Buttery graham cracker crust, creamy cheesecake filling, and a gooey cinnamon swirl—all blended together for the ultimate easy-to-make dessert bars.

Alright, let me set the scene for you—it’s a rainy Sunday morning, the kind where the couch and a cozy blanket are calling your name, but my sweet tooth? Oh, it was on a mission. I had a major craving for something sweet, warm, and maybe a little extra indulgent. Cinnamon rolls were the obvious choice, but let’s be real—who has the patience to wait for dough to rise when you’re already halfway into a Netflix binge?

And then it hit me—what if I could have cinnamon rolls AND cheesecake in one bite? Boom. Game-changer.

this recipe

I rummaged through my fridge, spotted a block of cream cheese that was begging to be used, and, in true “lazy baker” fashion, decided to let my blender do all the heavy lifting. Fast-forward 45 minutes and the smell of buttery cinnamon sugar had completely taken over the house. The result? These Blender Cinnamon Roll Cheesecake Bars—and honestly, I didn’t expect them to be this good.

My husband, who swears he’s “not a dessert person” (yeah, sure), ate three. My kid? He licked the cinnamon swirl off the top and asked for more. Honestly, I didn’t stand a chance.

Why You’ll Love This Blender Cinnamon Roll Cheesecake Bars Recipe?

Let’s be real—cinnamon rolls and cheesecake are already peak comfort food. But together? Magic. These bars give you all the warm, spiced flavor of a cinnamon roll, mixed with that creamy, tangy cheesecake layer—and you don’t need a stand mixer or fancy equipment.

The crust is buttery and crisp, the cheesecake is smooth and velvety, and that cinnamon swirl? Gooey, rich, and just the right amount of sweet. Plus, because you make the filling in a blender, there’s barely any cleanup. I mean, if that’s not winning, what is?

They’re perfect for brunch, dessert, or those “I need something sweet right now” moments. And trust me—no one will believe how easy they are to make. Unless you tell them. But I won’t.

Ingredient Notes:

Before we dive into baking, let’s talk ingredients. Because every little piece plays its part here.

• Graham Cracker Crumbs – The classic crust. It’s crunchy, buttery, and the perfect base for the creamy layers on top.
• Light Brown Sugar – Adds a touch of sweetness and a bit of molasses flavor to the crust.
• Butter – For the crust and the cinnamon swirl. Because if there’s a time to go all-in on butter, it’s now.
• Cream Cheese – The star of the show. Make sure it’s softened so the blender can work its magic.
• Granulated Sugar – Sweetens the cheesecake filling without overpowering it.
• Eggs – They hold the filling together and give it that classic cheesecake texture.
• Sour Cream – Adds a little tang and keeps the cheesecake velvety smooth.
• Vanilla Extract – Ties all the flavors together and adds warmth.
• Dark Brown Sugar – Deep, rich flavor that gives the cinnamon swirl its signature gooey-ness.
• Cinnamon – Because… it’s a cinnamon roll cheesecake bar. Obviously.
• All-Purpose Flour – Thickens the cinnamon swirl so it bakes up perfectly.

Pro Tip: If your cream cheese is still rock-hard from the fridge (happens to the best of us), microwave it in 10-second bursts until it softens. Just don’t overdo it, or you’ll end up with a melty mess.

How To Make Blender Cinnamon Roll Cheesecake Bars?

Alright, roll up your sleeves—this is where the fun starts.

Step 1: Preheat & Prep
Crank your oven to 350°F (175°C). Grab an 8-inch square baking dish, line it with parchment paper, and leave a little overhang so you can lift the bars out later. Easy cleanup and perfect slices? Yes, please.

Step 2: Make the Graham Cracker Crust
In a medium bowl, combine 1½ cups graham cracker crumbs, ¼ cup light brown sugar, 6 tablespoons melted butter, and ½ teaspoon salt. Mix it up until it looks like damp sand—if you can squeeze it and it holds shape, you’re good to go.

Press it firmly into your prepared pan. Use the bottom of a measuring cup to get it flat and even. Bake for 8 minutes, then set aside to cool.

Step 3: Blend the Cheesecake Filling
Here’s where the blender earns its keep. Toss in 16 oz. softened cream cheese, ¾ cup granulated sugar, and 2 teaspoons vanilla extract. Blend until smooth.

Add in ½ cup sour cream and blend again until silky. Then, crack in two eggs—one at a time—blending after each addition. The filling should be thick but pourable, with no lumps in sight.

Step 4: Make the Cinnamon Swirl
In a small bowl, mix 6 tablespoons melted butter, 1 cup dark brown sugar, 1 teaspoon cinnamon, and ¼ cup flour. It should be thick, glossy, and smell like a cinnamon bun exploded in your kitchen (in the best way).

Step 5: Layer & Swirl
Pour half of the cheesecake filling over your cooled crust. Dollop half the cinnamon mixture on top and use a knife to swirl it through the filling.

Repeat with the remaining cheesecake and the rest of the cinnamon swirl, swirling again. And don’t overthink it—the more rustic the swirls, the prettier the bars.

Step 6: Bake & Cool
Reduce the oven temperature to 325°F (163°C) and bake for 35-40 minutes, or until the edges are set and the center has just a slight jiggle.

Cool completely, then refrigerate for at least 2 hours (or overnight if you’ve got the patience—I usually don’t).

Step 7: Slice & Serve
Once chilled, lift the bars out using the parchment paper and slice into squares. The cinnamon swirls will be all glossy and gooey, and the cheesecake will be perfectly firm but creamy. Basically, dessert heaven.

Storage Options:

• Fridge: These bars are happiest in the fridge. Keep them in an airtight container and they’ll last about 5 days (if they make it that long).
• Freezer: Want to save some for later? Freeze them! Wrap individual squares tightly in plastic wrap and stash them in a freezer-safe bag. They’ll keep for up to 2 months. Just thaw in the fridge overnight before eating.

Pro Tip: If you’re planning to freeze the whole batch, don’t slice them until after thawing—it helps them stay fresher.

Variations and Substitutions:

Feel like experimenting? I’m all for it.

• Pumpkin Spice Swirl: Swap the cinnamon for pumpkin pie spice and stir ½ cup pumpkin puree into the cheesecake filling. Fall in a bite.
• Nutty Crunch: Mix chopped pecans or walnuts into the cinnamon swirl for added texture.
• Chocolate Drizzle: After baking and cooling, drizzle some dark chocolate over the top. Chocolate + cinnamon = yes, please.
• Gingersnap Crust: Want even more spice? Use crushed gingersnaps instead of graham crackers.
• Gluten-Free: Use gluten-free graham crackers and swap the flour in the swirl for almond flour.

What to Serve with Blender Cinnamon Roll Cheesecake Bars?

These are pretty epic on their own, but if you want to get fancy:

• Coffee or Chai Latte: The cozy spices pair perfectly with a warm drink.
• Whipped Cream: A big dollop on top? Yes.
• Fresh Berries: They cut through the sweetness and add a pop of color.
• Caramel Drizzle: Because why stop at cinnamon and cheesecake when you can add caramel?
• Vanilla Ice Cream: It’s rich. It’s creamy. It melts into the cinnamon swirl. No notes.

Frequently Asked Questions:

Can I make these ahead of time?
Totally! In fact, they get better after chilling overnight. It gives the flavors time to really come together, and they slice cleaner, too.

Do I have to use a blender?
Nope! A food processor or hand mixer works just fine. But if you’ve got a blender, it makes the filling super creamy with minimal effort.

How do I know when they’re done baking?
The edges should be set, but the center should still have a slight jiggle. Think of it like a cheesecake—you want it to firm up as it cools, not dry out in the oven.

So, what do you think? Are you making these Blender Cinnamon Roll Cheesecake Bars for your next brunch? Or, you know, for a Tuesday afternoon snack? If you do, let me know how they turn out. And if you end up eating half the pan before anyone else gets a slice? No judgment here. Been there, done that. Happy baking!

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Blender Cinnamon Roll Cheesecake Bars

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Indulge, in the combination of cinnamon rolls and cheesecake with these Blender Cinnamon Roll Cheesecake Bars. They feature a buttery graham cracker crust, a cream cheese filling and a luscious cinnamon swirl that creates a symphony of textures and spiced flavors with every bite. Using a blender ensures that the cheesecake turns out smooth making both the preparation and enjoyment of these bars a delight. Whether you're celebrating something or simply satisfying your sweet tooth these bars offer a delightful baking adventure that will captivate your senses and become a cherished addition, to your dessert repertoire.

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12 Servings

Ingredients

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FOR THE CRUST:

• 1 1/2 c graham cracker crumbs
• 1/4 c light brown sugar
• 6 tbsp butter melted
• 1/2 tsp salt

FOR THE FILLING:

• 16 ounces cream cheese softened
• 3/4 c granulated sugar
• 2 large eggs at room temperature
• 1/2 c sour cream at room temperature
• 2 tsp vanilla extract

FOR THE CINNAMON SWIRL:

• 6 tbsp butter melted
• 1 c dark brown sugar
• 1 tsp cinnamon
• 1/4 c all-purpose flour

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Instructions

 

Crust:

1. Start by preheating your oven to 350°F (175°C).
2. In a bowl combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, 6 tablespoons of melted butter and 1/2 teaspoon of salt. Mix everything until well combined.
3. Press the mixture firmly into an 8-inch baking dish.
4. Bake the crust for 8 minutes. Then allow it to cool down.

Filling:

1. Reduce the temperature to 325°F (163°C).
2. In a blender, blend together 16 oz. of softened cream cheese, 3/4 cup of granulated sugar and 2 teaspoons of vanilla extract until you achieve a smooth consistency.
3. Add in half a cup of cream at room temperature. Blend again until well incorporated.
4. Next, add two eggs at room temperature one at a time blending after each addition.

Cinnamon Swirl:

1. In a bowl mix 6 tablespoons of melted butter, 1 cup of dark brown sugar, 1 teaspoon of cinnamon and 1/4 cup of all-purpose flour until you get a smooth mixture.

Bake:

1. Pour half of the cheesecake filling over the crust.
2. Dot the top with half of the cinnamon mixture. Gently swirl it using a knife.
3. Add the remaining cheesecake filling on top along, with the rest of the cinnamon mixture. Swirl again to create patterns on top.
4. Bake, for around 35 to 40 minutes. Until the center is mostly set.
5. Once you have finished cooking allow it to cool down. Then place it in the refrigerator, for 2 hours to achieve a firm consistency. After that, you can slice it, serve it and savor its deliciousness!

Notes

To make these Blender Cinnamon Roll Cheesecake Bars gluten-free, simply swap the graham cracker crumbs with a gluten-free alternative for the crust, and use a trusted gluten-free all-purpose flour blend in the cinnamon swirl. Ensure all other ingredients are certified gluten-free. These simple changes allow everyone to indulge in the creamy, cinnamon-spiced goodness without compromise.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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