Go Back

Mini Cinnamon Roll Cheesecakes

These mini cheesecakes combine the comforting flavors of cinnamon rolls with a creamy cheesecake filling, topped with sweet frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/2 cup sour cream can be substituted with Greek yogurt for a lower-fat option
  • 1 tsp ground cinnamon
  • 1/4 cup brown sugar
  • optional Cream cheese frosting for topping
For the Cinnamon Roll Base
  • 1 can refrigerated cinnamon rolls make sure it’s halal-certified

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a muffin tin to prevent sticking.
  3. In a mixing bowl, combine cream cheese, sugar, and vanilla extract. Beat until smooth.
  4. Add the egg and mix until fully incorporated.
  5. Open the cinnamon roll can. Press each roll into the bottom of the muffin tin compartments.
  6. Sprinkle brown sugar and ground cinnamon on top of the cinnamon roll bases.
  7. Spoon the cream cheese mixture over the cinnamon roll bases, filling them about 3/4 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until centers are set.
  2. Let the mini cheesecakes cool completely in the tin.
Serving
  1. Remove mini cheesecake bites from the tin and serve. Drizzle with cream cheese frosting if desired.

Notes

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. Reheat briefly in the microwave to restore texture.