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These mini cinnamon roll cheesecakes bring the sweet, comforting flavor of a cinnamon roll with the creamy texture of a cheesecake in perfectly portioned bites. Made in the Instant Pot using an egg bite mold, they are a clever dessert option when you want something indulgent without spending hours baking.
I first made these when craving cinnamon rolls but wanting something lighter. They quickly became my go-to for special breakfasts and dessert plates.
Ingredients
- Graham cracker crumbs: form a buttery crunchy base. Look for finely ground crumbs to pack evenly.
- Unsalted butter: adds richness and helps bind the crust for a sturdy bottom.
- Brown sugar: lends caramel notes that compliment cinnamon wonderfully.
- Ground cinnamon: is the star spice here. Fresh ground will give the brightest aroma.
- Cream cheese: makes the filling rich and smooth. Use full fat and let it soften to room temperature for best results.
- Heavy cream: lightens the texture while keeping it creamy. Look for fresh cream with no additives.
- Sugar: balances the tang of the cream cheese and cinnamon.
- One large egg: binds the filling while giving a luscious custard feel. Room temperature eggs mix better.
- Cornstarch: stabilizes the cheesecake so it doesn’t crack, giving a silky consistency.
- Vanilla and almond extracts: add subtle layers of warmth and nutty fragrance. Choose pure extracts for the best flavor punch.
- Water and steam in the Instant Pot: cook the cheesecakes gently preventing overbaking or drying out.
- Cream cheese frosting: finishes the bites with the classic cinnamon roll sweetness and swirl.
Instructions
- Build The Crust:
- Combine graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt in a bowl until all crumbs are moistened and the mixture sticks together. Press one tablespoon of the mixture firmly into each cup of the silicone egg bite mold. Freezing the crust for 10 minutes helps it set firmly so it holds up under the cream cheese filling.
- Make The Filling:
- Beat cream cheese with heavy cream until smooth and slightly fluffy. Add sugar, egg, cornstarch, vanilla extract, almond extract, and remaining cinnamon. Mix well ensuring no lumps remain. Pour the mixture evenly over the chilled crust in the mold. Give the mold a gentle shake to settle the filling and release bubbles.
- Prepare The Instant Pot:
- Pour one cup of water into the bottom of the Instant Pot and place a steamer rack or trivet inside. Position the filled egg bite mold on the rack ensuring it is stable and spaced to avoid direct contact with water.
- Cook The Cheesecakes:
- Close and seal the Instant Pot lid. Select high pressure and set the timer for 8 minutes. It will take about 7 minutes for the pot to come to pressure before cooking time starts. Allow the pressure to release naturally for 10 minutes after cooking to prevent cracking. Then carefully quick release any remaining pressure.
- Cool And Chill:
- Remove the mold from the pot and take off the foil and paper towel covering. If condensation is present, blot gently with a paper towel to prevent sogginess. Let cheesecakes cool on a wire rack at room temperature for 30 minutes before transferring to the refrigerator for at least 4 hours or overnight for firm set.
- Unmold And Serve:
- Run a small spatula or butter knife around the edges of each cheesecake in the mold. Push from the bottom to release the bites carefully. Sprinkle the tops lightly with cinnamon, pipe or dollop cream cheese frosting in a swirl to mimic cinnamon roll icing, and serve.
This recipe became a hit at my last brunch party and everyone was eager for seconds.
Storage Tips
Store leftover cheesecake bites in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature briefly before serving for the best texture. They do not freeze as well because of the delicate texture and cream cheese frosting.
Ingredient Swaps
Swap graham cracker crumbs with crushed digestive biscuits or vanilla wafers for a slightly different crust flavor. Use half and half or whole milk instead of heavy cream if desired but it may be less rich. Maple extract can replace almond extract if you want a warmer spice note.
Serving Ideas
Serve plain with a dusting of cinnamon for a lighter treat. Add fresh berries on the side for a contrasting freshness. Drizzle a caramel sauce or honey over the frosting for extra indulgence.
This quick method lets you enjoy the flavors of cinnamon rolls with less waiting and fuss.
Frequently Asked Recipe Questions
- → How do I prevent cracks in the cheesecake bites?
Allow the pressure to release naturally for 10 minutes before using quick release. This gradual change helps avoid cracks by reducing sudden temperature shifts.
- → Can I use a different mold instead of an egg bite mold?
Silicone molds of similar size and shape work well, but ensure they fit inside the Instant Pot and allow steam circulation evenly.
- → Why is it important to cool the cheesecake bites before refrigerating?
Cooling at room temperature lets the cheesecake firm gently, preventing condensation and ensuring the texture sets evenly once chilled.
- → What gives the cheesecake its cinnamon roll flavor?
The mixture of ground cinnamon in both crust and filling, combined with vanilla and almond extracts, creates the warm, spiced profile reminiscent of cinnamon rolls.
- → How can I remove excess moisture from the cheesecakes after cooking?
Covering the mold with a paper towel during steaming traps moisture, which can be blotted off afterward to keep the tops dry and smooth.
- → Is it necessary to have all ingredients at room temperature?
Yes, bringing ingredients like cream cheese, heavy cream, and egg to room temperature ensures smoother mixing and a consistent texture in the filling.