Cinnamon Roll Mini Cheesecakes
  • 12 Nilla Wafer Cookies
  • 12 ounces soft cream cheese
  • ½ cup sugar
  • 3 Tablespoons flour
  • ½ tsp cinnamon
  • ½ cup sour cream
  • 1 tsp vanilla extract
  • 2 eggs
Cinnamon/Sugar Mix
  • 1½ Tablespoons cinnamon
  • ¼ cup sugar
  • 3 Tablespoons soft butter
  • ½ cup + 2 Tablespoons powdered sugar
  • ¼ tsp vanilla extract
  • ½ Tablespoon milk
  1. Preheat oven to 300 degrees.
  2. Line a muffin tin with 12 liners and put a nilla wafer in the bottom of each.
  1. Beat the cream cheese, sugar, flour and cinnamon on low to combine.
  2. Add sour cream and vanilla.
  3. Add eggs and combine well.
Cinnamon filling
  1. Mix cinnamon and sugar together.
  1. Pour some batter onto each cookie.
  2. Sprinkle on the cinnamon mix and top with more batter. Finish off the tops with more cinnamon mix.
  3. Bake about 18 minutes and then shut oven. Cool in hot oven 5 more minutes and then cool on the counter to room temp. Chill
  1. Whip all until a good piping consistency and pipe circles onto the cheesecakes.
  2. Add about ½ to ¾ of a tablespoon of filling into each cupcake, then sprinkle some cinnamon sugar over the filling, fully covering the filling. Repeat two more times for a total of three layers of filling and cinnamon sugar. The cupcakes should be mostly full.
  3. Bake the cheesecakes for 15-17 minutes, then turn off the oven and leave the door closed for another 5 minutes.
  4. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
  5. When cheesecakes are cooled, remove them from the pan.
  6. To make the frosting, mix the butter until smooth.
  7. Add the powdered sugar, vanilla extract and mix and mix until smooth.
  8. Add the frosting to a piping bag fitted with a small round piping tip (or a ziplock bag with the corner cut off) and pipe a swirl of frosting onto each cheesecake.
  9. Refrigerate cheesecakes until ready to serve
  10.
Recipe by Hugs and Cookies XOXO at