Mini Cinnamon Roll Cheesecakes

Eat two desserts in one with light and fluffy cheesecakes that look great and taste just like cinnamon buns.


  • Crust:
  • 1 cup crushed vanilla wafer cookies
  • 2 tbsp sugar
  • ½ tsp cinnamon
  • ¼ cup unsalted butter, room temperature
  • Filling:
  • 12 oz cream cheese, room temperature
  • ½ cup sugar
  • 3 tbsp all-purpose flour
  • ½ tsp cinnamon
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3 tbsp cinnamon
  • ½ cup sugar
  • Icing:
  • 3 tbsp unsalted butter, room temperature
  • ½ cup + 2 tbsp confectioner’s sugar
  • ¼ tsp vanilla extract
  • ½ tbsp milk


  1. Make the crust:
  2. Place the vanilla wafers, sugar, cinnamon and melted butter in a food processor and pulse until well combined. Divide the mixture between a lined muffin tin and bake at 325F for 5 minutes.
  3. Make the filling:
  4. Beat the cream cheese, sugar, flour and ½ tsp cinnamon in a large bowl with an electric mixer until smooth. Add the sour cream and vanilla extract and beat until combined. Add the eggs one at a time, beating with each addition. Set aside.
  5. In a small bowl, combine 3 tbsp cinnamon and ½ cup sugar.
  6. Fill each muffin cup 1/3 of the way with cheesecake batter. Sprinkle some of the cinnamon sugar mixture on top, covering the entire surface. Pour some more cheesecake batter on top, until the muffin cups are 2/3 full. Repeat with some more cinnamon sugar, then another layer of cheesecake batter and a final dusting of cinnamon sugar.
  7. Bake at 300F for 15 minutes. Turn off the oven, leave the door closed and let the cheesecakes rest for 5 minutes. Crack the door open and leave for 20 minutes. Then transfer the cheesecakes to the fridge and cool completely. Remove the wrappers.
  8. Make the icing:
  9. Combine the butter and confectioner’s sugar in a bowl. Add the milk and vanilla extract and mix well.
  10. Place in a piping bag fitted with a small, round piping tip and pipe swirls onto the tops of the cheesecakes. Enjoy!