Mini Cinnamon Roll Cheesecakes are an indulgent treat that combines the best elements of creamy cheesecake and gooey cinnamon rolls. Each mini cheesecake features a cinnamon-spiced graham cracker crust, a luscious cream cheese filling swirled with cinnamon sugar, and a drizzle of sweet glaze on top. These bite-sized desserts are perfect for parties, brunches, or anytime you want to impress with a decadent, homemade sweet.
Serving:
1. **Presentation:** Carefully remove the paper liners from the mini cheesecakes and arrange them on a serving platter.
2. **Garnishing:** Optionally, garnish with a sprinkle of cinnamon or a small dollop of whipped cream for an extra touch.
3. **Accompaniments:** Serve with a hot cup of coffee or tea to complement the rich, sweet flavors.
Tips and Variations:
– **Crust Options:** Try using different types of cookies for the crust, such as vanilla wafers or digestive biscuits.
– **Flavor Variations:** Add a splash of maple syrup or a pinch of nutmeg to the cinnamon swirl mixture for added depth of flavor.
– **Storage:** Store the mini cheesecakes in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
The Experience:
Mini Cinnamon Roll Cheesecakes are a delightful fusion of two beloved desserts, offering the creamy richness of cheesecake with the comforting, spicy-sweet flavors of cinnamon rolls. The graham cracker crust is buttery and crisp, providing the perfect base for the smooth, tangy cream cheese filling.
Each bite of these mini cheesecakes reveals a beautiful swirl of cinnamon sugar, adding a burst of warm, caramelized flavor. The sweet glaze on top adds a finishing touch, balancing the richness of the cheesecake with a light, sugary sweetness.
These bite-sized treats are perfect for sharing and make an elegant addition to any dessert table. Whether enjoyed as a special breakfast treat, an afternoon snack, or a decadent dessert, Mini Cinnamon Roll Cheesecakes are sure to impress with their delightful flavors and charming presentation.
These mini cheesecakes are so sweet & creamy and they’re packed with a delicious cinnamon flavour 
They have a crunchy cinnamon sugar topping and cream cheese swirl and they’re just so so tasty!
Ingredients:
Base:
150g digestive biscuits
75g unsalted butter, melted
Cheesecake:
250ml double cream, cold
350g cream cheese, room temperature
120g icing sugar
1 tsp cinnamon
Topping:
1 tsp cinnamon
2 tbsp granulated sugar
Cream Cheese Icing:
20g unsalted butter, softened
60g cream cheese, room temperature
25g icing sugar
Instructions:
Prepare the Base:
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
Mix the biscuit crumbs with the melted butter until well combined.
Divide the mixture evenly among 9 cupcake liners in a muffin tin, pressing firmly to create an even base. Place in the fridge to set while you prepare the cheesecake filling.
Prepare the Cheesecake Filling:
In a large bowl, whip the cold double cream until stiff peaks form. Set aside.
In another bowl, beat the cream cheese until smooth.
Add the icing sugar and 1 tsp cinnamon to the cream cheese, and mix until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Divide the cheesecake filling evenly among the cupcake liners, smoothing the tops with a spoon or spatula.
Prepare the Topping:
Mix 1 tsp cinnamon with 2 tbsp granulated sugar.
Sprinkle the cinnamon sugar mixture over the top of each cheesecake.
Prepare the Cream Cheese Icing:
Beat the softened butter and room temperature cream cheese together until smooth.
Add the icing sugar and mix until fully combined.
Spoon the cream cheese icing into a piping bag or a ziplock bag with the corner snipped off, and drizzle over the top of each cheesecake.
Chill:
Place the cheesecakes in the fridge to chill for at least 2 hours, or until set.
Enjoy your Mini Cinnamon Roll Cheesecakes!