Mini No Bake Cinnamon Roll Cheesecakes Recipe
These Mini No Bake Cinnamon Roll Cheesecakes deliver a burst of cinnamon flavor in every bite with a crunchy cinnamon-spiced graham cracker crust, creamy smooth cheesecake filling, and a luscious cinnamon swirl topping. Perfectly portioned in mini sizes, they’re an effortless, no-bake treat that satisfies cinnamon roll cravings any time of year.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
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
- Make the crust: Line a 12-count muffin tin with paper liners. In a medium bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter until moistened and thoroughly mixed. Evenly distribute the crust mixture into each cupcake liner, packing it tightly at the bottom using the bottom of a cup or your fingers. Place the crust-filled pan in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large bowl, beat the cream cheese and brown sugar using an electric mixer with paddle attachment until smooth and creamy. Scrape down the bowl, then add salt, yogurt, lemon juice, vanilla extract, and cinnamon, mixing until fully combined and smooth. With the mixer on low speed, gradually pour in the cold heavy cream in a thin stream to avoid clumping. Pause halfway to scrape the bowl, then add the remaining cream. Once incorporated, whip on high speed for 1-2 minutes until the mixture thickens and leaves ripples. Spoon or pipe the cheesecake filling evenly over the chilled crusts, smoothing the tops slightly with a spatula.
- Make the cinnamon swirl topping: In a medium bowl, whip together cream cheese, butter, brown sugar, and cinnamon until smooth and creamy. Transfer the mixture to a piping bag or resealable plastic bag with a small cut at the tip. Pipe decorative swirls onto each cheesecake.
- Chill and serve: Refrigerate the assembled cheesecakes for at least 3 hours or overnight for best results. Before serving, optionally place cheesecakes in the freezer for 10-15 minutes to firm the surface and make peeling the liners easier without damaging the shape. Serve chilled and enjoy your no bake cinnamon roll cheesecakes!
Notes
- Use full fat cream cheese and heavy cream for the best creamy texture and flavor.
- Allow cream cheese and yogurt to come to room temperature to ensure a smooth filling without lumps.
- Pour heavy cream slowly into the batter on low speed to prevent curdling.
- Piping the filling and topping creates a neater presentation but spoons or scoops also work fine.
- Chilling times are crucial to set the no bake cheesecake properly—do not skip refrigeration.
- For easier liner removal, briefly freeze the cheesecakes before unwrapping.
