Mini Cinnamon Roll Cheesecakes Recipe
Mini Cinnamon Roll Cheesecakes: The Ultimate Sweet and Creamy Treat
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
Make Ahead: These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
Freezing Option: You can freeze the mini cheesecakes for up to 3 months. Thaw in the fridge overnight before serving.