Mini Snickerdoodle Cheesecakes

Cheesecakes have long held a cherished place in dessert menus around the world, celebrated for their rich, creamy textures and the endless possibilities for flavor combinations. From classic New York-style cheesecakes to innovative takes featuring fruits, chocolates, and spices, this versatile dessert continues to capture the hearts (and taste buds) of many. Among the plethora of cheesecake variations, Mini Snickerdoodle Cheesecakes have emerged as a delightful twist that merges the classic cheesecake with the beloved snickerdoodle cookie, creating a treat that is not only visually appealing but also bursting with flavor.

Satisfy your sweet tooth with these Mini Snickerdoodle Cheesecakes, a delightful twist on traditional desserts. Combining the creamy richness of cheesecake with the warm flavors of cinnamon and sugar, these bite-sized treats are perfect for any occasion. Easy to share and visually appealing, they offer a satisfying crunch from the graham cracker crust and a luxurious creamy filling. Discover how to make these irresistible mini desserts with simple ingredients and step-by-step instructions.

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Ingredients

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1/4 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon ground cinnamon

For Topping:

1/4 cup sour cream

1 tablespoon granulated sugar

1 teaspoon cinnamon

Optional: whipped cream and extra cinnamon for serving

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Line a standard muffin tin with paper liners.

Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand. Divide the crust mixture evenly among the prepared muffin tin cups (about 1 tablespoon each) and press down firmly with your fingers or the back of a spoon.

Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Finally, mix in the ground cinnamon.

Fill the Cups: Carefully spoon the cheesecake filling into each crust-filled muffin tin, filling each cup about 3/4 full to allow room for rising.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. Do not overbake.

Cool Down: Remove the cheesecakes from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.

Prepare the Topping: In a small bowl, mix together the sour cream, granulated sugar, and cinnamon until smooth. Once the cheesecakes are cooled, dollop a spoonful of the sour cream mixture on top of each mini cheesecake.

Chill: Refrigerate the mini cheesecakes for at least an hour to set.

Serve: Once set, carefully remove the mini cheesecakes from the muffin tin liners. Serve chilled, topped with whipped cream and a sprinkle of cinnamon if desired.

Prep Time, Total Time, Servings:

20 minutes | 1 hour 30 minutes | 12 mini cheesecakes