Name: Mini Cinnamon Roll Cheesecakes Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup vanilla wafer cookie crumbs; 2 tbsp sugar; 1/2 tsp ground cinnamon; 4 tbsp Challenge butter, melted; 12 ounces Challenge cream cheese, room temperature; 1/2 cup sugar; 3 tbsp flour; 1/2 tsp ground cinnamon; 1/2 cup sour cream; 1 tsp vanilla extract; 2 eggs; 1 1/2 tbsp ground cinnamon; 1/4 cup sugar; 3 tbsp Challenge butter; 1/2 cup + 2 tbsp powdered sugar; 1/4 tsp vanilla extract; 1/2 tbsp milk

I absolutely adore this Mini Cinnamon Roll Cheesecakes Recipe because it combines the sweet, cozy flavors of cinnamon rolls with the creamy indulgence of cheesecake in perfect mini portions. Whenever I make these, they bring such a joyful comfort that I just have to share. The tender vanilla wafer crust, velvety cheesecake filling, and that luscious cinnamon-sugar swirl on top make these little treats irresistible to everyone who tries them. Whether I’m serving friends at a brunch or indulging in a cozy night dessert, these cheesecakes never fail to impress and satisfy my sweet tooth.

Why You'll Love This Mini Cinnamon Roll Cheesecakes Recipe

One of the reasons I keep coming back to this Mini Cinnamon Roll Cheesecakes Recipe is the incredible flavor profile. The blend of cinnamon with the slightly tangy cheesecake creates a harmonious balance that feels both familiar and refreshingly unique. You get the warmth of cinnamon and sugar like a classic cinnamon roll, but with the creamy richness that only cheesecake can deliver. It’s like having the best of both worlds in a tiny, elegant package.

Another thing I love about this recipe is how approachable it is. Even if you don’t consider yourself a baking expert, the instructions are straightforward and the ingredients are simple pantry staples that you probably already have on hand. I find it incredibly satisfying to see these little cheesecakes come together so quickly, and it makes me feel confident to whip them up any time I want to impress guests or just treat myself.

This recipe stands out because it’s versatile and perfect for so many occasions. Whether I’m preparing a spread for a holiday brunch, looking for a charming dessert for a dinner party, or even making a batch for a casual weekend treat, these mini cheesecakes fit right in. Plus, the size is ideal – they’re bite-sized enough to indulge without feeling guilty but substantial enough to truly enjoy every bite.

Ingredients You'll Need

A clear glass bowl filled with a thick layer of light brown, crumbly mixture sits on a white marbled surface. Next to the bowl, there is a small square wooden container filled with white powder, and on the other side, a small clear glass bowl containing bright yellow liquid with a metal spoon inside. A white cloth with black checkered lines is partially visible in the bottom left corner. The overall scene has a clean, bright look with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Mini Cinnamon Roll Cheesecakes Recipe are wonderfully simple but essential for creating the perfect taste and texture. Each component plays a key role: the cookie crumbs form a buttery, crisp crust, while the cream cheese base gives you that rich, smooth layer, and the cinnamon-sugar topping adds the classic roll sweetness with an irresistible swirl.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Vanilla wafer cookie crumbs: The base for the crust adds a sweet crunch that balances the creamy filling perfectly.
Sugar: Used in both crust and cheesecake for sweetness that doesn’t overpower.
Ground cinnamon: The star spice that brings the warm, nostalgic flavor of cinnamon rolls.
Challenge butter, melted: Provides richness and helps the crust hold together beautifully.
Challenge cream cheese, room temperature: The creamy heart of the cheesecake that needs to be soft for smooth mixing.
Flour: Helps set the cheesecake so it holds its shape without cracking.
Sour cream: Adds a slight tang and tender texture to the filling.
Vanilla extract: Enhances all the flavors with its sweet floral notes.
Eggs: Essential for structure and smooth custard-like consistency.
Powdered sugar: For the sweet, creamy icing that tops off each mini cheesecake.
Milk: Lightens the frosting to the perfect spreadable texture.

Directions

Step 1: Preheat your oven to 325°F (162°C) and line a cupcake pan with liners to make cleanup easy and give the mini cheesecakes their shape.

Step 2: In a small bowl, mix together the vanilla wafer cookie crumbs, melted butter, sugar, and ground cinnamon. Press this mixture firmly into the bottom of each liner to form the crust. Bake the crusts for about 5 minutes, just enough to set them without browning too much.

Step 3: Lower your oven temperature to 300°F (148°C). In a large bowl, beat the softened cream cheese with sugar, flour, and cinnamon until the mixture is smooth and creamy. Then, add in the sour cream and vanilla extract, blending well.

Step 4: Add the eggs one at a time, making sure to mix just until combined after each addition. This keeps your batter silky and prevents overmixing, which can cause cracking.

Step 5: Layer the cheesecake batter and cinnamon sugar mixture into the cupcake liners, alternating between them so each mini cheesecake has swirls of cinnamon sugar running through the filling. Repeat this layering process two more times for a beautiful effect.

Step 6: Bake for 15 to 17 minutes or until the cheesecakes are just slightly jiggly in the center when you gently shake the pan. This ensures they are creamy and not overbaked. After baking, let them cool gradually in the oven for about 20 minutes to prevent cracks, then transfer them to the refrigerator to chill until set.

