Delectable Mini Cinnamon Roll Cheesecakes

These petite cinnamon swirl cheesecakes blend the homey comfort of cinnamon buns with velvety smooth cheesecake goodness, giving you a sweet treat that tackles two dessert cravings at once. Since they don't need baking, they're super handy for parties when your oven's busy, or during hot months when turning on the oven sounds awful.

I came up with these for a Christmas brunch when I needed something fancy that wouldn't fight for oven time with all the hot dishes. They vanished quicker than everything else I served, and nowadays my folks ask for them at practically every family party.

Ingredients

• Digestive biscuits: Make an ideal crumbly, slightly sweet foundation that works beautifully with the topping
• Unsalted butter: Holds the base together and adds a mouthwatering richness
• Double cream: Beaten until firm gives these mini treats their fluffy, cloud-like texture
• Room temperature cream cheese: Makes sure your filling stays silky smooth, and don't go for low-fat if you want the best results
• Icing sugar: Adds sweetness without any gritty feel you'd get from regular sugar
• Cinnamon: Mixed into both filling and topping delivers that signature cinnamon bun taste
• Granulated sugar: Brings that sweet crackly texture you love from real cinnamon rolls
• Additional cream cheese and butter: When combined for topping, they finish off the whole cinnamon roll vibe

Step-by-Step Instructions

Prepare the Base:

Smash your digestive biscuits into tiny, sand-like bits with no chunks left. This fine texture really matters for a base that stays together. Stir in the melted butter completely until every crumb gets coated. Push the mixture firmly into your cupcake liners using a measuring spoon back to make it flat and tight. Cooling time in the fridge helps the base get nice and solid.

Create the Filling:

Beat your double cream until it stands up in stiff peaks that don't flop over when you pull up the mixer – this keeps your cheesecakes stable. In another bowl, make sure your cream cheese has softened enough to mix smoothly with the icing sugar and cinnamon without any lumps. When you combine these mixtures, be gentle – use a big spatula and fold by cutting down the middle, then bringing stuff from the bottom up and around. Stop mixing as soon as everything comes together so it stays nice and fluffy.

Add the Cinnamon Sugar:

Mix your cinnamon and sugar really well so the spice spreads evenly. Scatter this mix generously on each cheesecake, trying to cover the whole top evenly. This gives you that yummy cinnamon roll taste in every single bite.

Pipe the Frosting:

Whip your frosting ingredients until they're totally smooth and light, making sure to scrape the bowl sides a few times. It should be easy to squeeze through a piping bag but still thick enough to keep its shape. A star-shaped tip makes the prettiest design – just apply steady, even pressure while making swirls on each little cheesecake.

Chill to Perfection:

Let them sit in the fridge for at least 4 hours to set up properly. Leaving them overnight works even better because all the flavors can really mix and get to know each other. When done right, they should stay firmly shaped when you take off the wrapper.

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Make Ahead Tips

You can fix these tiny cheesecakes well before your party starts. They'll keep for up to two days in the fridge if you cover them properly. I usually make the bottoms and filling the day before, then add the cinnamon sugar mix and pipe on the frosting right before company shows up. They actually taste better after sitting in the cold for longer, which makes them perfect when you don't want to stress about dessert while entertaining.

Troubleshooting Guide

Got a filling that's too runny? You probably didn't whip your cream enough or your stuff wasn't cold enough. Stick the mixture in the fridge for about 15 minutes before putting it in the cases. If they won't firm up properly, try the freezer for half an hour before moving them back to the fridge. And when your cream cheese topping turns out too drippy, just add more icing sugar bit by bit until it gets thick enough to pipe nicely.

Serving Suggestions

Show off these mini treats on a fancy multi-level stand to make your dessert table look amazing. They go really well with coffee, especially a strong dark brew that brings out all those cinnamon flavors. For breakfast or brunch, try serving them with some fresh berries and a little maple syrup drizzled around. During the holidays, I like to make them extra festive by sticking a tiny cinnamon stick into each one or sprinkling a bit more cinnamon across the serving plate.

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Common Recipe Questions

→ How can I make sure my cream gets whipped right?

Always use cold double cream when whipping it up for the best stiff peaks and fluffy results.

→ What's a good swap for digestive biscuits?

Try using graham crackers or any slightly sweet crunchy cookie for your base instead.

→ Can I prep these treats beforehand?

Absolutely, you can make them a day early and keep them in the fridge. They taste best when they're nice and cold.

→ How do I get a smooth cream cheese mix without bumps?

Let your cream cheese sit at room temp and mix it really well before you add anything else to it.

→ Is it okay to freeze these cheesecakes?

You bet! Just freeze them without the icing on top. Thaw them in your fridge, then add the topping when you're ready to serve.