Miniature Cinnamon Roll Cheesecakes
Miniature-sized cheesecakes with a cinnamon-sugar swirl and a cream cheese topping. These mini desserts taste just like a cinnamon roll in a cheesecake form.
If you’ve been reading my blog for any length of time, you’ve probably noticed my obsession with miniature desserts. Namely miniature cheesecakes. Not only have there been lemon-blueberry cheesecakes here, but oreo ones have made their debut as well.
Clearly, I love mini desserts.
These cheesecakes have swirls on cinnamon sugar goodness and are covered (drenched?) in a cream cheese frosting. Just how I love cinnamon rolls. The more frosting = better.
Miniature Cinnamon Roll Cheesecakes
Prep Time
30 mins
Cook Time
22 mins
Total Time
52 mins
Ingredients
Crust:
4 full sheets of graham crackers
1 tablespoon brown sugar
2 tablespoons butter (unsalted or salted) melted
Cheesecake:
1 package (8 ounces) cream cheese at room temperature
1/2 cup white sugar
1/2 teaspoon vanilla extract
3 tablespoons white flour
1 large egg at room temperature
Cinnamon-sugar swirl
1/4 cup butter (unsalted or salted) softened, not melted
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon white flour
Cream cheese topping
1 cup powdered sugar
2 tablespoons butter at room temperature
1/2 teaspoon vanilla extract
2 ounces cream cheese at room temperature
1 - 1 and 1/2 tablespoons heavy cream or whole milk, only if needed
Instructions
Crust
If you’ve been reading my blog for any length of time, you’ve probably noticed my obsession with miniature desserts. Namely miniature cheesecakes. Not only have there been lemon-blueberry cheesecakes here, but oreo ones have made their debut as well.
Clearly, I love mini desserts.
These cheesecakes have swirls on cinnamon sugar goodness and are covered (drenched?) in a cream cheese frosting. Just how I love cinnamon rolls. The more frosting = better.
Miniature Cinnamon Roll Cheesecakes
Prep Time
30 mins
Cook Time
22 mins
Total Time
52 mins
Ingredients
Crust:
4 full sheets of graham crackers
1 tablespoon brown sugar
2 tablespoons butter (unsalted or salted) melted
Cheesecake:
1 package (8 ounces) cream cheese at room temperature
1/2 cup white sugar
1/2 teaspoon vanilla extract
3 tablespoons white flour
1 large egg at room temperature
Cinnamon-sugar swirl
1/4 cup butter (unsalted or salted) softened, not melted
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
1 teaspoon white flour
Cream cheese topping
1 cup powdered sugar
2 tablespoons butter at room temperature
1/2 teaspoon vanilla extract
2 ounces cream cheese at room temperature
1 - 1 and 1/2 tablespoons heavy cream or whole milk, only if needed
Instructions
Crust
- Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 9 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
- In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
- Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.
Read Here for Full Recipes>>www.chelseasmessyapron.com/miniature-cinnamon-roll-cheesecakes/?trashed=1&ids=173252
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