Blender Cinnamon Roll Cheesecake Bars
These bars feature a graham cracker base and a “lightning-fast” cheesecake filling made entirely in your blender jar.
| Category | Details |
| Prep Time | 15 minutes |
| Bake Time | 30–35 minutes |
| Total Time | 45 minutes + Chilling |
| Yield | 12–16 bars |
🍴 Ingredients
- The Crust:
- 1 ½ cups Graham cracker crumbs
- 5 tbsp Melted butter
- 2 tbsp Sugar
- The Blender Filling:
- 16 oz (2 pkgs) Cream cheese, softened & cubed
- ½ cup Sugar
- 2 Large eggs
- 1 tsp Vanilla extract
- ¼ cup Sour cream
- The Cinnamon Swirl:
- ¼ cup Butter, melted
- 1/3 cup Brown sugar
- 1 tbsp Ground cinnamon
👩🍳 Instructions
1. The Foundation
- Preheat oven to 165°C (325°F). Line an 8×8 inch pan with parchment paper.
- Mix crumbs, butter, and 2 tbsp sugar. Press firmly into the pan. Bake for 8 minutes, then set aside.
2. The Blender Magic
- Place the cream cheese, sugar, eggs, vanilla, and sour cream into the blender.
- Pulse on low-medium speed until just smooth (about 30–45 seconds). Stop immediately once the lumps are gone to avoid incorporating too much air. Pour the batter over the crust.
3. The Spice Ribbon
- In a small bowl, whisk the melted butter, brown sugar, and cinnamon.
- Drop small spoonfuls of the cinnamon mixture onto the cheesecake batter. Use a knife to swirl it in a marble pattern.
4. The Gentle Bake
- Bake for 30–35 minutes until the edges are set but the center still has a slight “jiggle.”
- The “Cooling” Command: Let them cool to room temperature, then refrigerate for at least 3 hours. Cheesecake bars need that cold “set” time to develop the proper fudgy texture.
5. The Glaze (Optional)
- Whisk ½ cup powdered sugar with 1 tbsp milk and drizzle over the cold bars before slicing.
The “Blender” Tip: To get the smoothest batter, add the eggs and sour cream to the blender first, then the cubed cream cheese. This allows the blades to create a “vortex” that pulls the heavy cheese down, preventing the motor from overworking and heating up the batter.