Mini Snickerdoodle Cheesecake

by | Sep 1, 2022 | Bread & Cake Recipe

It’s officially fall and that always makes me think about cinnamon.  I know, I know everyday makes me think about cinnamon, but especially fall!  Today I wanted to share one of my favorite sweet treats – Mini Snickerdoodle Cheesecakes.  Aren’t little desserts always fun?  I love making these little cheesecakes.

Speaking of fall, the kids are on their fall break now.  That explains my silence the last couple of days.  I have just been enjoying having them home.  The days seem longer and so much more relaxed without the hectic school schedules.

Back to the food, I make two versions of these delicious cheesecakes.  I normally try to put my own spin on all the recipes that I try, but this original was just too great as it was.  When I make it for the kids or hubby, I make it like this first one below.

Mini Snickerdoodle Cheesecakes

Author: Shari Blogs – All Things Sweet & Delicious :

Serves: 12 cheesecakes

Ingredients

For Crust:

  • 5 Tbsp butter, melted
  • 7 sheets graham crackers, pulverized
  • ½ tsp ground cinnamon
  • ¼ tsp salt

For Filling:

  • 2 – 8 oz. packages of cream cheese (room temperature)
  • 3 large eggs (room temperature)
  • ¾ cup sugar
  • 1 Tbsp vanilla extract
  • ½ cup full fat greek yogurt
  • 1 Tbsp ground cinnamon

Instructions

  1. Preheat your oven to 325°.
  2. Line a cupcake pan with 12 aluminum liners and set aside.
  3. In a small bowl, combine crust ingredients and mix well.
  4. Add a small spoonful into the bottom of each cupcake liner. Press evenly.
  5. For the cheesecake filling, beat the cream cheese on low until all the lumps all gone. Then add in eggs slowly and beat on low until creamy. Then add sugar and beat on low until smooth and creamy.
  6. Next add in the vanilla, greek yogurt, and cinnamon. Beat on low until just combined.
  7. Pour evenly into cupcake liners.
  8. Set the cupcake pan in a roasting pan that is filled halfway with water to create a water bath.
  9. Bake for 20-25 minutes until cheesecake is set but still jiggles some. Cool on a wire rack.
  10. Refrigerate for four hours or overnight before serving.
  11. Enjoy!

Then for me, I put my own spin on it to make it low carb.  This is just as delicious!!  I can’t get over how good it is.

Low Carb Mini Snickerdoodle Cheesecakes

Author: Shari Blogs – All Things Sweet & Delicious :

Serves: 12 cheesecakes

Ingredients

For Crust:

  • 1 Tbsp butter, melted
  • 1 c. walnuts, pulverized
  • ½ tsp ground cinnamon
  • ¼ tsp salt

For Filling:

  • 2 – 8 oz. packages of cream cheese (room temperature)
  • 3 large eggs (room temperature)
  • ¾ cup sugar
  • 1 Tbsp vanilla extract
  • ½ cup full fat sour cream
  • 1 Tbsp ground cinnamon

Instructions

  1. Preheat your oven to 325°.
  2. Line a cupcake pan with 12 aluminum liners and set aside.
  3. In a small bowl, combine crust ingredients and mix well.
  4. Add a small spoonful into the bottom of each cupcake liner. Press evenly.
  5. For the cheesecake filling, beat the cream cheese on low until all the lumps all gone. Then add in eggs slowly and beat on low until creamy. Then add sugar and beat on low until smooth and creamy.
  6. Next add in the vanilla, sour cream, and cinnamon. Beat on low until just combined.
  7. Pour evenly into cupcake liners.
  8. Set the cupcake pan in a roasting pan that is filled halfway with water to create a water bath.
  9. Bake for 20-25 minutes until cheesecake is set but still jiggles some. Cool on a wire rack.
  10. Refrigerate for four hours or overnight before serving.
  11. Enjoy!

Notes

** Sometimes for the crust I will do:
2 Tbsp. butter
3/4 c. walnuts, pulverized
2 sheets of graham crackers, pulverized
½ tsp ground cinnamon
¼ tsp salt
This one does add a few more carbs, but not many.

What is your favorite cheesecake?  Mine is just plain old NY Style cheesecake, but I do enjoy many different flavored ones too.