Tiny Cinnamon Swirl Treats (Printable Version)
Bite-sized cheesecake cups with warm spice and velvety topping.
# What You'll Need:
→ Base
01 -
150 g graham crackers
02 -
75 g melted butter, unsalted
→ Cheesecake
03 -
250 ml cold heavy cream
04 -
350 g softened cream cheese
05 -
120 g powdered sugar
06 -
1 tsp ground cinnamon
→ Topping
07 -
1 tsp ground cinnamon
08 -
2 tbsp white sugar
→ Cream Cheese Icing
09 -
20 g soft unsalted butter
10 -
60 g softened cream cheese
11 -
25 g powdered sugar
# Step-by-Step Guide:
01 -
Smash graham crackers into tiny bits using your food processor or stick them in a plastic bag and crush with a rolling pin. Stir in the melted butter until everything looks damp like beach sand. Pack the mix down firmly into 9 cupcake liners then pop in the fridge while you work on the filling.
02 -
Beat the cold heavy cream until it forms stiff peaks. In another bowl, mix the softened cream cheese with powdered sugar and cinnamon until it's creamy. Carefully combine the whipped cream with your cheese mixture, keeping it airy and light. Scoop or pipe this onto your chilled bases.
03 -
Combine cinnamon and white sugar in a small dish. Scatter this sweet mix generously over your mini cheesecakes.
04 -
Mix the soft butter with cream cheese and powdered sugar until it's silky smooth. Put this icing in a piping bag and make pretty swirls on each mini cheesecake.
05 -
Stick these treats in the fridge for at least 4 hours till they're nice and firm. They taste best when they're cold.
# Additional Notes:
01 -
Make sure your heavy cream is really cold before whipping for the fluffiest texture.
02 -
Always eat these straight from the fridge for the best taste and firmness.