If you love cheesecake but find it a bit fussy to make, then you’re in for a treat with these Blender Cinnamon Roll Cheesecake Bars. This silky-smooth dessert bar combines a creamy cheesecake filling with a luscious cinnamon sugar swirl. And the best part? You can make it all in your blender!

Easy and Delicious

Cheesecake can be a hassle to make with the water bath baking and the fear of a cracked top, but not with these bars. The crust is a classic crunchy graham cracker crust, but with a twist. We mix brown sugar with melted butter and graham cracker crumbs, giving it a rich toffee flavor. You can use pre-crushed graham cracker crumbs or crush your own, whichever is more convenient for you.

The filling, the star of the show, comes together seamlessly in the blender while the crust is baking in the oven. No need to break out the mixer or worry about lumps. It’s quick, easy, and foolproof.

A Delicious Combination

Once the crust is baked and the filling is ready, it’s time to assemble these delectable bars. The first layer of filling is poured over the crust, then dollops of a cinnamon-sugar mixture are added on top. Finally, the remaining filling goes in, along with more cinnamon mixture, and everything gets gently swirled together. It’s like a heavenly combination of cheesecake and cinnamon rolls.

Recipe Details

• Serves: 12
• Prep time: 15 minutes
• Cook time: 45 minutes
• Inactive time: 2 hours

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon salt

For the filling:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract

For the cinnamon swirl:

• 6 tablespoons butter, melted
• 1 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 cup all-purpose flour

Instructions

For the crust:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt. Mix until well combined.
3. Press the mixture firmly into an 8-inch square baking dish.
4. Bake for 8 minutes, then set aside to cool.

For the filling:

1. Reduce the oven temperature to 325°F.
2. In a blender, combine the cream cheese, granulated sugar, and vanilla extract. Blend until smooth.
3. Add the sour cream and blend again until smooth.
4. Add the eggs, one at a time, blending in between each addition until smooth. Set aside.

For the cinnamon swirl:

1. In a medium bowl, stir together the melted butter, dark brown sugar, cinnamon, and flour until smooth.

To assemble:

1. Pour half of the cheesecake filling over the cooled crust.
2. Dot the filling with the cinnamon mixture, then gently swirl everything together with a knife.
3. Add the remaining filling and cinnamon mixture, and swirl once more.
4. Bake for 35-40 minutes, or until the center is mostly set.
5. Chill the bars for 2 hours until firm.
6. Slice, serve, and enjoy!