Description

These mini cinnamon roll cheesecakes are a foolproof, romantic dessert that combines creamy cheesecake with a warm cinnamon swirl. They are easy to make, require no yeast or water bath, and are perfect for Valentine’s Day or any special occasion.

Ingredients

Scale

16 oz (450g) full-fat cream cheese, softened
½ cup (100g) granulated sugar
2 large eggs, room temperature
¼ cup (60g) full-fat sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 oz (55g) light cream cheese, softened (for glaze)
¼ cup (30g) confectioners’ sugar, sifted (for glaze)
1–2 teaspoons milk (for glaze)

Instructions

Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, beat the softened cream cheese and granulated sugar on medium-low speed until smooth and creamy.
Add eggs one at a time, mixing on low speed just until combined. Add sour cream and vanilla extract, mixing until just incorporated.
Add all-purpose flour and mix on the lowest speed until just combined.
In a small bowl, combine melted butter, brown sugar, and cinnamon to form a thick paste.
Divide the cheesecake batter evenly among the 12 liners.
Place a teaspoon of the cinnamon-butter mixture on top of each cheesecake.
Use a toothpick to gently swirl the cinnamon mixture into the batter to create ribbons.
Bake for 18-20 minutes until edges are set and centers have a slight jiggle.
Cool in the tin on a wire rack for 10 minutes, then remove and cool completely at room temperature.
Whisk light cream cheese, confectioners’ sugar, and milk until smooth to make the glaze.
Drizzle glaze over cooled cheesecakes and refrigerate for at least 2 hours to set.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps. Do not overmix after adding eggs to avoid cracks. The cheesecakes should still jiggle slightly in the center when removed from the oven. They taste better the next day as flavors meld. Can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 165
Sugar: 12
Sodium: 110
Fat: 12
Saturated Fat: 7
Carbohydrates: 14
Protein: 4

Keywords: mini cinnamon roll cheesecakes, no-bake cheesecake, valentine's day dessert, easy cheesecake recipe, cinnamon swirl dessert, cream cheese dessert