Cinnamon Roll Cheesecakes Bites
Cinnamon Roll Cheesecakes Bites have a vanilla wafer crumb crust topped with a cinnamon swirl cheesecake and topped with a cream cheese frosting!
Servings: 12
Calories: 295kcal
Ingredients
Crust
- 1 cup vanilla wafer crumbs (30 wafers)
- 4 tbsp salted sweet cream butter melted
- 2½ tbsp granulated sugar
- ¼ tsp ground cinnamon
Cheesecake Filling
- 8 ounces cream cheese softened
- ½ cup + 1 tablespoon granulated sugar
- 3 tbsp all-purpose flour
- ½ tsp ground cinnamon
- ½ cup sour cream
- 1½ tsp pure vanilla extract
- 2 large eggs
Cinnamon Sugar Filling
- 2 tbsp ground cinnamon
- ¼ cup granulated sugar
Frosting
- 4 ounces cream cheese softened
- 4 tbsp salted sweet cream butter softened
- ½ tsp pure vanilla extract
- 1½ cups powdered sugar
Instructions
Crust
- Preheat the oven to 325*. Line a regular size muffin pan with paper liners. Generously spray the liners with nonstick spray. Set it aside.
- In a medium size mixing bowl, stir together the wafer crumbs, melted butter, granulated sugar and ground cinnamon. Stir until the ingredients are completely combined.
- Evenly spoon 1 ½ - 2 tablespoons of the crust crumbs into the bottom of the liners. Tightly “tamp” down the crumbs into the bottom of the liners. Bake for 5 minutes.
- Remove the muffin pan and reduce the oven temperature to 300*.
Cheesecake Filling
- Using a medium size mixing bowl and a handheld mixer on low speed, combine the cream cheese, sugar, flour and ground cinnamon. Mix just until combined.
- Keeping the mixer speed on low, add the sour cream and vanilla. Mix just until combined.
- Keeping the mixer speed on low, add the eggs 1 at a time, mixing well after each egg.
Sugar Filling
- In a small mixing bowl, whisk together the granulated sugar and ground cinnamon. Set it aside.
Assembly
- Spoon ¾ - 1 tablespoon of cheesecake filling on top of each crust.
- Spoon ½ teaspoon of the sugar filling.
- Spoon another ¾ - 1 tablespoon of cheesecake filling.
- Spoon ½ teaspoon of the sugar filling.
- Bake for 15 minutes.
- Turn the oven off and allow the cheesecakes to sit in the oven for 5 more minutes.
- Crack open (or prop open) the oven door and allow the cheesecakes to sit for 20 more minutes. Remove the cheesecakes from the oven and allow the cheesecakes to sit on a cooling rack for 30 minutes.
- Chill in the refrigerator for 2 ½ hours. While the cheesecakes are chilling, make the frosting.
- In a small mixing bowl, using a handheld mixer on medium speed, beat together the cream cheese, butter and vanilla extract until smooth. Add the powdered sugar and continue mixing until smooth.
- Spoon the frosting into a decorator's bag or a quart size ziploc with a small corner snipped off. Starting in the center of the cheesecake, gently squeeze a swirl pattern on top of the cheesecake. Keep refrigerated until serving.
Video
Notes
Tips:
- Always mix the cheesecake filling on low. The less air that is added to the batter, the less it will rise/fall.
- You can allow the cheesecakes to sit overnight. I have actually found that it’s best when left overnight.
- You always want to keep the cheesecakes in the refrigerator when you’re not serving them.
Nutrition
Calories: 295kcal | Carbohydrates: 42g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 349mg | Potassium: 134mg | Fiber: 1g | Sugar: 34g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg