Introduction

These Mini No Bake Cinnamon Roll Cheesecakes are perfect bite-sized treats that combine the flavors of a classic cinnamon roll with creamy cheesecake. Easy to make and refrigerator-set, they’re an ideal dessert for any occasion.

The image shows a close-up of a creamy dessert with three visible layers, placed on a white plate on a white marbled surface. The bottom layer is crumbly and golden brown, looking like a biscuit or graham cracker crust. Above it is a smooth, thick white layer that appears soft and creamy, like cheesecake filling. The top layer is a swirled light brown cream or mousse in a circular pattern, adding a textured appearance. Small crumbs are scattered on the plate around the dessert, and in the background, there is a blurred second dessert of the same kind. Photo taken with an iphone --ar 4:5 --v 7

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:

12oz (340g) block 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:

4oz (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

Instructions

Step 1: Line a 12-count muffin tin with paper liners. In a medium bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter until moistened and combined.
Step 2: Evenly divide the crust mixture into the muffin cups and pack tightly using the bottom of a cup. Refrigerate while preparing the filling.
Step 3: In a large bowl, beat the cream cheese and brown sugar with an electric mixer until smooth. Add salt, yogurt, lemon juice, vanilla, and cinnamon; mix until fully combined.
Step 4: With the mixer on low speed, slowly add the cold heavy cream in a thin stream to prevent clumping. Pause halfway to scrape the bowl, then continue adding cream.
Step 5: Increase mixer speed to high and whip for 1-2 minutes until the mixture thickens and leaves ripples on the surface.
Step 6: Divide the filling evenly over the chilled crusts. Smooth the tops gently with a spoon or spatula. Refrigerate while making the topping.
Step 7: In a medium bowl, whip together cream cheese, butter, brown sugar, and cinnamon until smooth for the cinnamon swirl topping.
Step 8: Transfer the topping to a piping bag. Pipe swirls on top of each cheesecake.
Step 9: Chill the cheesecakes in the fridge for at least 3 hours or overnight.
Step 10: (Optional) Before serving, freeze the cheesecakes for 10-15 minutes to make peeling off the paper liners easier without damaging the filling.

Tips & Variations

Use a piping bag to make filling and topping application cleaner and easier, but a spoon or cookie scoop will also work well.
For a lighter texture, substitute plain yogurt with sour cream or Greek yogurt.
Add a pinch of nutmeg to the crust or filling for extra warmth and depth of flavor.
If you prefer, swap graham cracker crumbs for crushed digestive biscuits or cinnamon sugar cookies for a different base.

Storage

Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For best results, enjoy them chilled. You can also freeze them for up to 1 month; thaw in the refrigerator before serving. If frozen, allow a little extra time to soften in the fridge before unwrapping and serving.

How to Serve

The image shows a close-up of a small dessert cup with three layers on a white plate, sitting on a white marbled surface. The bottom layer is crumbly and golden brown, resembling a biscuit or crust. Above it is a thick, creamy white layer that looks smooth and soft. The top layer is a swirled, light brown cream with a delicate, glossy texture, piped in a circular pattern. In the background, there are two similar dessert cups slightly out of focus. The lighting is soft and natural, highlighting the textures of the layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

While full fat cream cheese gives the best texture and flavor, you can substitute with low-fat cream cheese. Keep in mind the cheesecake might be less creamy and slightly less rich.

Do I have to use a piping bag for the cinnamon swirl topping?

No, a piping bag makes it easier to create neat swirls, but you can also spread the topping with a spoon or small spatula for a more rustic look.