Miniature cheesecake with round cinnamon sugar and cream cheese topping. This is tastes like cinnamon rolls in the shape of cheesecake.

This cheesecake swirls over the virtues of cinnamon sugar and is covered (moistened?) In cream cheese frosting. How I like cinnamon rolls. The more frozen = better.

This cheesecake is very simple. No need to take a shower of water and they only bake about 20-22 minutes. The only hard part is waiting for them to cool down. 1 hour at room temperature + 2 hours in the refrigerator. But it will all be in vain!

You will definitely want to start with homemade graham crackers. And this recipe requires thick crust which I personally think is a requirement for cheesecake.

Next, the actual cheesecake. Pretty standard cheesecake. The usual ingredients: lots of cream cheese, lots of white sugar, a little flour, a few drops of vanilla extract, and one large egg.

And of course, there must be a cinnamon vortex in this cinnamon roll cheesecake - soft butter, cinnamon, and brown sugar mixed to create the * perfect * cinnamon filling. Fill it up and stir it into the TWICE TIMES cheesecake. First, on top of the graham crackers' skin, you will scoop out a little of the contents of the cheesecake, then stir in some sugar-cinnamon filling. And then, you will coat a little more cheesecake and add it with more stirred cinnamon sugar.

The most important thing to note with this recipe is mixing cheesecake. You want to mix only at low speeds so you don't put air in the mixture. The more air that enters this cheesecake, the more they will rise and then fall when baked. It's normal for cheesecakes to rise slightly in the oven, but after they are cooled, they deflate slightly. Mixing slowly and using room temperature ingredients will make a minimum decrease :). Enjoy!


  • 4 full sheets of graham crackers
  • 1 tablespoon of brown sugar
  • 2 tablespoons of melted (unsalted or salted) butter


  • 1 package (8 ounces) of cream cheese at room temperature
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons of white flour
  • 1 large egg at room temperature

Swirl cinnamon sugar

  • 1/4 cup soft (unsalted or salted) butter, does not melt
  • 1/4 cup brown sugar
  • 3/4 teaspoon of cinnamon powder
  • 1 teaspoon of flour

Cream cheese topping

  • 1 cup refined sugar
  • 2 tablespoons of butter at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 ounces of cream cheese at room temperature
  • 1 - 1 and 1/2 tablespoon of thick cream or pure milk, only if needed


  1. Preheat the oven to 350 levels F. Cover a regular-sized muffin can with nine liners and fill 1/2 of the opposite empty location with water. This guarantees the cake is gently allotted. Spray the lining with non-stick spray. (Sticky cinnamon sugar aggregate!)
  2. In a food processor, restore graham crackers to crumbs. Stir in sugar and melted butter. Press the graham crack crust evenly to the bottom of each muffin liner.
  3. Press the crust with a milk lid or the back of a tablespoon and set aside.


  1. In a medium-sized bowl, combine room temperature cream cheese and white sugar. Beat gently only at low speeds until smooth and soft. Do not mix vigorously (this beats in the air and will cause the cheesecake to rise and fall a lot) Add vanilla extract, flour, and lightly beaten eggs. Beat until evenly mixed (again mixing very soft).

Cinnamon-Sugar Swirl

  1. In a small bowl, mix soft butter, not sugar, brown sugar, flour, and cinnamon. Stir until evenly mixed into a thick paste.
  2. Spoon 1 tablespoon of the contents of cheesecake into each of the 9 cups prepared. Then place ½ teaspoon of cinnamon sugar baking pan on top. Stir the cinnamon sugar into the cheesecake with a toothpick.
  3. Fill the final cheesecake on top (about 1 tablespoon more consistent with cheesecake) after which disperse the remaining cinnamon sugar (about half of teaspoon) to rotate evenly among nine cheesecakes.
  4. Stir the cinnamon sugar (again) over the cheesecake with a toothpick and bake for 20-22 minutes. The middle part will still sway slightly, but the edges should be light brown.
  5. Remove from the oven and allow to cool at room temperature for 1 hour and then transfer to the refrigerator and allow to cool for at least 2 hours.
  6. Cheesecake will rise in the oven and will deflate slightly when cooling.

Cream cheese topping

  1. Cream with powdered sugar, butter, vanilla extract, and cream cheese. Slowly add thick cream (if needed for thinner frosting) until the desired consistency is achieved.
  2. Spoon over cold cheesecake and drizzle extra frozen cream cheese on top.

This recipe is inspired by chelseasmessyapron
Recipe notes
The total time does not include 3 hours of cooling time.


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