Mini Cinnamon Roll Cheesecakes combine two delicious favorites—cinnamon rolls and creamy cheesecake—into a bite-sized dessert that’s perfect for any occasion. With a cinnamon roll crust, a smooth cheesecake filling, and a sprinkle of cinnamon roll pieces on top, these little treats are sure to be a hit with everyone. Easy to make and fun to eat, they’re an irresistible fusion of flavors and textures!

Ingredients

2 cans refrigerated cinnamon rolls
16 oz cream cheese, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract

Directions

Preheat the oven to 350°F (175°C).
Press one cinnamon roll into the bottom of each cupcake liner in a muffin tin to form a crust.
In a mixing bowl, beat the cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
Pour the cheesecake mixture over the cinnamon roll crusts in each cupcake liner.
Cut the remaining cinnamon rolls into small pieces and sprinkle them on top of each cheesecake.
Bake for 20-25 minutes, or until the cheesecakes are set and slightly golden on top.
Allow the mini cheesecakes to cool before serving.

Servings and Timing

Servings: 12
Prep Time: 10 minutes
Cooking Time: 20-25 minutes
Total Time: 30-35 minutes

Variations

Toppings: Add a drizzle of icing from the cinnamon roll package over the top for extra sweetness.
Flavor Twist: Mix in a pinch of cinnamon or nutmeg into the cheesecake filling for an added burst of flavor.
Fruit Topping: Add fresh berries or a berry compote on top of the cheesecake for a fruity contrast.
Nutty Crust: Sprinkle chopped nuts, like pecans or walnuts, onto the cinnamon roll pieces for an extra crunch.

Storage/Reheating

Storage: Store the mini cinnamon roll cheesecakes in an airtight container in the refrigerator for up to 3 days.
Reheating: These are best enjoyed chilled, but you can also microwave them for 10-15 seconds if you prefer them warm.

10 FAQs

Can I use homemade cinnamon rolls for this recipe? Yes, homemade cinnamon rolls can be used, but refrigerated rolls are more convenient and help streamline the process.
Can I make these mini cheesecakes ahead of time? Yes, these can be made a day in advance and stored in the fridge until you’re ready to serve.
Can I freeze the mini cheesecakes? Yes, you can freeze them. After baking, let them cool completely, then wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 1 month. Thaw in the fridge before serving.
Can I use a different kind of dough? While cinnamon roll dough works best, you could try other doughs, such as biscuit dough, for a different flavor or texture.
What can I substitute for cream cheese? You can use Greek yogurt or ricotta cheese for a slightly different texture and flavor, but the consistency of the filling may vary.
Can I double the recipe? Yes, you can double the recipe if you need to make more. Just be sure to use a larger muffin tin or multiple trays.
Can I use non-refrigerated cinnamon rolls? Non-refrigerated rolls should work as long as they are the same size as the refrigerated variety, but they may require slightly different baking times.
Can I skip the cinnamon roll pieces on top? Yes, the cinnamon roll pieces on top are optional, but they add a nice touch of texture and flavor.
Can I make these mini cheesecakes without a muffin tin? If you don’t have a muffin tin, you can try baking them in a regular baking dish and cutting them into squares once baked, though the individual servings may not be as neat.
How can I make this recipe gluten-free? You can substitute the cinnamon rolls with gluten-free rolls and make sure the cream cheese filling ingredients are gluten-free as well.

Conclusion

Mini Cinnamon Roll Cheesecakes are the perfect balance of sweet, creamy, and comforting flavors. Whether you’re making them for a holiday gathering, a special treat, or a weekend dessert, these bite-sized cheesecakes will be a sure hit. Easy to make and full of flavor, this dessert brings together the warmth of cinnamon rolls with the richness of cheesecake in every bite!