Description
Enjoy these delightful mini cinnamon swirl cheesecakes as a delicious dessert or a sweet treat at any time of the day!
Ingredients
Scale
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of a lined muffin tin, creating an even layer. Set aside.
- Make the Cinnamon Swirl: In a small bowl, mix melted butter, brown sugar, and cinnamon until smooth. Set aside.
- Prepare the Cream Cheese Mixture: In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, beating until well combined. Add eggs one at a time, mixing until just blended after each addition.
- Assemble the Cheesecakes: Spoon cream cheese mixture onto the prepared crusts in the muffin tin. Drizzle the cinnamon mixture over the top of each cheesecake, using a toothpick to swirl it into the cream cheese mixture.
- Bake: Bake in the preheated oven for about 18-22 minutes, or until the centers are set. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Chill: Refrigerate the mini cheesecakes for at least 2 hours, or until firm.
Notes
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother batter.
- Swirling Tip: Use a light hand to swirl the cinnamon mixture for a more aesthetically pleasing result.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake