Mini Cinnamon Roll Cheesecakes

Ingredients (for 12 mini cheesecakes)

• Topping 1:
  • Granulated sugar 2 tbsp
  • Cinnamon powder 1 tsp
• Topping 2:
  • Unsalted butter 20 grams, at room temperature
  • My homemade cream cheese 60 grams, cold
  • Powdered sugar 25 grams
• Cookie Base:
  • Marie biscuits 150 grams
  • Unsalted butter 75 grams melted
    
• Cheesecake Mixture
  • Unsweetened whipping cream 150 ml cold
  • My homemade cream cheese 350 grams, cold
  • Powdered sugar 120 grams (add less or more according to taste)
  • Cinnamon powder 1 tsp

Preparation

1. Topping 1: Mix sugar and cinnamon powder. Keep aside for later use.
2. Topping 2: Whisk butter, creamcheese and powdered sugar. Transfer to a piping bag with a 2-3 mm piping tip and keep aside.
3. Cookie Base: Grind cookies into fine powder. Add melted bytter to the cookie powder and mix well.
4. Place muffin liners in muffin tray and divide the cookie butter mix into 12 muffins. Press evenly to form the even base.
5. Refrigerate until needed.
6. Cheesecake Mixture: In one bowl, beat cold whipping creams until stiff peaks form.
7. In another bowl, beat creamcheese, powdered sugar and cinnamon powder. Beat until smooth and creamy.
8. Transfer whipped cream to the cream cheese mixture and fold in using spatula until well combined.
9. Take the cookie base out from the fridge and pour the cheesecake mixture on the cookie base.
10. Top with Topping 1 and make swirls with Topping 2. Refrigerate overnight.
11. Enjoy!