This recipe is for cute, easy and delicious Mini Cinnamon Roll Cheesecakes. These mini cheesecakes are easy to make, only include a few staple ingredients and are so delicious. They are healthy enough to have for breakfast or as an afternoon snack since they’re gluten, sugar free and lower in fat but still delicious and tasty enough to serve as a sweet treat, dessert or include in a dessert buffet.
A hybrid of my favorite dessert and the most beloved baked goods we have in Sweden – cheesecake and cinnamon buns! If you’ve been around for a while you know I’m a huge cheesecake lover and have been making them in many different sorts and forms. This time I wanted to make them with a fun twist incorporating one of our most classic and traditional Swedish bakes, the cinnamon roll. These mini cheesecakes are creamy, light and fresh with a lovely gentle cinnamon flavor made on top of a oat flour based crust and topped with a cinnamon swirl on top. Since I wanted them to look like small cinnamon buns I made them individual sized also making them easy to grab on the go. They are made with reduced fat cream cheese (you can use regular or low fat, but that will affect the taste and texture slightly), Greek yogurt to add a fresh tanginess to them which also makes them creamer. The crust is made with oat flour, apple sauce and just a little bit of coconut oil to keep them lower in fat since the idea is that you can eat them all day round. The swirl is made with apple sauce, cinnamon and sugar free granulated sugar. So these mini cheesecakes are light, fresh, not too overwhelming or heavy so that they can be eaten for breakfast or as an afternoon snack. But they are at the same time delicious, creamy and sweet hence great to serve as a sweet treat, dessert or to include in a dessert buffet.
A few tips:
- I used muffins tins and placed them in a muffin pan to make sure they stay in place and that the cheesecake fillings doesn’t spill over.
- Use a piping bag or a sauce dispenser the make the cinnamon swirl.
- Bake the cheesecake just until the edges have set but the center is stilla little wobbly, you don’t want to over bake them.
- Turn off the oven and slightly open the oven door and let the cheesecakes rest in the oven for 20-30 minutes.
- Take the cheesecakes out from the oven and let them cool completely.
- Place in the fridge for a few hours, but preferably over night.
Ingredients for these Mini Cinnamon Roll Cheesecakes:
- Oat flour
- Apple sauce
- Coconut oil
- Cream cheese
- Greek style yogurt or quark
- Corn starch
- Granulated sugar free sweetener
Mini Cinnamon Roll Cheesecakes (Gluten, Nut & Sugar Free)
For the crust
- 2 dl Oat flour
- 1 tsp Cinnamon
- 1/3 dl Apple sauce
- 2 tbsp Coconut oil melted and slightly cooled
For the cheesecake
- 100 g Cream cheese (I used reduced fat)
- 1 1/2 dl Greek style yogurt or quark
- 1 Egg
- 1/2 tbsp Corn starch
- 1-1 1/2 dl Sugar free granulated sweetener
- 1 tsp Cinnamon
For the swirl
- 3/4 dl Apple sauce
- 1-2 tbsp Sugar free granulated sweetener
- 1 1/2 tsp Cinnamon
- Preheat the oven to 200 degrees Celsius.
- Combine the ingredients for the crust in a bowl. Divide the crust between 10-12 muffins tins. Bake in the oven for 16-20 minutes, until it starts to turn golden brown.
- Meanwhile combine the ingredients for the cinnamon swirl in a bowl. Taste to check if you prefer it sweeter. Transfer to a piping bag or sauce dispenser.
- Mix the cream cheese in a bowl on low/medium speed until fluffy and smooth, do not beat for too long. Add the sugar, corn starch and cinnamon and and mix until combined and creamy. Now add yogurt and mix again. Scrape the sides as needed. Last but not least add the egg and mix in on low speed just until combined.
- Take out the crust from the oven. Lower the heat to 175 degrees Celsius.
- Divide the batter between the muffin tins. Make a swirl with the cinnamon mixture using the piping bag/sauce dispenser. Bake in the oven for 12-16 minutes, until the edges have set ut the middle still looks a little wobbly.
- Turn off the heat, slightly open the oven door and let the cheesecake sit in the oven for 20-30 minutes. Then remove from the oven and let them cool completely. Place in the fridge for 1-2 hours.