why make this recipe
Mini No Bake Cinnamon Roll Cheesecakes are a delightful treat that combines the creamy richness of cheesecake with the warm flavors of cinnamon rolls. They are perfect for anyone who loves desserts but doesn’t want to turn on the oven. These mini cheesecakes are also an excellent option for gatherings or parties, as they are easy to make, serve, and enjoy. Plus, they are no-bake, which means less time in the kitchen and more time to relax and enjoy your treat!
how to make Mini No Bake Cinnamon Roll Cheesecakes
Ingredients:
- 1 & 1/2 cups (200g) graham cracker crumbs
- 1/4 cup (50g) light or dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 7 tablespoons (100g) unsalted butter, melted and cooled
- 12oz (340g) block full fat cream cheese, room temp
- 1/4 cup (50g) light or dark brown sugar, packed
- 1/4 teaspoon salt
- 1 & 1/2 tablespoons plain yogurt, room temp
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup (180mL) cold heavy whipping cream
- 4oz (115g) full fat cream cheese, room temp
- 2 tablespoons unsalted butter, room temp
- 1/4 cup (50g) light or dark brown sugar, packed
- 2 tablespoons ground cinnamon
Directions:
-
Make the Crust: In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Stir until combined. Press the mixture firmly into the bottom of mini cheesecake cups or a tart pan to form the crust. Set aside.
-
Make the Filling: In a mixing bowl, beat the full-fat cream cheese until smooth. Add brown sugar, salt, yogurt, lemon juice, vanilla extract, and ground cinnamon. Mix until well combined. In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
-
Make the Cinnamon Swirl: In a small bowl, mix together the soft cream cheese, room temperature butter, brown sugar, and ground cinnamon. Drizzle this mixture gently into the cheesecake filling for a swirled effect.
how to serve Mini No Bake Cinnamon Roll Cheesecakes
To serve, take the mini cheesecakes out of the fridge. You can garnish them with extra whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel sauce for an extra touch. They are best enjoyed chilled, so keep them in the refrigerator until ready to serve!
how to store Mini No Bake Cinnamon Roll Cheesecakes
Store the mini cheesecakes in an airtight container in the refrigerator. They should last for about 3 to 5 days. If you have leftovers, make sure they are well covered to keep them fresh.
tips to make Mini No Bake Cinnamon Roll Cheesecakes
- Ensure all ingredients are at room temperature before mixing for a smoother batter.
- Press the crust firmly to avoid crumbling when serving.
- You can use a mixer or a whisk to combine the cream cheese filling for the best consistency.
- Experiment with toppings like nuts or chocolate chips for added flavor!
variation
For a different twist, try adding a layer of fruit, such as sliced bananas or berries, to the bottom of the crust before adding the cheesecake filling. You can also swap out the cinnamon for other spices like nutmeg or pumpkin spice for a seasonal treat.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may affect the texture and creaminess of the cheesecake.
2. How long do these cheesecakes need to chill?
They should chill for at least 4 hours, but overnight is best for firmer texture.
3. Can I make these cheesecakes in advance?
Absolutely! They store well in the fridge and can be made a day or two ahead of time.
4. What if I don’t have graham crackers?
You can substitute with any crushed cookie, like Oreos or digestive biscuits, for the crust.
5. Can I freeze these cheesecakes?
Yes, you can freeze them. Just make sure they are tightly wrapped and thaw them in the fridge before serving.
Mini No Bake Cinnamon Roll Cheesecakes
Ingredients
Method
- In a bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Stir until combined. Press the mixture firmly into the bottom of mini cheesecake cups or a tart pan to form the crust. Set aside.
- In a mixing bowl, beat the full-fat cream cheese until smooth. Add brown sugar, salt, yogurt, lemon juice, vanilla extract, and ground cinnamon. Mix until well combined.
- In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- In a small bowl, mix together the soft cream cheese, room temperature butter, brown sugar, and ground cinnamon. Drizzle this mixture gently into the cheesecake filling for a swirled effect.
- To serve, take the mini cheesecakes out of the fridge. Garnish with extra whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. Best enjoyed chilled.