No-Bake Mini Cinnamon Roll Cheesecakes

Ingredients

• 12 cinnamon graham crackers (Finely crushed, about 1 1/2 cups crumbs)
• 6 tbsp unsalted butter (Melted)
• 16 oz cream cheese (Softened to room temperature)
• 0.5 cup granulated sugar (For the cheesecake filling)
• 0.5 cup sour cream (Room temperature)
• 1 tsp vanilla extract
• 2 tsp ground cinnamon (For the cheesecake filling)
• 1 cup heavy whipping cream (Cold; for the filling and frosting)
• 1 cup powdered sugar (Sifted; for the frosting)
• 4 oz cream cheese (Softened; for the cinnamon cream cheese frosting)
• 2 tbsp unsalted butter (Softened; for the frosting)
• 1 tsp ground cinnamon (For the frosting and optional garnish)

Steps

1. 1

   Line a 12-cup muffin tin with paper liners. Make sure the cream cheese and butter are softened before beginning.

2. 2

   Add the finely crushed cinnamon graham crackers and melted butter to a bowl. Stir until all the crumbs are evenly moistened and the mixture resembles wet sand.

3. 3

   Divide the crumb mixture evenly among the liners, using roughly 2 tablespoons per cup. Press it firmly into an even crust with the bottom of a small glass or measuring spoon.

4. 4

   Chill the crusts in the refrigerator while preparing the filling, at least 15 minutes, so they firm up.

5. 5

   Beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, with no visible lumps.

6. 6

   Add the sour cream, vanilla, and 2 teaspoons of ground cinnamon. Beat again until fully combined, scraping down the sides of the bowl as needed.

7. 7

   In a separate cold bowl, whip the heavy cream to medium-stiff peaks. The cream should hold its shape but still look smooth rather than grainy.

8. 8

   Fold the whipped cream into the cream cheese mixture in two or three additions. Fold gently until no white streaks remain and the filling is light and uniform.

9. 9

   Spoon or pipe the cheesecake filling over the chilled crusts, dividing it evenly among the 12 liners. Smooth the tops or leave them slightly swirled.

10. 10

    Cover the muffin tin and refrigerate the cheesecakes for at least 2 to 3 hours, preferably overnight, until firm enough to remove from the liners.

11. 11

    For the frosting, beat the softened cream cheese and butter until completely smooth. Add the sifted powdered sugar and 1 teaspoon cinnamon, then mix on low speed until incorporated.

12. 12

    Add the remaining cold heavy cream and whip until the frosting is thick and pipeable. Do not overbeat once it holds firm peaks.

13. 13

    Pipe or spoon a cinnamon cream cheese frosting swirl onto each chilled cheesecake. Finish with a light dusting of cinnamon, if desired, and serve cold.

Notes

The provided post describes the components but does not include the author's measurements or written method; quantities and steps are reconstructed estimates. Keep refrigerated. For clean removal, chill until fully set and lift each cheesecake out by its paper liner.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• mini desserts
• cinnamon
• fall dessert
• refrigerated
• vegetarian