Name: Cinnamon Roll Cheesecakes from the Pot
Yield: 8

Cinnamon Roll Cheesecakes with a buttery crust, creamy cinnamon-sugar filling, and a swirl of cream cheese frosting.

author’s note

I Turned Cinnamon Rolls Into Cheesecake and Wow!

A good cinnamon roll is hard to beat, especially with that cinnamon-sugar and cream cheese frosting combo!

I’ve used these flavors in so many treats—cinnamon roll cookies, popcorn, and cake—but it was time to create a cinnamon roll cheesecake!

After lots of testing and tweaking, these mini cheesecakes turned out reliable! They’re creamy, sweet, and packed with satisfying cinnamon-sugar flavor.

I can’t wait to hear what you think!

The graham cracker crust is made by combining crushed graham crackers, butter, and brown sugar.

Ingredients

This Cinnamon Roll Cheesecake recipe has a few more ingredients than my regular mini cheesecakes, but the cinnamon roll flavor is worth it! Here’s what you’ll need:

Crust: graham crackers, brown sugar, and butter come together for a sweet, firm base. Crush the crackers well for the best crust texture.
Cheesecake Filling: cream cheese, sugar, vanilla, flour, and egg create a smooth, creamy filling. Use room-temperature cream cheese and egg so you don’t end up with a lumpy batter.
Cinnamon-Sugar Swirl: butter, brown sugar, cinnamon, and a little flour make a thick, flavorful swirl. Don’t melt the butter!
Cream Cheese Topping: powdered sugar, butter, cream cheese, vanilla, and a splash of cream or milk make a rich, sweet frosting. Adjust the cream to get the thickness you want.

The cheesecake filling is beaten together for these cinnamon roll cheesecakes.

Cinnamon Roll Cheesecake Tips

Line and Spray: Use liners and spray well to stop sticking.
Room Temp Ingredients: Using room temp ingredients ensures smooth, even mixing.
Mix Slowly: Use low speed to stop air bubbles and cracks.
Swirl Gently: Use a toothpick to lightly swirl the cinnamon mixture.
Don’t Overbake: Bake until edges are set and centers slightly jiggle.
Cool Slowly: Cool on the rack, then on the counter, to stop cracking.

Featured Comment

“Wow. Just wow. You are an epic dessert genius. I saw this yesterday and made it last night for a dinner party. Huge success. People moaned when they ate these. Moaned. Then lamented that there were no more, followed by many requests for the recipe. I ran upstairs to my office and printed a few cards with the recipe and your web address. Pinterest in person”
– Christine

The cream cheese swirl is made by mixing cinnamon, butter, brown sugar, and powdered sugar.

More Cinnamon Roll Cheesecake Tips

Don’t Overfill: Leave room at the top of the liners to stop overflow.
Loosen with a Knife: Run a knife around the edges to release cheesecakes. The cinnamon-sugar swirl can stick to the pan.
Serve Cold: Serve right out of the fridge.
Use a Good Pan: It is satisfying to this muffin pan!

Press the graham cracker crust into a muffin tin, add the cheesecake layer, swirl in the cream cheese cinnamon filling, and bake for reliable cinnamon roll cheesecakes.

Storage

Cinnamon Roll Cheesecake Leftovers

Fridge: Wrap each cheesecake tightly and keep in a sealed container for up to 5 days.
Freezer: Wrap each cheesecake tightly and freeze for up to 3 months. Thaw in the fridge before eating.
Frosting: Keep in the fridge and add to cheesecakes before serving.