Description
These Blender Cinnamon Roll Cheesecake Bars combine the gooey, spiced flavor of cinnamon rolls with the creamy richness of cheesecake, all made easily in a blender for quick prep.
Ingredients
Units
Scale
- 1 cup graham cracker crumbs
- 4 tbsp melted butter
- 16 oz cream cheese, softened
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1 tbsp all-purpose flour
- 1/4 cup heavy cream (for optional glaze)
- 1/2 cup powdered sugar (for optional glaze)
- 1/2 tsp vanilla extract (for optional glaze)
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
- In a small bowl, mix graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan to form the crust.
- In a blender, combine cream cheese, eggs, granulated sugar, sour cream, vanilla extract, and flour. Blend until smooth and creamy.
- In a separate bowl, mix brown sugar and cinnamon.
- Pour half of the cheesecake batter over the crust. Sprinkle half the cinnamon sugar mixture on top. Repeat with remaining cheesecake batter and cinnamon sugar.
- Use a knife to gently swirl the layers to create a marbled effect.
- Bake for 35–40 minutes, or until the center is just set. Let cool completely, then refrigerate for at least 2 hours.
- If desired, prepare glaze by mixing powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle over chilled bars before serving.
- Slice into bars and enjoy!
Notes
- For best texture, use full-fat cream cheese and sour cream.
- Refrigerate bars overnight for easier slicing.
- Optional glaze adds extra sweetness—omit for a lighter dessert.
- Can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 60mg