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Mini Cinnamon Roll Cheesecakes: A Sweet Twist on a Classic Favorite

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If you’re a fan of the sweet, spicy warmth of cinnamon rolls and the creamy indulgence of cheesecake, then these Mini Cinnamon Roll Cheesecakes are the perfect treat for you! Picture this: bite-sized cheesecakes with a buttery, cinnamon-sugar swirl, all nestled atop a crunchy vanilla wafer crust. It’s like enjoying the best of both worlds—cinnamon rolls and cheesecake—in one delectable dessert. This recipe is perfect for those who love easy-to-make, indulgent sweets that still have a homemade touch.

Ingredients

Scale

Ingredients for the Crust:

  • 1 cup (134g) vanilla wafer cookie crumbs – Vanilla wafer cookies create a sweet, buttery crust that complements the rich filling of the cheesecake. If you don’t have vanilla wafers, graham cracker crumbs can be used as a substitute for a different flavor base.
  • 2 tablespoons sugar – The sugar enhances the sweetness of the crust and helps bind the crumbs together. You can also substitute with coconut sugar or a sugar alternative to make the dessert healthier.
  • 1/2 teaspoon ground cinnamon – Cinnamon adds a warm, comforting flavor that pairs perfectly with the cinnamon-sugar filling inside the cheesecakes.
  • 4 tablespoons (56g) Challenge butter, melted – Melted butter is key to holding the crust together. You can substitute it with coconut oil if you’re looking for a dairy-free alternative.

Ingredients for the Cheesecake Filling:

  • 12 ounces (339g) Challenge cream cheese, room temperature – Cream cheese is the base of the cheesecake filling, providing that rich, creamy texture. For a dairy-free option, you can use vegan cream cheese or coconut cream cheese.
  • 1/2 cup (104g) sugar – Regular white sugar adds the necessary sweetness to the filling. If you prefer to reduce the sugar, you can use stevia, monk fruit sweetener, or another sugar substitute.
  • 3 tablespoons (24g) flour – Flour helps to thicken the cheesecake filling, ensuring it holds its shape when baked. If you need a gluten-free alternative, you can use a gluten-free all-purpose flour blend.
  • 1/2 teaspoon ground cinnamon – Cinnamon not only adds flavor to the filling, but it also complements the cinnamon sugar swirl you’ll add later.
  • 1/2 cup (115g) sour cream – Sour cream helps give the cheesecake filling a smooth, creamy texture. Greek yogurt can be used as a substitute for a tangier flavor or to lower the fat content.
  • 1 teaspoon vanilla extract – Vanilla extract adds warmth and depth to the cheesecake filling, enhancing the other flavors.
  • 2 eggs – Eggs help bind the ingredients together and provide structure to the cheesecake filling. Ensure the eggs are at room temperature to prevent lumps in the batter.

Ingredients for the Cinnamon Sugar Filling:

  • 1 1/2 tablespoons ground cinnamon – This is the key ingredient for creating the signature cinnamon roll flavor in the cheesecake filling.
  • 1/4 cup (52g) sugar – Regular white sugar balances out the cinnamon’s heat and enhances the sweetness of the filling. You can use brown sugar for a richer flavor.

Ingredients for the Frosting:

  • 3 tablespoons Challenge butter – Butter is the base for the frosting, giving it a smooth and creamy texture.
  • 1/2 cup + 2 tablespoons powdered sugar – Powdered sugar ensures a smooth and easily spreadable frosting. For a healthier version, you can use powdered coconut sugar.
  • 1/4 teaspoon vanilla extract – Vanilla extract enhances the flavor of the frosting and ties it together with the cinnamon cheesecake filling.
  • 1/2 tablespoon milk – Milk helps thin the frosting to the right consistency, making it easier to pipe onto the cheesecakes.

