Description
A delightful no-bake dessert that combines creamy cheesecake with the comforting flavors of cinnamon rolls.
Ingredients
Scale
- 1 ½ cups (200g) graham cracker crumbs
- ¼ cup (50g) light or dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 7 tablespoons (100g) unsalted butter, melted and cooled
- 12 oz (340g) block full-fat cream cheese, room temperature
- ¼ cup (50g) light or dark brown sugar, packed
- ¼ teaspoon salt
- 1 ½ tablespoons plain yogurt, room temperature
- 1 teaspoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¾ cup (180mL) cold heavy whipping cream
- 4 oz (115g) full-fat cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- ¼ cup (50g) light or dark brown sugar, packed
- 2 tablespoons ground cinnamon
Instructions
- Make the crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon, stirring until blended. Pour in the melted unsalted butter and mix until the crumbs are well-coated and resemble wet sand. Press this mixture firmly into the bottom of your mini cheesecake cups. Set aside while you make the filling.
- Make the filling: In a large mixing bowl, beat the room temperature full-fat cream cheese with ¼ cup brown sugar and salt until creamy and smooth. Add in the plain yogurt, fresh lemon juice, pure vanilla extract, and ground cinnamon, mixing until fully incorporated. In a separate bowl, whip the cold heavy whipping cream until soft peaks form, then gently fold it into the cream cheese mixture until well combined.
- Make the cinnamon swirl: In a small bowl, mix the softened full-fat cream cheese, room temperature unsalted butter, brown sugar, and ground cinnamon until smooth. Drizzle this mixture over the cheesecake filling and use a toothpick or knife to swirl it gently for that delightful cinnamon roll effect.
- Assemble: Spoon the cream cheese filling over the graham cracker crust in the mini cups, filling them to the top. Refrigerate for at least 240 minutes or overnight to allow the flavors to meld beautifully.
Notes
These cheesecakes can be made a day in advance, and store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg