Mini Cinnamon Roll Cheesecakes are the kind of treat that makes people stop mid-sentence and smile. Maybe you’ve tried to bake something special for brunch and ended up with a mountain of dishes and a recipe that felt fussy. Or maybe you love cinnamon rolls but wish they baked quicker and didn’t require any yeast. That’s where these sweet little cheesecakes come in. They’re creamy, swirled with brown sugar cinnamon, and finished with a soft icing that melts into all the nooks. The best part is they look fancy without any complicated steps.
A Fun and Easy Breakfast Recipe
Let’s keep this simple. We’re taking all the cozy magic of a cinnamon roll and combining it with the creamy comfort of cheesecake, in bite-size form. These little guys bake in a standard muffin pan, so no special equipment. If you can stir, you can make them. I love serving them for a weekend breakfast, but they also work as a dessert for weeknights or a sweet after-school snack. They’re easy to pack for a potluck and they disappear fast.
You’ll start with a quick graham cracker crust, press it into muffin liners, and partially bake it so it sets. The filling is classic cheesecake: cream cheese, sugar, egg, vanilla, and a splash of sour cream to keep things light and velvety. The swirl is just melted butter, brown sugar, and cinnamon. Drag a toothpick through the batter and swirl as much or as little as you like. I go for a few figure eights and call it good.
One thing I always tell friends: rest your cream cheese on the counter until it’s truly room temp. Cold cream cheese can make a lumpy batter, and that leads to uneven baking. Let it soften until pressing a finger leaves a smooth dent. If you forgot to take it out, cube it and microwave in 5-second bursts just until pliable. No shame in shortcuts if they help you bake without stress.
There’s also a flexible timeline here. Bake them the night before, chill, and glaze in the morning. They taste even better after a few hours in the fridge because the flavors settle and the swirl becomes more pronounced. If breakfast is a sprint at your house, having a tray of these ready is such a relief. People can grab and go, and you still get the warm cinnamon roll energy everyone loves.
By the way, kids love helping with the swirl. It’s low risk, high reward, and a great way to invite them into the kitchen without slowing everything down. You might end up with decidedly “abstract” patterns, but that’s half the fun. Also, your kitchen will smell like heaven.
Why You’ll Love This Recipe
Big flavors in a small bite
These have the creamy bite of cheesecake and that sweet cinnamon roll vibe in every swirl. You get a little crust crunch, silky filling, and warm spice in one forkful. I love that the cinnamon swirl bakes right into the top so you don’t need a complicated topping or extra steps.
Fuss-free, friendly, and make-ahead
They bake in about 16 to 18 minutes and chill quickly. They’re sturdy enough to pack and share, but soft and creamy when you bite in. If you’re hosting brunch, you can make them the day before and keep them chilled. Add the icing right before serving so it stays glossy and pretty.
“I brought a dozen to our office breakfast and came home with an empty tin within ten minutes. Two co-workers asked for the recipe on the spot. Total keeper.”
Another reason to love them: they’re forgiving. If the swirls aren’t perfect, they’ll still look great once the icing hits. If the tops crack a tiny bit, the glaze smooths it out. It’s a beginner-friendly bake that still feels special. Honestly, Mini Cinnamon Roll Cheesecakes have rescued more than one last-minute brunch at my place.
Step-By-Step Instructions
What you’ll need
- For the crust: 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, 4 tablespoons unsalted butter melted, pinch of salt
- For the cheesecake filling: 12 ounces cream cheese softened, 1/3 cup granulated sugar, 1 large egg room temp, 1 teaspoon vanilla extract, 1/4 cup sour cream, pinch of salt
- For the cinnamon swirl: 3 tablespoons unsalted butter melted, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, tiny pinch of salt
- For the icing: 1/2 cup powdered sugar, 1 to 2 tablespoons milk, 1/4 teaspoon vanilla extract, tiny pinch of salt
- 12-cup muffin pan, paper liners, mixing bowls, whisk, hand mixer or stand mixer, toothpick or skewer
The method
- Prep: Heat oven to 325°F. Line a standard muffin pan with 12 paper liners.
- Make the crust: Stir graham crumbs, sugar, salt, and melted butter until the texture feels like damp sand. Divide among liners, about 1 tablespoon each. Press firmly with the bottom of a small cup or spoon. Bake 5 minutes, then cool while you make the filling.
- Whip the filling: Beat cream cheese and sugar on medium until smooth, about 1 to 2 minutes. Scrape the bowl. Add egg, vanilla, sour cream, and salt. Mix on low just until combined. Avoid overmixing to keep the texture creamy and avoid bubbles.
- Stir the swirl: Mix melted butter, brown sugar, cinnamon, and a pinch of salt. It should be thick but pourable.
- Fill and swirl: Divide the cheesecake batter evenly over crusts. Drop small spoonfuls of cinnamon mixture on top. Use a toothpick to gently swirl in figure eights. Don’t dig too deep or you’ll disturb the crust.
- Bake: Bake for 16 to 18 minutes. The centers should be slightly jiggly but not wet. They’ll finish setting as they cool.
- Cool and chill: Cool in the pan for 20 minutes, then transfer to the fridge for at least 2 hours. Chilling helps them firm up and keeps the texture silky.
- Icing: Stir powdered sugar, milk, vanilla, and salt until smooth and slightly thick. Drizzle on chilled cheesecakes. If you want thicker lines, add more powdered sugar; for a thinner glaze, add a drop of milk.
