If you’re a fan of both cinnamon rolls and cheesecakes, you’re in for a delightful treat. These Mini Cinnamon Roll Cheesecakes are a heavenly blend of the two iconic desserts, creating a creamy, cinnamon-packed bite-sized indulgence. They’re perfect for family gatherings, parties, or simply as a delightful snack for yourself. Not only are they delicious, but they’re also easy to make, with simple ingredients you probably already have in your kitchen. Let’s dive into this mini cinnamon cheesecake recipe and show you how to make them step-by-step.
Why You’ll Love These Mini Cinnamon Roll Cheesecakes
These mini cinnamon roll cheesecakes have everything you love about both desserts. The creamy texture of cheesecake combined with the sweet, spiced flavor of cinnamon rolls makes them irresistible. Whether you’re looking for a mini cinnamon cheesecake recipe for a dessert table or just something to satisfy your sweet tooth, these mini cheesecakes deliver.
Key Ingredients You’ll Need:
- Biscuits (Graham Crackers or Digestive Biscuits) – These form the crunchy base of your mini cheesecakes.
- Butter – To bind the crushed biscuits together, providing a buttery richness.
- Double Cream (Heavy Cream) – Gives the cheesecake filling a light and fluffy texture.
- Cream Cheese – The heart of any cheesecake, offering a rich and tangy flavor.
- Icing Sugar (Powdered Sugar) – For sweetness in both the cheesecake filling and the cinnamon topping.
- Ground Cinnamon – This adds that signature warmth and spice that makes the mini cheesecakes taste like cinnamon rolls.
- Granulated Sugar – Mixed with cinnamon to sprinkle on top.
- Softened Butter – Used in the cinnamon roll-like frosting.
How to Make Mini Cinnamon Roll Cheesecakes
Step 1: Prepare the Base
To start, you’ll need to make the crust. For this, crush up your biscuits until they form fine crumbs. You can use a food processor or place them in a ziplock bag and crush them with a rolling pin. Once you’ve achieved a fine, sandy texture, pour the crumbs into a mixing bowl.
Melt your butter, then mix it into the biscuit crumbs until everything is well-coated. Divide the mixture evenly among your 9 muffin cases, pressing down firmly to create the base of your mini cinnamon roll cheesecakes. Set them aside while you prepare the filling.
Step 2: Whip the Cream
In a separate bowl, whisk your double cream to stiff peaks. This is a crucial step, as it ensures that your cheesecakes will have a light and airy texture. Make sure not to over-whisk, as you don’t want the cream to separate. Once the cream reaches stiff peaks, set it aside.
Step 3: Create the Cheesecake Filling
In another large bowl, combine your cream cheese, icing sugar, and ground cinnamon. Whisk everything together until smooth and fully combined. The cinnamon should be evenly distributed throughout the mixture, giving the cheesecake filling a lovely spiced flavor.
Once your cream cheese mixture is ready, gently fold in the whipped cream. Be careful not to over-mix, as you want the whipped cream to keep its lightness. This step is key to achieving that silky, melt-in-your-mouth texture.
Step 4: Assemble the Mini Cheesecakes
Scoop the cream cheese mixture onto the prepared biscuit bases. Use a spoon or spatula to smooth the tops, ensuring an even layer. Once assembled, you’re ready for the final touches.
Step 5: Add the Cinnamon Sugar Topping
Mix together some granulated sugar and a pinch of ground cinnamon in a small bowl. Sprinkle this cinnamon-sugar mixture generously over the tops of your mini cheesecakes. This not only enhances the cinnamon roll flavor but also adds a slight crunch with each bite.
Step 6: Make the Cinnamon Roll Frosting
In a small bowl, beat together softened butter, cream cheese, and icing sugar until smooth. This creates a rich frosting that mimics the icing typically found on cinnamon rolls. Transfer the frosting to a piping bag with a small round tip, and carefully pipe a swirl on top of each cheesecake, imitating the classic cinnamon roll spiral.
Step 7: Chill and Set
Finally, refrigerate your mini cinnamon roll cheesecakes for at least 2 hours or until fully set. If you’re in a hurry, you can freeze them for about 30 minutes to speed up the process. Once set, these mini cheesecakes are ready to be enjoyed.
Tips for Making the Perfect Mini Cinnamon Roll Cheesecakes
- Use Full-Fat Cream Cheese: To get that rich, creamy texture, always opt for full-fat cream cheese. Low-fat versions may make your cheesecakes too soft or watery.
