Description

These mini no-bake cinnamon roll cheesecakes combine the warm, comforting flavors of cinnamon rolls into a creamy, spiced, no-bake dessert. Featuring a cinnamon graham cracker crust, luscious cheesecake filling, and a bold cinnamon swirl topping, these individual cheesecakes are perfect for an easy treat anytime you crave the classic cinnamon roll taste without turning on the oven.

Ingredients

For the crust:

1 & ½ cups (200g) graham cracker crumbs
¼ cup (50g) light or dark brown sugar, packed
1 teaspoon ground cinnamon
7 tablespoons (100g) unsalted butter, melted and cooled

For the filling:

12 oz (340g) full-fat cream cheese, room temperature
¼ cup (50g) light or dark brown sugar, packed
¼ teaspoon salt
1 & ½ tablespoons plain yogurt, room temperature
1 teaspoon fresh lemon juice
½ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
¾ cup (180mL) cold heavy whipping cream

For the cinnamon swirl topping:

4 oz (115g) full-fat cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
¼ cup (50g) light or dark brown sugar, packed
2 tablespoons ground cinnamon

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Instructions

Prepare the crust: Line a 12-count muffin tin with paper liners. In a bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter until evenly mixed. Press this mixture firmly into the bottom of each paper liner to form the crust layer. Place the tin in the refrigerator to chill while preparing the filling.
Make the filling: In a mixing bowl, beat the room temperature cream cheese and brown sugar together until smooth and creamy. Add salt, yogurt, fresh lemon juice, vanilla extract, and ground cinnamon. Mix well until all ingredients are fully incorporated and smooth.
Incorporate the heavy cream: Slowly add the cold heavy whipping cream while mixing on low speed to avoid splatter. Once combined, increase the mixer speed to high and whip the mixture for 1 to 2 minutes, until it becomes thick and fluffy, resembling a whipped cheesecake texture.
Assemble the cheesecakes: Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin tin. Smooth the tops with a spatula or the back of a spoon. Place the filled tin back in the fridge to chill while preparing the topping.
Prepare the cinnamon swirl topping: Beat the room temperature cream cheese, butter, brown sugar, and cinnamon together until the mixture is smooth and well combined. Transfer the mixture to a piping bag and pipe swirls decoratively over each individual cheesecake.
Chill and set: Refrigerate the mini cheesecakes for at least 3 hours or ideally overnight to allow them to fully set and flavors to meld. For easier removal, optionally freeze the cheesecakes for 10 to 15 minutes before unwrapping, which helps peel off the liners cleanly.

Notes

Chill cheesecakes thoroughly before unwrapping paper liners to maintain their shape.
Freezing briefly before unwrapping helps in cleanly removing the liners without damages.
Using a piping bag for the cinnamon swirl topping ensures a neat and attractive presentation.
The mini cheesecakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Bring frozen cheesecakes to fridge temperature for several hours before serving for best texture.