Mini Cinnamon Roll Cheesecakes (Print Version)
Creamy mini cheesecakes with cinnamon roll flavors and cream cheese frosting.
# Ingredients:
→ Base
01 -
150 g digestive biscuits
02 -
75 g unsalted butter, melted
→ Cheesecake
03 -
250 ml double cream, cold
04 -
350 g cream cheese, room temperature
05 -
120 g icing sugar
06 -
1 tsp cinnamon
→ Topping
07 -
1 tsp cinnamon
08 -
2 tbsp granulated sugar
→ Cream Cheese Icing
09 -
20 g unsalted butter, softened
10 -
60 g cream cheese, room temperature
11 -
25 g icing sugar
# Instructions:
01 -
Crush digestive biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and using a rolling pin. Mix crumbs with melted butter until the texture resembles wet sand. Press the mixture firmly into the base of 9 cupcake liners and refrigerate while preparing the filling.
02 -
Whip cold double cream to stiff peaks. In a separate bowl, beat cream cheese, icing sugar, and cinnamon until smooth. Gently fold the whipped cream into the cream cheese mixture, ensuring the texture remains light. Spoon or pipe the filling onto the chilled bases.
03 -
Mix cinnamon with granulated sugar in a bowl. Generously sprinkle the mixture over the top of the cheesecakes.
04 -
Beat together softened butter, cream cheese, and icing sugar until smooth. Transfer the icing to a piping bag and pipe a decorative swirl on top of each cheesecake.
05 -
Refrigerate the cheesecakes for at least 4 hours, or until firm. Serve chilled.
# Notes:
01 -
Ensure the double cream is cold for whipping to achieve a light texture.
02 -
Cheesecakes are best served directly from the fridge to retain their texture.