Servings and Timing

This recipe yields 12 delightful mini cheesecakes, perfect for sharing or savoring throughout the week. The prep time takes about 15 minutes, with a short initial crust bake of 5 minutes. The main cheesecake bake requires around 15 to 17 minutes, and the cooling process includes 20 minutes in the oven plus refrigeration time to fully set, which I recommend at least 2 hours. All in all, plan for roughly 55 minutes of active cooking and baking time, plus chilling.

How to Serve This Mini Cinnamon Roll Cheesecakes Recipe

A single small tart with a light golden crust shaped in a ridged circular form holds a swirl of smooth filling inside. The filling has two colors: a creamy beige layer twisted tightly with a rich chocolate brown layer, creating a spiral pattern from the center to the edge. The tart sits on white crinkled paper within a fluted white tart liner, placed on a white marbled surface, next to a metal fork. The lighting is soft, showing the textures of the crust and filling clearly. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving these mini cinnamon roll cheesecakes, I like to keep it simple so their flavor really shines. They’re fantastic on their own as little indulgences, but I also love pairing them with a dollop of freshly whipped cream or a drizzle of caramel sauce for an extra touch of decadence. Sprinkling a little extra cinnamon on top just before serving adds a lovely aroma and visual appeal.

For presentation, I serve them straight from the fridge, slightly chilled but not too cold, so the texture is creamy and smooth without being too firm. They look charming on a tiered dessert stand or a rustic wooden platter, making them perfect for brunch gatherings or holiday celebrations. If I’m serving them for a cozy night in, I enjoy warming them just slightly in the microwave for about 10 seconds to bring out the cinnamon’s warmth.

Beverage-wise, these mini cheesecakes pair beautifully with hot coffee, chai tea, or even a glass of late-harvest Riesling for a dinner party. I find they also complement spiced cocktails and rich hot chocolates if you’re looking for a festive touch. No matter the occasion, these treats always become the star of the dessert table.

Variations

I love how flexible this Mini Cinnamon Roll Cheesecakes Recipe is to experimentation. For example, if you want to make a gluten-free version, simply swap out the vanilla wafer crumbs for gluten-free cookies or crushed nuts like almonds or pecans. The texture may be slightly different, but the flavor still shines wonderfully.

If you’re interested in a dairy-free or vegan adaptation, I recommend using vegan cream cheese alternatives and plant-based butter. Egg replacements like flaxseed or chia seed “eggs” can work here, but you might need to experiment slightly with baking times and textures to get it just right.

I’ve also played with flavor variations by adding a touch of orange zest or swapping in pumpkin pie spice instead of cinnamon for a seasonal twist. Another fun method is to bake these in a water bath to get an even creamier, custard-like texture, although I tend to prefer the simplicity of baking them dry in cupcake liners.

Storage and Reheating

Storing Leftovers

After enjoying these mini cheesecakes, I store any leftovers in an airtight container in the refrigerator. Because they are individual-sized, I like using a container that keeps them snug but prevents them from touching to protect their swirled tops. They stay fresh and delicious for up to 4 days, which makes them great for preparing ahead or enjoying as planned treats throughout the week.

Freezing

These cheesecakes freeze beautifully. I wrap each one tightly in plastic wrap and then place them in a freezer-safe container or bag to avoid freezer burn. They can be frozen for up to 2 months. When you’re ready to eat, thaw them overnight in the fridge for the best texture and flavor retention.

Reheating

When reheating, I recommend letting the cheesecakes come to room temperature first, then warming gently in the microwave for about 10 seconds if desired. Avoid overheating as it can cause the filling to become grainy or separate. For a fresh taste, I usually enjoy them chilled or just slightly warmed for a cozy treat.

FAQs

Can I make these Mini Cinnamon Roll Cheesecakes ahead of time?

Absolutely! These cheesecakes can be made a day or two in advance and stored in the refrigerator. In fact, chilling them overnight really helps the flavors meld and improves the texture.

Do I have to use vanilla wafer cookies for the crust?

While vanilla wafers give a nice sweet crunch, you can substitute with graham crackers, digestive biscuits, or even ginger snaps if you want a spicier note. Just make sure to crush them finely and adjust your sugar level if needed.

What if my cheesecakes crack during baking?

Cracking is often due to overbaking or rapid cooling. To prevent this, bake just until the centers jiggle slightly and let the cheesecakes cool gradually in the oven with the door ajar before refrigerating.

Can I double this recipe to make more servings?

Yes! You can easily double the ingredients and bake in two cupcake pans. Just be sure to monitor the baking time closely, as larger batches may need a couple of extra minutes.

Is the frosting on top necessary?

The icing adds a lovely creamy sweetness that mimics a cinnamon roll’s glaze, but if you prefer, you can skip it or replace it with a simple cream cheese frosting or a dusting of powdered sugar.

Conclusion

I hope you’re as excited as I am to try this Mini Cinnamon Roll Cheesecakes Recipe. It’s such a delightful way to bring the deliciousness of cinnamon rolls into a creamy, rich cheesecake form that’s perfect for any occasion. Whether you’re indulging yourself or sharing with loved ones, these little treats promise smiles and happy taste buds every time. Give them a go—you won’t regret it!