Mini Cinnamon Cheesecake

Updated: Feb 16, 2024

These petite treats pack a punch of flavor, combining the richness of cheesecake with a tantalizing touch of spice.

Total time: 6hr Servings: 9

Ingredients :

For Crust:

150 g digestive biscuits or sweet crackers

200 g biscuits

90 g melted butter

For Cheesecake filling:

600 g creamcheese

140 g creme fraiche or buttermilk (thick dairy)

200 g sugar

3 eggs

1 tbsp vanilla extract

3-4 tsp cinnamon

Creamcheese (thick icing) & assembling:

300 g creamcheese

100 ml whipping cream

75 g icing sugar

Step 1 - Crush the biscuits finely.

Step 2 - Combine all the ingredients together and press the mixture down in a 22 cm springform and bake at 200°C for 8 min.

Step 3 - Combine creamcheese with sugar and whisk by hand till just combined.

Step 4 - Add in the dairy and whisk again.

Step 5 - Lastly add the eggs and the vanilla and whisk till the mixture is homogenius without any lumps.

Step 6 - Pour in half of the cheesecake into the prepared springform, and add the cinnamon to the remaining batter.

Step 7 - Add it on top and create small swirls.

Step 8 - Bake in the oven at 160 °C fan oven, for 50-60 min. With a waterbath underneath.

Step 9 - The cheesecake has to be slightly jiggly when its done.

Step 10 - With an electric mixer, whisk together the creamcheese and icing sugar till smooth.

Step 11 - Add in the heavy cream and whisk for around a minute or 2 till it thickens.

Step 12 - Be careful not to overmix - I recommend mixing on medium to high speed. When the cheesecake has reached room temp.

Step 13 - You can spread on the topping. Let the cheesecake set overnight or 5-6 hours in the fridge if served the same day.

Step 14 - Decorate with mini cinnamon buns.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