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Mini No Bake Cinnamon Roll Cheesecakes

These Mini No Bake Cinnamon Roll Cheesecakes are the perfect fusion of creamy cheesecake and warm cinnamon roll flavors, making them a delightful dessert for all occasions.
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Prep Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 & 1/2 cups (200g) graham cracker crumbs Adds a crunchy, buttery base.
  • 1/4 cup 1/4 cup (50g) light or dark brown sugar, packed Contributes richness to the crust.
  • 1 teaspoon 1 teaspoon ground cinnamon Essential for the cinnamon roll taste.
  • 7 tablespoons 7 tablespoons (100g) unsalted butter, melted and cooled Binds the crust together.
For the filling
  • 12 oz 12oz (340g) block full fat cream cheese, room temp Provides the creamy base.
  • 1/4 cup 1/4 cup (50g) light or dark brown sugar, packed Sweetens the filling.
  • 1/4 teaspoon 1/4 teaspoon salt Enhances flavor.
  • 1.5 tablespoons 1 & 1/2 tablespoons plain yogurt, room temp Adds creaminess and tang.
  • 1 teaspoon 1 teaspoon fresh lemon juice Brightens the flavor.
  • 1/2 teaspoon 1/2 teaspoon pure vanilla extract Enhances sweetness.
  • 1 teaspoon 1 teaspoon ground cinnamon Reinforces the cinnamon flavor.
  • 3/4 cup 3/4 cup (180mL) cold heavy whipping cream Creates a light, airy texture.
  • 4 oz 4oz (115g) full fat cream cheese, room temp Adds more creaminess.
For the topping
  • 2 tablespoons 2 tablespoons unsalted butter, room temp Brings together flavors.
  • 1/4 cup 1/4 cup (50g) light or dark brown sugar, packed Sweet and sticky topping.
  • 2 tablespoons 2 tablespoons ground cinnamon Signature flavor.

Method
 

Preparation
  1. Line a 12 count muffin tin with paper liners.
  2. In a medium bowl, mix together the graham cracker crumbs, brown sugar, cinnamon, and melted butter until well combined and moist.
  3. Press the mixture evenly into the bottom of the lined muffin cups.
  4. Transfer the crusts into the fridge while preparing the filling.
Filling
  1. In a large bowl, beat together the cream cheese and brown sugar until smooth and creamy.
  2. Add salt, yogurt, lemon juice, vanilla, and cinnamon to the cream cheese mixture.
  3. With the mixer on low speed, slowly pour in the cold heavy cream.
  4. Increase the mixer speed to high and whip for about 1-2 minutes until thick and fluffy.
Assembly
  1. Evenly divide the cream cheese filling over the chilled crusts.
  2. In a medium bowl, whip together the topping ingredients until smooth.
  3. Pipe swirls on top of each cheesecake.
  4. Chill in the refrigerator for at least 3 hours or overnight.
  5. Freeze for 10-15 minutes before serving for easier removal from liners.

Notes

Ensure all dairy items are at room temperature. For added decadence, drizzle caramel or chocolate sauce before serving. You can experiment by adding nuts or oats to the crust.