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A close up of a whipped cream swirl.
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5 from 1 vote

Mini Snickerdoodle Cheesecakes

Makes 12 mini Snickerdoodle Cheesecakes
Serving 1 mini cheesecakes
Prep Time10 minutes
Cook Time20 minutes
Course: Cake, cheesecake
Cuisine: American
Keyword: mini cheesecakes, mini snickerdoodle cheesecake, snickerdoodle cheesecake,
Servings: 12 servings
Author: Hani B.

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.