Mini Cinnamon Roll Cheesecakes 🤎

Cheesecake Base

* 2-8oz blocks cream cheese, softened to room temperature

* 1/3 cup sour cream

* 1/2 cup white sugar

* 1/2 tbsp vanilla extract

* 2 large eggs, room temperature

Crust

* 1 1/2 cup graham cracker crumbs, crushed

* 4 tbsp white sugar

* 4 tbsp unsalted butter, melted

Cinnamon Sugar

* 1 1/2 tbsp ground cinnamon

* 1/4 cup brown sugar

* 3 1/2 tbsp white sugar

Bake Temperature: 325F

Bake Time: 18-22 minutes, crust is baked for 5 minutes before filling

Pan: Standard 12 cupcake pan

1. Preheat oven to 325F.

2. In a food processor add your graham crackers (about 4-5 sleeves), butter, and sugar. Blend/pulse until crushed and combined.

3. To your cupcake pan add your cupcake liners.

4. Add graham cracker mixture to the bottom of the liners evenly. (About 2 tbsp per cup)

5. Bake for 5 minutes. Take out and set aside.

6. In a bowl, mix together your brown sugar, cinnamon, and white sugar to make your cinnamon sugar mixture.

7. In a bowl, cream together your white sugar and cream cheese until smooth.

8. Add your sour cream, eggs, and vanilla extract. Mix everything together until fully combined.

9. Scoop your cheesecake filling about almost full.

10. Sprinkle your cinnamon sugar mixture on top of each cup.

11. Swirl cinnamon sugar into cheesecake filling.

12. Bake at 325F for 18-22 minutes. The cheesecakes will be a little jiggly. That is okay it will continue to cook outside of oven.

13. Once cooled for about 1 hour at room temperature, place in fridge to cool for maybe 2-3 hours.

14. After they are chilled, dive into these creamy, cinnamon roll inspired cheesecake cups that will make your mouth water 😋😋

#lemon8partner #cinnamonroll #cheesecake #cheesecakes #minicheesecake #dessertideas #dessertrecipes