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Mini Cinnamon Swirl Cheesecakes

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Mini Cinnamon Swirl Cheesecakes are a bite-sized dessert featuring a creamy cheesecake filling swirled with cinnamon sugar and baked over a graham cracker crust.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons melted butter
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons milk
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 325°F (163°C) and line a muffin tin with paper liners.
  2. In a bowl, mix graham cracker crumbs, 2 tablespoons granulated sugar, and melted butter until combined.
  3. Press about 1 tablespoon of the crust mixture into the bottom of each muffin liner and press down firmly. Bake for 5 minutes, then set aside.
  4. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy.
  5. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, flour, and milk until fully incorporated.
  6. In a small bowl, mix brown sugar and cinnamon for the swirl.
  7. Pour cheesecake filling over the crusts, filling each about 3/4 full. Drop small spoonfuls of the cinnamon mixture onto each and swirl with a toothpick or knife.
  8. Bake for 18–22 minutes, or until centers are just set. Cool in the pan for 30 minutes, then chill in the fridge for at least 2 hours before serving.

Notes

  • Ensure cream cheese is fully softened for a smooth batter.
  • You can freeze these cheesecakes for up to a month.
  • Top with whipped cream or a drizzle of caramel for extra indulgence.

Nutrition

Keywords: mini cheesecakes, cinnamon swirl, individual dessert, cheesecake bites, fall dessert

Find it online: https://yumcove.com/mini-cinnamon-swirl-cheesecakes/