Blender Cinnamon Roll Cheesecake Bars Recipe
Blender Cinnamon Roll Cheesecake Bars are the ultimate dessert mashup you never knew you needed — the creamy richness of cheesecake meets the aromatic, buttery swirl of a cinnamon roll, all in bar form and effortlessly mixed up in your blender! Each bite is a beautiful balance of tangy cheesecake filling, snuggled atop a golden graham cracker crust, finished with bold cinnamon swirls and a dreamy glaze. This crowd-pleasing treat brings together everything you love about classic cinnamon rolls and rich cheesecake with an easy, fuss-free method, perfect for bake sales, potlucks, or late-night cravings.
Ingredients You’ll Need
What makes Blender Cinnamon Roll Cheesecake Bars so fantastic is how simple yet essential each ingredient is — every item plays a starring role in the dessert’s velvety texture, bold flavor, or gorgeous layers. Let’s break down what you’ll need for this indulgent, foolproof recipe:
- Graham cracker crumbs: These create the sturdy, slightly sweet base for the bars, adding delicious texture with every bite.
- Unsalted butter (melted): Binds the crust together and brings a rich, buttery taste that perfectly complements the cinnamon flavors.
- Cream cheese (softened): The heart of our cheesecake layer, this gives the bars their signature creamy, tangy bite.
- Granulated sugar: Sweetens the cheesecake filling and balances the tartness of the cream cheese.
- Large eggs: A critical binder, eggs hold the creamy mixture together and create that perfect sliceable texture.
- Sour cream: Adds even more creaminess and a gentle tang that really makes the cheesecake depth pop.
- All-purpose flour: Just a touch stabilizes the filling without making it dense.
- Vanilla extract: Infuses the filling with fragrant warmth, rounding out all the flavors.
- Cinnamon: Divided between the filling and swirl, cinnamon is what transforms these from classic cheesecake bars to cinnamon roll perfection.
- Salt: A pinch sharpens all the sweet, spicy flavors and enhances complexity.
- Brown sugar: Used in the cinnamon swirl, it brings a molasses-rich depth and caramel undertone, just like a cinnamon roll’s core.
- Ground cinnamon: For the swirl, lending plenty of bold spice throughout each layer.
- Unsalted butter (for cinnamon swirl): Creates a delicious, gooey swirl that rises beautifully into the creamy filling.
- Powdered sugar: Blends seamlessly into the glaze, adding a sweet, melt-in-your-mouth finish.
- Milk: Just a splash transforms powdered sugar into a drizzle-worthy, silky glaze.
How to Make Blender Cinnamon Roll Cheesecake Bars
Step 1: Prep Your Pan and Oven
Before you dive in, set your oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper. The parchment ensures effortless removal later, so you can slice perfect bars every time without sticking or fuss.
Step 2: Make the Graham Cracker Crust
In a medium bowl, stir together your graham cracker crumbs and melted butter until the crumbs are evenly coated and look like wet sand. Press this mixture firmly into your prepared pan, making sure to cover every corner for an even, compact crust. This is your foundation for Blender Cinnamon Roll Cheesecake Bars — it’ll hold up beautifully under all that creamy goodness.
Step 3: Blend the Cheesecake Filling
Into your blender, add the softened cream cheese, granulated sugar, eggs, sour cream, flour, vanilla extract, cinnamon, and salt. Blend until the mixture is absolutely smooth and dreamy, scraping down the sides as needed. If there are any little lumps, keep blending until velvety — your patience will pay off with super smooth bars!
Step 4: Pour and Swirl
Pour the creamy filling over the crust, smoothing it out with a spatula. In a separate small bowl, mix together the brown sugar, ground cinnamon, and melted butter. Drop spoonfuls of this fragrant swirl all over the cheesecake layer, then gently drag a knife through the blobs to create bold, beautiful swirls. This step is what makes your Blender Cinnamon Roll Cheesecake Bars look as good as they taste!
Step 5: Bake
Bake in the center of your preheated oven for 40 to 45 minutes. The edges should be set and slightly golden, but the center will still have a subtle jiggle — that’s exactly what you want for perfectly creamy cheesecake. Remove from the oven and cool completely at room temperature.
Step 6: Chill Completely
Once the bars have cooled, pop the pan into the refrigerator for at least 4 hours, or even overnight. Chilling is key! It sets the layers so you get those gorgeous, clean slices and the flavors have time to meld together into pure magic.
