Mini Cinnamon Roll Cheesecakes

Description:
These individual mini cinnamon roll cheesecakes combine the rich, creamy texture of cheesecake with the warm, comforting flavors of cinnamon rolls. Topped with a cinnamon-sugar swirl and a drizzle of glaze, they’re the perfect bite-sized treat for any occasion!

Origin:
Inspired by the popular combination of cinnamon rolls and cheesecake, these mini cheesecakes bring together two beloved desserts into a single, portable package. Perfect for brunch, dessert, or a sweet snack, they’re a fun twist on both cinnamon rolls and classic cheesecake.

Ingredients Quantity:

For the crust:
- Graham cracker crumbs: 1 cup
- Sugar: 2 tablespoons
- Unsalted butter (melted): 5 tablespoons
For the cheesecake filling:
- Cream cheese (softened): 16 oz (2 packages)
- Sugar: ¾ cup
- Sour cream: ½ cup
- Eggs: 2
- Vanilla extract: 1 teaspoon
- Ground cinnamon: ½ teaspoon
For the cinnamon roll swirl:
- Brown sugar (packed): ⅓ cup
- Ground cinnamon: 1 ½ teaspoons
- Unsalted butter (melted): 2 tablespoons
For the glaze:
- Powdered sugar: ½ cup
- Milk: 1-2 tablespoons
- Vanilla extract: ½ teaspoon

Ingredients Optional:

Chopped pecans or walnuts for garnish
A pinch of sea salt for a salted caramel finish
Extra cinnamon for dusting on top
Fresh berries for serving (optional)

Instruction:

Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners or grease the tin lightly.
Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well mixed. Press about 1 tablespoon of the mixture into the bottom of each muffin cup, using the back of a spoon to pack it down. Bake for 5 minutes, then remove from the oven and set aside.
Prepare the cinnamon roll swirl: In a small bowl, mix together the brown sugar, cinnamon, and melted butter until a thick paste forms. Set aside.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the sour cream, eggs, vanilla extract, and cinnamon. Beat until everything is well combined and smooth.
Assemble the mini cheesecakes: Spoon about 2 tablespoons of the cheesecake batter over each graham cracker crust. Drizzle about 1 teaspoon of the cinnamon roll swirl mixture over the top of the batter. Use a toothpick or knife to swirl the cinnamon mixture into the cheesecake batter, creating a marbled effect.
Bake for 20-25 minutes, or until the cheesecakes are set and the centers are slightly jiggly. Let the cheesecakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk, 1 teaspoon at a time.
Once the cheesecakes have cooled, drizzle the glaze over the top of each mini cheesecake.
Allow the glaze to set for a few minutes, then serve.

Tips of Success:

Be sure to let the cream cheese soften completely before mixing to ensure a smooth filling.
Don’t overmix the cheesecake filling – just beat until smooth. Overmixing can result in a cracked top.
If you want a stronger cinnamon roll flavor, add more cinnamon to the swirl.
To make them ahead of time, prepare the cheesecakes the day before and refrigerate. Add the glaze just before serving.
For an extra touch, sprinkle some chopped nuts or a little cinnamon sugar on top of the glaze.

Recommendation:
These mini cinnamon roll cheesecakes are great for brunch, holiday parties, or as a special treat for your family. They pair wonderfully with a hot cup of coffee, tea, or a glass of cold milk.

Nutrition (per mini cheesecake, approx.):