Mini Snickerdoodle Cheesecakes
If you love cinnamon, you’ll love these easy Mini Snickerdoodle Cheesecakes. As a cinnamon-obsessed person, it’s shocking to me I haven’t made these scrumptious little vanilla and cinnamon-flavored cheesecakes before!
MINI SNICKERDOODLE CHEESECAKE
If you haven’t heard the word snickerdoodle, you might be scratching your head, wondering what it is snickerdoodle? Snickerdoodles are soft and chewy drop cookies flavored with vanilla and cinnamon. And snickerdoodle cheesecake is a delicious cheesecake with cinnamon and vanilla flavored crust and creamy cream cheese filling. Let’s dive in.
GRAHAM CRACKER CRUST
To make the crust you only need a handful of ingredients that you probably already have on hand.
- Cookie Crumbs- you can use graham crackers, digestive biscuits, sugar cookies or snickerdoodle cookies.
- Brown Sugar
- Cinnamon
- Melted Butter
- Vanilla Extract
PREPARE MUFFIN PAN
You can use a small chopper to crush the cookies, then mix in brown sugar, cinnamon, melted butter, and vanilla extract. The crust should hold together when pressed between the fingers (step 1).
I love using my mini muffin pan with removable bottoms to make mini pumpkin cheesecakes, but if you don’t have this pan, it’s easy to use a regular muffin pan instead.
Line the muffin pan with cupcake liners and pour about one tablespoon of graham crust into each cupcake liner. Then, press it down with the back of the measuring cup or a small jar wrapped in food wrap (steps 2-3). Bake the crust at 350F for 8-9 minutes. Let the crust cool before you fill the muffin pan with cheesecake batter (step 4).
SNICKERDOODLE CHEESECAKES FILLING
- Cream Cheese
- Sour Cream or Greek Yogurt
- Granulated Sugar
- Eggs
- Vanilla Extract
- Cinnamon
- Starch: Corn Starch, Potato Starch
- Vanilla Sugar (optional)
CHEESECAKE BATTER
Divide cheesecake batter evenly into a prepared muffin pan.
CINNAMON SUGAR
Cinnamon sugar is just that, cinnamon and granulated sugar. To boost the flavor of mini snickerdoodle cheesecakes I used Vanilla Sugar in place of granulated sugar and a good dose of ground cinnamon (step 1).
What kind of cinnamon do I use? I love Saigon cinnamon, but a regular one will do; you might need to add a little more, to get the cinnamon flavor you want.
Before you bake the cheesecakes, generously sprinkle the tops with cinnamon sugar (step 2).
BAKE AND COOL MINI CHEESECAKES
Bake cheesecakes in the preheated oven at 350F for 18-20 minutes. When mini cheesecakes are done, edges should be set, and the middle should jiggle slightly. Cheesecakes will continue to set after you remove them from the oven. Let them cool for an hour. Then cover with a food wrap and refrigerate overnight (step 1).
Then before serving, peel off cupcake liners (steps 2-3).
DECORATE WITH WHIPPED CREAM
Cheesecakes play nicely with whipped cream. So if you have time, prepare whipped cream and pipe a pretty star or a swirl onto each cheesecake. I used a large star piping tip.
SHAVED CHOCOLATE
I had some white chocolate on hand and thought it would be a nice addition to whipped cream and cinnamon, so I shaved a few bits using a peeler.
For extra cinnamon flavor lightly dust whipped cream with cinnamon and sprinkle few white chocolate shavings on the top.
HOW FAR IN ADVANCE CAN YOU MAKE MINI CHEESECAKES?
Cheesecakes keep in the fridge for up 4-7 days.
HOW LONG DOES FRESH WHIPPED CREAM LAST?
Freshly made, unstabilized whipped cream lasts up to a day, and if stabilized with gelatin, it will last up to 4 days.
MORE CHEESECAKE RECIPES FOR YOU TO TRY
- Mini Pumpkin Cheesecakes
- Star Wars Cheesecakes
- Strawberry Cheesecake Cookies via Cookie Dough Diaries
- Lemon Curd Cheesecake
- Peach Cheesecake Tart
- Lemon Meringue Cheesecake
Mini Snickerdoodle Cheesecakes
Ingredients
MINI SNICKERDOODLE CHEESECAKES
Cookie Crust
- 3/4 cup cookie crumbs (graham crackers, snickerdoodle cookies, digestive cookies)
- 2 tbsp brown sugar
- 1/4 tsp ground cinnamon
- 2 tbsp unsalted melted butter
- 1 tsp Vanilla Extract
Cheesecake Batter
- 8 oz cream cheese (1 block, 226grams)
- 2/3 cup sour cream or Greek Yogurt (160ml)
- 2 whole eggs at room temperature
- 1 tsp Vanilla Extract
- 1/2 cup granulated sugar (100 grams)
- 1½ tbsp corn starch or potato starch
- 1/2 tsp ground cinnamon
Cinnamon sugar
- 1/4 cup granulated sugar or vanilla sugar (50 grams)
- 1/2 tsp ground cinnamon, I love Saigon cinnamon
Instructions
MINI SNICKERDOODLE CHEESECAKES
Cookie Crust
- In a small food processor process cookies until fine. Mix cookie crumbs (3/4 cup), brown sugar (2 tablespoons), ground cinnamon (1/4 teaspoon), melted unsalted butter (2 tablespoons), and Vanilla Extract (1 teaspoon). Line a muffin pan with cupcake liners. Pour 1 tablespoon of crust mixture into each cupcake liner. Press it down with the bottom of a small jar. Bake at 350F for 8-9 minutes. Remove from the oven and let cool before adding cheesecake batter.
Cheesecake Batter
- On medium speed, in a large bowl beat room temperature cream cheese (8oz, one brick, 226 grams) and 2/3 cup sour cream (160 ml). Then beat in granulated sugar (1/2 cup, 100 grams). Add cinnamon (1/2 teaspoon) and corn starch (1½ tablespoons). Beat in Vanilla Extract (1 teaspoon) and 2 large eggs. Divide cheesecake batter into a muffin pan with the baked crust on the bottom.Sprinkle tops generously with cinnamon sugar.
Cinnamon Sugar
- In a bowl stir together granulated sugar (1/4 cup, 50 grams) or Vanilla Sugar (if using) and ground cinnamon (1/2 teaspoon).
Bake Cheesecakes
- Bake cheesecakes in the preheated oven at 350F for 18-20 minutes. Once bakes, the centers should jiggle slightly. Let cheesecakes cool for an hour. Then cover with a food wrap and chill overnight.Remove cupcake liners. Store cheesecakes in the fridge in an airtight container, for up 4-7 days.
Serving Suggestion
- Prepare whipped cream. Pipe whipped cream onto the cheesecakes. Dust the tops with cinnamon and garnish with shaved white chocolate.
This sounds amazing and I plan on making them soon. The brown sugar is not listed in the recipe ingredients. I thought you might want to correct that. So I can use the mini pan with the removeable bottoms and skip the liners, right?
Hi Barb,
Thank you for letting me know. Yes, you can use pan with removable bottoms if you have it. Thank you.
These sound so delicious! Have you ever frozen these?
Hi June,
thank you.:-) Yes, I have. I actually like them frozen, too. I’m weird like that.