pour half of the cream cheese mixture over the crust in each muffin cup, then sprinkle cinnamon mixture on top, and layer with remaining cream cheese mixture.
Baking
- Bake for 18-20 minutes or until edges are set and center is slightly jiggly.
- Turn off the oven and crack open the door. Let cheesecakes cool in the oven for 10-15 minutes.
- Remove cheesecakes from the tin and cool to room temperature, then refrigerate for at least two hours before serving.
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Notes
For best results, use room temperature cream cheese, pack crust firmly, and chill cheesecakes completely for better texture.