- Serve: Enjoy cold or let them sit at room temperature for 10 to 15 minutes if you prefer softer cheesecake.
If you’re making them a day ahead, keep them covered in the fridge to prevent the icing from drying out. You can also freeze the un-iced cheesecakes for up to 2 months. Thaw in the fridge overnight, then glaze before serving.
One last note on portion size: this batch makes about 12 minis, but you can double it easily. Just work in two pans or bake in rounds. The bake time stays the same as long as you don’t overfill the cups.
Expert Baking Tips
Room temperature ingredients are everything. When the cream cheese and egg are the same temperature, they blend smoothly and the batter holds less air. Less air means fewer cracks and a creamier bite. If the batter looks fluffy, give it a minute to rest so the bubbles soften before filling the cups.
Don’t skip the short crust bake. That quick five minutes helps set the butter and keeps crumbs from shifting while you swirl. If your kitchen is very warm, pop the pressed crusts in the fridge for 10 minutes before baking to maintain clean edges.
Watch the edges, not just the center. Pull the pan when the edges look set and the centers have a gentle jiggle. Overbaking can make the tops dry out. If you’re unsure, turn off the oven and crack the door for five minutes to finish in residual heat.
Use light pressure when swirling. If you drag too deep, you might pull the crust up into the filling. A simple surface swirl is plenty. I usually do three small swirls per cup. It takes less than a minute for all of them.
For extra neat icing, spoon it into a small zip-top bag, snip a tiny corner, and pipe thin lines across the tops. Or go rustic and drizzle with a spoon. Either way, it melts into those cinnamon-touched valleys and looks beautiful. Mini Cinnamon Roll Cheesecakes don’t need a lot of decorating to wow people.
Storage basics: keep them covered and refrigerated for up to 4 days. They’re safe at room temperature for around 2 hours, which is perfect for brunch and parties. If you’re traveling, place a cold pack under the container so they stay chilled.
Substitutions and Variations
- No graham crackers? Use vanilla wafers, speculoos, or cinnamon grahams. If using Oreos, skip the added sugar in the crust.
- Gluten-free option: Swap in gluten-free graham crackers. Everything else stays the same.
- Lighter swirl: Replace half the butter in the swirl with applesauce. Flavor stays warm and cozy, just a touch lighter.
- Maple twist: Add 1 tablespoon maple syrup to the icing and reduce milk slightly for a maple glaze.
- Extra cinnamon crunch: Sprinkle a little cinnamon sugar over the icing while it’s still wet for a sparkly finish.
- Cream cheese sub: Neufchâtel works fine and keeps things a bit lighter. The texture will be slightly softer but still creamy.
- Make it salted: A tiny pinch of flaky salt on top adds contrast and brings out the brown sugar notes.
- Mini muffin version: Use a mini muffin pan with liners, half-fill, and bake about 10 to 12 minutes. You’ll get a big batch of bite-size treats.
Common Questions
How do I keep cheesecake from cracking? Don’t overmix the filling, bake just until set at the edges, and chill fully. If cracks happen, the icing covers them beautifully.
Can I make these ahead? Yes. Bake and chill up to 24 hours ahead. Add icing the day you serve for the freshest look and texture.
Do I need a water bath? Nope. These are small, bake evenly, and stay creamy without the extra step. That’s the beauty of minis.
What if I don’t have sour cream? Use plain Greek yogurt. It adds the same gentle tang and helps keep the texture smooth.
How long do they last? Up to 4 days in the fridge, or freeze un-iced for 2 months. Thaw overnight, then glaze and serve.
A Sweet Little Wrap Up
If you want something cozy and impressive without a lot of fuss, make these. Mini Cinnamon Roll Cheesecakes deliver creamy, cinnamon-swirled bliss in every bite and they’re simple enough for a busy morning. Keep ingredients at room temp, bake until just set, chill, and glaze. You’ll get bakery-level results with no stress.
I can’t wait for you to try them. Snap a photo, share with a friend, and enjoy the warm spice and creamy texture that makes these little cheesecakes a keeper.
Mini Cinnamon Roll Cheesecakes
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious bite-sized cheesecakes swirled with cinnamon and topped with a sweet icing, perfect for brunch or dessert.
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- Pinch of salt
- 12 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- Tiny pinch of salt
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Tiny pinch of salt
Instructions
- Preheat the oven to 325°F and line a standard muffin pan with 12 paper liners.
- For the crust, stir graham cracker crumbs, sugar, salt, and melted butter until the texture feels like damp sand. Divide among liners, about 1 tablespoon each, and press firmly. Bake for 5 minutes.
- For the filling, beat cream cheese and sugar until smooth, about 1-2 minutes. Add egg, vanilla, sour cream, and salt. Mix on low until combined.
- To make the swirl, mix melted butter, brown sugar, cinnamon, and a pinch of salt.
- Fill the muffin liners with cheesecake batter, then drop small spoonfuls of cinnamon mixture on top. Use a toothpick to swirl gently.
- Bake for 16-18 minutes, until the centers are slightly jiggly but not wet.
- Cool in the pan for 20 minutes and then transfer to the fridge for at least 2 hours to chill.
- For the icing, mix powdered sugar, milk, vanilla, and salt until smooth. Drizzle over cooled cheesecakes.
- Serve chilled or let sit at room temperature for 10-15 minutes before serving.
Notes
These can be prepared a day in advance and kept chilled. They can also be frozen un-iced for up to 2 months.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 200
- Sugar: 12g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg