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Tiny Cinnamon Swirl Cheesecakes How Easy!

These adorable tiny cinnamon swirl cheesecakes are as easy as they are delicious! Perfect for individual desserts or party treats, they combine creamy cheesecake filling with a gooey cinnamon swirl in a buttery graham cracker crust. Ready in under an hour!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Crust
  • 0.5 cup graham cracker crumbs
  • 2 tbsp granulated sugar
  • 3 tbsp unsalted butter, melted
Cheesecake Filling
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 0.5 tsp vanilla extract
  • 1 large egg
Cinnamon Swirl
  • 2 tbsp brown sugar packed
  • 1 tsp ground cinnamon
  • 1 tsp water

Method
 

Steps
  1. Preheat oven to 350°F (175°C). Line 4 muffin tin cups with paper liners or grease lightly.
  2. In a small bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Divide mixture among the 4 muffin cups and press firmly into the bottom to form crusts.
  3. In a medium bowl, beat cream cheese until smooth. Add sugar and vanilla; mix until creamy. Beat in egg until just combined. Divide filling evenly over crusts.
  4. In a small bowl, stir together brown sugar, cinnamon, and water to form a thick paste. Drop small spoonfuls of the cinnamon mixture onto each cheesecake. Use a toothpick to gently swirl into the filling.
  5. Bake for 18–22 minutes, or until centers are set but still slightly jiggly. Remove from oven and cool completely at room temperature, then refrigerate for at least 1 hour before serving.

Notes

For best results, use full-fat cream cheese and ensure all ingredients are at room temperature. These mini cheesecakes can be made ahead and stored in the refrigerator for up to 3 days. Serve chilled for the perfect creamy texture!