MINI CINNAMON ROLL CHEESECAKES

With swirls of cinnamon sugar mixed into lightly cinnamon mini cheesecakes, these Mini Cinnamon Roll Cheesecakes are super fun and so tasty! And since they're "cinnamon rolls", they are totally breakfast appropriate, right? 

MINI CINNAMON ROLL CHEESECAKES


INGREDIENTS
CRUST
  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp (56g) Challenge butter, melted

CHEESECAKE FILLING
  • 12 ounces (339g) Challenge cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (24g) flour
  • 1/2 tsp ground cinnamon
  • 1/2 cup (115g) sour cream
  • 1 tsp vanilla extract
  • 2 eggs

CINNAMON SUGAR FILLING
  • 1 1/2 tbsp ground cinnamon
  • 1/4 cup (52g) sugar

FROSTING
  • 3 tbsp Challenge butter
  • 1/2 cup + 2 tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tbsp milk

INSTRUCTIONS
CRUST
  1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
  2. Combine the vanilla wafer cookies crumbs, sugar, cinnamon and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
  3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

CHEESECAKE FILLING AND FROSTING
  1. Reduce oven to 300°F (148°C).
  2. In a large bowl, mix the cream cheese, sugar, flour and cinnamon until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
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