I love this recipe because it combines two of my favorite desserts into one bite-sized treat. The cheesecake is creamy and smooth, the graham crust adds buttery crunch, and the cinnamon topping brings that warm, bakery-style flavor. I also like that these are baked as minis, which makes them easier to serve and quicker to chill.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs Butter, melted Cream cheese, softened Granulated sugar Eggs Vanilla extract Sour cream or heavy cream
For the cinnamon swirl and topping Brown sugar Ground cinnamon Butter, softened Powdered sugar Milk or cream
Directions
I start by preheating the oven to 325°F and lining a muffin pan with paper liners. I mix the graham cracker crumbs with melted butter until the texture looks like wet sand. I press the mixture firmly into the bottoms of the liners and set the pan aside.
In a mixing bowl, I beat the cream cheese until smooth, then add the sugar and mix until creamy. I blend in the eggs one at a time, followed by the vanilla and sour cream, mixing just until combined.
For the cinnamon swirl, I mix brown sugar, cinnamon, and softened butter into a thick paste. I spoon the cheesecake batter over the crusts, then add small dollops of the cinnamon mixture on top. I use a toothpick or knife to gently swirl it into the batter so it resembles a cinnamon roll pattern.
I bake the cheesecakes for about 30 minutes, until the centers are just set. I turn off the oven, crack the door slightly, and let them cool gradually. After that, I refrigerate them for at least 2 hours until fully chilled.
To finish, I whisk together powdered sugar with a little milk or cream to make a drizzle and spoon it over the chilled cheesecakes before serving.
Servings and Timing
This recipe makes about 12 mini cheesecakes. Baking time is around 30 minutes, followed by about 2 hours of chilling time. Including prep, I usually have them ready within a few hours.
Variations
I sometimes add a little cinnamon directly into the cheesecake batter for extra warmth. When I want a richer topping, I use cream cheese frosting instead of a simple glaze. I also like using vanilla wafer crumbs instead of graham crackers for a different crust flavor.
Storage/Reheating
I store these mini cheesecakes in an airtight container in the refrigerator for up to five days. If I freeze them, I wrap them individually and thaw them overnight in the fridge before serving. I always serve them chilled rather than reheating.
FAQs
Can I make these ahead of time?
I often make them a day in advance because the flavor and texture improve after chilling overnight.
How do I know when they’re done baking?
I look for set edges with slightly soft centers. They firm up more as they cool.
Can I use a different crust?
I can swap the graham crust for crushed cookies or gingersnaps if I want more spice.
Why did my cheesecakes crack?
Cracks usually happen from overmixing or overbaking. I mix gently and avoid baking too long.
Can I make these without a swirl?
I can skip the swirl and just top them with cinnamon frosting if I want a simpler look.
Conclusion
These mini cinnamon roll cheesecakes are one of my favorite desserts when I want something indulgent but easy to serve. I love the contrast of creamy cheesecake, buttery crust, and warm cinnamon flavor. They’re perfect for gatherings, holidays, or anytime I want a dessert that feels special without being complicated.
Creamy cheesecake, buttery graham crust, and a cinnamon sugar swirl come together in these bite-sized treats. They’re cozy, rich, and perfect for parties or holidays.
Ingredients
For the Graham Cracker Crust:
1 cup graham cracker crumbs (about 8 full sheets)
3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream or heavy cream
For the Cinnamon Swirl Topping:
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
For the Glaze:
1/2 cup powdered sugar
1–2 teaspoons milk or cream (adjust to get drizzle consistency)
Instructions
Preheat oven to 325°F. Line a muffin tin with 12 paper liners.
Make the crust: Mix graham cracker crumbs with melted butter until well combined. Press firmly into the bottom of each liner to form the crust. Set aside.
Prepare the cheesecake batter: Beat softened cream cheese until smooth. Add sugar and mix until creamy. Blend in eggs one at a time, followed by vanilla extract and sour cream or heavy cream. Mix until just combined.
Make cinnamon swirl: Combine brown sugar, cinnamon, and softened butter until it forms a thick paste.
Assemble: Fill each muffin liner with cheesecake batter. Add small spoonfuls of the cinnamon mixture on top and use a toothpick or knife to swirl it into the cheesecake batter to create a cinnamon roll pattern.
Bake: Bake for 30 minutes, or until the centers are just set. Turn off oven, crack door slightly, and allow cheesecakes to cool inside for gradual cooling.
Chill: Once cooled, refrigerate for at least 2 hours (or overnight) until fully chilled.
Finish with glaze: Mix powdered sugar with a splash of milk or cream to make a drizzle. Spoon over chilled cheesecakes just before serving.
Notes
You can add cinnamon to the batter for extra warmth.
Use cream cheese frosting instead of glaze for a richer topping.
Swap graham cracker crust with crushed cookies, gingersnaps, or vanilla wafers.
Avoid overmixing the batter to prevent cracks.
These are best served chilled and do not require reheating.