- Crush the Biscuits Well: Make sure the biscuits are crushed into very fine crumbs for a sturdy base. Larger crumbs can make the base too crumbly.
- Don’t Over-Whip the Cream: Be careful not to over-beat the whipped cream, as this can cause the cheesecakes to have a dense or grainy texture.
- Refrigeration is Key: Let the cheesecakes chill for at least a couple of hours so they set properly. This will make them easier to handle and improve the overall texture.
Variations
If you love these mini cinnamon roll cheesecakes, there are plenty of ways to tweak the recipe to suit your taste.
- No-Bake Mini Cinnamon Roll Cheesecakes: Want to skip the oven altogether? You can make a no-bake version by simply freezing the cheesecakes for a few hours instead of baking them. This variation still offers the same creamy texture and rich cinnamon flavor but without any baking required.
- Add a Caramel Drizzle: For an extra indulgent touch, drizzle some homemade caramel sauce over the top of your mini cheesecakes. The combination of caramel, cinnamon, and cheesecake is absolutely divine.
- Graham Cracker Base: Switch out the digestive biscuits for graham crackers if you prefer a more American twist on the recipe.
Frequently Asked Questions
Can I make these cheesecakes ahead of time? Yes! These mini cinnamon roll cheesecakes are perfect for making ahead. You can prepare them a day or two in advance and store them in the fridge until you’re ready to serve.
Can I freeze mini cinnamon roll cheesecakes? Absolutely. These cheesecakes freeze beautifully. Just be sure to wrap them tightly in plastic wrap or place them in an airtight container. They’ll last for up to 3 months in the freezer. To serve, simply thaw them in the fridge overnight.
What’s the best way to serve mini cinnamon roll cheesecakes? These cheesecakes are delicious when served cold straight from the fridge, but you can also let them sit at room temperature for a few minutes before serving if you prefer a softer texture.
Do I have to use cinnamon? Cinnamon is the star of this recipe, but if you’re not a fan, you can try substituting it with other warm spices like nutmeg or cardamom for a different flavor profile.
These Mini Cinnamon Roll Cheesecakes are a must-try for anyone who loves the flavors of both cinnamon rolls and cheesecake. The combination of a crunchy biscuit base, creamy cheesecake filling, and a cinnamon-sugar topping will have everyone asking for seconds. Whether you’re making them for a special occasion or just a sweet treat for yourself, these cheesecakes are sure to impress! Enjoy this unique mini cinnamon cheesecake recipe and let the sweet, spiced flavors bring joy to your taste buds.
Mini Cinnamon Roll Cheesecakes Recipe
Ingredients
For the Crust:
- 1 cup digestive biscuits or graham crackers crushed
- 4 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 1 cup heavy cream double cream, whipped to stiff peaks
- 8 oz 225g full-fat cream cheese, softened
- ½ cup icing sugar powdered sugar
- 1½ teaspoons ground cinnamon
For the Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
For the Cinnamon Roll Frosting:
- 2 tablespoons unsalted butter softened
- 2 oz 60g cream cheese, softened
- ¼ cup icing sugar powdered sugar
Instructions
Step 1: Prepare the Crust
- Crush the digestive biscuits or graham crackers into fine crumbs using a food processor or by hand with a rolling pin.
- In a bowl, mix the crushed biscuits with the melted butter until the mixture resembles wet sand.
- Divide the mixture evenly among 9 muffin cases, pressing down firmly to create a solid crust. Set aside.
Step 2: Whip the Cream
- In a mixing bowl, whip the heavy cream until it forms stiff peaks. Be careful not to overwhip. Set aside.
Step 3: Make the Cheesecake Filling
- In a separate bowl, combine the softened cream cheese, icing sugar, and ground cinnamon. Whisk together until smooth and well combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.
Step 4: Assemble the Mini Cheesecakes
- Spoon the cheesecake filling onto the prepared crusts in the muffin cases, smoothing the tops with a spoon or spatula.
Step 5: Add Cinnamon-Sugar Topping
- Mix the granulated sugar and ground cinnamon in a small bowl.
- Sprinkle the cinnamon-sugar mixture evenly over the tops of the mini cheesecakes.
Step 6: Make the Cinnamon Roll Frosting
- In a small bowl, beat together the softened butter, softened cream cheese, and icing sugar until smooth.
- Transfer the frosting to a piping bag and pipe a small swirl of frosting on top of each cheesecake to mimic the cinnamon roll design.
Step 7: Chill the Cheesecakes
- Place the mini cheesecakes in the refrigerator for at least 2 hours to set. If you’re short on time, freeze them for about 30 minutes.
Notes
