Description
Delicious no-bake cheesecakes combining the comforting essence of cinnamon rolls into a creamy dessert.
Ingredients
Scale
- 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 temperature
- 1/4 cup (50g) light or dark brown sugar, packed
- 1/4 teaspoon salt
- 1 & 1/2 tablespoons plain yogurt, room temperature
- 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 temperature
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup (50g) light or dark brown sugar, packed
- 2 tablespoons ground cinnamon
Instructions
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of brown sugar, and 1 teaspoon of cinnamon. Pour in the melted butter and mix until well combined. Press into mini cheesecake molds and refrigerate to set.
- Make the Filling: Beat the 12oz of cream cheese with 1/4 cup of brown sugar, salt, yogurt, lemon juice, and vanilla until smooth. Stir in 1 teaspoon of ground cinnamon. Whip the cold heavy cream until soft peaks form, then fold into the cheesecake mixture.
- Make the Cinnamon Swirl: Mix the 4oz cream cheese, 2 tablespoons of butter, 1/4 cup of brown sugar, and 2 tablespoons of cinnamon in a small bowl.
- Spoon dollops of the cinnamon mixture into the cheesecake filling and swirl with a knife.
- Assemble the Cheesecakes: Spoon the cheesecake filling over the crust, smooth the top, and chill. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Serve and Enjoy: Remove the cheesecakes from the molds and top with whipped cream, extra cinnamon, or caramel sauce.
Notes
These cheesecakes can be made ahead and stored in the fridge. They are perfect for parties and can be customized with various toppings.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 300
- Sugar: 18g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg