Mini No-Bake Cinnamon Roll Cheesecakes with Cinnamon Icing Swirl

These mini no-bake cinnamon roll cheesecakes are a dreamy blend of two beloved desserts: cinnamon rolls and cheesecake. With their warm spice, rich filling, and creamy texture, they’re an irresistible treat that tastes like comfort and indulgence all at once. Each bite is packed with cozy cinnamon flavor, a crisp, spiced crust, and a tangy-sweet cheesecake base—all topped with a swirl of cinnamon icing.

Best of all? There’s no oven required. These mini cheesecakes come together with simple ingredients, set beautifully in the fridge, and are the perfect size for parties, holidays, or any moment you’re craving a bite of something sweet and spiced. They’re fun to make, easy to store, and even easier to devour.

Whether you’re looking for a fall dessert, a holiday nibble, or a year-round cinnamon fix, these cheesecakes are a no-fuss, high-reward crowd-pleaser.

Why You’ll Love These Mini Cinnamon Roll Cheesecakes

• No Oven Required: Keep your kitchen cool and skip the stress of baking.
• Perfect Portions: The mini size makes these ideal for sharing, gifting, or portion control (if you can stop at one).
• Rich Cinnamon Flavor: The crust, filling, and topping are all laced with warm, comforting cinnamon.
• Smooth and Creamy Filling: Classic no-bake cheesecake texture—dense, silky, and just sweet enough.
• Great Make-Ahead Dessert: Chill them overnight and serve the next day. They hold their shape and taste even better after resting.

Ingredients You’ll Need (and Why)

For the Cinnamon Crust:

• Graham crackers or cinnamon-flavored cookies – Crushed into crumbs, these form the base of the crust. The cinnamon ones boost the flavor, but graham crackers work great too.
• Brown sugar – Adds a molasses warmth and depth that plays beautifully with cinnamon.
• Ground cinnamon – Intensifies the spiced flavor and reinforces the cinnamon roll vibe.
• Melted butter – Binds the crumbs together and gives the crust its firm, crispy texture once chilled.

For the Cheesecake Filling:

• Cream cheese – The foundation of the filling, giving it a creamy, tangy base that pairs beautifully with cinnamon.
• Powdered sugar – Sweetens the mixture while keeping it smooth and lump-free.
• Vanilla extract – Adds depth of flavor and softens the tartness of the cream cheese.
• Heavy whipping cream – Whipped and folded into the filling to create a light, mousse-like consistency.
• Ground cinnamon – Brings warmth and coziness to the cheesecake layer itself.

For the Cinnamon Icing Swirl:

• Powdered sugar – The base of the icing, ensuring it sets with a sweet, creamy finish.
• Milk or cream – Loosens the icing to a pourable consistency and adds richness.
• Ground cinnamon – Makes the icing spiced and flavorful.
• Vanilla extract – Gives the icing a bakery-style taste.

How to Make Mini No-Bake Cinnamon Roll Cheesecakes

Step 1: Make the Crust
Crush graham crackers or cinnamon cookies into fine crumbs. Combine with brown sugar, ground cinnamon, and melted butter. Stir until the mixture resembles wet sand. Spoon into lined muffin tins and press down to form crusts. Chill while you make the filling.

Step 2: Prepare the Filling
Beat cream cheese until smooth. Add powdered sugar, cinnamon, and vanilla, mixing until creamy. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 3: Assemble the Cheesecakes
Spoon the cheesecake filling onto the crusts and smooth the tops. Chill for at least 4 hours or overnight so they firm up.

Step 4: Make the Cinnamon Icing
Whisk powdered sugar, cinnamon, milk, and vanilla until smooth. Adjust the consistency to be drizzle-able. Transfer to a small piping bag or zip-top bag with a tiny snip in the corner.

Step 5: Swirl and Serve
Pipe a spiral or drizzle of icing over each cheesecake. Keep chilled until ready to serve. Enjoy!

Tips for Success

• Use room temperature cream cheese for a silky, lump-free filling.
• Whip the cream separately and fold it in gently to avoid deflating the mixture.
• Chill the cheesecakes for several hours—or overnight—for best structure and flavor.
• Don’t skip the cinnamon in the crust—it sets the tone for that cinnamon roll flavor.
• Decorate just before serving for the prettiest presentation.

Storage Instructions

Store the cheesecakes in the refrigerator in an airtight container for up to 4–5 days. You can also freeze them (without icing) for up to 1 month. Thaw overnight in the fridge, then add the icing before serving.

They’re excellent for make-ahead holiday trays or party platters!

Enjoy!

These mini no-bake cinnamon roll cheesecakes are soft, creamy, spiced, and completely addictive. They bring all the nostalgia and comfort of cinnamon rolls with the elegance and ease of no-bake cheesecake. One bite, and you’ll fall in love with their texture, flavor, and simplicity.