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Mini Cinnamon Roll Cheesecakes

Delight in these Mini Cinnamon Roll Cheesecakes that combine creamy cheesecake with the flavors of cinnamon rolls, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cheesecake base
  • 1 package cinnamon roll dough About 8 rolls
For the cheesecake filling
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 package icing From the cinnamon roll package

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin with cooking spray or line it with cupcake liners.
  3. Open the package of cinnamon roll dough and roll out each individual roll slightly. Cut each roll into smaller pieces and press them into the bottom of each muffin tin cup to form a base.
  4. In a mixing bowl, beat the softened cream cheese with the sugar until light and fluffy. Add the egg, vanilla extract, and ground cinnamon, mixing until well combined.
  5. Spoon the cream cheese mixture over the cinnamon roll bases until almost full.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 15-18 minutes or until the filling is set and the edges start to turn a light golden brown.
Cooling and Serving
  1. Let the cheesecakes cool completely in the tins.
  2. Once cooled, spread the icing from the cinnamon roll package on top of each mini cheesecake.
  3. Pop these out of the muffin tin and enjoy your delicious Mini Cinnamon Roll Cheesecakes!

Notes

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in the oven at 350°F for 5-10 minutes.