Now, let’s get to the fun part: making these delicious Mini Churro Cheesecakes!

Step 1: Prepare the Muffin Tin

Line a 12-cup muffin tin with paper liners. Spray the liners with cooking spray to ensure that the cheesecakes don’t stick. Very important first step.

Step 2: Make the Crust

In a large bowl, combine the crushed cinnamon graham crackers, melted butter, sugar, and salt. Stir until the mixture is completely moistened and resembles wet sand. It should hold.

Press the graham cracker mixture evenly into the bottom of each paper liner, forming a small crust. Set the muffin tin aside. I use my fingers.

Step 3: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with an electric mixer until it’s light and fluffy. This should take about 2-3 minutes. Important to get it fluffy.

Add the granulated sugar and beat until well combined. Then, add the Cool Whip, vanilla extract, cinnamon, and salt. You can’t overbeat.

Mix until everything is thoroughly combined and the filling is smooth and creamy. Be sure to scrape down the sides of the bowl to ensure everything is incorporated.

Step 4: Assemble the Cheesecakes

Pour the cheesecake filling over the graham cracker crusts, filling each liner almost to the top. Smooth it.

Sprinkle the tops of the cheesecakes generously with cinnamon sugar. This will create a delicious, slightly crunchy topping. Use all the sugar.

Step 5: Make the Icing

In a small bowl, combine the powdered sugar, softened cream cheese, and whole milk. Whisk until the mixture is smooth and creamy.

Transfer the icing to a small piping bag or a Ziploc bag with the corner snipped off. This will make it easy to pipe the swirl.

Step 6: Pipe the Icing and Chill

Pipe a swirl of icing onto the top of each cheesecake. Get creative with your design! Don’t be shy.

Refrigerate the cheesecakes for at least 4 hours, or preferably overnight, to allow them to firm up completely. This is crucial for the best texture.