Mini Cinnamon Roll Cheesecakes

Omg the smell of cinnamon rolls in my house… it’s like THIS magical thing that immediately transports me back to being 12 years old at my grandma’s house on Sunday mornings. You know what I mean? That warm cinnamony smell that just makes everything feel cozy and right in the world.

Sooooo a couple months ago (or was it last year? Time is WEIRD these days), I was standing in my kitchen at like 6:47am – because that’s when I do my best thinking before the chaos starts – and I had this crazy idea. What if I smashed together my obsession with cinnamon rolls AND my love for creamy cheesecake?!? And BOOM! These mini cinnamon roll cheesecakes were born.

James took one bite and did that eyebrow raise thing he does when he’s impressed but doesn’t wanna admit I had another good idea. HA! Then he proceeded to eat THREE of them while “helping me test the recipe.” Yeah right, babe.

A Fun and Easy Dessert Recipe That Even I Couldn’t Mess Up

K so here’s the thing about me and baking. We have a complicated relationship. Last month I literally set off the smoke alarm trying to make TOAST. Not even kidding. Emma still brings it up at family dinners like “remember when mom almost burned down the house making TOAST?” Thanks, sweetie. #parentsupportisreal

But these mini cinnamon roll cheesecakes? They’re actually pretty foolproof, which is saying something for me! The recipe makes 6 servings (or 4 if your husband sneaks extras like mine did), and each lil cheesecake has about 237 calories. Not that I’m counting exactly but sometimes I pretend to care about that stuff.

You’ll need about 20 mins to get everything mixed and ready, then 30 mins for baking. After cooling and refrigerating they’re good to go in about 3 hours and 20 minutes total. Worth. Every. Second.

And for my friends who track this kinda thing (looking at you, Marissa from yoga who talks about macros non-stop), each serving has only 2.9g of net carbs, 4.6g total carbs, and 1.7g fiber. Store ’em in your fridge for up to five days or freeze for two months… if they last that long, which they WON’T.

What Makes These Little Suckers So Special?

It’s all about the LAYERS people!! These mini cinnamon roll cheesecakes have this buttery crust that I could honestly eat by itself (and maybe did while assembling them… no witnesses). Then there’s this creamy filling with perfect cinnamon swirls that make each bite taste like those mall cinnamon rolls I used to spend my babysitting money on in the 90s.

I use Challenge brand butter and cream cheese because that’s what my mom always used and I’m sorta superstitious about changing baking ingredients. One time I tried a different brand and Ryan claimed he could taste the difference. He probably couldn’t but whatever.

Oh, and the whole recipe makes 14 slices which is great for when your book club comes over. Or when you’re having a rough week and need something sweet while binge-watching that true crime series that James refuses to watch with me because it gives him “bad dreams.” Who’s the sensitive one NOW, James??

How To Make Mini Cinnamon Roll Cheesecakes (That Don’t Look Like Sad Pancakes)

So lemme break this down for ya. And I promise not to be all “this recipe changed my life and cured my seasonal allergies” like those annoying recipe blogs that make you scroll for 17 years before getting to the actual recipe.

Ingredients You’ll Need

For the crust:

• 1 cup vanilla wafer cookie crumbs (about 30 wafers that I pulverized in my blender that Ryan keeps telling me I need to replace)
• 2 tbsp sugar
• 1/2 tsp ground cinnamon (I usually dump in more cuz MORE CINNAMON)
• 4 tbsp melted Challenge butter

For the cheesecake filling:

• 12 ounces Challenge cream cheese (that’s been sitting on my counter for EXACTLY 27 minutes to soften)
• 1/2 cup sugar
• 3 tbsp all-purpose flour (the kind that explodes in a white cloud all over my black shirt EVERY TIME)
• 1/2 tsp ground cinnamon
• 1/2 cup sour cream
• 1 tsp vanilla extract (the good stuff, not the cheap kind)
• 2 eggs

For the cinnamon sugar filling:

• 1 1/2 tbsp ground cinnamon
• 1/4 cup sugar

For the frosting:

• 3 tbsp Challenge butter
• 1/2 cup + 2 tbsp powdered sugar (which always gets on my face somehow??)
• 1/4 tsp vanilla extract
• 1/2 tbsp milk

