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With cinnamon sugar swirls mixed into mini cheesecakes, these Mini Cinnamon Roll Cheesecakes are a super fun recipe! These simple cinnamon rolls are a comforting and tasty breakfast option.
If you love the mini version of this recipe, you need to try the full sized Cinnamon Roll Cheesecake recipe. And if you crave all things cinnamon flavored, be sure to also check out this Apple Cinnamon Cheesecake!
A Fun and Easy Breakfast Recipe
This post is sponsored by Challenge Dairy, but all opinions are my own.
If you’ve hung around here a lot, then you probably already know I love my cinnamon. If I thought it’d be good, I’d add it to just about anything. When you toss it in a cinnamon roll and cover it with frosting, it only gets more delicious. It’s definitely one of the best parts of breakfast. Even better is when you combine pancakes and cinnamon rolls and make cinnamon roll pancakes. Um, yes please!
There’s no doubt that a fun dinner night is making breakfast for dinner, but what about making breakfast for dessert?! I mean let’s be honest – most of the pastries that are called “breakfast” can totally double as dessert so it’s totally fitting.
And course anything mini is better, right? So clearly these mini cinnamon roll cheesecakes have everything going for them.
To top it all off, they are made with Challenge butter and cream cheese. Challenge butter is made with real cream – nothing artificial – and both the butter and cream cheese are made from the freshest milk and cream. Challenge is the only dairy product company that controls the whole process – from milking the cows all the way to packaging the butter. Pretty cool, right?!
How To Make Mini Cinnamon Roll Cheesecakes
So let’s talk a little about how to put these cheesecakes together. Since they are mini, they’re made in a cupcake pan. It makes these super easy to make because you don’t need to use a water bath. #CheesecakeGoals
The crust is made with some vanilla cookies, Challenge butter and little cinnamon and sugar. You guys, there is some cinnamon in every single bite of these cheesecakes. Everything for the crust is combined, pressed into the cupcake tins and baked for about 5 minutes.
While the crusts bake, you can make the filling. You’ll first want to combine the Challenge cream cheese, sugar, flour and cinnamon and mix everything until it’s smooth. I always recommend using a low speed when mixing to make sure you don’t incorporate too much air into the batter, which can cause cracks. Next you’ll add the sour cream and vanilla extract, and finally the eggs. The cinnamon sugar swirls are made with a mix of cinnamon and sugar.
Once you have everything combined, it’s time to layer the cheesecakes. You’ll start with between 1/2 to 3/4 a tablespoon of cheesecake filling in the bottom of each crust – it doesn’t have to be exact. Sprinkle a layer of cinnamon sugar over the filling so that it’s fully covered. Add another layer of filling and cinnamon sugar, then one more layer of each, for a total of 3 of each layer. The cupcake tins should be mostly full.
How Long Does It Take To Bake These Mini Cheesecakes?
The cheesecakes bake for about 15 minutes, then have a slow cooling process to make sure they don’t cool too quickly and crack. Once they are done, they should be refrigerated until cold and firm. They’re topped with a swirl of frosting to give them that cinnamon roll look and finish them off with the necessary frosting that all cinnamon rolls should have!
And there you have them – super fun mini cinnamon roll cheesecakes! Not only did the hubs and I love them, but he also took some to work and they were a big hit! Delicious cinnamon sugar in every bite!
Watch How To Make These
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Mini Cinnamon Roll Cheesecakes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 12 Mini Cheesecakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
With cinnamon sugar swirls mixed into mini cheesecakes, these Mini Cinnamon Roll Cheesecakes are a super fun recipe! These simple cinnamon rolls are a comforting and tasty breakfast option.
Ingredients
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
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the vanilla wafer cookies crumbs, sugar, cinnamon and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
CHEESECAKE FILLING AND FROSTING
1. Reduce oven to 300°F (148°C).
2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract. Beat on low speed until well combined.
4. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Set filling aside.
5. In a small bowl, combine the cinnamon and sugar for the cinnamon sugar filling
6. Add about 1/2 to 3/4 of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat two more times for a total of three layers of filling and cinnamon sugar. The cupcakes should be mostly full.
7. Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes.
8. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
9. When cheesecakes are cooled, remove them from the pan.
10. To make the frosting, mix the butter until smooth.
11. Add the powdered sugar, vanilla extract and mix and mix until smooth.
12. Add the frosting to a piping bag fitted with a small round piping tip (or a ziplock bag with the corner cut off) and pipe a swirl of frosting onto each cheesecake.
13. Refrigerate cheesecakes until ready to serve.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 250
- Sugar: 23 g
- Sodium: 170.2 mg
- Fat: 12.9 g
- Carbohydrates: 30.1 g
- Protein: 4.8 g
- Cholesterol: 61.1 mg
Enjoy!
