There’s something unmistakably comforting about the smell of cinnamon wafting through the kitchen. It instantly brings back memories of lazy weekend mornings, baking with loved ones, and sipping something warm while the oven does its magic. And when you combine that nostalgic cinnamon roll flavor with the creamy richness of cheesecake? You get something truly magical: Mini Cinnamon Roll Cheesecakes.

These little bites of joy are perfect for when you want to impress without spending hours in the kitchen. They’re festive enough for the holidays, cozy enough for a quiet night in, and just the right size to make indulging feel guilt-free (okay, maybe just one more!). This recipe has quickly become a go-to in our house for potlucks, brunches, or any time we need a sweet pick-me-up. They’re especially popular during fall and winter, when cinnamon spice feels like the warm hug we all crave.

Let’s dive in—because these little cheesecakes are too good to wait!

Why You’ll Love This Recipe:

• Portable and perfectly portioned – no slicing needed!
• Cinnamon roll meets cheesecake – a dreamy combo of two beloved desserts.
• Easy to make ahead – they chill beautifully and taste even better the next day.
• Crowd-pleasing – great for gatherings, holidays, or dessert tables.
• Beginner-friendly – simple ingredients and no water bath needed.

INGREDIENTS YOU’LL NEED:

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, melted

Cheesecake Filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Cinnamon Swirl:

• 1/3 cup brown sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons unsalted butter, melted

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

HOW TO MAKE MINI CINNAMON ROLL CHEESECAKES:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat and Prep
Start by preheating your oven to 325°F (163°C). Line a muffin tin with cupcake liners—this recipe makes about 12 mini cheesecakes. Trust me, the liners make cleanup a breeze and keep the crusts nice and firm.

Step 2: Make the Cinnamon Crust
In a medium bowl, mix together graham cracker crumbs, brown sugar, cinnamon, and melted butter until the texture resembles damp sand. Press about a tablespoon of this mixture into the bottom of each liner, pressing firmly to create a compact crust. Bake for 5 minutes, then set aside to cool slightly while you whip up the filling.

Step 3: Blend the Cheesecake Filling
Using a hand mixer or stand mixer, beat the softened cream cheese until smooth and creamy—this is the secret to a silky filling. Add in sugar and mix until fully combined. Then, add the eggs one at a time, followed by vanilla extract and sour cream. Beat just until everything is blended. Be careful not to overmix—this helps avoid cracks later.

Step 4: Swirl in the Cinnamon Magic
In a small bowl, stir together the cinnamon swirl ingredients: brown sugar, cinnamon, and melted butter. Spoon about a tablespoon of the cheesecake batter into each liner. Then, add a small spoonful of the cinnamon swirl mixture on top. Add another tablespoon of cheesecake batter, then finish with another bit of the swirl on top.

Step 5: Create the Swirls
Use a toothpick or skewer to gently swirl the cinnamon mixture through the cheesecake batter. This step is not just fun—it makes every bite beautifully marbled with sweet cinnamon flavor.

Step 6: Bake Until Set
Bake at 325°F for 16–18 minutes or until the centers are just set. They might jiggle slightly, but that’s okay! Let them cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours. Chilling is key for the texture to firm up.

Step 7: Frost with Creamy Goodness
Once your cheesecakes are fully chilled, it’s time to add that irresistible cream cheese frosting. Beat together the softened cream cheese, butter, powdered sugar, and vanilla until smooth. Pipe or spread a dollop on top of each mini cheesecake.

HELPFUL TIPS:

• Room temperature cream cheese is a must for a smooth filling—no lumps!
• Don’t overmix the batter once the eggs are added; this helps prevent cracking.
• Want extra cinnamon flavor? Add a sprinkle of cinnamon sugar on top of the frosting.
• Let them chill at least 2 hours, but overnight is even better for flavor and texture.
• Use a piping bag for the frosting if you want a bakery-style finish (or a zip-top bag with the corner snipped off works in a pinch!).

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 2 hours 38 minutes (including chill time)
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These mini cheesecakes can be dressed up with a drizzle of caramel or even a sprinkle of crushed pecans. And if you’re planning a party, they hold up beautifully on a dessert tray—just keep them cool until serving.

NUTRITIONAL INFORMATION:

(Per mini cheesecake, approx.)

• Calories: 250
• Fat: 18g
• Carbohydrates: 20g
• Sugar: 15g
• Protein: 3g
• Fiber: 0g

FREQUENTLY ASKED QUESTIONS:

Can I make these ahead of time?
Yes! In fact, they taste even better the next day. You can make them up to 2 days ahead and keep them refrigerated.

Do I need a water bath?
Nope! These bake perfectly in a regular muffin tin without the fuss of a water bath.

Can I freeze them?
Absolutely. Freeze without the frosting, then thaw in the fridge and frost before serving.

Can I use a different crust?
Sure! You could try vanilla wafers or even gingersnap cookies for a spicy twist.

STORAGE INSTRUCTIONS:

Store your mini cheesecakes in an airtight container in the refrigerator for up to 4–5 days. If you’re freezing them, wrap each one individually and store in a zip-top freezer bag. They’ll keep well for up to 2 months. Just thaw in the fridge overnight before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Creamy Biscoff Cheesecake – A Dreamy, Spiced Delight
• Heavenly Apple Crisp Cheesecake – A Sweet Fall Delight!
• Creamy No-Bake Biscoff Cheesecake: A Decadent Dessert Everyone Will Adore
• Pumpkin Pie with Caramel Pecan Topping

CONCLUSION

Mini Cinnamon Roll Cheesecakes are one of those desserts that just feels like home. They’re the perfect mix of creamy, sweet, and spiced—and they’re small enough that having two feels totally reasonable. Whether you’re baking for a holiday spread, a birthday brunch, or just because it’s Tuesday, these little treats will bring big smiles.

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