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These mini cinnamon roll cheesecakes combine the cozy warmth of cinnamon rolls with the creamy richness of cheesecake for a dessert that satisfies two cravings at once. The no-bake approach makes them perfect for entertaining when oven space is limited, or during summer when you want to avoid heating the kitchen.
I first created these for a holiday brunch when I wanted something special that wouldn't compete for oven space with the main dishes. They disappeared faster than anything else on the table, and now my family requests them for nearly every celebration.
Ingredients
- Digestive biscuits: Create the perfect buttery base with a subtle sweetness that complements the filling
- Unsalted butter: Binds the crust together while adding richness
- Double cream: Whipped to stiff peaks gives the cheesecakes their light airy texture
- Room temperature cream cheese: Ensures a smooth lump free filling, use full fat for best results
- Icing sugar: Sweetens without the graininess of regular sugar
- Cinnamon: Both in the filling and topping provides that classic cinnamon roll flavor
- Granulated sugar: Creates a sweet crunch reminiscent of cinnamon roll filling
- Additional cream cheese and butter: For the frosting completes the cinnamon roll experience
Step-by-Step Instructions
- Prepare the Base:
- Crush your digestive biscuits until they become fine sandy crumbs with no large pieces remaining. This texture is crucial for a crust that holds together. Mix thoroughly with melted butter, working it through completely until all crumbs are moistened. Press firmly into cupcake liners using the back of a measuring spoon to create an even compact layer. The cold refrigeration time helps set the base properly.
- Create the Filling:
- Whip your double cream until it forms stiff peaks that hold their shape when you lift the beaters this is essential for a stable cheesecake. In your separate bowl, ensure your cream cheese is properly softened to avoid lumps when beating with the icing sugar and cinnamon. When folding the two mixtures together, use a gentle hand and a large spatula, cutting down through the middle and bringing the bottom up over the top in a rotating motion. Stop as soon as incorporated to maintain maximum airiness.
- Add the Cinnamon Sugar:
- Thoroughly mix your cinnamon and sugar to ensure even distribution of spice. Sprinkle this liberally over each cheesecake, focusing on getting an even coating across the entire surface. This creates that characteristic cinnamon roll flavor in every bite.
- Pipe the Frosting:
- Beat your frosting ingredients until completely smooth and fluffy, scraping down the sides of the bowl several times. The consistency should be soft enough to pipe easily but firm enough to hold its shape. Use a star piping tip for the most decorative effect, applying gentle consistent pressure as you create spirals on each cheesecake.
- Chill to Perfection:
- Allow a full 4 hours minimum of chilling time for the cheesecakes to set properly. Overnight is even better as it allows the flavors to fully develop and meld together. The texture should be firm enough to hold its shape when removed from the liner.
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Make Ahead Tips
These mini cheesecakes are perfect for preparing in advance for parties or gatherings. You can make them up to two days before serving and keep them covered in the refrigerator. I often make the bases and filling a day ahead, then add the cinnamon sugar and frosting just before guests arrive. The flavors actually develop and improve with a longer chill time, making this an ideal stress free dessert option for entertaining.
Troubleshooting Guide
If your cheesecake mixture seems too soft, your cream may not have been whipped enough or your ingredients might have been too warm. Pop the mixture into the refrigerator for 15 minutes before piping into the cases. For cheesecakes that are not setting properly, place them in the freezer for 30 minutes before returning to the refrigerator. And if your cream cheese frosting is too thin, add a little more icing sugar a tablespoon at a time until it reaches piping consistency.
Serving Suggestions
Present these mini cheesecakes on a tiered stand for an elegant dessert table presentation. They pair beautifully with coffee especially a rich dark roast that complements the cinnamon notes. For a delightful brunch option, serve alongside fresh berries and a drizzle of maple syrup. During holiday seasons, I like to add a touch of festivity by placing a small cinnamon stick in each cheesecake or dusting the plate with a bit of extra cinnamon.
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Frequently Asked Questions
- → How do I ensure the cream whips properly?
Make sure the double cream is cold before whipping to achieve stiff peaks and a light texture.
- → What can I use instead of digestive biscuits?
You can substitute graham crackers or any mildly sweet crumbly cookie for the base.
- → Can I make these cheesecakes ahead of time?
Yes, these cheesecakes can be made a day in advance and stored in the refrigerator. They’re best served chilled.
- → How do I avoid lumps in the cream cheese mixture?
Ensure the cream cheese is at room temperature and beat it thoroughly before adding other ingredients.
- → Can I freeze the cheesecakes?
Yes, you can freeze these cheesecakes without the cream cheese icing. Thaw them in the refrigerator before adding the topping and serving.