Mini Cinnamon Roll Cheesecakes

These mini cheesecakes offer the delicious flavors of cinnamon rolls with a creamy cheesecake twist, featuring a buttery vanilla wafer crust and cinnamon sugar layers.

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Prep Time 40

Cook Time 17

Total Time 57

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

For the crust

1 cup vanilla wafer cookie crumbs
2 tbsp sugar
1/2 tsp ground cinnamon
4 tbsp Challenge butter, melted

For the cheesecake filling

12 oz Challenge cream cheese, room temperature
1/2 cup sugar
3 tbsp flour
1/2 tsp ground cinnamon
1/2 cup sour cream
1 tsp vanilla extract

For the cinnamon sugar layer

1 1/2 tbsp ground cinnamon
1/4 cup sugar

For the glaze

1/2 cup + 2 tbsp powdered sugar
1/4 tsp vanilla extract
1/2 tbsp milk Adjust for desired consistency

Method

Preparation

Preheat the oven to 325°F (162°C). Line a cupcake pan with liners.

Making the crust

Mix vanilla wafer crumbs, 2 tbsp sugar, 1/2 tsp cinnamon, and 4 tbsp melted butter until evenly moistened. Press firmly into the bottom of the liners. Bake for 5 minutes.

Cheesecake filling

Reduce oven temperature to 300°F (148°C). Beat cream cheese, 1/2 cup sugar, flour, and 1/2 tsp cinnamon until smooth.
Add sour cream and 1 tsp vanilla, mixing just until blended.
Mix in the eggs one at a time, stopping as soon as each is incorporated.

Layering

Stir together 1 1/2 tbsp cinnamon and 1/4 cup sugar.
Spoon a little cheesecake batter over each crust, sprinkle a pinch of cinnamon sugar, and repeat until you've layered batter + cinnamon sugar two more times.

Baking

Bake for 15–17 minutes, until the edges are set and centers jiggle slightly.

Cooling and chilling

Turn off the oven, cool the minis inside for about 20 minutes, then refrigerate until fully chilled.

Notes

For best results, use room-temperature cream cheese, pack the crust firmly, and trust the jiggle for doneness.