Oh my goodness, let me tell you about these Mini Cinnamon Roll Cheesecakes! I stumbled upon this sweet and creamy treat during a potluck with friends, and I’ve been obsessed ever since. As a big fan of both cinnamon rolls and cheesecake, discovering a recipe that marries these two delights felt like finding a hidden treasure. The first time I made them, they vanished within minutes! Now, every time I whip them up, they quickly turn into a crowd favorite, and I often get requests for the recipe.
What’s even better is that they’re simple to make and perfect for any occasion, whether it’s a cozy night in or a fancy dessert table at a wedding. The combination of the buttery cinnamon roll base with the rich and creamy cheesecake filling is heavenly. Trust me, even if you’re not a master baker, you can totally nail this recipe!
What’s in Mini Cinnamon Roll Cheesecakes?
Let me break down the ingredients for you, and share a few tips along the way!
Graham Cracker Crumbs: This forms the delicious, crunchy base for your cheesecakes. I usually use plain graham cracker crumbs, but if you’re feeling adventurous, cinnamon-flavored ones will definitely elevate that cinnamon vibe!
Granulated Sugar: Essential for balancing out the flavors, sugar is crucial for both the crust and the cheesecake filling.
Butter: Ah, the magic ingredient! Melted butter brings everything together and makes the crust rich and tasty. Go for unsalted butter; it allows you to control the overall saltiness.
Cream Cheese: The star of the cheesecake! Make sure it’s softened to room temperature for a smooth texture. I stick to full-fat cream cheese for that rich taste.
Sour Cream: A splash of this adds a delightful tanginess to the cheesecake. It makes the texture creamy and dreamy—trust me, you’ll want it in there!
Eggs: Eggs help set the cheesecake and give it that luscious mouthfeel. Make sure to beat them well!
Cinnamon: This is the showstopper! A generous sprinkle delights the palate and makes you feel like you’re biting into a warm cinnamon roll.
Vanilla Extract: A touch of vanilla enhances the flavors brilliantly. Always opt for pure vanilla extract if possible for the best taste.
Is Mini Cinnamon Roll Cheesecakes Good for You?
Let’s talk health, shall we? While these cheesecakes are undeniably delicious, they’re definitely on the indulgent side. But hey, everything in moderation, right?
Cream Cheese: It’s a delightful source of calcium and provides some protein, but it can also bring a heft of saturated fat. Just remember, a little goes a long way.
Sugar: We all know too much sugar isn’t great for us. If you want to cut back, consider using a sugar substitute or simply reduce the quantity—though it might affect the sweetness in the crust and filling.
Even though these cheesecakes are rich, they’re perfect for sharing! Plus, if you serve them in mini sizes, it’s easier to indulge without overdoing it.
Ingredients List
– 1 cup graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup sour cream
– 2 large eggs
– 1/4 cup granulated sugar (for filling)
– 1 teaspoon cinnamon (for filling)
– 1 teaspoon vanilla extract
*Servings: Approximately 12 mini cheesecakes.*
How to Make Mini Cinnamon Roll Cheesecakes?
1. **Preheat Your Oven:** Start by preheating your oven to 325°F (163°C). You’re going to want a warm, cozy environment for these cheesecakes!
2. **Prepare the Crust:** In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until everything is moistened. Then press this mixture firmly into the bottom of a lined muffin tin or mini cheesecake pan. Set aside.
3. **Mix the Filling:** In a separate large bowl, beat the softened cream cheese until smooth. Add in the sour cream, eggs, sugar, cinnamon, and vanilla extract. Beat until well combined and creamy, making sure there are no lumps.
4. **Fill the Cups:** Spoon the cheesecake filling over the graham cracker crusts, filling each cup about 3/4 full.
5. **Bake:** Place the muffin tin in the oven and bake for about 18-20 minutes, or until the edges are set but the centers are still slightly wobbly.
6. **Cool Down:** Let them cool down completely at room temperature, then chill in the fridge for at least 2 hours before serving. This step is crucial for that perfect cheesecake texture!
The Secret to Cheesecake Bliss!
– If you want to take these mini cheesecakes to the next level, consider topping them with whipped cream or a drizzle of caramel sauce right before serving. It adds a fun and decadent touch!
– Feeling creative? Throw in some chocolate chips or pecans into the filling for an extra flavor burst.
– These cheesecakes can be made ahead of time and stored in the fridge for up to a week, which is perfect for meal prep or an upcoming gathering.
I hope you give these Mini Cinnamon Roll Cheesecakes a try! They’re an irresistible treat that never fails to bring smiles to the table. I’d love to hear how yours turn out—feel free to share your experiences or any variations you try! Happy baking!
