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–+ servings

Mini Cinnamon Roll Cheesecakes

Gluten free, refined sugar free cheesecakes with a burst of cinnamon roll flavor!
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Servings: 10

Ingredients

Base

  • 1 cup Honey Cinnamon Sweet Thins – Simple Mills Or graham crackers, processed into crumbs
  • 3 tbsp Grass Fed Butter melted

Cheesecake Filling

  • 8 oz Cream Cheese Full Fat
  • 1/3 cup Plain Greek Yogurt
  • 1/4 cup Classic Monkfruit Sweetener with Allulose – Lakanto, Or granular sugar of choice
  • 1 whole Egg
  • 1 tsp Pure Vanilla Extract

Cinnamon Swirl Topping

  • 4 oz cream cheese softed
  • 2 tbsp grass fed butter softened
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Instructions

  • Process graham crackers and mix with melted butter
  • Press down into 10 silicone muffin liners in a muffin tin
  • Bake at 350 for 6 min
  • Whip cheesecake ingredients together with an electric mixer
  • Divide between the 10 muffins and bake an additional 18 min
  • Allow to cool for 30 min then set in the fridge for 4 hours or overnight
  • Make cinnamon swirl topping by whipping all ingredients together until smooth
  • Place in piping bag, or ziplock with the corner cut off, and pipe overtop cheesecakes
  • Drizzle with glaze, and enjoy!
  • Keep stored in an airtight container in the fridge