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In recent years, mini cheesecakes have emerged as a popular dessert trend, captivating dessert lovers with their individual portions and delightful flavors. These bite-sized treats not only offer the rich and creamy goodness of traditional cheesecakes but also allow for creative flavor combinations that can suit any occasion. One of the most enticing flavors to emerge from this trend is the Snickerdoodle, a beloved cookie known for its sweet and cinnamon-spiced taste.

Mini Snickerdoodle Cheesecakes

Indulge in the perfect blend of creamy cheesecake and spiced Snickerdoodle flavors with this Mini Snickerdoodle Cheesecakes recipe. These delightful bite-sized treats are not only easy to make but also offer a taste sensation that will wow your guests. With a simple graham cracker crust and a luscious filling, this dessert is ideal for any occasion, from casual gatherings to special celebrations. Enjoy the harmonious blend of textures and flavors that are sure to leave everyone craving more.
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Ingredients
  

For the Crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened to room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature

1 teaspoon ground cinnamon

For the Topping:

1/4 cup sour cream

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

Optional: whipped cream and additional cinnamon for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 325°F (163°C). As the oven warms up, line a standard muffin tin with paper liners to prevent sticking.

    Make the Crust: In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and ground cinnamon. Pour in the melted butter and mix until the texture is reminiscent of wet sand. Evenly distribute the crust mixture among the muffin cups (approximately 1 tablespoon per cup), and press down firmly using your fingers or the back of a spoon to form a solid base.

      Prepare the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing until fully integrated. Add the eggs one at a time, mixing on low speed just until combined after each addition. Fold in the ground cinnamon for added flavor.

        Fill the Cups: Gently spoon the cheesecake filling into each pre-prepared crust, filling each cup about 3/4 of the way full to allow space for rising as they bake.

          Bake: Insert the muffin tin into the preheated oven and bake for 18-20 minutes. The edges should be set, while the centers will remain slightly jiggly – be careful not to overbake.

            Cool Down: Once the baking is complete, remove the mini cheesecakes from the oven. Allow them to cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely.

              Prepare the Topping: In a small bowl, combine sour cream, granulated sugar, and ground cinnamon until the mixture is smooth and creamy. When the cheesecakes are fully cooled, add a generous dollop of the sour cream mixture atop each mini cheesecake.

                Chill: Place the mini cheesecakes in the refrigerator for at least one hour to allow them to set firmly.

                  Serve: Once set, gently remove the mini cheesecakes from the paper liners. Serve chilled, optionally garnishing with whipped cream and a light dusting of cinnamon for an extra touch.

                    Prep Time, Total Time, Servings:

                      20 minutes | 1 hour 30 minutes | 12 mini cheesecakes

                        Optional Presentation Tips: For an elegant touch, serve the cheesecakes on a decorative platter, and add a sprinkle of crushed graham cracker around the base for a playful crunch.