Ingredients:

  • 125 g graham cracker crumbs (about 1 1/4 cups, from about 10 full graham sheets)
  • 25 g granulated sugar
  • 1 g ground cinnamon
  • 57 g unsalted butter, melted
  • 100 g packed light brown sugar
  • 16 g all-purpose flour
  • 5 g ground cinnamon
  • 43 g unsalted butter, melted
  • pinch of salt
  • 450 g cream cheese, softened to room temperature
  • 90 g powdered sugar
  • 5 ml vanilla extract
  • 240 ml cold heavy whipping cream
  • 60 g powdered sugar
  • 15 ml whole milk, plus more if needed
  • 1 ml vanilla extract

Instructions:

  1. Melt the 57 g butter for the crust and the 43 g butter for the swirl. Set aside.
  2. Stir together the graham cracker crumbs, 25 g granulated sugar, and 1 g cinnamon in a bowl.
  3. Pour in the 57 g melted butter and toss with a fork until the mixture looks like wet sand and clumps when squeezed.
  4. Spoon about 1 tablespoon of crust into each of 24 mini muffin liners. Press firmly with the bottom of a shot glass or the back of a tablespoon until compact and even.
  5. Refrigerate the tin for about 10 minutes until the crust firms up.
  6. In a small bowl, whisk the brown sugar, flour, 5 g cinnamon, and a pinch of salt until no lumps remain.
  7. Add the 43 g melted butter and stir with a fork until the swirl looks like damp, sandy sugar that holds together when pinched. Set aside, loose enough to sprinkle.
  8. Beat the softened cream cheese on medium speed for 2 minutes, scraping the bowl once, until completely smooth with no lumps.
  9. Add the 90 g powdered sugar and 5 ml vanilla extract. Beat for 1 to 2 minutes until glossy and fully blended.
  10. In a separate chilled bowl, whip the 240 ml cold heavy cream on medium-high speed until stiff peaks form, when the peaks stand upright and do not slump.
  11. Scoop about one-third of the whipped cream into the cream cheese mixture and fold in with a spatula to lighten it.
  12. Add the remaining whipped cream and fold gently until no white streaks remain and the color is even.
  13. Spoon about 2 tablespoons of filling over each crust, filling the liner about three-quarters full.
  14. Sprinkle about 1 level teaspoon of cinnamon swirl over the filling in each liner.
  15. Top with the remaining filling until the liners are nearly full. Smooth the tops with the back of a spoon.
  16. Drag a toothpick in a gentle figure-eight through the top layer until faint cinnamon ribbons show. Stop once you see swirls.
  17. Cover the tin loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling firms up completely.
  18. Whisk the 60 g powdered sugar, 15 ml milk, and 1 ml vanilla extract until smooth. The glaze should be thick enough to drizzle but still flow from a spoon. Add milk a few drops at a time if too stiff.
  19. Just before serving, drizzle about 1 teaspoon of glaze over each mini. Let it set for 5 minutes.
  20. Lift each cheesecake out by the liner, peel it off, and serve cold.