Cinnamon Roll Cheesecakes
Cinnamon Roll Cheesecakes
Ingredients
Crust
- ½ cup almond flour
- 2 tablespoon sugar sub swerve sweetener if keto/low carb
- ½ teaspoon ground cinnamon
- 2 tablespoon butter melted
Cheesecake Filling
- 6 ounces cream cheese softened
- 5 tablespoon sugar divided. sub swerve sweetener if keto/low carb
- ¼ cup sour cream
- ½ teaspoon pure vanilla extract
- 1 egg
- 2 teaspoon ground cinnamon
Frosting
- 1 tablespoon butter softened
- 3 tablespoon icing sugar sub swerve sweetener if keto/low carb
- ¼ teaspoon pure vanilla extract
- 2 teaspoon heavy cream
Instructions
Crust
- Preheat the oven to 160C and line a muffin pan with 6 baking paper or silicone liners.
- In a medium bowl, whisk together the almond flour, sugar/sweetener and cinnamon. Stir in the melted butter until the mixture begins to clump together.½ cup almond flour, 2 tablespoon sugar, ½ teaspoon ground cinnamon, 2 tablespoon butter
- Divide among the prepared muffin cups and press firmly into the bottom. Bake 7 minutes, then remove and let cool while preparing the filling.
Cheesecake Filling
- Reduce oven temperature to 150C. In a large bowl, beat the cream cheese and 2/3 of the sugar/sweetener together until smooth. Beat in the sour cream, vanilla and egg until well combined.6 ounces cream cheese, 5 tablespoon sugar, ¼ cup sour cream, ½ teaspoon pure vanilla extract, 1 egg
- In a small bowl, whisk together the remaining sugar/sweetener and the cinnamon.5 tablespoon sugar, 2 teaspoon ground cinnamon
- Dollop about ¾ tbsp of the cream cheese mixture into each of the muffin cups and sprinkle with a little of the cinnamon mixture. Repeat 2 more times. If you have any leftover cinnamon "sugar", reserve to sprinkle on after the cheesecakes are baked.
- Bake 15 to 17 minutes, until mostly set but centres jiggle slightly. Turn off the oven and let them remain inside for 5 more minutes, then remove and let cool 30 minutes. Refrigerate at least 2 hours until set.
Frosting
- In a medium bowl, beat butter with icing sugar until well combined. Beat in vanilla extract and heavy cream.1 tablespoon butter, 3 tablespoon icing sugar, ¼ teaspoon pure vanilla extract, 2 teaspoon heavy cream
- Transfer to a small ziplock bag and snip the corner. Drizzle decoratively over the chilled cheesecakes.
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