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Cinnamon Roll Mini Cheesecakes

Delightful mini cheesecakes with the sweet aroma of cinnamon wrapped in a buttery crust, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted
For the filling
  • 16 oz cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 tsp pure vanilla extract
  • 3 tbsp brown sugar, packed
  • 1.5 tsp ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin pan with paper liners.
  2. In a mixing bowl, combine graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until the mixture resembles moist, crumbly sand.
  3. Press the crumb mixture gently into the muffin cups to form the crust.
  4. Bake for approximately 5 minutes, allowing the crust to set.
Filling
  1. Beat the softened cream cheese until smooth, then gradually blend in the 1/2 cup of sugar.
  2. Add the eggs one at a time, mixing gently.
  3. Fold in the sour cream and vanilla extract.
  4. In a small bowl, combine packed brown sugar and ground cinnamon.
Assembly
  1. Spoon the cheesecake filling into the prepared crusts.
  2. Sprinkle the cinnamon mixture atop and swirl with a toothpick.
  3. Bake in the preheated oven for 18 to 22 minutes, until slightly jiggly in the center.
  4. Allow to cool in the oven for about 15 minutes, then refrigerate for a minimum of 3 hours.

Notes

For best results, use room temperature ingredients. Consider adding chocolate chips or nuts for variety.