Step-by-Step Instructions (That I Actually Follow… Mostly)

1. Preheat your oven to 325°F. Or if you’re like me and forget to preheat, turn it on whenever you remember and then wonder why everything’s taking longer to bake.
2. Line a muffin pan with cupcake liners. I use the cute polka dot ones I found on clearance at Target last year when I was just “running in for toothpaste” and somehow spent $97.
3. For the crust, mix together cookie crumbs, melted butter, sugar, and cinnamon. It should look like wet sand. Press it into the liners using the bottom of a shot glass (what? they’re the perfect size!)
4. Bake the crust for about 5 minutes then let it cool. Try not to eat it while it’s cooling. I failed at this step.
5. For the cheesecake filling, beat the cream cheese and sugar until it’s fluffy. Mine never looks like the pictures on those fancy baking shows, but it still tastes good so whatever.
6. Mix in flour, cinnamon, sour cream, vanilla, and eggs until smooth-ish. If there are a few lumps, I just tell people it’s “rustic.”
7. Layer the cheesecake filling over the cooled crust. Add cinnamon sugar between layers, repeating for three layers. This is where I usually get distracted by a text message and forget what layer I’m on.
8. Bake at 300°F for 15-17 minutes until set around the edges but still jiggly in the middle (kinda like me after having two kids, AMIRIGHT??).
9. Let them cool for 15-20 minutes before refrigerating because I learned the hard way that skipping this step leads to weird condensation on top.
10. Once they’ve chilled for at least 2 hours (or overnight if you’re a planner, which I am NOT), top with frosting and serve!

Variations Because I Can Never Just Follow a Recipe

I’m always messing around with recipes (which drives my mother-in-law CRAZY), and these mini cinnamon roll cheesecakes are perfect for experimenting. I’ve tried a bunch of different versions that still capture that cinnamon roll vibe but with fun twists.

Cinnamon Bun Cheesecake (When You’re Feeling Fancy)

K so the cinnamon bun cheesecake is basically the same idea but made in a springform pan instead of cupcake tins. It’s great for when you want to impress people at a dinner party but don’t want to make individual servings because ain’t nobody got time for that.

The swirl of cinnamon and brown sugar in this version is EVERYTHING. It looks all professional like I actually know what I’m doing in the kitchen. Last time I made it, my neighbor Kathy asked if I bought it from a bakery, which is basically the highest compliment ever for someone who once confused baking powder with powdered sugar.

Cinnamon Roll Cheesecake Bars (For When You’re Lazy Like Me)

For those days when I can’t even with individual portions, I make cinnamon roll cheesecake bars. They’re perfect for when Ryan brings over his college friends who eat like they’ve never seen food before.

These bars still have all the yummy flavors but they’re way easier to transport to potlucks or bake sales. Plus, cutting them into bars means I can make the pieces as big or small as I want depending on who I’m serving.

Tips for Perfect Mini Cheesecakes (Learned Through Many, Many Failures)

So after making these like 11 times (including that batch I forgot about in the oven while watching Yellowjackets), I’ve picked up some tricks that actually work for getting these mini cinnamon roll cheesecakes just right.

Avoiding Cracks in Your Cheesecakes (Unlike the Cracks in My Kitchen Ceiling I’m Ignoring)

Turns out, overmixing the batter is a big no-no. I used to mix the heck out of it thinking that would make it smoother, but apparently that adds too much air and causes cracks. Who knew? Not me, obviously.

Also, don’t rush the cooling process. I know it’s tempting to just shove them in the fridge right away (especially when Emma texts that she’s bringing friends over in an hour), but letting them cool slowly prevents those annoying cracks.

Preparing the Best Cinnamon Swirl (Without Getting It All Over Your Shirt)

The perfect cinnamon swirl is not just dumping cinnamon in there (which was my first approach, shocking nobody). Mix the ground cinnamon with sugar first for even flavor distribution throughout the batter.

Then use a toothpick or skewer to gently swirl it into the batter. I used a knife once and it looked like someone had been murdered in my cheesecake. Not the vibe I was going for.

How Long Do You Need to Bake Mini Cinnamon Roll Cheesecakes?

