Mini Cinnamon Roll Cheesecakes are a delightful fusion of two beloved desserts: creamy cheesecake and spiced cinnamon rolls. These bite-sized treats offer the perfect balance of sweetness and warmth, making them ideal for holidays, brunches, or any occasion that calls for a cozy indulgence.
Why You’ll Love This Recipe
These no-bake mini cheesecakes are rich, smooth, and flavored with cinnamon to give that classic cinnamon roll taste in a creamy cheesecake form. They’re portioned individually for easy serving, perfect for parties or as a make-ahead dessert. With minimal ingredients and no oven required, they’re both convenient and crowd-pleasing.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 250 ml double cream, cold
- 350 g cream cheese, room temperature
- 120 g icing sugar
- 1 tsp cinnamon
- Optional: crushed digestive biscuits or graham crackers for the base
- Optional: melted butter (if making a crust)
directions
- Prepare the Base (Optional)
If using a crust, mix crushed biscuits with melted butter and press into the bottoms of lined cupcake molds or mini cheesecake tins. Chill for 10–15 minutes to set. - Whip the Cream
In a mixing bowl, whip the cold double cream until stiff peaks form. Set aside. - Make the Cheesecake Filling
In another bowl, beat the cream cheese, icing sugar, and cinnamon until smooth and creamy. - Fold and Combine
Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and fluffy. - Fill and Chill
Spoon or pipe the cheesecake filling over the prepared bases or directly into serving cups. Smooth the tops and chill in the refrigerator for at least 4 hours, or overnight, until set. - Serve
Optionally, top with a dusting of cinnamon, a swirl of cream, or a mini cinnamon roll for garnish before serving.
Servings and timing
Servings: 8–10 mini cheesecakes
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: Approximately 300 kcal per mini cheesecake (with base)
Variations
- Crust alternatives: Use crushed Oreos, gingersnaps, or cinnamon graham crackers.
- Topping ideas: Add caramel drizzle, whipped cream, or chopped nuts.
- Swirl in flavor: Add a swirl of cinnamon-sugar paste to mimic cinnamon roll filling.
- Make it vegan: Use plant-based cream, vegan cream cheese, and dairy-free butter.
- Add vanilla: A splash of vanilla extract enhances the warmth of the cinnamon.
storage/reheating
Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days. These can also be frozen for up to 1 month—wrap each in cling film and store in a freezer-safe container. Thaw in the fridge overnight before serving. These are served cold and do not require reheating.
FAQs
Can I make these without a crust?
Yes, the filling sets well on its own, especially in cupcake liners or ramekins.
What’s the best cream cheese to use?
Use full-fat cream cheese for the best texture and flavor.
Can I make these in a muffin tin?
Yes, line the tin with paper liners for easy removal.
How long do they need to chill?
At least 4 hours, but overnight yields the best set and flavor.
Can I double the recipe?
Absolutely, simply scale the ingredients evenly and use additional molds.
Do I need gelatin or setting agent?
No, the whipped cream stabilizes the mixture sufficiently for a firm set.
Is this dessert overly sweet?
No, the icing sugar and cinnamon balance each other well, but you can adjust to taste.
Can I add more cinnamon?
Yes, for a stronger flavor, increase the cinnamon to 1½ teaspoons.
Can I serve them warm?
No, these are best served cold to maintain their structure and texture.
Are they suitable for kids?
Yes, these are mild and creamy—perfect for children and adults alike.
Conclusion
Mini Cinnamon Roll Cheesecakes are a sweet and spiced delight that combine the best of two classic desserts into one irresistible bite. Easy to prepare and elegant to serve, they are sure to become a favorite at family gatherings, brunches, and holiday celebrations. Creamy, cinnamon-kissed, and perfectly portioned—they’re everything you love in one mini treat.
Print
Mini Cinnamon Roll Cheesecakes
- Total Time: 0 hours
- Yield: 10–12 mini cheesecakes
- Diet: Vegetarian
Description
Mini Cinnamon Roll Cheesecakes are rich, creamy no-bake treats that blend velvety cheesecake with the warm, spiced flavor of classic cinnamon rolls. Perfect for parties, brunch, or cozy fall desserts, these bite-sized cheesecakes are both indulgent and easy to make! Keywords: Mini Cinnamon Roll Cheesecakes, no-bake cinnamon dessert, cheesecake bites, cinnamon cream cheese treats, easy mini cheesecake recipe.
Ingredients
-
250 ml double cream, cold
-
350 g cream cheese, room temperature
-
120 g icing sugar
-
1 tsp ground cinnamon
-
Optional base: crushed digestive biscuits or graham crackers with melted butter
Instructions
Step 1: Prepare the Base (Optional)
-
Mix crushed biscuits with melted butter (about 100 g biscuits to 50 g butter).
-
Press into the bottoms of a lined mini muffin or cupcake tin. Chill while preparing filling.
Step 2: Make the Cheesecake Mixture
3. In a mixing bowl, whip cold double cream to stiff peaks.
4. In a separate bowl, beat cream cheese with icing sugar and cinnamon until smooth.
5. Gently fold the whipped cream into the cinnamon cream cheese mixture until combined.
Step 3: Assemble and Chill
6. Spoon or pipe the cheesecake filling over the chilled bases.
7. Smooth tops and refrigerate for at least 3–4 hours or until set.
Step 4: Serve
8. Optionally top with a dusting of cinnamon, cream cheese drizzle, or mini cinnamon rolls.
9. Serve chilled and enjoy!
Notes
Step 1: Prepare the Base (Optional)
-
Mix crushed biscuits with melted butter (about 100 g biscuits to 50 g butter).
-
Press into the bottoms of a lined mini muffin or cupcake tin. Chill while preparing filling.
Step 2: Make the Cheesecake Mixture
3. In a mixing bowl, whip cold double cream to stiff peaks.
4. In a separate bowl, beat cream cheese with icing sugar and cinnamon until smooth.
5. Gently fold the whipped cream into the cinnamon cream cheese mixture until combined.
Step 3: Assemble and Chill
6. Spoon or pipe the cheesecake filling over the chilled bases.
7. Smooth tops and refrigerate for at least 3–4 hours or until set.
Step 4: Serve
8. Optionally top with a dusting of cinnamon, cream cheese drizzle, or mini cinnamon rolls.
9. Serve chilled and enjoy!
- Prep Time: 20 minutes
- Cook Time: 3–4 hours chilling
- Category: Dessert
- Method: No-bake
- Cuisine: American
