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Mini No-Bake Cinnamon Roll Cheesecakes with Cinnamon Icing Swirl

Creamy mini no-bake cheesecakes with a spiced cookie crust, cinnamon-infused filling, and a sweet cinnamon swirl icing.
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Prep Time 25 minutes
Cook Time 4 hours 25 minutes
Servings 12 mini cheesecakes

Ingredients
  

Crust:

  • 1 ½ cups crushed graham crackers or cinnamon cookies
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 6 tbsp melted butter

Filling:

  • 12 oz cream cheese softened
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¾ cup heavy whipping cream

Cinnamon Icing:

  • ½ cup powdered sugar
  • 1 –2 tbsp milk or cream
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract

Instructions
 

  • Mix crust ingredients. Press into lined muffin tins. Chill.
  • Beat cream cheese until smooth. Add powdered sugar, cinnamon, and vanilla.
  • Whip cream to stiff peaks. Fold into cream cheese mixture.
  • Spoon filling over crusts. Smooth tops and chill at least 4 hours.
  • Mix icing ingredients until smooth.
  • Pipe or drizzle icing over chilled cheesecakes. Serve cold.

Notes

  • Let cheesecakes chill overnight for best texture.
  • Use cinnamon graham crackers for an even bolder cinnamon flavor.
  • Store in fridge up to 5 days or freeze before icing.