Description
Indulge in the delightful fusion of creamy cheesecake and warm cinnamon swirls with these Mini Cinnamon Roll Cheesecakes. Perfect for breakfast or dessert, these bite-sized treats are a crowd-pleaser at any gathering.
Ingredients
Scale
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
- 4 tbsp (56g) Challenge butter, melted
- 12 ounces (339g) Challenge cream cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) flour
- 1/2 tsp ground cinnamon
- 1/2 cup (115g) sour cream
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 tbsp ground cinnamon
- 1/4 cup (52g) sugar
- 3 tbsp Challenge butter
- 1/2 cup + 2 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1/2 tbsp milk
Instructions
- Preheat the oven to 325°F (162°C) and line a cupcake pan with liners.
- Combine cookie crumbs, sugar, ground cinnamon, and melted butter for the crust. Press into liners and bake for 5 minutes.
- Mix cream cheese, sugar, flour, and cinnamon until smooth; then add sour cream, vanilla, and eggs.
- Spoon filling into crusts with layers of cinnamon sugar in between.
- Bake at 300°F (148°C) for 15-17 minutes; cool gradually before refrigerating.
- Prepare frosting by mixing butter and powdered sugar; pipe onto cooled cheesecakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (45g)
- Calories: 152
- Sugar: 11g
- Sodium: 107mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 37mg