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Mini Cinnamon Roll Cheesecakes

Mini Cinnamon Roll Cheesecakes for a Cozy Dessert Surprise

Mini Cinnamon Roll Cheesecakes are a comforting dessert featuring creamy cheesecake and warm cinnamon in a buttery crust.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Vanilla Wafer Cookie Crumbs substitute with graham cracker crumbs for a different flavor
  • 2 tablespoons Sugar use brown sugar for a richer taste
  • 1 teaspoon Ground Cinnamon ensure proper measurement to avoid overpowering
  • 1/2 cup Challenge Butter melted; any unsalted butter can be substituted
For the Filling
  • 8 oz Challenge Cream Cheese room temperature; substitute with vegan cream cheese for a dairy-free option
  • 1/4 cup Flour gluten-free alternatives can be used if needed
  • 1/2 cup Sour Cream substitute with Greek yogurt for a similar texture
  • 1 teaspoon Vanilla Extract always use pure vanilla for best taste
  • 2 large Eggs mix in one at a time to avoid excess air
For the Topping
  • 1 cup Powdered Sugar adjust milk for desired consistency
  • 2 tablespoons Cinnamon Sugar for sprinkling on top

Equipment

  • Cupcake Pan
  • Mixing Bowl
  • Measuring cups and spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (162°C) and line a cupcake pan with paper liners.
  2. In a mixing bowl, combine the vanilla wafer cookie crumbs, sugar, ground cinnamon, and melted butter until well blended. Press the crust firmly into the prepared liners, and bake for 5 minutes.
  3. Lower the oven temperature to 300°F (148°C).
  4. In a large bowl, beat the room-temperature cream cheese with sugar, flour, and ground cinnamon until smooth. Incorporate sour cream and vanilla, then add eggs one at a time.
  5. Create a small bowl of cinnamon sugar. Spoon cheesecake filling into each crust-lined cup, sprinkle cinnamon sugar, then top with more filling until liners are 2/3 full.
  6. Bake for 15-17 minutes. The edges should be set, while centers will slightly jiggle when done.
  7. Turn off the oven and leave cheesecakes inside for an additional 20 minutes, then cool at room temperature.
  8. Chill in the refrigerator for at least 2 hours, preferably overnight, before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Pack the crust mixture tightly for a sturdy base. Monitor baking time closely for perfect texture.

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