Easy Mini Cinnamon Roll Cheesecakes with Cream Cheese Glaze 2025
Imagine the warm aroma of cinnamon filling your kitchen as mini cheesecakes bake to golden perfection. The smooth, rich cream cheese filling meets buttery graham cracker crust and is swirled with cinnamon sugar, creating a flavor harmony that’s nostalgic, comforting, and delightfully indulgent. These Mini Cinnamon Roll Cheesecakes aren’t just another dessert—they’re a moment.
From brunch tables to holiday dessert platters, they elevate any occasion. Each one is topped with a silky cream cheese glaze that makes every bite feel like the gooey center of a cinnamon roll. Whether you serve them warm or chilled, these individual cheesecakes deliver bakery-level quality with home-kitchen ease.
Let’s dive into this luxurious yet approachable recipe that brings together the heartiness of cinnamon rolls and the creaminess of cheesecake—baked into single-serve portions your guests will adore.
Why You’ll Love This Recipe
- Perfectly Portioned: No slicing needed—each guest gets their own mini cheesecake.
- Easy Yet Elegant: Uses simple ingredients with show-stopping results.
- Versatile: Ideal for brunches, baby showers, holiday spreads, or weekday treats.
- Customizable: Make it your own with flavor swaps, crust variations, and toppings.
- Make-Ahead Friendly: Prepare in advance for stress-free entertaining.
Ingredients You’ll Need
✧ For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
✧ For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¼ cup sour cream (or Greek yogurt)
✧ For the Cinnamon Swirl:
- ¼ cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon unsalted butter, melted
✧ For the Cream Cheese Glaze:
- 2 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tablespoon milk (adjust to desired consistency)
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prep the Muffin Tin
Start by preheating your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners or use a silicone pan for easy release. This step ensures even baking and clean presentation.
Step 2: Make the Graham Crust
In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Spoon about a tablespoon of the mixture into each muffin liner. Press down firmly with the back of a spoon or a shot glass to create a solid base. Bake the crusts for 5 minutes, then remove from oven and set aside to cool.
Step 3: Prepare the Cinnamon Swirl
In a small bowl, mix the brown sugar, cinnamon, and melted butter. This blend adds a caramelized layer of warmth and spice to your cheesecakes.
Step 4: Mix the Cheesecake Batter
In a large bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until smooth and lump-free. Add the granulated sugar and mix until combined. Add vanilla extract. Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Lastly, fold in the sour cream for added creaminess.
Step 5: Assemble the Cheesecakes
Spoon about a teaspoon of the cinnamon swirl over the baked crust in each liner. Then fill each muffin cup nearly to the top with cheesecake batter. Drop small dollops of the remaining cinnamon swirl on top. Using a toothpick, gently swirl the cinnamon into the batter using circular or zigzag motions.
Step 6: Bake and Cool
Bake the mini cheesecakes for 18–20 minutes until the centers are just set and slightly jiggly. Turn off the oven, crack the door, and let them cool for 10 minutes inside the oven to prevent cracks. Remove and allow to cool completely at room temperature before transferring to the refrigerator. Chill for at least 2 hours, ideally overnight.
Step 7: Add the Cream Cheese Glaze
While the cheesecakes chill, prepare the glaze by beating together cream cheese, powdered sugar, milk, and vanilla extract until smooth and drizzle-able. Pipe or spoon the glaze over each cheesecake before serving. Serve chilled or let sit at room temperature for 10–15 minutes for a softer texture.
Pro Tips for Perfect Mini Cheesecakes
✔ Use Room Temperature Ingredients
This ensures smooth blending and avoids lumps in the cheesecake batter.
✔ Don’t Over-Mix
Too much air in the batter can cause cracks. Mix until just combined after each addition.
✔ Use a Water Bath (Optional)
For extra creamy results, place your muffin tin inside a larger pan filled with ½-inch of hot water while baking.
✔ Avoid Overbaking
Remove them while the centers still jiggle slightly. They’ll continue to set while cooling.
Creative Variations to Try
- Cinnamon Apple Swirl: Add tiny diced apples to the cinnamon swirl for a fall twist.
- Pecan Streusel Topping: Sprinkle a pecan crumble on top before baking for a crunchy contrast.
- Pumpkin Spice: Add ¼ cup pumpkin puree and pumpkin pie spice to the cheesecake batter.
- Chocolate Chip Cheesecakes: Add mini chocolate chips to the batter for a fun surprise.
- Gluten-Free Version: Use almond flour or gluten-free graham crackers for the crust.
How to Store & Serve
❄️ Refrigeration
Store in an airtight container in the fridge for up to 5 days. Always serve chilled or allow 10 minutes at room temp for a softer texture.
❄️ Freezing
Wrap each cooled mini cheesecake in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
🍴 Serving Suggestions
- Dust with cinnamon or nutmeg
- Top with a caramel drizzle
- Serve with a dollop of whipped cream or fresh berries
Perfect Occasions for Mini Cinnamon Roll Cheesecakes
- Brunch Buffets
- Birthday Parties
- Holiday Gatherings
- Wedding or Baby Showers
- Office Potlucks
- Date Nights at Home
Their mini size makes them easy to serve, share, and love. Guests will appreciate the effort, even though they’re surprisingly simple to make.
Nutritional Information (Per Mini Cheesecake)
Estimated values:
- Calories: 215
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Sugar: 14g
- Protein: 4g
Frequently Asked Questions
Can I make these ahead of time?
Yes! In fact, chilling overnight improves the texture and flavor.
Can I use flavored cream cheese?
Sure! Cinnamon or vanilla-flavored cream cheese can enhance the dessert, but avoid overly sweetened or processed types.
How do I get smooth sides and perfect texture?
Avoid overbaking and let the cheesecakes cool slowly. You can also run a knife around the edge before chilling if not using liners.
What if I don’t have graham crackers?
Use digestive biscuits, vanilla wafers, or Biscoff cookies as an alternative.
Is the glaze necessary?
Not at all, but it completes the cinnamon roll flavor profile. A dusting of powdered sugar is a lighter option.
Final Thoughts: A Dessert That Never Fails to Impress
These Mini Cinnamon Roll Cheesecakes are more than just a dessert—they’re an experience. They combine rich cheesecake, warm spices, and creamy glaze in one handheld bite. Whether you’re baking for a crowd or just for a cozy night in, they’ll deliver the wow factor you’re looking for.
They’re charming enough for special occasions yet simple enough for everyday cravings. Once you try them, they’re bound to become a staple in your baking rotation.
Love Cheesecake? Try These Next!
- No-Bake Strawberry Cheesecake Cups
- Brownie Bottom Cheesecake Bars
- Pumpkin Spice Mini Cheesecakes
- Banana Cream Pie Cheesecake Bites
