Description
Delightful no-bake mini cheesecakes swirled with cinnamon and served on a graham cracker crust, perfect for any gathering.
Ingredients
Scale
- 1 1/2 cups (200g) graham cracker crumbs
- 1/4 cup (50g) light or dark brown sugar, packed
- 1 teaspoon ground cinnamon
- 7 tablespoons (100g) unsalted butter, melted and cooled
- 12oz (340g) block full fat cream cheese, room temperature
- 1/4 cup (50g) light or dark brown sugar, packed
- 1/4 teaspoon salt
- 1 1/2 tablespoons plain yogurt, room temperature
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 cup (180mL) cold heavy whipping cream
- 4oz (115g) full fat cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup (50g) light or dark brown sugar, packed
- 2 tablespoons ground cinnamon
Instructions
- Combine graham cracker crumbs, brown sugar, and ground cinnamon in a mixing bowl to make the crust.
- Add melted butter to the dry ingredients and mix until it resembles wet sand.
- Press the crust firmly into the bottom of mini cheesecake cups or a muffin tin.
- Beat the 12oz cream cheese until smooth and creamy in a large bowl for the filling.
- Add brown sugar, salt, yogurt, lemon juice, vanilla extract, and ground cinnamon to the cream cheese and beat until creamy.
- Whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
- Spoon the cheesecake filling onto the prepared crusts, smoothing it out.
- Combine the 4oz cream cheese, butter, brown sugar, and ground cinnamon in a small bowl for the cinnamon swirl.
- Drop spoonfuls of the cinnamon mixture onto the cheesecakes.
- Swirl the mixture into the filling with a toothpick or a knife.
- Refrigerate the cheesecakes for at least 4 hours or overnight until set.
Notes
These cheesecakes can be made a day ahead and kept in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 16g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg