These aren’t just your average, ordinary cheesecakes–oh no! These little bites of heaven are TO DIE FOR! I came across the recipe from a friend who has become very popular for these little cheesecakes. After her first batch years ago, the desserts have always been requested at parties and gatherings, and to this day she still receives raving compliments from those who have the delight of tasting her delicious creation! One day she decided to pass down the recipe to me, and I’ve had the pleasure of making them multiple times since then to satisfy eager taste-testers that gobble up the cakes almost as quickly as they pop out of the oven!
- 1 tube (8 count) crescent rolls
- 8 oz. cream cheese
- 1/2 cup sugar
- splash of vanilla
- 1/4 cup butter (melted)
- about 1/4 cup sugar
- pinch of cinnamon
Preheat over at 350°. Open the package of rolls and separate/unroll. In a medium bowl, mix together cream cheese, 1/2 cup sugar, and vanilla in a bowl. Scoop out little balls of the cream cheese mixture out of the bowl and place onto the rolls. Roll up and place on a greased cookie sheet, being sure to fold in the sides to prevent the cream cheese from popping out. In a separate small bowl, mix together remaining sugar, butter, and cinnamon. Generously drizzle butter mixture over top of the rolls. Bake for 18-20 minutes, and chill afterwards for about 5-10 minutes.
And there you go! Scrumptious miniature cheesecakes that will have family and friends eagerly awaiting the next gathering with your soon-to-be famous dish! Feel free to suggest any additions or substitutions!