If you’re anything like me, you believe cinnamon rolls should be a food group of their own. That irresistible swirl of cinnamon and sugar, the gooey center, the subtle crunch of the golden edges—it never gets old. So, when I stumbled across the idea of combining that beloved roll with cheesecake, I didn’t just bookmark it. I made it that day.
The moment these mini cinnamon roll cheesecakes came out of the oven, I knew they were special. From the buttery graham cracker crust kissed with cinnamon sugar, to the rich, creamy cheesecake filling with a cinnamon swirl baked right in—they delivered everything I love in one bite-sized dessert. And don’t even get me started on the topping. That simple swirl on top doesn’t just look like a cinnamon roll, it tastes like one too.
What I love most is how versatile they are. Perfect for brunch spreads, dessert tables, or just sneaking one with a cup of coffee on a cozy afternoon. They’re easy to whip up and even easier to devour. If you’re craving something nostalgic but want a fun twist, these cheesecakes will not disappoint.
Why You’ll Love This Mini Cinnamon Roll Cheesecakes Recipe
These mini cheesecakes aren’t just cute; they’re a flavor-packed dream. First, they combine the warming spice of cinnamon with the tangy richness of cream cheese, giving you that sweet-and-savory contrast that’s addictive. The individual portions make them a hit for parties or bake sales—no slicing required. They also freeze well, so you can make them ahead of time and always have a treat ready when cravings strike.
If you’re already a fan of indulgent creations like my Ooey Gooey Bars or Best Cheesecake Deviled Strawberries, this recipe belongs in your rotation. And for fans of classic Southern desserts, you might enjoy them alongside Old Time Oven Peach Cobbler.
Once you make these, they’re bound to become a regular request in your kitchen.
How to Make the Mini Cinnamon Roll Cheesecakes
Step 1: Prepare the crust
Start by combining finely crushed graham crackers with melted butter, sugar, and a hint of ground cinnamon. Press the mixture firmly into cupcake liners in a muffin pan. Bake the crusts briefly at 325°F for 5 minutes to set them.
Step 2: Make the cheesecake filling
Beat softened cream cheese with granulated sugar until smooth. Add sour cream and vanilla extract, blending until fully incorporated. Beat in eggs one at a time on low speed to avoid overmixing.
Step 3: Add the cinnamon swirl
In a small bowl, mix melted butter with brown sugar, cinnamon, and a touch of flour. Spoon a bit of this mixture over the crusts, pour in cheesecake filling, and add another swirl on top. Use a toothpick to create a spiral pattern.
Step 4: Bake and chill
Bake the cheesecakes for 18-20 minutes until the centers are set. Let them cool in the pan, then chill in the fridge for at least 2 hours before serving.
Recipe Variations and Possible Substitutions
You can swap the graham cracker crust for a cinnamon cookie or vanilla wafer base for a more intense or sweeter flavor. If you’re dairy-free, use plant-based cream cheese and sour cream—just be sure they’re thick enough to hold up. Want an extra kick? Add a dash of nutmeg to the cinnamon swirl.
For a festive touch, top with a drizzle of cream cheese glaze or white chocolate after baking. And if you’re short on time, you can even use a store-bought cheesecake base and just add the cinnamon swirl before baking for a shortcut version.
Serving and Pairing Suggestions
These mini cinnamon roll cheesecakes are perfect as-is, but a little garnish never hurts. Try a dusting of powdered sugar or a drizzle of cream cheese icing right before serving. For a special brunch, pair them with a creamy chai latte or hot vanilla milk. If you’re serving them after dinner, espresso or a sweet dessert wine like Moscato pairs beautifully with their cinnamon notes.
A fresh fruit salad or tangy berry compote makes a refreshing contrast to their richness, especially in the summer months. And during the holidays, serve them alongside classic gingerbread cookies or pumpkin bars for a festive dessert spread.
Storage and Reheating Tips
Store these cheesecakes in an airtight container in the refrigerator for up to 5 days. To keep the texture smooth and creamy, avoid stacking them. They can also be frozen: place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 2 months.
To thaw, just move them to the fridge overnight. If you prefer a slightly warm cheesecake (especially with a cinnamon filling), microwave for about 10 seconds—but keep in mind this may soften the crust.
Frequently Asked Questions
How do I prevent my cheesecakes from cracking?
Use room temperature ingredients and avoid overmixing the batter. Let them cool gradually before refrigerating.
Can I make these without a muffin tin?
Yes, you can use silicone cupcake molds or even ramekins. Just adjust baking time slightly based on size.
Is it okay to skip the cinnamon swirl?
Technically yes, but it really makes the flavor. If you want less cinnamon, reduce the amount but don’t omit it entirely.
Can I use a different type of sugar?
Yes, coconut sugar or light brown sugar can be used in place of granulated or dark brown sugar for a slightly different sweetness.
Do I need to line the muffin tin?
Using liners or parchment cups is best for easy removal. If you skip them, make sure to grease the tin well.
Related Recipe You’ll Like
If you’re already a fan of these mini cinnamon roll cheesecakes, you’ll definitely want to try a few other favorites from my kitchen. For another indulgent, handheld treat, don’t miss my Best Cheesecake Deviled Strawberries — they’re fruity, creamy, and perfect for gatherings. You might also fall for the warm and cozy flavors of Old Time Oven Peach Cobbler or the rich and gooey delight of my Ooey Gooey Bars. All are crowd-pleasers with minimal fuss.
Whether you’re planning a dessert buffet or just want something sweet and special for yourself, each of these recipes delivers something unique.
Save and Share This Recipe for Later
These mini cinnamon roll cheesecakes are just too good to forget. Make sure to save this recipe by pinning it to your dessert or brunch board on Pinterest. It’s a fantastic way to keep it handy for holidays, parties, or weekend baking sessions.
Sharing is caring, too! If you loved this recipe, send it to a friend, post your bake on social media, or bookmark it so you can come back again. Trust me, once your friends and family taste these, they’ll be asking for the recipe too.
Mini Cinnamon Roll Cheesecakes
These Mini Cinnamon Roll Cheesecakes are a delightful blend of two all-time favorites: the rich, creamy flavor of classic cheesecake and the sweet, spiced swirl of a cinnamon roll. They start with a buttery graham cracker crust enhanced with cinnamon sugar, followed by a silky-smooth cream cheese filling and topped with a luscious cinnamon swirl that bakes right in. Each bite is rich, tangy, and warmly spiced, making these perfect for brunches, holidays, or cozy nights in. Plus, their individual serving size makes them ideal for parties, dessert platters, or just a personal indulgence. They're also freezer-friendly and simple to prepare, offering both elegance and ease in every swirl.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 1/2 tsp ground cinnamon
- 4 tbsp melted butter
- For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
- For the cinnamon swirl:
- 2 tbsp melted butter
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1 tsp all-purpose flour
Instructions
- Preheat the oven to 325°F and line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press into the bottom of each liner and bake for 5 minutes. Set aside to cool slightly.
- In a mixing bowl, beat the cream cheese and granulated sugar until smooth.
- Add sour cream and vanilla extract, and mix well. Then beat in eggs one at a time on low speed until combined.
- In a separate bowl, mix melted butter, brown sugar, cinnamon, and flour for the swirl.
- Spoon a small amount of the swirl over each crust. Add cheesecake batter, then top with more swirl. Use a toothpick to swirl into a spiral pattern.
- Bake for 18-20 minutes or until centers are just set. Let cool in pan, then refrigerate for at least 2 hours.
Notes
- Always use room temperature ingredients for a smoother filling.
- Don’t overmix the batter to avoid cracks.
- These mini cheesecakes can be frozen for up to 2 months. Thaw in the refrigerator overnight.
- For extra decadence, drizzle with cream cheese frosting or white chocolate before serving.
