Mini Cinnamon Roll Cheesecakes – Creamy, Spiced, and Perfectly Portion-Controlled

These Mini Cinnamon Roll Cheesecakes combine the comforting flavors of classic cinnamon rolls with the creamy richness of cheesecake—all in a perfectly sized, single-serve dessert. With swirls of cinnamon and a light cream cheese filling nestled inside a tender crust, each bite is a delightful balance of spice and sweetness. Ideal for brunch, parties, or anytime you want a special treat without overindulging.

Why You’ll Love This Recipe

Cinnamon Roll Flavor – Warm cinnamon and brown sugar swirl through every mini cheesecake.
Creamy Filling – Smooth and tangy cream cheese filling keeps the texture luscious.
Perfect Portions – Individually sized for easy serving and portion control.
Make-Ahead Friendly – Prepare in advance and refrigerate until ready to enjoy.

Ingredients

For the crust:

• ¾ cup graham cracker crumbs
• 2 tbsp melted light butter
• 1 tbsp brown sugar

For the cinnamon swirl:

• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp melted butter

For the cheesecake filling:

• 8 oz reduced-fat cream cheese, softened
• ⅓ cup plain nonfat Greek yogurt
• ⅓ cup powdered sweetener or sugar
• 1 tsp vanilla extract
• 1 egg

Instructions

1. Prepare the Oven and Pan
Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and lightly grease.

2. Make the Crust
Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press about a tablespoon into the bottom of each liner. Bake 5 minutes, then remove and set aside.

3. Prepare the Cinnamon Swirl
In a small bowl, mix brown sugar, cinnamon, and melted butter until crumbly.

4. Make the Cheesecake Filling
Beat cream cheese until smooth. Add Greek yogurt, sweetener, and vanilla; mix well. Beat in egg until just combined—do not overmix.

5. Assemble the Cheesecakes
Divide half of the cheesecake filling evenly among muffin cups. Sprinkle half the cinnamon swirl mixture over the filling. Add remaining filling on top, then sprinkle remaining cinnamon swirl.

6. Bake and Cool
Bake 15–18 minutes, or until centers are just set. Cool at room temperature, then chill in the fridge at least 2 hours before serving.

Nutritional Information (Per Mini Cheesecake)

Calories: 130
Protein: 5g
Fat: 6g
Carbohydrates: 13g
Sugar: 7g
Fiber: 1g

Tips for Success

• Don’t Overbake – Centers should be slightly jiggly to stay creamy after chilling.
• Swirl Gently – Lightly swirl cinnamon mixture into filling with a toothpick or skewer for pretty layers.
• Use Room Temperature Ingredients – Ensures smooth, lump-free filling.

Why This Recipe Works

This recipe balances the richness of cream cheese with lighter Greek yogurt and controlled sweetness, while the cinnamon swirl adds classic flavor without heaviness. Individual servings make it easy to enjoy just the right amount of indulgence.

Mini Cinnamon Roll Cheesecakes capture the essence of a beloved breakfast pastry in a creamy, rich cheesecake form—perfectly portioned for guilt-free enjoyment. Soft, spiced, and utterly delicious, they’re a treat you can feel good about sharing.