Description
Mini Cinnamon Roll Cheesecakes combine the rich creaminess of classic cheesecake with the warm, spicy flavors of cinnamon rolls. These bite-sized treats feature a buttery vanilla wafer crust, layered cinnamon sugar filling, and a luscious cream cheese frosting swirl, baked to perfection for a delightful dessert perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 4 tbsp (56g) Challenge butter, melted
Cheesecake Filling
- 12 ounces (339g) Challenge cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 tsp ground cinnamon
- 1/2 cup (115g) sour cream
- 1 tsp vanilla extract
- 2 eggs
Cinnamon Sugar Filling
- 1 1/2 tbsp ground cinnamon
- 1/4 cup (52g) sugar
Frosting
- 3 tbsp Challenge butter
- 1/2 cup + 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp milk
Instructions
- Prepare the Crust: Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners. In a bowl, combine the vanilla wafer cookie crumbs, sugar, cinnamon, and melted butter. Divide this mixture evenly among the cupcake liners, pressing about 2 tablespoons into the bottom of each to form the crusts. Bake the crusts for 5 minutes and then remove from the oven to cool while you prepare the filling.
- Make the Cheesecake Filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, blend the cream cheese, sugar, flour, and cinnamon on low speed to prevent incorporating too much air, which can cause cracks. Scrape down the sides of the bowl to ensure even mixing. Add the sour cream and vanilla extract, continuing to beat on low speed until fully combined. Then, add the eggs one at a time, beating slowly after each addition and scraping the bowl to maintain consistency. Set the filling aside.
- Prepare Cinnamon Sugar Filling: In a small bowl, mix together the ground cinnamon and sugar that will be used to create the cinnamon layers inside the cheesecakes.
- Assemble the Cheesecakes: Into each cupcake liner, add about 1/2 to 3/4 tablespoon of the cheesecake filling. Sprinkle a layer of cinnamon sugar over the filling, fully covering it. Repeat this layering two more times for a total of three layers of filling and cinnamon sugar in each cup, filling them mostly full.
- Bake the Cheesecakes: Place the filled cupcakes into the oven and bake for 15-17 minutes. After baking, turn off the oven but leave the door closed, allowing the cheesecakes to rest inside for an additional 5 minutes. Then, crack the oven door open slightly and let the cheesecakes cool for 15-20 minutes before transferring them to the refrigerator to finish cooling completely.
- Make the Frosting: While the cheesecakes cool, beat the butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until the frosting is smooth and creamy. Optionally, add milk to reach desired consistency.
- Pipe the Frosting: Transfer the frosting to a piping bag fitted with a small round tip or use a ziplock bag with the corner cut off. Pipe a swirl of frosting onto each cooled cheesecake.
- Chill and Serve: Refrigerate the frosted mini cheesecakes until ready to serve. Enjoy this delightful cinnamon roll inspired dessert!
Notes
- Use room temperature cream cheese to ensure a smooth batter and prevent lumps.
- Beating on low speed minimizes air bubbles, resulting in a creamier cheesecake without cracks.
- Do not open the oven during baking to maintain consistent temperature and prevent cracking.
- For easier removal, chill the cheesecakes thoroughly before taking them out of the liners.
- Customize the cinnamon sugar layers by adjusting the amount of cinnamon or sugar to suit your taste.
- The frosting can be made ahead and stored in the refrigerator; bring to room temperature before piping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
