Mini Cinnamon Roll Cheesecakes

You NEED these mini cupcake cases filled with cinnamon cheesecakey goodness!

Done in 3 hours

Serves 9

Dish by Chris Cahill

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.