These No-Bake Mini Cinnamon Roll Cheesecakes Are Sweeping the Internet — And They’re a Game-Changer

What do you get when you combine cinnamon rolls and cheesecake? Well, if you’re Eloise Head, aka Fitwaffle Kitchen, you get more than one million views and 10,000 heart-filled comments.

The popular British baker, beloved on Instagram for her easy recipe videos, showed fans how to make Mini Cinnamon Roll Cheesecakes, writing, “I am completely in love with these mini cheesecakes! They’re super creamy, sweet and packed with cinnamon flavours.”

She starts by crushing up digestive biscuits and mixing them with melted butter, dividing the mixture into nine cups in a muffin tin and patting each one down firmly with a spoon. Then, she whisks double cream to stiff peaks, setting it aside while — in another bowl — combining cream cheese, icing sugar, and cinnamon. She folds in the newly whipped cream, then scoops the whole mixture on top of the nine bases, smoothing each one down until they’re all fully covered. A sprinkling of a cinnamon and granulated sugar mix adds the finishing touch.

For the icing, she mixes together butter, cream cheese, and icing sugar until it’s smooth, then pipes it in a swirl over each cheesecake. Now comes the hard part: you have to freeze the treats for 30-60 minutes or refrigerate them for three hours before enjoying.

Once you see how easy (and delicious!) these are, you may want to try your hand at some other no-bake indulgences like no-bake chocolate lasagna or no-bake raspberry-topped chocolate tart.

Some commenters laughingly pointed out that when Eloise bit into the cheesecake, she enthusiastically ate the paper wrapper and all. We don’t really think that’s what happened —the top layer looks similar to the liner — but, honestly, we couldn’t blame her if she did.

You can find the full recipe here, but remember, these are European measurements so you’ll have to convert them!