Mini Cinnamon Roll Cheesecakes
Introduction
Mini Cinnamon Roll Cheesecakes are a delightful twist on classic cheesecake. They combine the creaminess of cheesecake with the warm flavors of cinnamon rolls. Perfect for sharing!
Why Make This Recipe
These mini cheesecakes are great for any occasion! They are easy to make and are a hit with family and friends. The combination of flavors is simply irresistible, making them a wonderful treat for weekends or special gatherings.
How to Make Mini Cinnamon Roll Cheesecakes
Ingredients:
- 150g digestive biscuits, crushed
- 75g unsalted butter, melted
- 250ml double cream, chilled
- 350g cream cheese, at room temperature
- 120g icing sugar
- 1 tsp ground cinnamon
- 1 tsp ground cinnamon (for topping)
- 2 tbsp granulated sugar
- 20g unsalted butter (for icing)
- 60g cream cheese (for icing)
- 25g icing sugar (for icing)
Directions:
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Prepare the Base: Mix the crushed biscuits with melted butter. Press the mixture into the bottoms of your mini cheesecake pans to form the base.
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Make the Filling: Whip the double cream until peaks form. In another bowl, blend the cream cheese, icing sugar, and cinnamon until smooth. Fold the whipped cream into the cream cheese mixture.
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Assemble: Spoon the filling over the biscuit base. Smooth the tops with a spatula.
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Add Toppings: Mix the cinnamon and granulated sugar, and sprinkle over each cheesecake.
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Prepare Icing: Beat the butter, cream cheese, and icing sugar until creamy. Drizzle or pipe over the cooled cheesecakes.
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Chill: Refrigerate the cheesecakes until set, typically a few hours or overnight.
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Enjoy these heavenly mini cheesecakes as a dessert or a treat during your next gathering!
How to Serve Mini Cinnamon Roll Cheesecakes
Serve these mini cheesecakes chilled, topped with extra icing if you like. They make a fantastic dessert for gatherings or an afternoon sweet treat with coffee or tea.
How to Store Mini Cinnamon Roll Cheesecakes
Store any leftovers in an airtight container in the refrigerator. They will keep well for about 3-5 days. Just make sure to keep the icing separate if you plan to serve them later.
Tips to Make Mini Cinnamon Roll Cheesecakes
- Use room temperature cream cheese to avoid lumps.
- Make sure to whip the cream until stiff peaks form for a light filling.
- Let the cheesecakes chill overnight for the best texture.
Variation
You can add chocolate chips to the filling for a chocolatey twist or top them with fresh fruit like strawberries or blueberries for a burst of color and flavor.
FAQs
Can I use a different type of biscuit for the base?
Yes, any type of sweet biscuit can work, such as graham crackers or Oreo cookies.
Is it possible to make these cheesecakes dairy-free?
Yes, you can use dairy-free cream cheese and whipping cream to make a dairy-free version.
How can I make these cheesecakes mini-sized?
Use a mini muffin tin or small ramekins to make individual-sized servings. Just adjust the baking time accordingly.