Why You’ll Love This Recipe

Blender Cinnamon Roll Cheesecake Bars combine the creamy decadence of cheesecake with the warm, spiced swirl of a cinnamon roll—all made effortlessly using a blender. These bars are perfect for brunch, holiday treats, or whenever you’re craving a sweet, indulgent dessert with minimal prep time. A graham cracker crust pairs perfectly with the silky cheesecake and cinnamon filling, making each bite unforgettable.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsunsalted buttercream cheesegranulated sugareggsvanilla extractall-purpose floursour creamground cinnamondark brownbutter (melted)powdered sugarmilk

directions

Preheat your oven to 325°F (163°C) and line an 8×8-inch baking dish with parchment paper.

In a bowl, mix graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 8 minutes, then set aside.

In a blender, combine cream cheese, sugar, eggs, vanilla, flour, and sour cream. Blend until smooth and creamy.

In a separate bowl, mix brown sugar, ground cinnamon, and melted butter to make the cinnamon swirl filling.

Pour half of the cheesecake batter over the crust. Drop spoonfuls of the cinnamon mixture over the batter, then pour the remaining cheesecake batter on top. Add more spoonfuls of cinnamon filling and use a knife to swirl it throughout the top.

Bake for 35–40 minutes, or until the center is set but still slightly jiggly. Let cool completely at room temperature, then chill in the refrigerator for at least 4 hours.

For the glaze, whisk powdered sugar with milk until smooth. Drizzle over chilled bars before serving.

Servings and timing

This recipe yields 9–12 bars depending on cut size.Preparation time: 15 minutesBaking time: 35–40 minutesCooling and chilling time: 4–5 hoursTotal time: 5 hours

Variations

Add chopped pecans to the cinnamon swirl for a nutty crunch.

Use a Biscoff cookie crust instead of graham crackers for added flavor.

Swap sour cream for Greek yogurt for a tangier taste.

Top with a cream cheese glaze for extra richness.

storage/reheating

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days.They can be frozen for up to 2 months; thaw overnight in the fridge before serving.Serve chilled or bring to room temperature before enjoying. Avoid microwaving to preserve texture.

FAQs

Can I use a food processor instead of a blender?

Yes, a food processor works just as well to blend the cheesecake filling.

Why do I need to chill the bars?

Chilling helps the cheesecake set properly and makes the bars easier to slice.

Can I make these ahead of time?

Absolutely, they’re perfect for preparing a day in advance.

Can I double the recipe?

Yes, just use a 9×13-inch baking dish and adjust baking time accordingly.

Is the glaze necessary?

No, but it adds a nice finishing touch reminiscent of cinnamon rolls.

What type of cream cheese is best?

Full-fat brick-style cream cheese works best for a smooth texture.

Can I use pre-made crust?

Yes, a pre-made graham cracker crust can save time—just press into your pan.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts.

Are these bars very sweet?

They are moderately sweet, balanced by the tang of cream cheese and the spice of cinnamon.

Can I skip the cinnamon swirl?

You can, but then they become more of a plain cheesecake bar.

Conclusion

Blender Cinnamon Roll Cheesecake Bars are an easy yet impressive dessert that merges two beloved classics into one delectable treat. Whether you’re hosting a gathering or treating yourself to something cozy, these bars deliver comfort, flavor, and creamy cinnamon bliss in every bite.