MINI BUTTERSCOTCH CINNAMON ROLL CHEESECAKES You’ll Love!
Creamy, swirled, and melt-in-your-mouth delicious mini butterscotch cinnamon roll cheesecakes.
- Prep Time: 25 min
- Cook Time: 20 min
- Total Time: 4 h 45 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- Crust:
- 1½ cups crushed biscuits
- ¼ cup melted butter
- 2 tbsp brown sugar
- Cheesecake Filling:
- 400 g cream cheese
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 eggs
- ⅓ cup sour cream
- ¼ cup butterscotch sauce
- Cinnamon Swirl:
- ¼ cup softened butter
- ¼ cup brown sugar
- 1 tbsp cinnamon
Instructions
- Crust: Preheat oven to 325°F (160°C). Line muffin tin with paper liners. Mix crust ingredients, press into liners, bake for 7 minutes, and cool.
- Filling: Beat cream cheese until smooth, then add sugar, cornstarch, vanilla, eggs (one at a time), sour cream, and butterscotch sauce.
- Swirl: Mix butter, brown sugar, and cinnamon. Pour cheesecake batter into liners (¾ full). Add a swirl of cinnamon mixture and marble gently.
- Bake & Chill: Bake for 18–22 minutes, cool for 1 hour in oven, then refrigerate for 4 hours or overnight.
- Serve: Dust with cinnamon or drizzle more butterscotch before serving.
Notes
- Swirled to perfection — creamy cheesecake meets warm cinnamon roll bliss!
- Best served chilled.
- Can be topped with whipped cream for extra creaminess.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg