Description
These Mini Cinnamon Roll Cheesecakes are the perfect combination of a rich, creamy cheesecake and a warm cinnamon roll. With a soft cinnamon roll base, a smooth cheesecake filling, and cinnamon roll topping, they’re a delicious treat for breakfast or dessert!
Ingredients
Scale
- 2 cans refrigerated cinnamon rolls
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Press one cinnamon roll into the bottom of each cupcake liner.
- In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
- Pour the cheesecake mixture over the cinnamon roll crusts in each 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.
- Allow to cool before serving.
Notes
- For extra sweetness, drizzle the included cinnamon roll icing over the cheesecakes once they are cooled.
- You can also use mini muffin tins if you prefer smaller portion sizes.
- Make sure the cream cheese is softened to ensure a smooth cheesecake filling.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes