Have you ever stood in your kitchen, totally stuck between wanting a warm, gooey cinnamon roll and a rich, creamy cheesecake? It’s a tough choice. You want the comfort of cinnamon spice, but you also crave that cool, tangy cheesecake filling.
Well, what if I told you that you don’t have to choose? I’m going to show you how to make the most amazing dessert mashup ever: Blender Cinnamon Roll Cheesecake Bars. And the best part? It’s way easier than you think.
What You’ll Need
This recipe has three simple parts: the crust, the filling, and that beautiful cinnamon swirl on top. Don’t let the list scare you; most of these are probably already in your pantry.
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- ¼ cup packed brown sugar
For the Cheesecake Filling:
- 16 ounces cream cheese, softened to room temp
- ⅔ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
For the Cinnamon Swirl:
- ¼ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
Pro Tips
After making these bars more times than I can count, I’ve picked up a few tricks. These little things make a big difference.
- Room Temp is a Must: Your cream cheese, eggs, and sour cream must be at room temperature. If they’re cold, your cheesecake filling will be lumpy, and nobody wants that. Pull them out of the fridge an hour before you start.
- Don’t Over-Bake: The bars are done when the edges are set but the center still has a slight jiggle. It will firm up as it cools. Over-baking is what causes cracks.
- Patience When Cooling: Let the bars cool completely on the counter, then chill them in the fridge for at least 4 hours. If you try to cut them while they’re still warm, you’ll have a delicious mess.
Required Kitchen Tools
You don’t need any fancy gadgets for this recipe. Here is a quick list of the basics.
| Tool | Purpose |
|---|---|
| Blender | For a super smooth cheesecake filling. |
| 8×8 Inch Baking Pan | The perfect size for these bars. |
| Parchment Paper | To easily lift the bars out of the pan. |
| Mixing Bowls | For the crust and cinnamon swirl. |
| Spatula | For spreading and scraping the bowl. |
Substitutions and Variations
Feel free to play around with this recipe to make it your own. Here are a few ideas that work well.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Graham Crackers | Crushed Biscoff cookies or shortbread cookies. | This will change the flavor of the crust. |
| Pecans | Add ½ cup of chopped pecans to the crust. | Gives a nice crunch and nutty flavor. |
| Sour Cream | Full-fat Greek yogurt. | The taste and texture are very similar. |
Step-by-Step Instructions
This is where the magic happens. Just follow these simple steps.
Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some hanging over the sides to use as handles later.
Step 2: In a small bowl, mix the graham cracker crumbs, melted butter, and brown sugar until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake for 10 minutes.
Step 3: While the crust bakes, make the cinnamon swirl. In another small bowl, mix the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until a thick paste forms. Set this aside.
Step 4: Now for the filling. Add the softened cream cheese and sugar to your blender. Blend until completely smooth. Add the eggs, sour cream, and vanilla, and blend again just until everything is combined.
Step 5: Pour the cheesecake filling over the baked crust and spread it evenly. Drop small spoonfuls of the cinnamon swirl mixture all over the top.
Step 6: Use a knife or a toothpick to gently swirl the cinnamon mixture into the cheesecake filling. Don’t overdo it; a few simple passes are enough to create a pretty design.
Step 7: Bake for 30-35 minutes. The edges should be set, but the center will still have a little wobble.
Step 8: Let the pan cool on a wire rack until it reaches room temperature. Then, cover it and place it in the refrigerator to chill for at least 4 hours, or overnight is even better.
Step 9: Once chilled, use the parchment paper handles to lift the bars out of the pan. Cut into squares and serve.
Leftovers and Storage
If you somehow have leftovers, storing them is easy. Place the bars in an airtight container in the fridge. They will stay fresh and delicious for up to 5 days.
You can also freeze them. Cut them into individual squares and wrap each one tightly in plastic wrap, then place them in a freezer bag. They’ll keep for about a month. Just let them thaw in the fridge for a few hours before eating.
FAQs
Q1. Why did my cheesecake crack?
Ans: This usually happens from over-baking or from cooling it too quickly. Make sure you pull it out of the oven when the center is still a little jiggly.
Q2. Do I really have to use a blender?
Ans: You don’t have to, but it’s the secret to a perfectly smooth, lump-free filling with almost no effort. You can use a hand mixer or stand mixer, but be sure to scrape the bowl down a lot.
Q3. Can I make this gluten-free?
Ans: Yes. Just use your favorite gluten-free graham crackers for the crust and swap the all-purpose flour in the swirl for a gluten-free all-purpose blend.
Wrapping Up
See? You can have your cinnamon roll and your cheesecake, too. These bars are simple, so delicious, and perfect for any occasion.
Now it’s your turn. Give this recipe a try and let me know how it goes in the comments below. I’d love to hear about it.