Baking these little guys is pretty straightforward, even for a disaster baker like me who once set a potholder on fire making mac and cheese.

Start by preheating your oven to 325°F (or 163°C if you’re fancy and European). The crust needs about 8-10 minutes to bake. This creates a solid foundation so your cheesecakes don’t fall apart when you try to eat them (learned that one the hard way).

For the actual cheesecakes, drop the temp to 300°F and bake for about 15 minutes. You want the edges set but the center still a bit jiggly – kinda like how my arms wave when I’m trying to get the last bit of product out of a jar.

Let them cool in the oven with the door cracked open for 30 minutes. This gradual cooling process is apparently super important. One time I was in a hurry and skipped this step, and my cheesecakes sank faster than my motivation to do laundry on a Sunday night.

Total time from start to finish is about 2 hours and 40 minutes, which sounds like forever but most of that is just waiting while you catch up on your emails or doom-scroll Instagram.

Serving Suggestions (That Aren’t Just “Shove in Face”)

I mean, obviously the best way to eat these mini cinnamon roll cheesecakes is standing over the kitchen sink at midnight when everyone else is asleep. Not that I’ve done that or anything…

Pairing with Coffee or Tea (Because I’m Fancy Sometimes)

These mini cheesecakes go AMAZINGLY well with a strong cup of coffee. I like mine with so much creamer that James says it’s “not even coffee anymore” but whatever. The buttery cinnamon flavors complement a dark roast perfectly.

If you’re more of a tea person (like my sister-in-law who’s “too evolved” for coffee), try pairing them with a chai or a nice herbal blend. The spices play off each other nicely.

Presentation Ideas for Special Occasions (That Don’t Require Actual Talent)

When I want to pretend I have my life together and impress people, I’ll do one of these:

• Sprinkle a tiny bit of cinnamon on top just before serving (it looks deliberate even though it takes zero effort)
• Add some colorful sprinkles if it’s a birthday or something
• Drizzle caramel sauce in a zigzag pattern (even though mine always looks more like abstract art)

For my book club meetings, I put each mini cheesecake on a little doily because Martha Stewart once said in a magazine I read at the dentist that “presentation matters.” The doilies were from my daughter’s craft box, but nobody needs to know that.

Storage Tips for Leftover Mini Cheesecakes (If They Last That Long)

Honestly, in my house, “leftover cheesecake” is an oxymoron. But on the off chance you don’t inhale them all immediately (or you’re making them ahead for an event), here’s how to store them.

The best way is in an airtight container in the fridge. They’ll stay fresh and yummy for up to three days, though they’ve never lasted that long in my house because James has the dessert-radar of a bloodhound.

If you want to freeze them (like if you’re trying to stop yourself from eating them all at once… not that I’ve ever done that), they’ll keep for about a month. This is perfect for those emergency PMS situations when you NEED something sweet at 10pm.

I usually keep the frosting separate until I’m ready to serve them again. This keeps everything creamy and perfect. One time I frosted them all before storing and they got all smooshed in the container and looked like they’d been sat on. Still ate them though.

Why You Should Try Making These Mini Sweet Treats (Besides Impressing Your Mother-in-Law)

Making these mini cinnamon roll cheesecakes has legit become my therapy. There’s something so satisfying about the whole process – even when I get cream cheese under my fingernails or drop an egg on the floor (which Charlie the dog is VERY happy about).

These cheesecakes are perfect for any skill level. I mean, if I can make them while simultaneously helping Ryan figure out which major he wants this semester (number 4, if you’re counting) and listening to a true crime podcast, anyone can.

Each bite is packed with flavor, and at only 237 calories with 2.9g net carbs and 4.6g protein, they’re practically health food! Okay, maybe not, but I can pretend.

Plus, they’re quick to make with just 10 minutes of prep. They bake for about 35 minutes, and then you just need patience while they chill. Or you can be like me and pick at the edges “just to make sure they taste okay” every 20 minutes.

If you’ve been wanting to try a new baking project that won’t end with you crying on the kitchen floor (been there), these mini cinnamon roll cheesecakes are IT. They taste amazing, they’re easy to make, and they’ll make everyone think you’re some kind of domestic goddess. Which we all know I’m definitely not, considering my Honda’s check engine light has been on since 2019 and I only just got it fixed last Thursday.

