Apple Cinnamon Cheesecake Muffins

This post is sponsored by Pillsbury™, but content and opinions expressed are all my own. 

It’s almost Springtime, so lots of things are about to get a bit hectic, especially if you have kids at home. Sports games, practices, spring break, school gearing up to end – sooo many things going on.


We all, as parents, love to give our kids (and their friends if they are a regular fixture in your house) good homemade meals, and of course, homemade treats.

Baking from scratch may not always be feasible if you have a lot on your plate, but there’s definitely a good middle of the road solution.

I’ve teamed up with Pillsbury™ and Walmart to show you how to make a fun, easy, and very delicious treat idea for their Cinnamon Rolls with Cream Cheese Icing!

I’ve turned the already delicious Pillsbury™ Grands Cinnamon Rolls into an entirely new dessert.

Just four ingredients, a few steps, and they’re ready to eat. Imagine cinnamon apple cheesecake nestled in a cinnamon roll crust…topped with crushed walnuts.

Cheesecake Muffins
When my kids were both in sports, we spent a lot of time at the ballpark, and many times I had a houseful of kids after practices, games and recitals.

Active kids are always hungry; these would disappear quickly…

IMG 4933

These are handheld cups of apple-cinnamon-roll-cheesecake goodness.

I promise – you will LOVE these!!

Here’s your printable, and not only do you get a printable recipe, but a video tutorial.


Apple Cinnamon Cheesecake Muffins

Apple Cinnamon Cheesecake Muffins

Yield: 12 Cups
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 25 minutes
Total Time: 45 minutes



Make cheesecake according to package directions, omitting the crust. Stir in 1 cup apple pie filling and refrigerate.
Preheat oven to 350 degrees.
Butter a muffin pan (that holds 12) with nonstick spray or butter.
Remove cinnamon rolls from can and half each.
Using your hands, form each cinnamon roll into a flat circle and place each one into muffin pan, bake for 15 minutes, let cool for 5 minutes and press each one down in the center to form a well.
Fill each cup with cheesecake mixture, drizzle with cream cheese frosting and walnuts.

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Nutrition Information:
Yield: 6 Serving Size: 2
Amount Per Serving: Calories: 320Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 5mgSodium: 179mgCarbohydrates: 30gFiber: 3gSugar: 15gProtein: 6g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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Here’s your pinnable↓


Cheesecake Muffins


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 10 Comments

  1. Will

    This is obviously the work of the devil! I’m foaming at the mouth.

  2. Michele @ Bacon Fatte

    What a great idea! Nothing better than apples and cinnamon – except when you add cheesecake to the mix! Brilliant!

  3. Christine

    Yummy! 🙂

  4. Rebecca

    WOW ohhhhhhh. This is delightsome indeed! Trying. Pinned and Tweeted. Stopping by from the Boho Tribe!

  5. Diane

    Perfect for a quick decadent bite!

  6. ally

    Shea! This is such a creative recipe. I just love it!! Perfect for a holiday gathering or Sunday morning brunch! Thank you for sharing! xo

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