Few desserts can compete with the pure comfort and charm of a warm cinnamon roll—unless, of course, you marry that with the creamy decadence of cheesecake. These Mini Cinnamon Roll Cheesecakes bring together two beloved classics in one dreamy bite-sized treat. Imagine a buttery cinnamon-sugar swirl baked into a soft, spiced base, topped with velvety cheesecake that melts in your mouth. It’s a dessert that feels nostalgic and gourmet all at once.

Perfect for brunches, holiday gatherings, or just a sweet weekend baking project, these mini cheesecakes are not only beautiful to look at but incredibly addictive. The cinnamon swirl adds just the right amount of spice to balance the creamy cheesecake, while the individual portions make serving easy and elegant. Whether you’re entertaining or indulging solo, these are bound to steal the show.

Ingredients for Mini Cinnamon Roll Cheesecakes

For the Cinnamon Roll Base:

1 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 cup unsalted butter, melted
1/4 cup milk
1 tsp vanilla extract

For the Cinnamon Swirl:

1/4 cup brown sugar
1 tsp ground cinnamon
1 tbsp melted butter

For the Cheesecake Layer:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp vanilla extract

Optional Garnish:

Mini cinnamon sticks or extra cinnamon sugar sprinkle

Step 1: Prepare the Cinnamon Roll Base

Start by preheating your oven to 350°F (175°C) and lining a muffin pan with paper liners or lightly greasing each cup. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon. Stir in the melted butter, milk, and vanilla extract until a soft dough forms. Divide the dough evenly among the muffin cups, pressing it gently into the bottoms to form the base layer.

Step 2: Add the Cinnamon Swirl

In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until it resembles a thick paste. Spoon about 1 teaspoon of the cinnamon mixture over each dough base, gently swirling it in with a toothpick or the tip of a knife. This will create that signature spiral of flavor and a beautiful marbled effect.

Step 3: Make the Cheesecake Filling

Using a hand mixer or stand mixer, beat the softened cream cheese until smooth and creamy. Add in the sugar, egg, and vanilla extract, and mix until everything is well combined and silky. Spoon the cheesecake filling over the cinnamon swirl layer, filling each muffin cup almost to the top.

Step 4: Bake and Cool

Place the muffin pan in the oven and bake for 18–22 minutes, or until the cheesecakes are set and just slightly jiggly in the center. Allow them to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving to let the flavors fully set.

Step 5: Garnish and Serve

Once chilled, top each mini cheesecake with a sprinkle of cinnamon sugar or a small cinnamon stick for a decorative touch. Serve cold or at room temperature, and enjoy the perfect blend of creamy and spiced goodness in every bite.

Storage Instructions

Mini Cinnamon Roll Cheesecakes store beautifully, making them ideal for prep-ahead desserts. Once they’ve fully cooled and chilled, transfer them to an airtight container. You can keep them in the refrigerator for up to 5 days—they actually taste even better the next day as the flavors meld together.

If you’d like to freeze them, place the cheesecakes on a tray and freeze until solid. Then, wrap each one in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before serving.

Estimated Nutrition

(Per mini cheesecake – yields about 8–10 servings)

Calories: 230
Fat: 14g
Saturated Fat: 8g
Carbohydrates: 22g
Sugar: 15g
Protein: 4g
Fiber: 0.5g
Sodium: 90mg

Nutrition values are approximate and may vary depending on exact ingredients used.

Frequently Asked Questions

1. Can I make these mini cheesecakes ahead of time?

Yes! They’re perfect for making ahead—just store them in the fridge and they’ll be ready when you need them.

2. Do I need a water bath to bake these?

No water bath needed. Because they’re small, they bake evenly without it.

3. Can I use store-bought cinnamon roll dough for the base?

You can, but the homemade dough gives a softer texture and richer flavor. Store-bought works in a pinch though!

4. How do I know when the cheesecakes are done baking?

They should be set with just a slight jiggle in the center. They’ll firm up more as they cool.

5. Can I add a glaze or frosting on top?

Definitely! A simple cream cheese glaze or vanilla icing would taste amazing drizzled over the top.

6. Are these better served warm or cold?

They’re best chilled, but can be served slightly room temp. The texture is creamiest when cold.

7. Can I make this in a full-size cheesecake pan?

You could adapt it, but baking time will be longer and texture may differ. Minis are better for swirl detail and portioning.

8. Are these kid-friendly?

Absolutely! The sweet cinnamon swirl and creamy filling are a hit with both kids and adults.