Did you use regular size cupcake liners or the mini?
Regular size. They are mini because they aren’t a full size 9 inch cheesecake, but they don’t use a mini cupcake pan. Just a regular one.
Taste amazing every time!
So glad to hear that!
So good! Made them for a party once and everyone always requests them at every event.
Awesome! So glad to hear they are hit!
These came out so good! But how do you get them to come out of the muffin liners so nicely? Mine don’t have the nice ridges yours do. They stuck to the wrappers a bit. Do you use a specific brand of liners that is non-stick or something? Or grease them with something?
I’m so glad you enjoyed them! I’d recommend spraying the liners with a non-stick baking spray. I usually spray them after I bake the crusts and just try not to spray the crusts too much (a little bit is fine).
I would like to try to make these as a regular cheesecake, can it be done? How would I convert the receipt to make a cheesecake instead of mini cupcakes?
You could certainly try it. I would recommend doubling the recipe. Bake time would likely be about 1 hour and 15 minutes, plus my usual cooling method (which you can find in this recipe). You could also try my full sized cinnamon roll cheesecake. It’s a little different, but also wonderful.
Do you not need to use a water bath for mini cheesecakes?
Typically you do not. I don’t use one with my mini cheesecakes.
These are excellent. I was intrigued with making cheesecake cupcakes, and they came out perfect. They are so much faster to make and easier to transport. Folks thought they were easier to eat too and super cute. I’d like to try more this way. So my question for you, Lindsay, is about converting a regular cheesecake to cupcake sizes. The filling for these looks to be half of the regular recipe except the flour stays the same. I’m sure it depends on the type of cheesecake, but any other thoughts or tips on this? I prefer baked cheesecakes. Much thanks for another great recipe cupcake size.
I’m so glad you enjoyed them! You are right, generally the ingredients I use are about half. It can vary a little, but that’s generally the case. Some of them have slightly different baking times based on the different ingredients, but if you know what to look for when they’re baking, it should be easy to adjust by a couple minutes here or there if you need to.
Can the eggs be replaced with something else. I have an egg intolerance.
I haven’t ever tested cheesecake with something instead of eggs, so I’m not sure.
I’d like to try making these using a mini cheesecake pan because i would rather them not have the outside ridges when using cupcake liners. Would you recommend filling the pans in the same way? Or filling them more? Do you think the baking time would change?
I think mini cheesecake pans are a little taller than cupcake pans. If you want them to be that tall, you’ll want to fill the pans a little more so that it’s mostly full and you probably need to increase the baking time.
I’ve made these 4 times now and they are always a hit. I do not consider myself a baker but these are so easy to make and always turn out perfect. I tend to use gragh Love love love!!!
So glad to hear you enjoy them!
Hi! I’d love to make this recipe but I have a question: What do you mean with cream cheese? The frosting (cheese+butter+Sugar) or the type of cheese (E.g. Philadelphia cheese) ? I guess it’s the dumbest question you’ve ever read but I’m Italian and I don’t know exactly what you mean ???? thank you!
Cream cheese = Philadelphia cheese, or as I use Challenge Cream Cheese. 🙂
I can easily make the crust gluten free, but do you any thoughts of how I can replace the flour in the filling to make it gluten free? I’m not sure of the role of the flour in the filling so I”m not sure how to approach it. I don’t know if just using a gluten free flour would be sufficient. Your best guess?
GF flour should be fine.
I realize this is a “regular “ dessert page but would there by chance be a gluten and sugar free version available? Or do you know if I could use swerve instead of sugar and what type of crust I could try ? We have recently had to make these changes and trying to find new ways for old favorites. These look really good.
I’m not really sure of those kinds of changes, but I do think swapping out the sweetener would be fine. As for the crust, any cookie that is gluten and sugar free would probably be fine.
I make these gluten free, although not sugar free. I use a gluten free gingersnap cookie for the base and sub cornstach for the flour. My friend with Celiac Disease says these are her favourite thing i make.
Lindsay, why can’t I print your recipes? I hit print but they will not print????
I’m sorry you’re having trouble printing. Try this link. I hope this helps!
Can these be frozen?
I would think that’d be fine.
I made these today and they are amazing! I want to try to make them in miniuffim tins though. Any suggestions on cooking times? Thanks!
Hmm, I haven’t made any cheesecakes that small so I’m not sure. I might try around 10 minutes or so.
These are great and my go to dessert for work functions…have you ever messed around using the variety of cream cheeses out there..no website to provide
I’m so glad you’ve enjoyed them! You could certainly use other brands of cream cheese.