Description
Creamy mini cheesecakes with a buttery graham crust and a warm cinnamon swirl, combining the cozy flavor of cinnamon rolls with rich cheesecake in every bite.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 tablespoons brown sugar
Instructions
- Preheat your oven to 325°F and line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of each liner to form an even base.
- In another bowl, beat the cream cheese until smooth, then add eggs and vanilla extract and mix until combined.
- In a small bowl, mix ground cinnamon and brown sugar.
- Spoon the cheesecake batter over the crusts, then gently swirl the cinnamon mixture into the batter.
- Bake for 18 to 20 minutes until the centers are set but slightly jiggly.
- Allow to cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Use room temperature cream cheese for a smooth filling
- Avoid overmixing after adding eggs to keep texture light
- Chill thoroughly for best flavor and consistency
- Swirl gently to keep the cinnamon pattern visible
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: mini cinnamon roll cheesecakes, cheesecake cupcakes, cinnamon dessert, easy mini cheesecake, baked cheesecake cups