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Sugar-Free No-Bake Cinnamon Roll Cheesecakes

  • Author: chef Jennifer
  • Total Time: 6 hours 30 minutes, including chilling time
  • Yield: 12 individual cheesecakes 1x

Description

These Sugar-Free No-Bake Cinnamon Roll Cheesecakes are creamy, fluffy individual desserts that combine the flavors of classic cinnamon rolls and cheesecake. Each mini cheesecake features a buttery cinnamon graham cracker crust, light and airy cinnamon cheesecake filling, rich cinnamon-butter swirls, and a tangy cream cheese glaze. Because they are completely no-bake, they are perfect for warm-weather desserts, holidays, brunches, and make-ahead entertaining

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs, preferably sugar-free
  • 1/4 cup granulated sugar-free sweetener
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt

Cheesecake Filling

  • 16 ounces full-fat cream cheese, softened
  • 1/2 cup powdered sugar-free sweetener
  • 1/2 cup granulated sugar-free sweetener
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 cup cold heavy whipping cream

Cinnamon Swirl

  • 1/4 cup unsalted butter, melted
  • 1/3 cup packed brown sugar-free sweetener
  • 1 tablespoon ground cinnamon
  • 1 tablespoon almond flour or coconut flour

Cream Cheese Glaze

  • 4 ounces cream cheese, softened
  • 1/2 cup powdered sugar-free sweetener
  • 1–2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  • Line a 12-cup muffin tin with paper liners.
  • Make the crust by combining the graham cracker crumbs, granulated sugar-free sweetener, cinnamon, melted butter, and salt in a bowl.
  • Press 1–2 tablespoons of the crust mixture firmly into the bottom of each muffin liner. Refrigerate while preparing the filling.
  • Beat the softened cream cheese until smooth and creamy.
  • Add the powdered sugar-free sweetener, granulated sugar-free sweetener, vanilla extract, cinnamon, and salt. Beat until smooth, fluffy, and well combined.
  • In a separate bowl, whip the cold heavy cream to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture in three additions. Fold just until combined to keep the filling light and airy.
  • Make the cinnamon swirl by stirring together the melted butter, brown sugar-free sweetener, cinnamon, and almond flour or coconut flour until a thick paste forms.
  • Spoon a layer of cheesecake filling over each chilled crust, filling each cup about one-third full.
  • Add small spoonfuls of the cinnamon swirl over the cheesecake filling.
  • Add more cheesecake filling to nearly fill each muffin cup.
  • Drop a little more cinnamon swirl on top and gently swirl with a toothpick to create a marbled effect. Do not overmix.
  • Lightly tap the muffin tin on the counter to remove large air bubbles.
  • Refrigerate the cheesecakes for at least 6 hours, preferably overnight, until completely set.
  • To make the glaze, beat the softened cream cheese until smooth.
  • Add the powdered sugar-free sweetener, heavy cream or milk, vanilla extract, and salt. Beat until smooth and glossy, adding a little more cream if needed to reach a drizzleable consistency.
  • Remove the chilled cheesecakes from the muffin tin and paper liners.
  • Drizzle or pipe the cream cheese glaze over each cheesecake. Dust lightly with cinnamon, if desired.
  • Serve chilled for the best texture and flavor.

Notes

  • Use full-fat cream cheese for the best texture and stability.
  • Make sure the cream cheese is fully softened before mixing to prevent lumps.
  • Whip the heavy cream to stiff peaks so the filling sets light and airy.
  • Fold the whipped cream gently into the cream cheese mixture to maintain its mousse-like texture.
  • Refrigerate for at least 6 hours; overnight chilling gives the firmest texture.
  • Saigon cinnamon can be used for a stronger, more aromatic cinnamon flavor.
  • For a nut-free version, use coconut flour instead of almond flour in the cinnamon swirl.
  • Add chopped toasted pecans to the crust for extra crunch.
  • For a different topping, drizzle with sugar-free caramel sauce instead of the cream cheese glaze.
  • The cheesecakes can be prepared 1–2 days ahead and glazed shortly before serving.
  • Store covered in the refrigerator for up to 4 days.
  • Freeze unglazed cheesecakes for up to 2 months. Thaw overnight in the refrigerator before glazing and serving.
  • For a larger dessert, the mixture can be prepared in a 9-inch springform pan; allow additional chilling time as needed.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cheesecake
  • Calories: 245
  • Fat: 23g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 4g

Keywords: Sugar-Free No-Bake Cinnamon Roll Cheesecakes

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Find it online: https://masterlyrecipes.com/sugar-free-no-bake-cinnamon-roll-cheesecakes/