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Mini Cinnamon Roll Cheesecakes Recipe

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4.4 from 14 reviews

These Mini Cinnamon Roll Cheesecakes combine the delightful flavors of cinnamon rolls with creamy cheesecake in convenient, individual servings. Featuring a vanilla wafer crust, layers of cinnamon sugar filling, and a smooth cream cheese batter, each mini cheesecake is topped with a luscious cinnamon frosting swirl, making it a perfect treat for any occasion.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp (56g) Challenge butter, melted

Cheesecake Filling

  • 12 ounces (339g) Challenge cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (24g) flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup (115g) sour cream
  • 1 tsp vanilla bean paste
  • 2 eggs

Cinnamon Sugar Filling

  • 1 1/2 tbsp ground cinnamon
  • 1/4 cup (52g) sugar
  • 3 tbsp Challenge butter

Frosting

  • 1/2 cup + 2 tbsp powdered sugar
  • 1/4 tsp vanilla bean paste
  • 1/2 tbsp milk
  • 3 tbsp Challenge butter

Instructions

  1. Preheat and Prepare Crust: Preheat the oven to 325°F (162°C) and line a cupcake pan with liners. In a bowl, combine vanilla wafer cookie crumbs, sugar, ground cinnamon, and melted butter. Press about 2 tablespoons of this mixture into the bottom of each cupcake liner. Bake for 5 minutes, then remove and let cool while preparing the filling.
  2. Adjust Oven Temperature: Reduce oven temperature to 300°F (148°C) for baking the cheesecakes.
  3. Make Cheesecake Filling: In a large bowl, mix cream cheese, sugar, flour, and ground cinnamon using a low speed to avoid incorporating air. Scrape down the sides to ensure even mixing. Add sour cream and vanilla bean paste, beating on low until well combined. Add eggs one at a time, beating slowly and scraping sides after each addition. Set aside the batter.
  4. Prepare Cinnamon Sugar Filling: In a small bowl, mix ground cinnamon and sugar thoroughly to create the cinnamon sugar filling.
  5. Assemble Cheesecakes: Into each cupcake liner, add about 1/2 to 3/4 tablespoon of the cream cheese filling. Sprinkle a layer of cinnamon sugar filling fully covering the layer. Repeat layering the cream cheese filling and cinnamon sugar two more times for a total of three layers. The cups should be mostly full.
  6. Bake Cheesecakes: Bake for 15-17 minutes at 300°F (148°C). After baking, turn off the oven and keep the door closed for 5 minutes to let the cheesecakes set gradually.
  7. Cool Cheesecakes: Crack the oven door open and allow the cheesecakes to cool for 15-20 minutes. Then, transfer them to the refrigerator to finish cooling.
  8. Prepare Frosting: In a bowl, beat the butter until smooth. Gradually add powdered sugar and vanilla bean paste, mixing until smooth. Add milk and mix until well combined and creamy.
  9. Decorate: Transfer frosting to a piping bag fitted with a small round tip or a ziplock bag with the corner snipped. Pipe a swirl of frosting onto each mini cheesecake.
  10. Chill and Serve: Refrigerate the cheesecakes until ready to serve to ensure the frosting sets and flavors meld.

Notes

  • Use room temperature cream cheese for a smoother filling texture.
  • Using low speed when mixing minimizes air to prevent cracks on cheesecake surfaces.
  • The gradual cooling in the oven helps prevent cracking and maintains cheesecake texture.
  • You can substitute vanilla bean paste with vanilla extract if necessary.
  • For best results, chill cheesecakes for at least 2 hours before serving.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/mini-cinnamon-roll-cheesecakes-recipe/