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These small cinnamon roll cheesecakes blend the snug warmth of cinnamon rolls with the smooth lusciousness of cheesecake in a treat that tackles two cravings at the same time. The no-heat method makes them great for parties when you're short on oven room, or in hot months when you don't want to warm up your kitchen.
I whipped these up for the first time at a holiday meetup when I needed something fancy that wouldn't fight for oven space with the main food. They vanished quicker than everything else on the spread, and these days my folks ask for them at almost every family bash.
Ingredients
- Digestive biscuits: Form that ideal buttery foundation with mild sweetness that works well with the topping
- Unsalted butter: Holds the base together and adds a rich taste
- Double cream: Beaten until firm gives these treats their fluffy, light feel
- Room temperature cream cheese: Makes for a silky bump-free mixture, go for full fat to get the best results
- Icing sugar: Adds sweetness without the rough feel of standard sugar
- Cinnamon: Used in both mixture and topping brings that signature cinnamon roll taste
- Granulated sugar: Adds a sweet crunch that feels like real cinnamon roll filling
- Additional cream cheese and butter: For the top layer finishes off the whole cinnamon roll vibe
Easy Steps to Follow
- Fix the Bottom Layer:
- Smash your biscuits till you get tiny sandy bits with no chunks left. This is key for a base that sticks together. Stir well with melted butter, working it in till all bits are wet. Push down hard into your paper cups using a spoon back to make a flat tight layer. The time in the fridge helps it set up right.
- Whip Up the Middle:
- Beat your cream until it stands in stiff peaks that don't flop when you lift your mixer. This matters for a firm cheesecake. In another bowl, make sure your cream cheese is soft enough to mix smoothly with the sugar and cinnamon. When you mix both parts, go easy with a big spoon, cutting down the middle and bringing the bottom up in a turning way. Stop once it's mixed to keep it as fluffy as can be.
- Sprinkle the Sweet Stuff:
- Mix your cinnamon and sugar well so the spice spreads out evenly. Scatter this freely on each treat, trying to cover the whole top. This gives you that true cinnamon roll flavor in every bite.
- Swirl the Top:
- Mix your topping stuff until it's totally smooth and puffy, scraping the bowl sides a few times. It should be soft enough to pipe but stiff enough to keep its shape. A star tip works best for looks, using steady gentle push as you make circles on each treat.
- Cool Till Set:
- Let them sit in the fridge at least 4 hours to firm up good. Leaving them all night works even better as it lets the tastes grow and blend. They should be firm enough to stay shaped when you take off the paper.
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Prep Early Tips
These mini treats work great when made before your event. You can fix them up to two days ahead and keep them wrapped in the fridge. I often make the bottoms and middles a day early, then add the spicy sugar and swirly top right before people show up. The flavors actually get better with more chill time, which makes this a no-worry sweet for when you've got company coming.
Troubleshooting Guide
If your mix turns out too runny, maybe your cream wasn't whipped enough or your stuff was too warm. Stick the mix in the fridge for 15 minutes before putting it in the cups. For treats that won't firm up, put them in the freezer half an hour before moving back to the fridge. And if your cream cheese topping runs too much, just mix in more sugar one spoon at a time till it gets thick enough to pipe.
Serving Suggestions
Show off these little treats on a stack stand for a fancy dessert table look. They go great with coffee, mainly a strong dark brew that goes well with the cinnamon. For a nice brunch option, put them out with fresh berries and some maple syrup drizzled around. During the holidays, I like to make them more festive by sticking a tiny cinnamon stick in each one or sprinkling the plate with extra cinnamon.
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FAQs About the Recipe
- → How do I make sure the cream gets fluffy enough?
Always use cold double cream straight from the fridge when you're whipping it to get those stiff peaks and airy texture.
- → What's a good swap for digestive biscuits?
You can easily use graham crackers or any sweet crunchy cookies for the bottom layer instead.
- → Can I prepare these little treats beforehand?
They're perfect for making the day before your event. Just store them in the fridge until it's time to enjoy them cold.
- → How do I get a smooth cheese mixture without bumps?
Let your cream cheese sit out until it's room temperature and beat it really well before you mix in anything else.
- → Is it okay to freeze these mini desserts?
You can totally freeze them without the topping. Just let them thaw in your fridge, then add the icing right before you serve them.