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Delicious Blender Cinnamon Roll Cheesecake Bars with creamy texture and cinnamon swirl.

Blender Cinnamon Roll Cheesecake Bars

These cinnamon roll cheesecake bars are rich, creamy, and swirled with buttery cinnamon sugar. The batter comes together quickly in a blender for a no-fuss dessert that tastes like a cinnamon roll and cheesecake had a baby. Perfect for breakfast treats, brunch, or dessert!
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Ingredients Equipment Method Notes

Ingredients
  

  • Makes 9–12 bars
  • Cheesecake Batter in blender:
  • 450 g 16 oz cream cheese, softened
  • 150 g ¾ cup granulated sugar
  • 2 large eggs
  • 120 ml ½ cup sour cream or Greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • Pinch of salt
  • Cinnamon Swirl:
  • 60 g ¼ cup unsalted butter, melted
  • 50 g ¼ cup brown sugar
  • 1 tbsp ground cinnamon
  • 1 tsp flour helps prevent sinking
  • Optional Glaze:
  • 60 g ½ cup powdered sugar
  • 1 –2 tbsp milk or cream
  • Splash of vanilla

Equipment

  • Blender
  • 8x8 inch (20x20 cm) baking pan
  • Mixing bowl (for cinnamon swirl)
  • Rubber spatula
  • Oven
  • Parchment paper

Method
 

  1. Preheat oven to 175°C (350°F). Line an 8x8 inch pan with parchment paper.
  2. Prepare the cinnamon swirl:
  3. In a small bowl, mix melted butter, brown sugar, cinnamon, and flour until smooth. Set aside.
  4. Make the cheesecake batter:
  5. Add all cheesecake batter ingredients to a blender. Blend until smooth (30–60 seconds). Scrape down sides if needed.
  6. Assemble:
  7. Pour half the cheesecake batter into the pan.
  8. Drop spoonfuls of cinnamon swirl mixture over it.
  9. Add the rest of the batter, then swirl the remaining cinnamon mixture on top.
  10. Use a knife or skewer to gently swirl the cinnamon through the batter.
  11. Bake:
  12. Bake for 35–40 minutes, or until the center is just set and slightly wobbly.
  13. Let cool completely at room temperature, then chill in the fridge at least 3 hours or overnight.
  14. Optional glaze:
  15. Mix powdered sugar, vanilla, and milk until smooth. Drizzle over chilled bars before slicing and serving.

Notes

These bars slice cleanest when fully chilled.
Store in an airtight container in the fridge for up to 5 days.
Add a graham cracker or cinnamon cookie crust if you prefer a firmer base.
You can make this gluten-free by using a 1:1 gluten-free flour blend.