I’m treating myself to little cups of comfort with these Mini No‑Bake Cinnamon Roll Cheesecakes. With a spiced, crispy crust, luscious cream cheese filling, and a sweet swirl of cinnamon topping, they capture all the cozy flavor of cinnamon rolls—without turning on the oven.
Why You’ll Love This Recipe
I adore how these mini cheesecakes feel both indulgent and effortless to make. The no‑bake method means I don’t have to heat up the kitchen, yet I still get that creamy cheesecake richness with a crunchy, cinnamon-kissed base. The cinnamon swirl on top adds a signature sweet warmth that makes every bite feel like a soft, spiced hug—perfect any time of the year.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
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1½ cups (200 g) graham cracker crumbs
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¼ cup (50 g) light or dark brown sugar, packed
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1 teaspoon ground cinnamon
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7 tablespoons (100 g) unsalted butter, melted and cooled
For the filling:
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12 oz (340 g) cream cheese, room temperature
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¼ cup (50 g) light or dark brown sugar, packed
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¼ teaspoon salt
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1½ tablespoons plain yogurt, room temperature
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1 teaspoon fresh lemon juice
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½ teaspoon pure vanilla extract
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1 teaspoon ground cinnamon
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¾ cup (180 mL) cold heavy whipping cream
For the cinnamon swirl topping:
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4 oz (115 g) cream cheese, room temperature
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2 tablespoons unsalted butter, room temperature
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¼ cup (50 g) light or dark brown sugar, packed
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2 tablespoons ground cinnamon
directions
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I line a 12‑cup muffin tin with paper liners.
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I mix the crust ingredients until evenly moistened, then press them firmly into the bottoms of each liner—using the bottom of a cup makes this easy. I refrigerate the crusts while preparing the filling.
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In a large bowl, I beat together cream cheese and brown sugar until smooth. Then I add salt, yogurt, lemon juice, vanilla, and cinnamon—mixing until evenly blended.
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With the mixer on low, I drizzle in the cold heavy cream slowly. I pause halfway to scrape down the bowl before adding the rest. Switching to high, I whip for about 1–2 minutes until the mixture thickens—with ripples that don’t sink back instantly.
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I spoon or pipe this filling over the chilled crusts, smoothing the tops slightly. Then I refrigerate while making the topping.
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For the cinnamon swirl, I mix all the topping ingredients until smooth. I pipe beautiful swirls atop each cheesecake using a piping bag or zip-top bag with the tip cut off.
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I chill the cheesecakes in the fridge for at least 3 hours, or up to overnight. For easier unwrapping, I place them in the freezer for 10–15 minutes before peeling off the liners.
Servings and timing
These mini treats yield 12 cheesecakes.
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Prep Time: ~30 minutes (including chill times for crust and piping)
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Chill Time: 3 hours to overnight
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Total Time: ~3 hours 30 minutes, depending on chill time
storage/reheating
Since these are no‑bake cheesecakes, neither reheating nor baking is needed. I store them in an airtight container in the refrigerator for up to 5 days. If I’m serving them after a while, I bring them to room temperature for softer texture—or give them a short 5‑minute chill in the freezer to make the liners come off cleanly.
FAQs
1. Can I use a different crust?
Yes—I often swap graham crackers for crushed gingersnaps or gluten-free cookies to customize the spice and dietary profile.
2. Can I sweeten the filling differently?
Sure—maple syrup, honey, or coconut sugar work fine. Just taste and adjust since sweetness levels can vary.
3. What if the cream cheese is too cold and clumpy?
I let it sit at room temperature longer before mixing, or turn the mixer to low and be patient—it should smooth out with a bit of time.
4. Can I reduce the sugar in the topping?
Definitely—cutting the topping sugar by a third still gives that signature cinnamon swirl without extra sweetness.
5. Can I pipe the filling for a prettier look?
Absolutely—I use a piping bag with a round tip for neater presentation and uniform portions.
6. Is there a dairy-free alternative?
Yes—I swap cream cheese with a vegan version and use coconut or cashew yogurt and cream—though textures may vary slightly.
7. Can I prepare ahead for an event?
Yes—I complete the cheesecakes the day before and chill them all night. I only frost them with swirls just before serving for maximum impact.
8. Do they freeze well?
Yes—I freeze them in a single layer, then store in a freezer bag. Thaw in the fridge an hour or two before enjoying.
9. How do I avoid cracks or uneven tops?
I make sure the filling is smooth and the cream cheese and cream are at similar temperatures—slow mixing helps avoid air bubbles or inconsistencies.
10. Can I adjust spice levels?
Yes—adding a bit more cinnamon (or even a pinch of nutmeg or cardamom) gives a warmer, more aromatic flavor.
Conclusion
I’m totally smitten with these Mini No‑Bake Cinnamon Roll Cheesecakes—they feel indulgent and lovely without the fuss of baking. The crisp crust, creamy filling, and swirl topping are a trifecta of cinnamon-scented delight. Whether I’m hosting or treating myself, they’re an elegant, make-ahead dessert that always hits the sweet spot.
Print
Mini No‑Bake Cinnamon Roll Cheesecakes
- Total Time: 3 hours 30 minutes
- Yield: 12 mini cheesecakes
Description
These creamy and spiced mini no bake cinnamon roll cheesecakes deliver everything you love about cinnamon rolls in an easy, no-bake dessert. With a cinnamon graham cracker crust, silky cheesecake filling, and a bold cinnamon swirl topping, they’re perfect for anytime you crave that cinnamon roll warmth—no oven needed!
Ingredients
For the crust:
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
For the filling:
12oz (340g) 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
For the cinnamon swirl topping:
4oz (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
Line a 12-count muffin tin with paper liners.
In a bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of liners and chill in the fridge.
For the filling, beat cream cheese and brown sugar until smooth. Add salt, yogurt, lemon juice, vanilla, and cinnamon. Mix well.
Slowly add heavy cream while mixing on low. Once fully incorporated, whip on high for 1–2 minutes until thick and fluffy.
Spoon or pipe filling over crusts and smooth tops. Chill while preparing the swirl topping.
For the cinnamon swirl, beat cream cheese, butter, brown sugar, and cinnamon until smooth. Pipe swirls over each cheesecake.
Chill cheesecakes for at least 3 hours or overnight. Optional: Freeze for 10–15 minutes before unwrapping to cleanly peel off liners.
Notes
Chill cheesecakes well before unwrapping.
Freeze briefly to ease removal from liners.
Use a piping bag for clean swirl presentation.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
