Mini Cinnamon Roll Cheesecakes are the sweet little dessert you didn’t know you needed in your life, but trust me, your taste buds will thank you. Imagine sinking your teeth into a creamy cheesecake that bursts with cinnamon and sugar flavors, all nestled in a buttery graham cracker crust. savory cottage cheese flatbread It’s like a hug in dessert form, perfect for any occasion.
Picture this: the smell of warm cinnamon wafting through your kitchen as these mini delights bake to perfection. Whether it’s a cozy Sunday brunch or a festive holiday gathering, Mini Cinnamon Roll Cheesecakes are sure to impress and leave everyone asking for seconds. cozy baked oats recipe Get ready to embark on this delicious journey!
Why You'll Love This Recipe
- The ease of preparation makes these cheesecakes a go-to for busy bakers
- The flavor profile combines creamy cheesecake with warm cinnamon, resulting in pure bliss
- Visually stunning, they’re the perfect centerpiece for any dessert table
- Versatile enough for any occasion, they can be served warm or chilled
Sharing these at my last family gathering led to my cousin declaring she’d trade her favorite dessert for seconds of these cheesecakes.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Graham Cracker Crumbs: Choose finely crushed crumbs for a smooth base; they provide the perfect crunch and sweetness.
Sugar: Granulated sugar adds sweetness; don’t skimp—it’s essential for balancing the flavors.
Butter: Use unsalted butter for better control over the overall saltiness; it brings richness to the crust.
Cream Cheese: Softened cream cheese is key; it creates that luscious, creamy cheesecake texture we love. soft baked maple donut bars.
Sour Cream: Adding sour cream enhances creaminess and gives a slight tang that complements the sweetness perfectly.
Eggs: Room temperature eggs blend smoothly into the batter, giving structure to our mini cheesecakes.
Cinnamon: Ground cinnamon is essential; it infuses our cheesecakes with that irresistible warmth and flavor.
Vanilla Extract: Pure vanilla extract elevates flavor; opt for quality extract for best results.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat oven to 325°F (163°C). Line a muffin tin with paper liners or spray with nonstick cooking spray. This ensures easy removal later.
Create the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press this mixture firmly into each muffin cup base using your fingers or the bottom of a glass.
Prepare the Batter: Beat softened cream cheese until smooth using an electric mixer. Add sour cream, sugar, vanilla extract, and eggs one at a time, mixing until creamy and lump-free.
Add Flavoring: Sprinkle in ground cinnamon and mix just until incorporated. Ensure not to over-mix; we want that fluffy texture!
Fill Muffin Tins: Spoon the cheesecake batter over each crust evenly, filling them about three-quarters full to allow room to rise while baking. For more inspiration, check out this cookie dough recipe recipe.
Bake Them Up!: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until set around the edges but slightly jiggly in the center.
Once baked, let them cool completely before refrigerating them for at least four hours—or overnight if you can resist! Enjoy these delightful mini cheesecakes chilled or at room temperature for maximum deliciousness!
You Must Know
- Mini Cinnamon Roll Cheesecakes are a delightful fusion of flavors and textures, combining creamy cheesecake with the warmth of cinnamon rolls
- Perfect for impressing guests or enjoying a cozy night in, these treats will make your kitchen smell divine
Perfecting the Cooking Process
Start by preparing your crust while preheating the oven. Bake the cheesecakes in muffin tins for even cooking and easy portioning. For more inspiration, check out this easy yogurt cake recipe.
Add Your Touch
Feel free to swap cream cheese for mascarpone or add chocolate chips for an indulgent twist. Experiment with different toppings like caramel or whipped cream.
Storing & Reheating
Store Mini Cinnamon Roll Cheesecakes in an airtight container in the refrigerator. Reheat gently in the microwave to maintain their creamy texture.
Chef's Helpful Tips
- For perfect Mini Cinnamon Roll Cheesecakes, ensure your cream cheese is at room temperature for smooth mixing
- Don’t overfill your muffin tins; they will puff up during baking
- Allow them to cool completely before serving for best flavor and texture
Creating these delicious Mini Cinnamon Roll Cheesecakes was a memorable moment when my friends begged me to make them again—after just one bite!
FAQ
Can I use store-bought cinnamon rolls for this recipe?
Absolutely! Store-bought cinnamon rolls save time and still taste delicious.
How long do these cheesecakes last in the fridge?
Mini Cinnamon Roll Cheesecakes can last up to five days in the refrigerator.
Can I freeze Mini Cinnamon Roll Cheesecakes?
Yes, these treats can be frozen, but it’s best to thaw them in the fridge before serving.
Mini Cinnamon Roll Cheesecakes
- Total Time: 35 minutes
- Yield: 12 servings 1x
Description
Mini Cinnamon Roll Cheesecakes are the delectable fusion of creamy cheesecake and warm cinnamon roll flavors, perfectly portioned for any occasion. Nestled in a buttery graham cracker crust, these mini desserts are not only visually stunning but also incredibly easy to prepare. Ideal for brunches, family gatherings, or cozy nights in, they promise to delight your taste buds and impress your guests.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 12 oz cream cheese, softened
- 1/2 cup sour cream
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter; mix well.
- Press the mixture firmly into each muffin cup base.
- Beat softened cream cheese until smooth; add sour cream, 3/4 cup sugar, vanilla extract, and eggs one at a time until creamy.
- Stir in ground cinnamon gently.
- Spoon batter over each crust, filling them about three-quarters full.
- Bake for 18-20 minutes or until edges are set but centers slightly jiggle.
- Cool completely before refrigerating for at least four hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake (60g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: For added richness, consider using mascarpone instead of cream cheese. Experiment with toppings like caramel sauce or whipped cream for extra flavor.
