Tiny Cinnamon Swirl Treats (Printable Version)
# What You'll Need:
→ Base
01 -
150 g graham crackers
02 -
75 g melted butter, unsalted
→ Cheesecake
03 -
250 ml cold heavy cream
04 -
350 g softened cream cheese
05 -
120 g powdered sugar
06 -
1 tsp ground cinnamon
→ Topping
07 -
1 tsp ground cinnamon
08 -
2 tbsp white sugar
→ Cream Cheese Icing
09 -
20 g soft unsalted butter
10 -
60 g softened cream cheese
11 -
25 g powdered sugar
# Steps to Follow:
01 -
Break graham crackers into tiny bits using either your food processor or smash them in a plastic bag with a rolling pin. Stir in the melted butter until everything looks damp like beach sand. Pack this mix down firmly into 9 cupcake liners and pop them in the fridge while you work on the next part.
02 -
Beat the cold heavy cream until it forms stiff peaks. In another bowl, mix the cream cheese with powdered sugar and cinnamon until it's all smooth. Carefully fold your whipped cream into this mix, making sure it stays fluffy. Scoop or pipe this onto your chilled bases.
03 -
Combine the cinnamon and white sugar in a small bowl. Scatter this mixture liberally across the tops of your mini cheesecakes.
04 -
Mix soft butter with cream cheese and powdered sugar until completely smooth. Put this mix into a piping bag and add a fancy swirl on each cheesecake top.
05 -
Put the cheesecakes in the fridge for at least 4 hours so they can set up properly. They're best eaten cold.
# Additional Tips:
01 -
Always use cold heavy cream when whipping to get that perfect fluffy texture.
02 -
Keep these treats in the fridge until you're ready to eat them for the best consistency.