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Mini Cinnamon Roll Cheesecakes

Mini Cinnamon Roll Cheesecakes
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Mini Cinnamon Roll Cheesecakes combine the creamy richness of cheesecake with the warm, spicy flavor of classic cinnamon rolls. These bite-sized treats offer a perfect balance of smooth texture, sweet cinnamon aroma, and just the right amount of sweetness. Ideal for breakfast, dessert, or any occasion, they are easy to make and delightful to share.

Ingredients

Scale

Cheesecake Filling

  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Dough & Base

  • Prepared cinnamon roll dough (store-bought or homemade), enough to make 12 mini rounds
  • 2 tablespoons butter, melted or softened (for greasing)

Topping (Optional)

  • Powdered sugar glaze (powdered sugar mixed with a small amount of milk or water)

Instructions

  1. Prepare the Dough: Unroll the cinnamon roll dough onto a clean surface. Using a knife or pizza cutter, slice the dough into small rounds approximately the size of your muffin tin cups to form the base of each mini cheesecake.
  2. Make the Cheesecake Filling: In a mixing bowl, combine softened cream cheese, sugar, eggs, sour cream, vanilla extract, and ground cinnamon. Beat until the mixture is smooth and creamy with no lumps for a perfect cheesecake texture.
  3. Assemble the Mini Cheesecakes: Lightly grease a muffin tin with butter or non-stick spray. Press each dough round gently into the bottom of every cup, creating a crust layer, then spoon the cheesecake filling onto each, filling the cups almost to the top.
  4. Add the Cinnamon Swirl: Use a toothpick or skewer to gently swirl through the filling, mixing a little of the cinnamon and dough flavor into the cheesecake without fully blending it.
  5. Bake and Cool: Bake in a preheated oven at 325°F (165°C) for 20-25 minutes, until the filling is mostly set but still slightly jiggly in the center. Allow to cool completely before removing from the tin to maintain shape.
  6. Glaze and Serve: Drizzle with powdered sugar glaze or your preferred topping just before serving for a beautiful finish and extra sweetness.

Notes

  • Use room temperature ingredients to avoid lumps and achieve a silky filling.
  • Do not overmix the batter to keep filling airy and prevent cracks in the cheesecake.
  • Grease the muffin tin thoroughly for easy removal.
  • A slight jiggle in the center after baking indicates perfectly cooked cheesecake.
  • Refrigerate the mini cheesecakes for at least one hour before serving to let flavors meld and set the texture.

Nutrition

Keywords: mini cheesecake, cinnamon roll, cinnamon, dessert, bite-sized, creamy cheesecake, holiday treat, breakfast dessert

Find it online: https://recipesemilly.com/mini-cinnamon-roll-cheesecakes/