Description
Mini Cinnamon Roll Cheesecakes are the dreamy mashup you never knew you needed! Imagine the warm, sugary swirl of a classic cinnamon roll, fused with the rich, creamy decadence of a cheesecake—all wrapped up in a perfectly portioned dessert. This easy recipe is perfect for parties, brunch, or anytime you’re craving something sweet, cozy, and totally irresistible.
Ingredients
1 can refrigerated cinnamon rolls (with icing)
16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 tsp ground cinnamon
Optional: whipped cream or extra icing for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners.
- Press one cinnamon roll into the bottom of each liner to form the crust.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing just until incorporated.
- Stir in ground cinnamon, then spoon the cheesecake mixture evenly over the cinnamon roll crusts.
- Bake for 18–22 minutes, until centers are set. Cool completely, then chill in the refrigerator for at least 2 hours.
- Drizzle with reserved icing or add whipped cream before serving.
- Prep Time: 15 minutes
- Chilling Time: 2 hours
- Cook Time: 20 minutes
- Category: Dessert