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Mini Cinnamon Roll Cheesecakes (Gluten, Nut & Sugar Free) Three mini cheesecakes on a plate with more cheesecakes showing in the background. Shown from front
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Mini Cinnamon Roll Cheesecakes (Gluten, Nut & Sugar Free)

These mini cinnamon roll cheesecakes are a delicious, easy and healthy dessert or sweet snack alternative.
Course Afternoon Snack, Dessert, Healthy Dessert, Sweet Snack, Sweet Treat
Cuisine All around, Swedish
Keyword Easy, Gluten-Free, Low Fat, Nut Free, Sugar Free
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10

Ingredients

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

Instructions

  • 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.