Blender Cinnamon Roll Cheesecake Bars
Cheesecake is undeniably one of the most loved desserts in the world—but let’s be honest,
traditional cheesecake can feel intimidating. Water baths, careful temperature control,
long baking times… it’s a commitment.
That’s exactly why these Blender Cinnamon Roll Cheesecake Bars are such a
game-changer. They deliver all the rich, creamy indulgence of classic cheesecake with the
cozy, spiced warmth of a cinnamon roll—without the fuss.
Everything comes together easily in a blender, bakes in a simple square pan, and slices into
perfectly swirled bars that look bakery-worthy. Whether you’re baking for the holidays,
brunch, or just because you deserve something sweet, these bars always impress.
Why You’ll Love These Cheesecake Bars
- No water bath needed – simple, stress-free baking
- Blender-friendly – ultra-smooth filling with minimal effort
- Cinnamon roll flavor – warm, spiced swirls in every bite
- Perfect for sharing – slices beautifully into neat bars
- Make-ahead dessert – even better after chilling
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup light brown sugar
- 6 tablespoons butter, melted
- ½ teaspoon salt
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- 2 teaspoons vanilla extract
For the Cinnamon Swirl
- 6 tablespoons butter, melted
- 1 cup dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup all-purpose flour
How to Make Blender Cinnamon Roll Cheesecake Bars
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Lightly grease or line an
8-inch square baking dish with parchment paper, leaving an overhang for easy removal.
In a medium bowl, mix together the graham cracker crumbs, brown sugar, melted butter,
and salt until the texture resembles damp sand.
Press the mixture firmly and evenly into the bottom of the pan. Bake for
8 minutes, then remove and let cool slightly.
Step 2: Make the Cheesecake Filling
Reduce oven temperature to 325°F (165°C).
In a blender, add the softened cream cheese, granulated sugar, and vanilla extract.
Blend until completely smooth, scraping down the sides if needed.
Add the sour cream and blend again. With the blender running on low, add the eggs
one at a time, blending just until incorporated. Do not overmix.
Step 3: Prepare the Cinnamon Swirl
In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour
until smooth and thick. This mixture should be spreadable, not runny.
Step 4: Assemble the Bars
Pour half of the cheesecake filling over the cooled crust and spread evenly.
Spoon dollops of the cinnamon mixture over the top and gently swirl with a knife.
Pour the remaining cheesecake filling on top, followed by the remaining cinnamon
mixture. Swirl again carefully to create a beautiful marbled pattern.
Step 5: Bake
Bake for 35–40 minutes, or until the edges are set and the center
is just slightly jiggly.
Step 6: Chill & Slice
Allow the bars to cool at room temperature, then refrigerate for at least
2 hours (overnight is even better).
Once fully chilled, lift from the pan, slice into bars, and serve.
Tips for Perfect Cheesecake Bars
- Use room-temperature ingredients for the smoothest filling
- Don’t over-swirl—less is more for clean cinnamon ribbons
- Chill completely before slicing for neat, professional cuts
- Wipe your knife between cuts for clean edges
Storage & Make-Ahead
Store cheesecake bars covered in the refrigerator for up to 5 days.
They also freeze beautifully—wrap individual bars tightly and freeze for up to
2 months. Thaw overnight in the fridge before serving.
Final Thought: These Blender Cinnamon Roll Cheesecake Bars prove that
indulgent desserts don’t need to be complicated. Creamy, spiced, and irresistibly smooth,
they’re the kind of recipe you’ll come back to again and again.