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Quick Mini Cinnamon Roll Cheesecakes Homemade

Irresistibly Easy Quick Mini Cinnamon Roll Cheesecakes Homemade

Course: Cake
Cuisine: American
Keyword: cheesecake, cinnamon rolls, dessert, easy recipes, Homemade Treats, quick desserts
Prep Time: 25 minutes
Cook Time: 20 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 12 mini cheesecakes
Calories: 210kcal
Quick Mini Cinnamon Roll Cheesecakes combine creamy cheesecake and cinnamon flavors in an easy-to-make dessert.
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Equipment

  • Muffin tin
  • Mixing bowls
  • electric mixer

Ingredients

For the Crust

  • 1 cup Graham cracker crumbs Consider using freshly crushed whole graham crackers.
  • 2 tablespoons Granulated sugar
  • 4 tablespoons Unsalted butter Melted.

For the Cheesecake Filling

  • 16 ounces Cream cheese Softened to room temperature.
  • ½ cup Sour cream Yogurt can be a lighter alternative.
  • 2 large Eggs At room temperature.
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Ground cinnamon Using fresh ground can boost flavor.

For the Finishing Touch

  • 1 cup Powdered sugar For dusting before serving.

Instructions

How to Make Quick Mini Cinnamon Roll Cheesecakes

  • Preheat the oven to 325°F (160°C). Prepare a muffin tin by placing liners in each cup or greasing them lightly.
  • Mix the graham cracker crumbs, granulated sugar, and melted butter in a bowl until the texture resembles wet sand.
  • Press the mixture evenly into the bottom of each muffin cup, creating a compact layer. Bake for 5-7 minutes until lightly golden brown.
  • Cool the crusts slightly in the muffin tin before proceeding.
  • Beat the cream cheese in a mixing bowl until it’s smooth. Mix in the sour cream and granulated sugar until well combined.
  • Add the vanilla extract and eggs one at a time, mixing gently.
  • Fold in the ground cinnamon gently.
  • Spoon the cheesecake filling over the pre-baked crusts, filling each about ¾ full.
  • Bake for 18-20 minutes until the edges are set but the centers still jiggle slightly.
  • Cool gradually in the oven for about 30 minutes.
  • Refrigerate completely at room temperature, then chill in the fridge for at least 2 hours before serving.

Notes

Consider serving with a drizzle of caramel sauce for added flavor.

Nutrition

Serving: 1mini cheesecake | Calories: 210kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Calcium: 4mg | Iron: 2mg