Cinnamon Roll Mini Cheesecakes – A Sweet Bite-Sized Delight

Cinnamon Roll Mini Cheesecakes are the ultimate dessert mashup. Creamy cheesecake meets the cozy flavors of a cinnamon roll—all in a perfectly portioned treat. With a buttery crust, spiced cinnamon-sugar swirl, and smooth cheesecake filling, these minis deliver indulgence without being overly heavy.

They’re elegant enough for parties, yet simple enough to whip up for a weeknight dessert. Each bite offers a warm cinnamon hug with the richness of cheesecake—a truly irresistible pairing.

Why You’ll Love This Recipe

Two Desserts in One: Cheesecake + cinnamon roll flavor = dessert perfection.
Individual Portions: Perfect for parties, gatherings, or portion control.
Cozy & Creamy: Warm spices meet silky cheesecake filling.
Make-Ahead Friendly: Chill in advance and serve when ready.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs (or crushed cinnamon grahams)
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 12 oz reduced-fat cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ cup plain Greek yogurt (or sour cream)
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp melted butter

For the Glaze:

• ½ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla extract

Instructions

1. Prep the Pan
Preheat oven to 325°F (160°C). Line a muffin tin with paper liners and lightly spray with cooking spray.

2. Make the Crust
Mix graham cracker crumbs, sugar, and melted butter. Press about 1 tablespoon into the bottom of each muffin liner. Bake for 5 minutes, then set aside.

3. Mix the Cheesecake Filling
In a medium bowl, beat cream cheese and sugar until smooth. Add egg, yogurt, and vanilla, mixing until creamy.

4. Create the Swirl
In a small bowl, mix brown sugar, cinnamon, and melted butter.

5. Assemble
Spoon cheesecake batter over the crusts, filling about ¾ full. Drop a small amount of cinnamon mixture on top of each, then swirl gently with a toothpick or knife.

6. Bake
Bake for 18–20 minutes, or until centers are just set. Let cool to room temperature, then refrigerate for at least 2 hours.

7. Add Glaze & Serve
Whisk powdered sugar, milk, and vanilla into a smooth glaze. Drizzle over chilled cheesecakes before serving.

Nutritional Information

Calories: 160
Carbohydrates: 18g
Fat: 8g
Protein: 5g
Fiber: 1g

Tips for Success

• Don’t Overbake: Cheesecakes should jiggle slightly in the center when done.
• Chill for Best Texture: At least 2 hours (or overnight) for a firm, creamy bite.
• Flavor Boost: Add a dash of nutmeg or cardamom to the cinnamon swirl.
• Make Ahead: Bake and chill a day in advance, glaze just before serving.

Why This Recipe Works

These mini cheesecakes combine the best of two favorite desserts—rich cheesecake and cozy cinnamon rolls—into one irresistible bite. They’re easy to make, portion-friendly, and versatile enough for holidays, parties, or a sweet treat anytime.