Mini Cinnamon Roll Cheesecakes with Creamy Filling (Print version)

No-bake mini cinnamon roll cheesecakes with a buttery biscuit base, airy cinnamon filling, and a cream cheese icing swirl.

# Ingredients:

For the base

01 - 1 1/2 cups (150 g) digestive biscuit crumbs or graham cracker crumbs
02 - 5 tablespoons (75 g) unsalted butter, melted
03 - 1 tablespoon granulated sugar
04 - 1/4 teaspoon ground cinnamon
05 - Pinch of fine salt

For the creamy cinnamon filling

06 - 1 cup (250 ml) cold double cream or heavy whipping cream
07 - 12 oz (350 g) full-fat cream cheese, room temperature
08 - 1 cup (120 g) icing sugar or powdered sugar
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon vanilla extract

For the topping and icing

11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon
13 - 2 tablespoons (20 g) unsalted butter, softened
14 - 2 oz (60 g) cream cheese, room temperature
15 - 1/4 cup (25 g) icing sugar or powdered sugar
16 - 1/4 teaspoon vanilla extract

# Instructions:

01 - Line a 9-cup muffin pan with paper liners. Mix the biscuit crumbs, melted butter, sugar, cinnamon, and salt until the crumbs feel like damp sand.
02 - Divide the crumb mixture among the liners and press firmly with the bottom of a small glass. Chill the pan while you make the filling.
03 - Beat the cold double cream in a clean bowl until stiff peaks form. Stop when the cream holds its shape and still looks smooth.
04 - In another bowl, beat the cream cheese, icing sugar, cinnamon, and vanilla until smooth and fluffy, about 2 minutes. Scrape the bowl well.
05 - Fold the whipped cream into the cream cheese mixture until blended. Spoon or pipe the filling over the chilled crumb bases and smooth the tops.
06 - Stir the granulated sugar and cinnamon together. Sprinkle a light, even layer over each cheesecake.
07 - Beat the softened butter, cream cheese, icing sugar, and vanilla until smooth. Pipe a small swirl over each cheesecake.
08 - Refrigerate for at least 4 hours, or overnight, until the filling is set. Serve cold straight from the fridge.

# Good to know:

01 - No-bake recipe. Chill at least 4 hours before serving.
02 - Best made the day before for a firmer filling.
03 - Serve cold for the cleanest texture.

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