Mini Cinnamon Roll Cheesecakes
You NEED these mini cupcake cases filled with cinnamon cheesecakey goodness!
Done in 3 hours
Serves 9
Ingredients
Base
150gBiscuits
70gUnsalted Butter
Cheesecake
250mlDouble Cream (Cold)
350gCream Cheese
120gIcing Sugar
1 TspCinnamon
Topping
1 TspCinnamon
2 TbspGranulated Sugar
Cream Cheese Icing
20gUnsalted Butter
60gCream Cheese
25gIcing Sugar
There are some people in this world who think a whole cheesecake is too much. We totally agree - that they are deeply mistaken... But we think cheesecake should be for everyone so these mini ones will keep everyone happy!
Method
Pour biscuits into a bowl and crush, then pour in the melted butter and combine. Spoon into 9 cupcake cases equally and press down to smooth
In a fresh bowl pour in the cold double cream and whip with an electric mixer. In a separate bowl combine cream cheese, icing sugar and cinnamon. Once mixed fold in the whipped double cream.
Equally separate into the cupcake cases and smooth over the top with a knife. Mix together cinnamon with granulated sugar and sprinkle over the top of each mini cheesecake.
In a small bowl mix together softened butter, cream cheese and icing sugar. Fill a piping bag with the mixture and pipe spirals across each cheesecake.
Chill in the fridge for 2 to 3 hours to firm.
More recipes from Chris Cahill...
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