Mini No Bake Cinnamon Roll Cheesecakes Recipe
These Mini No Bake Cinnamon Roll Cheesecakes are a delightful treat combining the creamy richness of cheesecake with the warm, spicy flavors of cinnamon rolls, all without the need for an oven. Perfectly portioned as bite-sized desserts, they feature a graham cracker crust, a luscious cinnamon-spiced cream cheese filling, and a swirled cinnamon topping. Ideal for any occasion where you want a sweet indulgence with minimal effort and mess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (including chilling time)
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Make the crust: Line a 12 count muffin tin with paper liners. In a medium bowl, mix together graham cracker crumbs, brown sugar, ground cinnamon, and melted unsalted butter until moistened and combined. Evenly divide the mixture between the cupcake cups and firmly press the crust into the bottoms using the bottom of a cup for best packing. Place the tin in the refrigerator to chill while preparing the filling.
- Make the filling: In a large bowl, cream together room temperature cream cheese and brown sugar using an electric or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and add salt, yogurt, lemon juice, vanilla extract, and ground cinnamon, mixing well until smooth. With the mixer on low, slowly pour cold heavy whipping cream in a thin stream down the side of the bowl to prevent clumping. Pause halfway to scrape the bowl and continue until all cream is incorporated. Increase mixer speed to high and whip for 1-2 minutes until thickened and it leaves ripples behind the beater. Evenly distribute the filling into the cupcake liners on top of the crust using a piping bag or spoons, smoothing the tops slightly. Refrigerate while preparing the topping.
- Make the cinnamon swirl topping: In a medium bowl, whip together cream cheese, unsalted butter, brown sugar, and ground cinnamon until smooth and fully combined. Transfer the mixture to a piping or sandwich bag and cut a small tip off. Pipe swirls on top of each cheesecake.
- Chill the cheesecakes: Place the cheesecakes in the refrigerator and chill for at least 3 hours or preferably overnight to set the filling and flavors.
- Optional prep for serving: Before serving, optionally place the cheesecakes in the freezer for 10-15 minutes until the surface just begins to freeze. This helps the paper liners peel off easily without damaging the filling.
Notes
- Ensure cream cheese and yogurt are at room temperature to prevent lumps in the filling.
- Pour the heavy cream slowly while mixing to avoid clumping.
- Use a piping bag for easier and cleaner filling and topping application, though spoons work too.
- Chilling overnight enhances flavor and texture.
- The optional freezing step makes removing the paper liners cleaner and easier.
- Use full-fat dairy for creamier and richer cheesecakes.
- Store leftover cheesecakes covered in the refrigerator for up to 3 days.
Keywords: no bake cheesecake, cinnamon roll cheesecake, mini cheesecakes, easy dessert, cinnamon swirl topping, graham cracker crust
