Why You’ll Love This Recipe

Blender Cinnamon Roll Cheesecake Bars combine the best of both worlds—gooey cinnamon rolls and creamy cheesecake—all made effortlessly with the help of a blender. These bars are rich, indulgent, and perfect for brunches, holidays, or any sweet craving. The cinnamon swirl adds a cozy flavor while the cheesecake layer keeps it luxuriously smooth.

ingredients

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

cream cheesegranulated sugarsour creamvanilla extracteggsflourbaking powderground cinnamonsaltunsalted buttermilkbrown sugarpowdered sugar (for glaze)

directions

Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.

In a blender, combine cream cheese, granulated sugar, sour cream, vanilla extract, eggs, flour, baking powder, and salt. Blend until smooth and creamy.

In a separate bowl, mix together melted butter, brown sugar, and cinnamon to create the cinnamon swirl mixture.

Pour half of the cheesecake batter into the prepared dish. Drizzle half the cinnamon mixture over it and swirl with a knife.

Repeat with the remaining batter and cinnamon swirl.

Bake for 35-40 minutes, or until the center is just set.

Allow to cool completely, then chill in the refrigerator for at least 2 hours before slicing.

Drizzle with a simple glaze made from powdered sugar and a splash of milk before serving.

Servings and timing

This recipe yields approximately 16 bars.Preparation time: 15 minutesBaking time: 35-40 minutesCooling and chilling time: 2 hours 30 minutesTotal time: about 3 hours 30 minutes

Variations

Add chopped pecans or walnuts to the cinnamon swirl for extra crunch.

Use maple extract instead of vanilla for a richer flavor.

Try a graham cracker crust layer underneath for a twist.

Top with a cream cheese frosting instead of a glaze.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Freeze for up to 2 months, separating layers with parchment paper.Thaw in the fridge overnight before serving.Bars can be enjoyed cold or at room temperature; avoid reheating to preserve texture.

FAQs

Can I use low-fat cream cheese?

Yes, but full-fat will give the best texture and flavor.

Do I need a blender for this recipe?

Yes, it’s designed for easy mixing with a blender, but a food processor or hand mixer can also work.

Can I use pre-made cinnamon roll dough?

No, this recipe uses a cinnamon swirl in a cheesecake base, not a dough layer.

Can I make this gluten-free?

Yes, use a gluten-free flour blend in place of all-purpose flour.

How do I know when it’s done baking?

The center should be just set and slightly jiggly—don’t overbake.

Is the glaze necessary?

It’s optional, but it adds a sweet finishing touch.

Can I double the recipe?

Yes, just use a larger baking dish and adjust baking time accordingly.

What type of pan works best?

An 8×8 or 9×9 inch square pan is ideal.

Can I add fruit?

Yes, swirl in some apple or blueberry compote for a fruity variation.

Are these bars overly sweet?

They are rich but balanced, especially with the tangy cheesecake layer.

Conclusion

Blender Cinnamon Roll Cheesecake Bars are a simple yet indulgent dessert that delivers both the comforting flavor of cinnamon rolls and the creamy delight of cheesecake. With minimal prep and maximum flavor, these bars are a crowd-pleaser you’ll want to make again and again.