Description

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)

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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.

Prep Time: ~30 minutes
Cook Time: ~30 minutes
Category: Dessert, Mini Cheesecakes
Method: Baked
Cuisine: American