Instructions

1. Prepare the Crust:

  • Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners. This will make it easy to remove the cheesecakes once they’ve cooled.
  • Prepare the crust mixture: In a medium-sized bowl, combine the vanilla wafer cookie crumbs, sugar, cinnamon, and melted butter. Stir well to ensure the ingredients are evenly mixed.
  • Distribute the crust mixture: Divide the crust mixture evenly between the cupcake liners. Each liner should get about two tablespoons of the mixture. Use a spoon or your fingers to press the crumbs into the bottom of each liner, creating an even layer.
  • Bake the crust: Place the crusts in the oven and bake for about 5 minutes. Once they are done, remove them from the oven and allow them to cool while you prepare the cheesecake filling.

2. Make the Cheesecake Filling:

  • Lower the oven temperature: After baking the crusts, reduce the oven temperature to 300°F (148°C) to ensure the cheesecakes bake gently and don’t crack.
  • Mix the cream cheese filling: In a large mixing bowl, use an electric mixer to beat the cream cheese, sugar, flour, and cinnamon together on low speed. Mixing at low speed prevents excess air from being incorporated, which can cause cracks in the filling later. Continue mixing until the ingredients are smooth and well combined.
  • Add the sour cream and vanilla: Add the sour cream and vanilla extract to the cream cheese mixture. Beat until fully incorporated.
  • Add the eggs: Add the eggs one at a time, mixing slowly after each addition. Scrape the sides of the bowl to ensure everything is well combined. After all the eggs have been added, set the cheesecake filling aside.

3. Layer the Cinnamon Sugar Filling:

  • Prepare the cinnamon sugar mixture: In a small bowl, mix together the ground cinnamon and sugar for the filling. Stir until the mixture is uniform.
  • Add the filling: Add about 1/2 to 3/4 tablespoon of cheesecake filling into each cupcake liner, filling them about one-third full. Then, sprinkle a little of the cinnamon sugar mixture over the top of the filling. Repeat the layering process two more times, adding more cheesecake filling and cinnamon sugar, until the cupcake liners are almost full.

4. Bake the Mini Cheesecakes:

  • Bake the cheesecakes: Place the cupcake pan in the preheated oven and bake for about 15-17 minutes. The mini cheesecakes should be slightly set around the edges but still a little jiggly in the center.
  • Let them cool: After baking, turn off the oven and leave the door closed for another 5 minutes. This gentle cooling prevents the cheesecakes from cracking. After 5 minutes, crack the oven door and allow the cheesecakes to cool for 15-20 minutes. Then, place them in the fridge to finish cooling completely.

5. Make the Frosting:

  • Beat the butter: While the cheesecakes are cooling, prepare the frosting. In a medium-sized bowl, beat the butter until smooth.
  • Add the powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract to the butter. Continue mixing until the frosting is smooth and creamy.
  • Adjust the consistency: If the frosting is too thick, add a small amount of milk to achieve the desired consistency. You want it to be thick enough to pipe but not so stiff that it becomes difficult to work with.

6. Frost the Mini Cheesecakes:

  • Pipe the frosting: Once the mini cheesecakes are completely cool, remove them from the cupcake pan. Transfer the frosting to a piping bag (or a ziplock bag with the corner cut off). Pipe a swirl of frosting onto the top of each cheesecake. You can be creative here and make the frosting as big or small as you like.
  • Chill until ready to serve: After frosting the cheesecakes, place them back in the fridge to chill until you’re ready to serve them.

Notes

  • Avoid overmixing the batter: Be sure to mix the cheesecake filling on low speed to prevent excess air from getting incorporated. Overmixing can cause cracks in the cheesecake.
  • Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures that the filling comes together smoothly without lumps.
  • Test for doneness: When baking, the cheesecakes should be slightly jiggly in the center but set around the edges. If they look too runny, give them a few more minutes in the oven.
  • Prevent cracks: To minimize cracks in the cheesecakes, it’s important to let them cool gradually in the oven before refrigerating them. This helps them set without the temperature change causing cracks.

Find it online: https://marcelarecipes.com/mini-cinnamon-roll-cheesecakes-a-sweet-twist-on-a-classic-favorite/