If you’ve ever found yourself torn between two beloved desserts, get ready to fall in love with Mini Cinnamon Roll Cheesecakes. These sweet little treats offer the best of both worlds: the swirly, spiced goodness of cinnamon rolls and the rich, creamy decadence of cheesecake. Whether you’re hosting brunch, prepping a holiday platter, or simply craving something joyful and cozy, these mini delights are here to wow your taste buds — and anyone lucky enough to snag one!
Ingredients You’ll Need
The best part about making Mini Cinnamon Roll Cheesecakes? The ingredient list is delightfully simple, but each item packs a punch of flavor, texture, and a touch of nostalgia. From the warming spices to the creamy base, every ingredient plays a starring role in this treat.
- Mini cinnamon rolls: Ready-made refrigerated dough makes this dessert super convenient, but homemade rolls work beautifully if you’re up for it.
- Cream cheese: Softened cream cheese guarantees a smooth, luscious filling — don’t skip the softening step for best results.
- Granulated sugar: This provides balanced sweetness without overpowering the cinnamon flavor.
- Vanilla extract: Just a teaspoon brings out all the warm, comforting notes in each mini cheesecake.
- Large eggs: Eggs bind everything together, ensuring the cheesecakes bake up creamy and set perfectly.
- Ground cinnamon: The heart and soul of these cheesecakes, cinnamon adds that classic roll flavor.
- Nutmeg (optional): A pinch of nutmeg brings extra warmth and depth — totally optional, but a lovely touch.
- Whipped topping or sweetened sour cream: This is your finishing flourish for serving, adding a cool and creamy contrast.
- Cinnamon sugar or icing drizzle (optional): For extra visual flair and flavor, go ahead and sprinkle or drizzle away!
How to Make Mini Cinnamon Roll Cheesecakes
Step 1: Prepare the Pan and Cinnamon Roll Base
Preheat your oven to 325°F (165°C) and line a standard 12-cup muffin tin with paper liners. Place a baked and cooled mini cinnamon roll in the bottom of each cup. This little shortcut means every bite starts with a soft, cinnamony foundation — no fussy crust-making needed!
Step 2: Mix the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s silky and smooth. Add the sugar, vanilla extract, ground cinnamon, and a sprinkle of nutmeg if you like. Blend everything together until well combined — smooth cheesecake is key, so don’t rush this step!
Step 3: Add the Eggs
Add in the eggs, one at a time, beating gently after each addition. You want the mixture to be just mixed, not overbeaten. This keeps the cheesecakes tender and prevents any cracks from forming during baking.
Step 4: Fill and Bake
Divide your creamy cheesecake batter evenly among the muffin cups, filling each about three-quarters full. Slide the pan into your preheated oven and bake for 18 to 22 minutes, until the centers are set but have a slight jiggle. That little jiggle means you’ll end up with a deliciously creamy texture!
Step 5: Cooling and Chilling
Once baked, let the cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack to cool fully. Finish by chilling them for at least 2 hours in the fridge. This patience pays off with firm, sliceable, and oh-so-delicious Mini Cinnamon Roll Cheesecakes.
How to Serve Mini Cinnamon Roll Cheesecakes
Garnishes
To make these treats truly shine, top each cheesecake with a swirl of whipped topping or a spoonful of sweetened sour cream. For extra pizzazz, sprinkle a dash of cinnamon sugar or drizzle with simple icing. Each bite will feel extra-special and bakery-worthy!
Side Dishes
Because Mini Cinnamon Roll Cheesecakes are so rich and flavorful, try pairing them with fresh fruit like sliced strawberries, raspberries, or a medley of berries. A cup of good coffee or a pot of spiced chai will also complement their warmth beautifully.
Creative Ways to Present
Serve these mini cheesecakes on a tiered platter for brunch, tuck them into cupcake wrappers for easy party snacking, or place them in a pastry box with a window for a gorgeous edible gift. You can even garnish each with a mini cinnamon stick for a whimsical touch!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (it’s rare!), store your Mini Cinnamon Roll Cheesecakes in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to five days, and you can enjoy them chilled straight from the fridge.
Freezing
These cheesecakes freeze wonderfully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. They’ll keep for up to two months; just thaw overnight in the refrigerator before serving.
Reheating
Mini Cinnamon Roll Cheesecakes are best enjoyed cold or at room temperature, so there’s no need to reheat. If you like them slightly warm, let them sit out for 10 to 15 minutes before serving, or give them a very quick zap in the microwave at 50 percent power.
FAQs
Can I use homemade cinnamon rolls for this recipe?
Absolutely! Homemade mini cinnamon rolls bring an extra layer of love and flavor to these cheesecakes. Just make sure they’re baked and cooled completely before you use them.
Why does my cheesecake crack?
Tiny cracks are nothing to worry about, but to minimize them, avoid overbeating the eggs and don’t overbake. The center should still have a little wobble when you take them out of the oven.
Can I add mix-ins to the cheesecake batter?
Go for it! Mini chocolate chips, chopped nuts, or a swirl of caramel can make your Mini Cinnamon Roll Cheesecakes even more indulgent. Just don’t overdo the add-ins, so the texture stays creamy.
How do I get clean edges when removing the cheesecakes from the liners?
Chilling the cheesecakes thoroughly before unwrapping is key. You can also run a small knife around the edge if they stick to the papers. Silicone muffin liners are another great tool for a clean release!
Is there a substitute for the whipped topping?
If you prefer, you can use sweetened sour cream, homemade whipped cream, or even Greek yogurt for a tangier finish. Each brings a lovely contrast to the sweet, spiced cheesecake base.
Final Thoughts
There’s something magical about desserts that bring together two classic favorites, and Mini Cinnamon Roll Cheesecakes truly deliver on every level. Whether you’re sharing with friends or treating yourself to a little moment of bakery-style bliss, these mini treats are sure to become a staple in your dessert lineup. Don’t hesitate — give them a try and let every bite bring a smile!
Print
Mini Cinnamon Roll Cheesecakes Recipe
- Total Time: 35 minutes (plus chilling time)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Cinnamon Roll Cheesecakes that combine the flavors of cinnamon rolls with creamy cheesecake in a perfect bite-sized treat. These mini cheesecakes are sure to impress at any gathering or as a sweet indulgence for yourself.
Ingredients
For the Crust:
- 12 mini cinnamon rolls (from refrigerated dough, baked and cooled)
For the Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
For Garnish:
- 1 cup whipped topping or sweetened sour cream
- cinnamon sugar or icing drizzle (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
- Prepare the Crust: Place one baked mini cinnamon roll in the bottom of each liner to serve as the crust.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar, vanilla, cinnamon, and nutmeg (if using), and mix until well blended. Add eggs one at a time, beating just until combined after each.
- Fill the Muffin Cups: Divide the cheesecake filling evenly among the muffin cups, filling each about 3/4 full.
- Bake: Bake for 18 to 22 minutes, or until the centers are set but still slightly jiggly.
- Cool and Chill: Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours.
- Top and Serve: Top with whipped topping, cinnamon sugar, or icing before serving.
Notes
- Use store-bought mini cinnamon rolls for convenience or homemade if preferred.
- For a glaze topping, whisk together 1/2 cup powdered sugar with 1 tablespoon milk and drizzle before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 18g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 65mg