Step 7: Glaze and Slice
When you’re ready to serve, whisk together powdered sugar and just enough milk to make a smooth, pourable glaze. Drizzle generously over the chilled bars. Cut into neat squares and get ready to wow everyone with these irresistible Blender Cinnamon Roll Cheesecake Bars!
How to Serve Blender Cinnamon Roll Cheesecake Bars
Garnishes
A final flourish takes these bars from delicious to unforgettable. Try a light dusting of cinnamon-sugar on top, a sprinkle of fresh orange zest, or a few delicate curls of white chocolate right after drizzling with glaze. These little touches give your Blender Cinnamon Roll Cheesecake Bars that “bakery window” appeal.
Side Dishes
Blender Cinnamon Roll Cheesecake Bars are rich and sweet, so pair them with light, refreshing sides. A bowl of mixed berries, a fruit salad, or even a tangy yogurt parfait complements them beautifully and keeps dessert from feeling too heavy. For parties, serve them alongside a good cup of coffee or cool glass of milk.
Creative Ways to Present
Serving for a crowd or special occasion? Stack the bars on a rustic wooden board, drizzle extra glaze in a zig-zag pattern, and scatter a few cinnamon sticks around for a cozy, café-style vibe. For a fancier twist, cut the bars into triangles or use small cookie cutters for fun shapes. They also look beautiful plated with a few fresh berries or edible flowers.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars in an airtight container in the refrigerator. They’ll stay fresh, creamy, and delicious for up to 5 days. The flavors actually deepen, so don’t be surprised if they taste even better the next day!
Freezing
These bars freeze like a dream! Place the bars (well-wrapped or in a freezer-safe container) in the freezer for up to 2 months. For must-have convenience, freeze pre-portioned bars so you can grab a sweet treat any time the craving hits.
Reheating
If you prefer your Blender Cinnamon Roll Cheesecake Bars slightly warm, microwave individual pieces in 10-second intervals until just soft but not hot. A warm bar with a bit of melty glaze is especially delightful on chilly evenings.
FAQs
Can I use a food processor instead of a blender for the cheesecake filling?
Absolutely! A food processor will work just as well as a blender. The key is to blend the filling until it’s completely smooth and creamy, so use whatever appliance gets you there with minimal fuss.
Do I need to soften the cream cheese before blending?
Yes, softening the cream cheese makes blending easier and helps avoid any lumps in the filling. Just leave the cream cheese at room temperature for about 30 minutes before you start for the best results.
Can I make Blender Cinnamon Roll Cheesecake Bars gluten-free?
You sure can! Simply substitute gluten-free graham crackers for the crust and swap the all-purpose flour for your favorite gluten-free blend. The bars come out just as creamy and delicious.
What’s the best way to get clean slices?
Use a sharp knife dipped in hot water and wiped clean between cuts for perfect, bakery-worthy squares. Chilling the bars thoroughly also makes slicing much easier.
Can I add nuts or chocolate chips to this recipe?
Definitely! Try adding chopped pecans or walnuts to the swirl mix for crunch, or sprinkle a few mini chocolate chips into the batter for a fun twist. Just don’t overload, so the classic cinnamon and cheesecake flavors still shine.
Final Thoughts
If you’re looking to wow friends, family, or just treat yourself, you absolutely have to try making these Blender Cinnamon Roll Cheesecake Bars. Every step is simple, the flavor is out of this world, and you end up with a tray of irresistible, bakery-style bars that beg to be shared (or not!). Happy baking!
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Blender Cinnamon Roll Cheesecake Bars Recipe
- Total Time: 1 hour 5 minutes (plus chilling time)
- Yield: 16 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the delicious combination of a cinnamon roll and a cheesecake with these Blender Cinnamon Roll Cheesecake Bars. Creamy cheesecake filling with a cinnamon swirl on a graham cracker crust, topped with a sweet glaze.
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Cinnamon Swirl:
- 1/3 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
Instructions
- Preheat the oven: Preheat to 325°F (160°C) and line a 9×13-inch pan with parchment paper.
- Prepare crust: Mix graham cracker crumbs and melted butter. Press into pan.
- Make filling: Blend cream cheese, sugar, eggs, sour cream, flour, vanilla, cinnamon, and salt. Pour over crust.
- Create swirl: Mix brown sugar, cinnamon, and melted butter. Swirl over batter.
- Bake: Bake for 40-45 minutes until set. Cool, refrigerate for 4 hours.
- Glaze: Whisk powdered sugar and milk. Drizzle over bars before serving.
Notes
- Enhance cinnamon flavor by sprinkling extra cinnamon sugar on top before baking.
- Store bars in the refrigerator for up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 23 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 70 mg
