4 from 1 vote
Instant Pot Cinnamon Roll Cheesecake
Prep Time
15 mins
Cook Time
4 mins

Crunchy cinnamon biscuit base topped with delicious smooth cheesecake batter and layered with cinnamon roll buns filling goodness this mini cheesecake in a jar makes a perfect portion-controlled dessert treat.

Course: Dessert
Cuisine: American
Keyword: cinnamon cheesecake, cinnamon roll cheesecake
Servings: 7 mason jars
Author: sushma iyer
Base for the cheesecake
  • 3/4 cup Digestive Biscuits or Graham Crackers crumbs
  • 1 tbsp Cinnamon powder
  • 2 tbsp Melted Butter
Cinnamon Roll Filling
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Brown Sugar
  • 1 tbsp Cinnamon Powder
  • 2 tbsp Melted butter
Cheesecake Batter
  • 300 gms Cream Cheese
  • 130 gms Caster sugar
  • 2 Eggs
  • 40 gms Lemon Juice
  • 1 tsp Vanilla Essence
Cheesecake Base
  1. Pulse together the biscuit crumbs, cinnamon powder and melted butter until it resembles wet sand and holds its shape when pressed in the palms.

  2. Divide the crumbs evenly between 7 mason jars and press it down until tight and firm.

  3. Chill in the fridge until needed or 15 mins.

Cinnamon Filling
  1. Combine together the flour, brown sugar and cinnamon powder.

  2. Add the melted butter and mix until it forms crumbs. Set aside

Cheesecake Batter
  1. In a bowl, mix together the eggs, lemon juice and vanilla essence. Set aside.

  2. Onto a separate bowl using a stand mixer or hand mixer cream the softened cream cheese until creamy. Add the sugar and beat until sugar is dissolved and combined with the cream cheese.

  3. Add the eggs in two stages and mix until it is just combined. Do not overbeat.

  4. Pour 2 tbsp of cheesecake batter onto the mason jars.

  5. Top it with a layer of cinnamon roll filling crumbs.

  6. Pour another 2 tbsp of cheesecake batter on top so that the cinnamon roll filling is actually sandwiched between the cheesecake batter.

  7. Loosely cover with the lid.

  8. Add 2 cups of water to the instant pot using the cup that came along with it. Place the trivet and 5 jars. (Since my jars were tall I could not stack them one above the other but if you use 4 oz mason jars you can do 8 jars in one go).

  9. Close the lid. Valve to sealing position. Using the manual or pressure cook button set the timer to 4 mins.

  10. Allow to depressurize naturally and once the pin goes down take the jars out and place it at room temperature for 20 mins, then chill for further 2-4 hours until completely set.

  11. Once set top it with some whipped cream or cream cheese frosting and dust some cinnamon powder on top.

Recipe Notes
  1. Feel free to use any biscuit as your base. If you use cinnamon flavoured crackers or biscuits you can miss the cinnamon powder mentioned in the ingredients list.
  2. If you find it tiresome to layer the cinnamon filling in between the cheesecake batter then, to the biscuit layer add 4 tbsp of cheesecake batter and top it with the crumbs to save time.
  3. Make sure to use room temperature ingredients.

Where can I find these cute jars?

This is one question that I was asked a number of times when I first shared the Instant Pot Mint Choco-chip Cheesecake so here is the answer for all of you.

I live in New Zealand and got it from a local store here. 

These are available in Amazon under the brand name Quattro Stagioni.

I must say these are little expensive on Amazon so instead you can use any 4oz mason jars that is easily available elsewhere.