Mini Cinnamon Roll Cheesecakes

These mini cinnamon roll cheesecakes transform the beloved flavors of a classic cinnamon roll into a creamy, indulgent no-bake dessert that's perfect for satisfying sweet cravings without turning on the oven. Each bite delivers that irresistible combination of cinnamon spice and cream cheese frosting that makes cinnamon rolls so addictive.

I first created these for a holiday brunch when I wanted something special but didn't have time for elaborate baking. The moment my family tasted them they immediately demanded the recipe and now they appear at practically every gathering we have.

Ingredients

• For the base: Digestive biscuits provide the perfect buttery foundation similar to a graham cracker crust but with a richer flavor
• Melted butter: binds everything together while adding richness look for high quality unsalted butter

• For the cheesecake filling: Double cream whipped to stiff peaks creates an airy mousse like texture that melts in your mouth
• Room temperature cream cheese: ensures a silky smooth texture with no lumps full fat works best here
• Icing sugar: sweetens without grittiness look for one without anticaking agents for the smoothest result
• Ground cinnamon: brings that essential warm spicy flavor that defines a cinnamon roll

• For the topping: Cinnamon sugar mixture recreates that classic swirl from traditional cinnamon rolls
• Cream cheese icing: drizzled on top completes the authentic cinnamon roll experience with that signature tangy sweetness

How To Make Mini Cinnamon Roll Cheesecakes

Prepare the base:

Crush digestive biscuits into fine crumbs using a food processor or rolling pin in a sealed bag. The texture should resemble wet sand with no large pieces remaining as this ensures your base will hold together perfectly when sliced.

Mix with melted butter:

Thoroughly until every crumb is coated and the mixture clumps together when pressed between your fingers. This moisture is crucial for a firm base that won't crumble when serving.

Press firmly:

Into cupcake liners, creating an even compact layer about 5mm thick. Use the back of a measuring spoon to create a smooth flat surface with slightly raised edges.

Chill the base:

For at least 15 minutes while preparing the filling allowing the butter to solidify and create a stable foundation.

Create the cheesecake filling:

Whip cold double cream until it forms stiff peaks that hold their shape when the beaters are lifted. This provides the structure for your no bake cheesecake so be patient and whip until properly thickened but be careful not to overwhip which can cause graininess.

Beat room temperature cream cheese:

With icing sugar and cinnamon until completely smooth and slightly fluffy about 2 minutes. Make sure to scrape down the sides of the bowl several times to incorporate any hidden pockets of sugar.

Gently fold whipped cream:

Into the cream cheese mixture using a spatula with a light hand. Maintain as much air as possible by cutting through the center and folding the mixture over itself rather than stirring which deflates the mixture.

Assemble the cheesecakes:

Spoon or pipe the filling over each chilled base creating a slightly domed top. Fill each liner almost to the top leaving just a small space for toppings.

Sprinkle cinnamon and sugar:

Generously over each cheesecake creating an even layer that will infuse every bite with that warm cinnamon flavor.

Make the cream cheese icing:

By beating together softened butter cream cheese and icing sugar until completely smooth and slightly fluffy. Transfer to a piping bag with a small round tip.

Pipe decorative swirls:

Or patterns of the cream cheese icing on top of each cheesecake mimicking the look of a glazed cinnamon roll.

Chill thoroughly:

For at least 4 hours or preferably overnight to allow the cheesecakes to set completely and the flavors to meld together beautifully.

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The cinnamon is truly the star ingredient here. I remember the first time I made these my kitchen filled with that warm spicy aroma that instantly transported everyone back to childhood memories of weekend cinnamon rolls. My son who claims he dislikes cheesecake devoured three in one sitting which tells you everything you need to know about how irresistible they are.

Storage Tips

These mini cheesecakes keep beautifully in the refrigerator for up to 5 days stored in an airtight container. The flavor actually improves after the first day as the cinnamon infuses throughout the filling. For the best texture always serve them cold straight from the refrigerator.

Perfect Substitutions

If digestive biscuits are unavailable graham crackers make an excellent alternative with nearly identical results. For a gluten free version substitute gluten free digestive biscuits or a simple mixture of almond flour oat flour and melted butter. Lactose intolerant guests can enjoy these too just substitute lactose free cream cheese and whipping cream the result is virtually indistinguishable from the original.

Serving Suggestions

These mini cheesecakes are stunning served on a tiered cake stand for brunches or afternoon tea. For an extra special presentation dust with a little additional cinnamon just before serving or add a small cinnamon stick garnish. They pair beautifully with coffee particularly a rich dark roast which balances the sweetness perfectly. For an adult variation consider serving with a small glass of Baileys Irish Cream or a cinnamon spiced coffee liqueur.

Cultural Context

The combination of cinnamon rolls and cheesecake represents a perfect marriage of two beloved American desserts. Traditional cinnamon rolls trace their origins to Sweden where they're known as kanelbullar while cheesecake has ancient roots dating back to Greece but was perfected in its creamy form in New York. This recipe brings together these iconic treats creating a contemporary fusion dessert that honors both traditions while offering something entirely new.

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Frequently Asked Questions

→ Can I use graham crackers instead of digestive biscuits for the base?

Yes, graham crackers work perfectly as an alternative to digestive biscuits for the base. Just crush them to fine crumbs and mix with melted butter.

→ How do I make sure the cheesecake filling is airy?

Whipping the double cream to stiff peaks before folding it into the cream cheese mixture ensures the filling is light and airy. Be gentle when folding to retain the aeration.

→ Can I prepare these cheesecakes in advance?

Absolutely! These cheesecakes need to be refrigerated for at least 4 hours to set, so they’re a great make-ahead dessert. Just store them in an airtight container in the fridge.

→ What’s the best way to crush the biscuits for the base?

You can crush the biscuits using a food processor for fine crumbs or place them in a zip-top bag and crush them with a rolling pin.

→ Can I freeze these mini cheesecakes?

Yes, you can freeze them. Once set, wrap them individually in plastic wrap and store in an airtight container for up to 1 month. Thaw in the fridge before serving.