These mini cinnamon roll cheesecakes are the perfect combination of rich, creamy cheesecake and the warm, comforting flavors of cinnamon rolls. With a buttery graham cracker crust, a cinnamon swirl throughout the filling, and a sweet glaze on top, these treats are sure to impress at any gathering. Whether you’re a cheesecake lover or a cinnamon roll fan (or both!), these bite-sized desserts will quickly become a favorite.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs (or digestive biscuits)

4 tbsp unsalted butter, melted

1 tbsp granulated sugar

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

For the Cinnamon Swirl:

¼ cup brown sugar

1 tsp ground cinnamon

2 tbsp unsalted butter, melted

For the Glaze:

1 cup powdered sugar

2–3 tbsp milk or heavy cream

½ tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well, then press about 1 tablespoon of the mixture into the bottom of each muffin liner.

Make the Cinnamon Swirl: Mix brown sugar, ground cinnamon, and melted butter in a small bowl until smooth. Set aside.

Make the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract and cinnamon.

Assemble the Cheesecakes: Spoon the cheesecake filling evenly over the prepared crusts. Add a small amount of the cinnamon swirl mixture on top of each and use a toothpick to gently swirl it into the batter.

Bake: Bake for 18–22 minutes, or until the centers are set. Remove from oven and allow to cool to room temperature. Refrigerate for at least 2 hours or until fully chilled.

Make the Glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the chilled cheesecakes.

Serve: Remove the cheesecakes from the liners, serve, and enjoy your mini cinnamon roll cheesecakes!

Servings and Timing

Servings: This recipe makes 12 mini cheesecakes.

Prep Time: 20 minutes

Cook Time: 18-22 minutes

Chill Time: 2 hours (or until fully chilled)

Total Time: 2 hours 40 minutes

Variations

Add Nuts: For some extra crunch, I like to add chopped pecans or walnuts into the cinnamon swirl or sprinkle them over the glaze.

Use Different Crusts: If you don’t have graham crackers on hand, digestive biscuits or even crushed Nilla wafers work well for the crust.

Chocolate Drizzle: I’ve swapped the glaze for a chocolate drizzle on occasion—especially for chocolate lovers. Simply melt some chocolate chips with a bit of milk and drizzle it on top.

Storage/Reheating

Storage: These mini cheesecakes can be stored in the refrigerator for up to 5 days. I recommend keeping them in an airtight container to maintain freshness.

Reheating: I don’t usually reheat these, as they’re best served chilled. However, if you prefer them a bit warmer, you can microwave them for 10-15 seconds.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes! These mini cheesecakes can be made up to 2 days ahead of time. Simply store them in the refrigerator until you’re ready to serve.

What can I use if I don’t have graham crackers for the crust?

If you don’t have graham crackers, digestive biscuits or crushed cookies like Nilla wafers or shortbread cookies can make a great substitute for the crust.

Can I freeze these mini cheesecakes?

Yes, you can freeze the mini cheesecakes. Just be sure to wrap them tightly in plastic wrap and store them in an airtight container. They’ll last up to 1 month in the freezer.

Can I skip the glaze?

Yes, the glaze is optional, but it adds a sweet finishing touch. If you prefer, you can dust the cheesecakes with a little powdered sugar or serve them without any glaze at all.

How can I make the cinnamon swirl more pronounced?

To make the cinnamon swirl more prominent, I sometimes add an extra swirl of the cinnamon mixture right before baking. Just make sure to swirl gently so that the cinnamon doesn’t overwhelm the filling.

Conclusion

These mini cinnamon roll cheesecakes are a perfect way to indulge in the delicious flavors of cinnamon rolls in a bite-sized form. Whether I’m serving them at a party, as a special treat for myself, or sharing with friends, they’re always a hit. With their creamy texture, cinnamon sweetness, and that irresistible glaze, I can’t imagine anyone not loving these. Give them a try and enjoy the perfect blend of cheesecake and cinnamon roll goodness.

Recipe:

Mini Cinnamon Roll Cheesecakes

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Print Recipe

These Mini Cinnamon Roll Cheesecakes combine the richness of cheesecake with the sweet, spicy flavors of cinnamon rolls, creating a bite-sized dessert that everyone will love. With a buttery graham cracker crust, cinnamon swirl filling, and sweet glaze, these mini cheesecakes are the perfect treat for any occasion. Easy to make, these mini desserts offer a creamy and indulgent experience, perfect for parties or any time you’re craving something sweet.

Total Time: 2 hours 40 minutes
Yield: 12 mini cheesecakes

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
Prepare the Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press 1 tablespoon of the mixture into each muffin liner.
Make the Cinnamon Swirl: In a small bowl, combine brown sugar, ground cinnamon, and melted butter. Mix until smooth.
Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and cinnamon.
Assemble the Cheesecakes: Spoon cheesecake filling over the crusts. Add a dollop of cinnamon swirl mixture and swirl gently with a toothpick.
Bake: Bake for 18–22 minutes, or until the centers are set. Let cool to room temperature, then refrigerate for at least 2 hours.
Make the Glaze: Whisk together powdered sugar, milk, and vanilla until smooth.
Serve: Once chilled, drizzle the glaze over the mini cheesecakes. Serve and enjoy!