I’m not here to argue that cheesecake isn’t delicious, but the thing about it is that it can be a little finicky, what with the water bath baking and all. But do you know what isn’t fussy? These Cinnamon Roll Cheesecake Bars are made in a blender. They blend a creamy cheesecake filling with strawberries.

I’m not here to argue that cheesecake isn’t delicious, but the thing about it is that it can be a little finicky, what with the water bath baking and all. But do you know what isn’t fussy? These Cinnamon Roll Cheesecake Bars are made in a blender. They combine a creamy cheesecake filling with a generous cinnamon sugar swirl and, as you might expect, use the blender to get there. And the oven, but there’s no need to worry about a springform pan or cracked tops.

One thing I like about them (among many) is that you still get a typical crispy graham cracker crust, but you’ll be mixing brown sugar with your melted butter and graham cracker crumbs, which gives it a stronger toffee flavor than the conventional. You can use pre-crushed graham cracker crumbs or crush your own… You could use your blender there, but that is more for the next phase.

1 1/2 cups graham cracker crumbs FOR THE CRUST
1 tablespoon light brown sugar
6 teaspoons melted butter
1 teaspoon of salt
TO COMPLETE THE FILLING:
16 ounces softened cream cheese
granulated sugar, 3/4 cup
2 big room-temperature eggs
1/2 cup room temperature sour cream
2 tsp. vanilla extract
TO MAKE THE CINNAMON SWIRL:
6 tbsp melted butter 1 cup dark brown sugar
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour
TO MAKE THE CRUST:
Preheat the oven to 350 degrees Fahrenheit.
In a medium mixing bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt.
Firmly press into an 8-inch square baking dish. Bake for 8 minutes.
Place aside to cool.
Reduce the oven temperature to 325°F for the filling.
Blend cream cheese, sugar, and vanilla extract in a blender until smooth.
Blend in the sour cream one more time. Blend in between adding eggs one at a time until smooth.
Place aside.
HOW TO MAKE THE CINNAMON SWIRL:
In a medium mixing bowl, combine the melted butter, brown sugar, cinnamon, and flour.
TO ASSEMBLE: Spread half of the cooled crust with the cheesecake filling. Dot with cinnamon mixture, then gently swirl together with a knife.
Continue to stir in the remaining filling and cinnamon mixture.
35-40 minutes, or until the middle is mostly set.
Chill for 2 hours or until stiff. Cut, serve, and enjoy!