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Mini Cinnamon Roll Cheesecakes with cream cheese frosting

Mini Cinnamon Roll Cheesecakes

Deliciously creamy mini cheesecakes with cinnamon roll topping, perfect for busy days and special gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese, softened Think fluffy and divine
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
For the Cinnamon Roll Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, melted
  • 2 tsp ground cinnamon
  • a pinch salt
For the Cream Cheese Glaze (Optional)
  • 1 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1-2 tbsp milk

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. Line a muffin tin with cupcake liners.
  3. In a bowl, beat the cream cheese until it’s light and creamy. Add the sugar and vanilla, blending well. Beat in the egg until just combined, then set aside.
  4. In another bowl, combine the flour, brown sugar, melted butter, cinnamon, and salt to get a crumbly mixture.
Baking
  1. Fill each muffin cup halfway with the cheesecake batter, then add a tablespoon of the cinnamon roll mixture on top. Swirl together using a toothpick.
  2. Bake for about 20-25 minutes or until the edges are set.
  3. Let cool in the pan for about 10 minutes before transferring to a wire rack. Cool completely before adding the glaze.
Glazing
  1. In a small bowl, whisk together the cream cheese, powdered sugar, and milk until smooth. Drizzle over cooled cheesecakes.

Notes

These mini cheesecakes store well in the fridge for 3-5 days. Personalize with chopped nuts or dried fruits. Can be frozen individually, thaw in the fridge overnight before serving.