why make this recipe
Mini Cinnamon Roll Cheesecakes combine the best of two worlds: the creamy delight of cheesecake and the warm, sweet spice of cinnamon rolls. This recipe is perfect for those who love desserts that are not just delicious but also visually appealing. These mini treats are great for parties, family gatherings, or a cozy night in. Plus, they are easy to make and sure to impress your guests!
how to make Mini Cinnamon Roll Cheesecakes
Ingredients:
- 1 cup vanilla wafer cookie crumbs
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 4 tbsp Challenge butter, melted
- 12 ounces Challenge cream cheese, room temperature
- 1/2 cup sugar
- 3 tbsp flour
- 1/2 tsp ground cinnamon
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 tbsp ground cinnamon
- 1/4 cup sugar
- 3 tbsp Challenge butter
- 1/2 cup + 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp milk
Directions:
- Preheat your oven to 325°F (162°C) and line a cupcake pan with liners.
- In a bowl, mix the cookie crumbs, melted butter, sugar, and 1/2 tsp cinnamon. Press this mixture into the liners and bake for 5 minutes.
- Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, 1/2 cup sugar, flour, and 1/2 tsp ground cinnamon until smooth.
- Add the sour cream and vanilla to the mixture, then add the eggs one at a time, mixing well after each addition.
- Layer the cheesecake filling with a sprinkle of cinnamon sugar in each liner, repeating twice more until the liners are full.
- Bake for 15–17 minutes until the center is slightly jiggly. Turn off the oven and let them cool gradually inside for about 20 minutes before refrigerating.
how to serve Mini Cinnamon Roll Cheesecakes
Serve these mini cheesecakes chilled or at room temperature. You can top them with a drizzle of icing made from powdered sugar and milk for extra sweetness. They also pair well with a cup of coffee or tea!
how to store Mini Cinnamon Roll Cheesecakes
Store the Mini Cinnamon Roll Cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days. If you want to keep them longer, they can be frozen for up to 2 months. Just make sure to wrap them well!
tips to make Mini Cinnamon Roll Cheesecakes
- Make sure your cream cheese is at room temperature for a smooth filling.
- Don’t overmix the eggs into the batter; mix just until combined to keep the cheesecakes light.
- If you want a bit more texture, add some chopped nuts to the crust.
variation
You can add chocolate chips or nuts to the cheesecake filling for a different flavor. Swapping vanilla extract for almond extract can also add a unique twist.
FAQs
Can I use other types of cookies for the crust?
Yes! You can try using graham cracker crumbs or Oreo crumbs for a different flavor profile.
What if I don’t have a cupcake pan?
You can use a regular cake pan or a springform pan, just adjust the baking time as needed.
Can I make these ahead of time?
Absolutely! These mini cheesecakes are perfect to make ahead of time. Just store them in the fridge until you’re ready to serve.
Mini Cinnamon Roll Cheesecakes
Ingredients
Method
- Preheat your oven to 325°F (162°C) and line a cupcake pan with liners.
- In a bowl, mix the cookie crumbs, melted butter, sugar, and 1/2 tsp cinnamon. Press this mixture into the liners and bake for 5 minutes.
- Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, 1/2 cup sugar, flour, and 1/2 tsp ground cinnamon until smooth.
- Add the sour cream and vanilla to the mixture, then add the eggs one at a time, mixing well after each addition.
- Layer the cheesecake filling with a sprinkle of cinnamon sugar in each liner, repeating twice more until the liners are full.
- Bake for 15–17 minutes until the center is slightly jiggly.
- Turn off the oven and let them cool gradually inside for about 20 minutes before refrigerating.
- Serve these mini cheesecakes chilled or at room temperature. You can top them with a drizzle of icing made from powdered sugar and milk for extra sweetness.