Description
Mini cheesecakes with a cinnamon roll base, creamy cheesecake filling, and tangy cream cheese frosting. A perfect blend of two classic desserts!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk, or more as needed for consistency
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Combine Swirl Ingredients: In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Mix well until a paste forms.
- Fill Muffin Liners: Line a 12-cup muffin tin with paper liners.
- Add Base Batter: Spoon about 2 tablespoons of the cinnamon roll base batter into each muffin liner.
- Add Cinnamon Swirl: Drop a small spoonful of the cinnamon swirl mixture on top of the batter in each liner. Use a toothpick or skewer to swirl the cinnamon mixture into the batter.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add Egg: Beat in the egg until just combined.
- Add Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until smooth.
- Add Cheesecake Filling: Spoon the cheesecake filling over the cinnamon swirl base in each muffin liner, filling almost to the top.
- Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.
- Cool: Remove from the oven and let the cheesecakes cool in the muffin tin for about 15 minutes. Then, transfer them to a wire rack to cool completely.
- Chill: Once cooled, cover the cheesecakes and chill in the refrigerator for at least 2 hours, or preferably overnight.
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract.
- Adjust Consistency: Add milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost Cheesecakes: Once the cheesecakes are chilled, frost them with the cream cheese frosting.
- Optional Garnish: If desired, sprinkle the frosted cheesecakes with a pinch of cinnamon or a drizzle of caramel sauce.
- Serve: Serve the Cinnamon Roll Cheesecakes chilled and enjoy!
Notes
- Make sure your butter and cream cheese are properly softened for smooth mixing.
- Don’t overmix the cinnamon roll base or cheesecake filling to avoid a tough texture.
- Chilling the cheesecakes completely is essential for the best flavor and texture.
- Adjust the amount of milk in the frosting to achieve your desired consistency.
- Store leftover cheesecakes in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes