Blender Cinnamon Roll Cheesecake Bars

Why You’ll Love This Recipe

Blender Cinnamon Roll Cheesecake Bars are a dreamy fusion of two favorites—gooey cinnamon rolls and creamy cheesecake—made easy with the help of a blender. These bars feature a buttery cinnamon swirl, rich cheesecake filling, and a tender crust, all finished with a sweet glaze. Perfect for breakfast, dessert, or anytime indulgence with minimal prep.

ingredients

this Recipe

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

Crust:
graham cracker crumbs or cinnamon graham cracker crumbsunsalted buttermelted sugarsalt (optional)

Filling:
cream cheese (softened)sour creamgranulated sugareggsvanilla extractall-purpose flourground cinnamon

Cinnamon Swirl:
brown sugarground cinnamonmelted butter

Glaze (optional):
powdered sugarmilkvanilla extract

directions

Preheat oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.

Mix graham cracker crumbs, melted butter, sugar, and salt (if using). Press firmly into the bottom of the prepared pan to form a crust.

Bake crust for 8–10 minutes, then set aside to cool slightly.

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

Pour the cheesecake mixture over the pre-baked crust and smooth the top.

In a small bowl, mix brown sugar, cinnamon, and melted butter. Drizzle over the cheesecake layer and swirl with a toothpick or knife.

Bake for 30–35 minutes, or until the center is just set. Let cool at room temperature, then refrigerate for at least 3 hours or overnight.

(Optional) Whisk glaze ingredients until smooth and drizzle over chilled bars before serving.

Servings and timing

This recipe yields 9 bars.
Preparation time: 15 minutes
Baking time: 35 minutes
Chilling time: 3 hours
Total time: 3 hours 50 minutes

Variations

Use a cookie crust (like Biscoff or vanilla wafers) for a twist.
Add chopped pecans to the swirl for crunch.
Make mini versions using a muffin tin.
Top with whipped cream or cinnamon sugar before serving.

storage/reheating

Store bars in an airtight container in the refrigerator for up to 5 days.
Freeze unglazed bars for up to 2 months; thaw in the fridge before serving.
Serve chilled or at room temperature—no reheating necessary.

FAQs

Can I make this without a blender?

Yes, use a food processor or hand mixer for the filling.

Do I have to pre-bake the crust?

Yes, it helps set the crust and prevents sogginess.

Is the swirl crunchy?

No, it’s gooey and sweet—just like a cinnamon roll filling.

Can I use Greek yogurt instead of sour cream?

Yes, for a tangy and slightly lighter version.

Can I skip the glaze?

Yes, the bars are sweet and flavorful even without it.

What cream cheese works best?

Full-fat cream cheese gives the richest, creamiest result.

How do I know when it’s done?

The center should be slightly jiggly but not wet—don’t overbake.

Can I double the recipe?

Yes, bake in a 9×13-inch pan and increase baking time slightly.

Can I make it gluten-free?

Use gluten-free graham crackers and flour alternatives.

Is this a breakfast or dessert?

Both! It’s sweet enough for dessert and cozy enough for brunch.

Conclusion

Blender Cinnamon Roll Cheesecake Bars are a cinnamon-swirled delight with creamy cheesecake richness and irresistible flavor. Quick to prep and easy to love, these bars are the perfect sweet treat for any time of day—bringing bakery-quality goodness right from your own kitchen.

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