Mini Cinnamon Roll Cheesecakes
Delightful mini cheesecakes with a buttery, spiced crust and creamy filling, topped with a sweet cinnamon swirl.
Ingredients
For the crust
- 1.5 cups digestive biscuit crumbs or graham cracker crumbs These add a crunchy, buttery base.
- 5 tablespoons unsalted butter, melted Binds the crumbs together and adds richness.
- 1 tablespoon granulated sugar A touch of sweetness to the crust.
- 0.25 teaspoon ground cinnamon Adds warm, aromatic flavor.
- a pinch fine salt Enhances all flavors.
For the filling
- 1 cup cold double cream or heavy whipping cream Essential for a light, airy filling.
- 12 oz full-fat cream cheese, room temperature Creates a creamy cheesecake layer.
- 1 cup icing sugar or powdered sugar Sweetens the filling to perfection.
- 1 teaspoon ground cinnamon Infuses the filling with cinnamon flavor.
- 1 teaspoon vanilla extract Adds depth to the overall flavor.
For the topping
- 2 tablespoons granulated sugar Sprinkled for a sweet crunch.
- 2 tablespoons unsalted butter, softened Helps create a smooth topping.
- 2 oz cream cheese, room temperature Adds creaminess to the swirl.
- 0.25 cup icing sugar or powdered sugar Sweetens the topping.
- 0.25 teaspoon vanilla extract Enhances the topping flavor.
Instructions
Preparation
- Prepare your muffin pan by lining a 9-cup muffin pan with colorful paper liners.
- In a mixing bowl, combine the digestive biscuit crumbs, melted butter, sugar, ground cinnamon, and pinch of salt. Stir until the mixture resembles damp sand.
- Divide the crumb mixture evenly among the lined muffin cups and press firmly into the bottom. Place the muffin pan in the fridge to help it set.
Filling
- Beat the cold double cream in a clean bowl until stiff peaks form.
- In another bowl, beat the cream cheese, icing sugar, ground cinnamon, and vanilla extract until smooth and fluffy.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spoon or pipe the creamy filling over the chilled crumb bases, smoothing the tops with a spatula.
Topping
- In a small bowl, stir together the granulated sugar and ground cinnamon, then sprinkle this mixture over each cheesecake.
- Beat the softened butter, cream cheese, icing sugar, and vanilla until smooth, then pipe a small swirl over each cheesecake.
Final Steps
- Refrigerate the cheesecakes for at least 4 hours, or overnight for best results.
- Serve them cold for the best experience.
Notes
Consider adding a drizzle of caramel sauce or a sprinkle of chopped pecans on top. You can also enhance creaminess with mascarpone cheese or incorporate chocolate chips for a fun twist.