Mini Cinnamon Roll Cheesecakes: A Perfect Breakfast for Dessert (Or Dessert for Breakfast)

Let’s be honest – sometimes adulting is hard and you deserve dessert for breakfast. These mini cinnamon roll cheesecakes are the perfect excuse to eat something sweet before noon without judgment.

The crust is made from vanilla wafer crumbs, butter, sugar, and cinnamon – basically all the good things in life. The filling has cream cheese, sour cream, and all kinds of delicious spices. At about 295 calories per mini cheesecake, they’re actually not that different from those fancy coffee shop muffins that are basically cake anyway.

They take about 3 hours and 40 minutes total to prepare and cook, but most of that is waiting time. I usually make them the night before while watching whatever show Ryan has recommended that week. Then in the morning, I can enjoy them with my coffee (which MUST be in my hands by 7:32am exactly or the day is ruined).

I’ve started making these for our Sunday brunches, and even James’ mom (who still thinks I don’t fold laundry correctly after 23 years) has asked for the recipe. I sent it to her with slightly wrong measurements because I’m petty like that.

More Recipes You Might Like

If you enjoyed these mini cinnamon roll cheesecakes (and honestly, who wouldn’t?), you might also like these other recipes from my collection:

1. Healthy Spinach Egg Muffins – for when I’m pretending to be healthy after eating three cheesecakes.
2. Chicken and Waffles Recipe – this is Ryan’s favorite hangover breakfast, not that I condone such behavior from my son. (I do).
3. Strawberry Butter – amazing on toast and honestly would probably be delicious on these cheesecakes too!
4. Dessert Bars Recipes – for when you want something sweet but are too lazy to make individual portions.

For more incredible cinnamon roll cheesecake ideas, check out Fit Waffle Kitchen’s version which inspired me to try my own. Her photos are way better than mine because she probably doesn’t have a golden retriever bumping her elbow while taking pictures.

FAQ – Stuff People Ask Me About These Cheesecakes

What are Mini Cinnamon Roll Cheesecakes exactly?

They’re basically the love child of a cinnamon roll and a cheesecake – individual sized treats with all the cinnamon-sugar swirls and cream cheese goodness you crave. Think of them as the perfect excuse to eat dessert at any time of day.

How long does it take to bake Mini Cinnamon Roll Cheesecakes?

About 15-17 minutes at a low 300°F. You’ll know they’re done when the edges are set but the middle still has a slight jiggle to it (kinda like me after two glasses of wine).

Can I make these cheesecakes ahead of time?

Absolutely! They actually taste BETTER the next day after all the flavors have had time to get friendly with each other in the fridge. I make them the night before parties all the time.

What are some variations I can try?

Go wild! Try a Cinnamon Bun Cheesecake in a springform pan or Cinnamon Roll Cheesecake Bars if you’re feeling lazy. Both keep all those yummy flavors but in different formats. I’ve also added chocolate chips once when I was having a rough day, and it was pretty life-changing.

How should I store leftover Mini Cinnamon Roll Cheesecakes?

In an airtight container in the fridge for up to 5 days. But seriously, “leftover cheesecake” is not a concept we’re familiar with in this house. If you want to keep the frosting perfect, store it separately and add just before serving.

Can kids help make Mini Cinnamon Roll Cheesecakes?

Sure! My kids are older now, but when they were little, they loved helping with the layers and swirling the cinnamon sugar. Just be prepared for them to eat half the ingredients before they make it into the pan.

How can I make the presentation extra special?

A sprinkle of cinnamon, some cute serving plates, or a drizzle of caramel sauce goes a long way. I once served these on vintage tea saucers I found at a thrift store for $0.50 each and everyone thought I was Martha Stewart reincarnated (she’s not dead, I know, but you get what I mean).

So there ya have it! My complete guide to mini cinnamon roll cheesecakes that will have your family thinking you’re some kind of baking wizard. Even if you’re like me and still have 5 unfinished home projects, a pile of laundry that’s been on the chair for two weeks, and a golden retriever who just had a $700 vet bill for eating a sock. But hey, at least we can make a mean cheesecake!