Mini Cinnamon Roll Cheesecakes
A delightful fusion of rich cheesecake and warm cinnamon roll flavors, these mini cheesecakes are perfect for any occasion.
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter, melted
For the cheesecake filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup sour cream
- 1/4 cup powdered sugar
- to taste optional toppings: whipped cream, chopped nuts, or caramel sauce Garnish for serving
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and prepare a muffin tin by lining it with paper liners.
- In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Mix until crumbly and well combined.
- Press the crumb mixture firmly into the bottom of each muffin liner to form a crust.
Cheesecake Filling
- In another bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Gradually add granulated sugar and mix well.
- Add the vanilla extract, eggs, ground cinnamon, nutmeg, and sour cream. Beat until fully incorporated.
- Pour the cheesecake batter over the crust in each muffin liner.
- You can swirl a bit of extra cinnamon and sugar mixture on top for added flavor.
- Bake in the preheated oven for 20-25 minutes or until the cheesecakes are set but still slightly jiggly in the center.
Cooling and Serving
- Once baked, remove from the oven and allow to cool at room temperature before refrigerating for at least two hours.
- Carefully remove the cheesecakes from the muffin tin and place on a decorative platter or individual dessert plates.
- Top with whipped cream, caramel sauce, or chopped nuts as desired.
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Notes
Cool cheesecakes gradually to prevent cracks. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage.