Blender Cinnamon Roll Cheesecake Bars
You know that feeling when you can’t decide between a warm, gooey cinnamon roll and a rich, creamy cheesecake? It’s a tough spot. You want the best of both worlds, but who has the time to make two separate desserts?
Well, what if I told you that you could have both, together, in one simple bar? And what if I told you the secret weapon to making it super easy is your blender?
Get ready, because we’re about to make the smoothest, dreamiest cinnamon roll cheesecake bars you’ve ever had. No fancy equipment, no complicated steps. Just pure dessert bliss.
What You’ll Need
This recipe uses simple stuff you might already have. The key is using full-fat ingredients for the best creamy texture. Don’t skimp on the good stuff here!
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 16 ounces cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ¼ cup sour cream, room temperature
- 1 teaspoon vanilla extract
For the Cinnamon Swirl & Topping:
- ½ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 4 tablespoons unsalted butter, melted
For the Icing Drizzle:
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Tools of the Trade
You don’t need a professional kitchen for this. Just a few basic tools will get the job done.
| Tool | Why You Need It |
|---|---|
| Blender | This is our secret for a super smooth, lump-free filling. |
| 8×8 Inch Baking Pan | The perfect size for thick, satisfying bars. |
| Parchment Paper | Helps you lift the bars out of the pan easily for clean cuts. |
| Mixing Bowls | You’ll need a couple for the crust and the cinnamon swirl. |
| Spatula | For scraping down the blender and spreading everything evenly. |
Pro Tips
After making cheesecake a thousand different ways, I’ve learned a few things. These little tricks make a big difference.
- Room Temp is King: I can’t say this enough. Your cream cheese, eggs, and sour cream must be at room temperature. This stops the filling from getting lumpy and helps it bake evenly.
- Don’t Go Crazy Mixing: Once you add the eggs to the blender, just pulse a few times until they are mixed in. If you mix too much, you’ll add too much air, which can cause cracks.
- Cool Down Slowly: The biggest enemy of cheesecake is a sudden temperature change. After baking, turn the oven off, crack the door open, and let the bars cool in there for about an hour. This prevents cracks.
- The Parchment Sling: Leave some parchment paper hanging over the sides of the pan. These “handles” will let you lift the whole block of bars out in one piece.
How to Make It
This is where the magic happens. Just follow these simple steps.
Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper, leaving some overhang on the sides to use as handles later.
Step 2: In a small bowl, mix the graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan.
Step 3: Bake the crust for 10 minutes. Then take it out and let it cool a bit while you make the filling.
Step 4: Put the softened cream cheese and sugar in your blender. Blend on high until it’s completely smooth, scraping down the sides once or twice.
Step 5: Add the eggs, sour cream, and vanilla to the blender. Pulse just a few times until everything is just combined. Do not overblend!
Step 6: Pour the cheesecake filling over the crust and spread it out evenly.
Step 7: In another small bowl, mix the brown sugar, cinnamon, and melted butter for the swirl. It will be thick. Drop small spoonfuls of this mixture all over the top of the cheesecake filling.
Step 8: Use a knife to gently swirl the cinnamon mixture into the cheesecake filling. A few figure-eight motions is all you need.
Step 9: Bake for 30-35 minutes. The edges should be set, but the center should still have a slight wobble.
Step 10: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake bars cool in the oven for 1 hour. Then, move them to the counter to cool completely.
Step 11: Once cool, cover the pan and put it in the fridge to chill for at least 4 hours, or overnight is even better.
Step 12: Before serving, mix the powdered sugar, milk, and vanilla for the icing. Drizzle it over the cold cheesecake bars. Use the parchment handles to lift the bars out of the pan, then cut into squares.
Helpful Breakdowns
Here is some extra info to help you plan your dessert.
| Nutrition (Estimated) | Amount per Bar (1 of 9) |
|---|---|
| Calories | 450 kcal |
| Fat | 28g |
| Carbohydrates | 45g |
| Sugar | 35g |
| Protein | 6g |
| Diet Swaps | How to Do It |
|---|---|
| Gluten-Free | Use your favorite gluten-free graham-style crackers for the crust. |
| Lower Sugar | You can reduce the sugar in the filling to ½ cup. |
| Nutty Crust | Replace half of the graham crackers with finely chopped pecans or walnuts. |
Make-Ahead Magic
You can make these bars a day or two before you need them. They are actually better after a night in the fridge! The flavors get a chance to settle and the texture becomes perfect.
Just bake and cool them completely, then cover the pan with plastic wrap and store it in the refrigerator. Wait to add the icing drizzle until you are ready to serve.
Leftovers and Storage
If you have any leftovers, cover them tightly and store them in the fridge. They will stay fresh and delicious for up to 5 days.
You can also freeze these bars. Cut them into individual squares and wrap each one in plastic wrap, then place them in a freezer-safe bag. They will keep in the freezer for up to a month. Just thaw them in the fridge for a few hours before eating.
FAQs
Q1. My cheesecake cracked! What did I do wrong?
Ans: Cracks usually happen for two reasons: over-mixing the eggs or cooling the cheesecake too fast. Be sure to only pulse the blender a few times after adding eggs and let the bars cool down slowly in the turned-off oven.
Q2. Can I use a different size pan?
Ans: You can use a 9×9 inch pan, but the bars will be thinner and may need a little less baking time. Start checking them around the 25-minute mark.
Q3. Do I have to use a blender?
Ans: A blender makes the filling extra smooth with almost no effort. You can use a hand mixer or stand mixer, but be very careful not to whip too much air into the batter, especially after adding the eggs.
Wrapping Up
There you have it. A simple, foolproof way to satisfy two cravings at once. These Blender Cinnamon Roll Cheesecake Bars are perfect for parties, potlucks, or just a quiet night at home.
Now it’s your turn. Give this recipe a try and see just how easy it is. Let me know how they turn out in the comments below. I’d love to hear about it
