Step 1: Prepare the Oven and Crust Preheat the oven to 325°F and line a cupcake pan with liners. For the crust, mix 1 cup vanilla wafer cookie crumbs, 2 tablespoons sugar, 1/2 teaspoon ground cinnamon, and 4 tablespoons melted butter in a bowl. Press this mixture evenly into the liners and bake for 5 minutes, then reduce the oven temperature to 300°F. This step creates a solid base for your mini treats.

Step 2: Make the Cheesecake Filling In a mixing bowl, combine 12 ounces cream cheese at room temperature, 1/2 cup sugar, 3 tablespoons flour, and 1/2 teaspoon ground cinnamon at low speed until smooth. Add 1/2 cup sour cream and 1 teaspoon vanilla extract, mixing well. Then, incorporate 2 eggs one at a time, blending slowly and scraping the bowl sides after each addition to ensure a creamy texture.

Step 3: Layer with Cinnamon Sugar For the cinnamon sugar filling, combine 1 1/2 tablespoons ground cinnamon and 1/4 cup sugar in a small bowl. In each crust, add 1/2 to 3/4 tablespoon of cheesecake filling, then sprinkle the cinnamon sugar to cover. Repeat this layering two more times for a total of three layers, building that signature cinnamon roll flavor.

Step 4: Bake and Cool Bake the cheesecakes for 15-17 minutes at 300°F. Turn off the oven and keep the door closed for 5 minutes, then crack the door and cool for 15-20 minutes. Refrigerate until chilled to set properly. This slow cooling process helps avoid cracks and keeps the texture just right.

Step 5: Add the Frosting For the frosting, beat 3 tablespoons butter until smooth, then add 1/2 cup plus 2 tablespoons powdered sugar and 1/4 teaspoon vanilla extract, mixing well. Finally, stir in 1/2 tablespoon milk for the perfect consistency. Pipe the frosting into swirls on the cooled cheesecakes and refrigerate until ready to serve. Learn more about frosting techniques in this no-bake cheesecake recipe from a trusted source.