Blender Cinnamon Roll Cheesecake Bars Recipe

Blender Cinnamon Roll Cheesecake Bars combine the rich, creamy flavor of cheesecake with the sweet, spiced taste of cinnamon rolls. The crust is buttery and tender, the cheesecake filling is smooth and luscious, and the cinnamon swirl adds a delightful hint of warmth. These bars are easy to make with the help of a blender, making them a quick and impressive dessert for any occasion.

Necessary Kitchen Equipment

• Blender
• Mixing bowls
• 9×9-inch baking pan
• Whisk or spoon
• Spatula

Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Cinnamon Swirl:

• ¼ cup brown sugar, packed
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter, melted

For the Glaze:

• ½ cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Step-by-Step Instructions

Prepare the Crust:
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper. In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 8 minutes, then set aside to cool.

Make the Cheesecake Filling:
In a blender, combine the cream cheese, granulated sugar, eggs, and vanilla extract. Blend until smooth and creamy. Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.

Create the Cinnamon Swirl:
In a small bowl, mix the brown sugar, cinnamon, and melted butter. Drop spoonfuls of the cinnamon mixture onto the cheesecake layer and swirl it through the batter with a knife or skewer.

Bake the Bars:
Bake the cheesecake bars for 25–30 minutes, or until the center is just set. Remove from the oven and allow them to cool to room temperature, then refrigerate for at least 2 hours or until firm.

Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the chilled bars before serving.

Recipe Tips

• Room-Temperature Ingredients: Use softened cream cheese and eggs at room temperature for a smoother filling.
• Make-Ahead Option: These bars can be made a day ahead and stored in the refrigerator until ready to serve.
• Cutting Clean Slices: Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices.

What to Serve with Cinnamon Roll Cheesecake Bars

Pair these bars with a cup of hot coffee or tea for a delightful dessert or snack. They’re also great as part of a brunch spread!

Frequently Asked Questions

1. Can I use a different crust?
Yes, a shortbread or vanilla wafer crust would work well as an alternative.

2. How do I store these bars?
Store them in an airtight container in the refrigerator for up to 5 days.

3. Can I freeze these bars?
Absolutely! Wrap the bars tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

Blender Cinnamon Roll Cheesecake Bars are the perfect dessert when you want a little bit of cheesecake, a little bit of cinnamon roll, and a whole lot of deliciousness!

Blender Cinnamon Roll Cheesecake Bars

Blender Cinnamon Roll Cheesecake Bars combine the rich, creamy flavor of cheesecake with the sweet, spiced taste of cinnamon rolls. The crust is buttery and tender, the cheesecake filling is smooth and luscious, and the cinnamon swirl adds a delightful hint of warmth

Print Recipe Pin Recipe

Equipment

• Blender
• Mixing bowls
• 9x9-inch baking pan
• Whisk or spoon
• Spatula

Ingredients

  

• For the Crust:
• 1½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp unsalted butter melted
• For the Cheesecake Filling:
• 16 oz cream cheese softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• For the Cinnamon Swirl:
• ¼ cup brown sugar packed
• 2 tsp ground cinnamon
• 2 tbsp unsalted butter melted
• For the Glaze:
• ½ cup powdered sugar
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions

 

• Prepare the Crust:
• Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan and line it with parchment paper. In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture evenly into the bottom of the pan to form the crust. Bake for 8 minutes, then set aside to cool.
• Make the Cheesecake Filling:
• In a blender, combine the cream cheese, granulated sugar, eggs, and vanilla extract. Blend until smooth and creamy. Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
• Create the Cinnamon Swirl:
• In a small bowl, mix the brown sugar, cinnamon, and melted butter. Drop spoonfuls of the cinnamon mixture onto the cheesecake layer and swirl it through the batter with a knife or skewer.
• Bake the Bars:
• Bake the cheesecake bars for 25–30 minutes, or until the center is just set. Remove from the oven and allow them to cool to room temperature, then refrigerate for at least 2 hours or until firm.
• Prepare the Glaze:
• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the chilled bars before serving.

Notes

Room-Temperature Ingredients: Use softened cream cheese and eggs at room temperature for a smoother filling.
Make-Ahead Option: These bars can be made a day ahead and stored in the refrigerator until ready to serve.