Mini Cinnamon Roll Cheesecakes
Delightful Mini Cinnamon Roll Cheesecakes with a creamy filling that combines comforting cinnamon roll flavors with the luxurious texture of cheesecake, perfect for any occasion.
Ingredients
Crust Ingredients
- 1.5 cups 1 1/2 cups (150 g) digestive biscuit crumbs or graham cracker crumbs Provides a rich, buttery base.
- 5 tablespoons 5 tablespoons (75 g) unsalted butter, melted Adds richness to your crust.
- 1 tablespoon 1 tablespoon granulated sugar Enhances the biscuit flavor.
- 1/4 teaspoon 1/4 teaspoon ground cinnamon For warm, aromatic flavor.
- Pinch Pinch of fine salt Balances sweetness.
Filling Ingredients
- 1 cup 1 cup (250 ml) cold double cream or heavy whipping cream Secret to fluffy filling.
- 12 oz 12 oz (350 g) full-fat cream cheese, room temperature Forms the heart of the cheesecake.
- 1 cup 1 cup (120 g) icing sugar or powdered sugar Sweetens the filling.
- 1 teaspoon 1 teaspoon ground cinnamon Amplifies the cinnamon flavor.
- 1 teaspoon 1 teaspoon vanilla extract Adds depth of flavor.
Cinnamon Topping
- 2 tablespoons 2 tablespoons granulated sugar For the perfect sweet crunch.
- 2 tablespoons 2 tablespoons (20 g) unsalted butter, softened Makes topping creamy.
- 2 oz 2 oz (60 g) cream cheese, room temperature Adds richness to the topping.
- 1/4 cup 1/4 cup (25 g) icing sugar or powdered sugar Sweetens the topping.
- 1/4 teaspoon 1/4 teaspoon vanilla extract Ensures harmonious flavor.
Instructions
Preparation
- Line a 9-cup muffin pan with colorful paper liners.
- In a mixing bowl, combine digestive biscuit crumbs, melted butter, sugar, cinnamon, and a pinch of salt. Stir until resembling damp sand.
- Divide the crumb mixture among the lined muffin cups and press firmly into the bottom.
- Place the pan in the fridge while preparing the filling.
Making the Filling
- Beat the cold double cream until stiff peaks form.
- In another bowl, beat room-temperature cream cheese, icing sugar, ground cinnamon, and vanilla extract until smooth and fluffy.
- Gently fold the whipped cream into the cream cheese mixture.
- Spoon or pipe the creamy filling over the chilled crumb bases.
Topping and Serving
- In a small bowl, stir together granulated sugar and ground cinnamon. Sprinkle over each cheesecake.
- Beat together softened butter, cream cheese, icing sugar, and vanilla until smooth; pipe a small swirl over each cheesecake.
- Refrigerate for at least 4 hours, or overnight for best results.
- Serve cold directly from the refrigerator.
Notes
For best results, chill your mixing tools and use room temperature ingredients. Don't over-mix the whipped cream.