Mini Cinnamon Roll Cheesecakes
The first time I made Mini Cinnamon Roll Cheesecakes I still remember the warm, cinnamon-swept kitchen the first time I tried these little delights. My sister had dropped by with a bag of leftover bakery cinnamon rolls and we wanted something a bit fancier than reheating them in the microwave. The idea of turning that…
The first time I made Mini Cinnamon Roll Cheesecakes
I still remember the warm, cinnamon-swept kitchen the first time I tried these little delights. My sister had dropped by with a bag of leftover bakery cinnamon rolls and we wanted something a bit fancier than reheating them in the microwave. The idea of turning that sticky, soft center into a cheesecake filling felt a little reckless, but in the best way. If you like playful mashups, you might appreciate the way a Biscoff cookie version transforms the same idea; I tried that twist last month and loved how it changed the texture Biscoff cookie cinnamon roll variation.
What makes these special is how simple the ingredient list is, even though the flavor feels indulgent. You only need 8 oz cream cheese, softened, 1/2 cup sugar, 1 tsp vanilla extract, 1/4 cup sour cream, 1 egg, and about 1/2 cup crushed cinnamon rolls folded in with 1/4 cup cinnamon sugar. The little bases are mini graham cracker crusts, which you can buy pre-made or press together at home for a rustic texture. I always keep whipped cream on hand for the topping and a little extra cinnamon sugar for a final dusting. Saying it out loud, it sounds modest, but once you smell the cinnamon and vanilla coming from the oven, modest is out the window.
Why this combo sings
There is something irresistible about the contrast between the dense, tangy cheesecake and the pillowy, yeasty cinnamon pieces. When I beat the cream cheese, sugar, and vanilla extract until smooth, that mix is already begging to be baked. You get creaminess from the cream cheese and sour cream, a lift from the egg, and pockets of caramelized cinnamon roll studs that add chew and sweetness. As for why I love this recipe, it is the way it feels like a cozy breakfast and a dessert at the same time. They’re tiny enough to grab with one hand, but they make a big impression.
How I make them (and the exact steps I always follow)
I like to start with the oven because timing matters when you’re working with softened cream cheese. So I do 1. Preheat the oven to 325°F (163°C). From there, I get the batter going. I follow the method exactly like this because it reliably gives me a silky texture: 2. In a mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. 3. Add the sour cream and egg, mixing until fully incorporated. At this point I gently fold things in, because you want the cinnamon roll bits to stay somewhat intact: 4. Gently fold in the crushed cinnamon rolls and cinnamon sugar. With the muffin tin ready I nestle in my bases—5. Place the mini graham cracker crusts in a muffin tin. Then I pour the filling carefully, usually filling them about three quarters of the way because that gives a nice domed top without overflowing—6. Pour the cheesecake mixture into the crusts, filling them about 3/4 full. I put them in the oven and watch the edges first—7. Bake for 20-25 minutes or until set. You will hear nothing dramatic, just a faint oven hum and the kitchen warming up, and the smell of cinnamon and vanilla climbing into the air. After that I let them cool completely, then I refrigerate for at least 2 hours so the texture firms up—8. Allow to cool completely, then refrigerate for at least 2 hours. When it’s time to serve, I top each with a dollop of whipped cream and a little extra cinnamon sugar for sparkle and crunch—9. Serve topped with whipped cream and a sprinkle of cinnamon sugar.
A small tip that makes a big difference: scrape the bowl well so there are no unmixed pockets of cream cheese. Also, if your cream cheese is still cold, the batter will be lumpy; let it sit on the counter for about 30 minutes or microwave in 5-second bursts until soft but not melting. Another trick I use is to gently press the crushed cinnamon roll bits into the batter rather than whisking them in violently—this keeps the texture varied and lovely.
How to tell when they are perfect
Knowing when mini cheesecakes are done can be tricky because they should not be rock-solid. The top should look set, with perhaps the slightest jiggle in the center if you tap the tin. If the centers are liquid or the cheesecake is tall and cracked, it was probably overbaked or the oven was too hot. The right texture is creamy yet sliceable, like a thick pudding that holds its shape. When you lift one from the crust, the graham base should be intact, slightly softened by the filling but not soggy. If you make these ahead of time, they actually taste better after a few hours in the fridge because the flavors marry and the cinnamon roll pieces settle into tender pockets.
Ways I change them and what to serve with
I like to experiment when friends are coming over. Sometimes I swirl a little caramel on top before baking for a sticky twist, or fold in chopped pecans for a crunchy surprise. For a lighter take, swap in a no-bake approach and skip the oven entirely—that version is creamier, and if you’re curious, there are recipes that focus on the no-bake method that inspired my tweaks. If you want to lean into indulgence, add a smear of cream cheese frosting on top before the whipped cream. These mini cheesecakes are lovely alongside a strong cup of coffee or a chai latte; the spices echo each other and the creaminess pairs beautifully with bitter coffee notes.
If you like pairing different mini treats, these go well with other small desserts too; I once served them at a brunch spread next to chocolate peanut butter mini cheesecakes, and the contrast between chocolate and cinnamon was a crowd pleaser.
A few things I’ve learned and how to store leftovers
I learned early that filling the crusts about three quarters full prevents spills and gives a nice top. Also, chilling is not optional; refrigeration for at least two hours is necessary for the texture to set and for the cinnamon bits to settle into the cheesecake. Leftovers keep beautifully in an airtight container in the fridge for up to four days. If you need to freeze them, wrap each in plastic wrap and freeze for up to a month; thaw overnight in the refrigerator and add whipped cream right before serving. One more small tip: if you plan to make them ahead for a party, assemble and bake them a day in advance and add the whipped cream and extra cinnamon sugar right before guests arrive.
I have fond memories of making these with my family on lazy Sunday mornings. The kids loved picking out the biggest cinnamon roll chunks to be crushed into the batter, and the kitchen always smelled like a bakery for hours. The first time I brought them to a potluck, someone asked if they were from a café. That is the kind of compliment that makes a recipe a keeper.
Conclusion
If you want a tried and true version, I often reference this Mini Cinnamon Roll Cheesecakes Recipe | Life Love and Sugar when I need a refresher on proportions. For another take with slightly different technique and photos that inspired one of my variations, this Mini Cinnamon Roll Cheesecakes | Kitchen 335 post is helpful. And if you are curious about a no-bake spin to save oven time, check out this Mini No Bake Cinnamon Roll Cheesecakes – Eats Delightful.
Mini Cinnamon Roll Cheesecakes
Ingredients
Method
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add the sour cream and egg, mixing until fully incorporated.
- Gently fold in the crushed cinnamon rolls and cinnamon sugar.
- Place the mini graham cracker crusts in a muffin tin.
- Pour the cheesecake mixture into the crusts, filling them about 3/4 full.
- Bake for 20-25 minutes or until set.
- Allow to cool completely, then refrigerate for at least 2 hours.
- Serve topped with whipped cream and a sprinkle of cinnamon sugar.
