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

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!

You can add chopped nuts (like pecans or walnuts) into the cinnamon swirl for extra crunch.

Feel free to use digestive biscuits or crushed cookies instead of graham crackers for the crust.

For a chocolate twist, swap the glaze with a chocolate drizzle.