1-First Step: Prepare the Crust Begin by gathering your muffin tin and lining it with paper liners. In a medium-sized mixing bowl, combine the 1 cup graham cracker crumbs, 1/4 cup melted butter, and 2 tbsp brown sugar. Stir the mixture until it resembles wet sand and all the crumbs are evenly coated with butter. Spoon about a tablespoon of the mixture into each muffin liner. Use the back of a spoon or a small glass to press the crumbs down firmly to create a compact crust. Place the muffin tin in the refrigerator to chill for at least 10 minutes while you prepare the filling.

2-Second Step: Whip the Cream In a chilled mixing bowl, pour in the 1 cup heavy whipping cream. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream on high speed until stiff peaks form. This means when you lift the beaters, the cream stands up straight without drooping over. Stiff peaks are crucial because they provide the structure needed to hold up the cheesecake filling without baking. Set the whipped cream aside in a separate bowl.

3-Third Step: Make the Cheesecake Base In another large bowl, add the 16 oz softened cream cheese. Beat it with a mixer until it is completely smooth and free of lumps. Add the 1 cup powdered sugar and 1 tsp vanilla extract to the cream cheese. Continue beating on medium speed until the mixture is well combined and creamy. Take care not to overbeat, as this can cause the cheese to thin out too much.

4-Fourth Step: Combine and Assemble Gently fold the whipped cream into the cream cheese mixture. Use a spatula to scoop from the bottom and fold over the top, rotating the bowl, until no white streaks remain. Be gentle to keep the air in the whipped cream, which keeps the filling light. Now, prepare the cinnamon swirl by mixing the 1.5 tbsp sugar and 0.5 tbsp cinnamon in a small cup. Spoon half of the cheesecake filling over the chilled crusts, filling each liner about halfway. Drop small dots of the cinnamon sugar mixture over the filling layer. Spoon the remaining cheesecake filling on top to cover the cinnamon dots. Take a toothpick and gently swirl it through the filling in a circular motion or back and forth to create a marbled cinnamon roll look.

5-Final Step: Chill and Top Place the muffin tin back into the refrigerator and let the cheesecakes chill for at least 4 hours, or overnight for best results. They need this time to firm up completely. Once set, prepare the frosting by beating the 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and 1 tsp vanilla until smooth and fluffy. Pipe or spread the frosting onto each chilled cheesecake. Sprinkle with a pinch of extra cinnamon for garnish. Serve immediately and enjoy the delicious flavors of your homemade no bake cheesecake cinnamon roll flavor.