Description
Miniature cinnamon roll cheesecakes blend classic dessert favorites into one irresistible treat. Creamy cheesecake layers nestled between sweet cinnamon swirls promise delightful indulgence that satisfies all dessert cravings.
Ingredients
Scale
- 1 package (8 oz / 226 g) cream cheese, at room temperature
- 1 large egg, at room temperature
- ½ cup white sugar
- ¼ cup butter (unsalted or salted), softened (not melted)
- 4 full sheets of graham crackers
- 2 tbsps butter (unsalted or salted), melted
- ¼ cup brown sugar
- 3 tbsps white flour
- 1 tbsp brown sugar
- ¾ tsp ground cinnamon
- ½ tsp vanilla extract
- 1 tsp white flour
- 1 cup powdered sugar
- 2 oz (57 g) cream cheese, at room temperature
- 2 tbsps butter, at room temperature
- ½ tsp vanilla extract
- 1–1.5 tbsps heavy cream or whole milk (only if needed for consistency)
Instructions
- Preparation: Warm oven to 350°F and arrange muffin tin with 9 liners, strategically filling half the empty spaces with water for consistent heat distribution. Lightly mist liners with non-stick spray.
- Crust Formation: Pulverize graham crackers into fine granules, blending with brown sugar and melted butter until cohesively integrated. Firmly press the mixture into each liner’s base using a tablespoon’s back.
- Cheesecake Base: Whisk cream cheese and white sugar until velvety smooth, then gently fold in vanilla extract, flour, and egg, stirring minimally to maintain a delicate texture.
- Cinnamon Swirl Creation: Craft a rich cinnamon-sugar paste by thoroughly mixing softened butter, brown sugar, flour, and cinnamon into a thick, uniform consistency.
- Layering and Marbling: Delicately deposit a tablespoon of cheesecake filling into each cup, topping with a half teaspoon of cinnamon-sugar swirl. Artfully intertwine the mixtures using a toothpick to generate a mesmerizing marbled effect.
- Final Assembly and Baking: Complete the layers with remaining cheesecake filling, generously dust with residual cinnamon-sugar mixture, and perform a second swirling technique. Bake for 20-22 minutes, monitoring for a slightly trembling center and gently bronzed edges.
- Cooling and Chilling: Rest miniature cheesecakes at room temperature for one hour, then refrigerate for a minimum of two hours to set completely.
- Frosting Finesse: Whip cream cheese frosting by blending powdered sugar, butter, vanilla extract, and cream cheese until silky. Adjust consistency with heavy cream if necessary.
- Garnishing: Once thoroughly chilled, lavish each miniature cheesecake with cream cheese frosting, optionally embellishing with an extra decadent drizzle.
Notes
- Prevent Overmixing: Stir cheesecake batter gently to avoid incorporating excess air, which can cause cracking and uneven texture.
- Master Swirling Technique: Use a toothpick to create delicate marbled patterns, ensuring even distribution of cinnamon-sugar mixture throughout the cheesecake.
- Water Bath Hack: Adding water to empty muffin tin spaces helps maintain consistent oven temperature and prevents cheesecakes from drying out.
- Chilling is Crucial: Refrigerate for at least two hours to allow cheesecakes to set completely, enhancing flavor and achieving the perfect creamy consistency.
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 22 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg