Blender Cinnamon Roll Cheesecake Bars
A creamy and decadent dessert combining the classic flavor of cinnamon rolls with cheesecake, all made simple in the blender.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup sugar
For the Cheesecake Filling
- 16 ounces cream cheese, softened Ensure it's at room temperature
- 1 cup sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened Ensure it's at room temperature
- 2 cups powdered sugar
- 2 tablespoons milk
- 0.5 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a baking dish with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until mixed well. Press this mixture into the bottom of your prepared baking dish to form an even layer.
- In your blender, combine softened cream cheese, sugar, eggs, vanilla extract, flour, and cinnamon. Blend until smooth and creamy—this usually takes about 1-2 minutes.
- Pour the cheesecake filling over the crust, spreading it out evenly.
Baking
- Bake in the preheated oven for 25-30 minutes or until the edges are set, and the center is slightly jiggly.
- Allow the bars to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before adding frosting.
Frosting
- While the bars are chilling, prepare the cream cheese frosting by combining softened cream cheese, powdered sugar, milk, and vanilla in a mixing bowl. Beat until smooth and creamy.
Serving
- Once chilled, frost the bars and cut them into squares. Serve cold and enjoy!
Notes
Store leftover bars in an airtight container in the refrigerator for up to a week or freeze for up to three months. Thaw in the refrigerator overnight before serving.