I used to think cheesecake was one of those desserts you just don’t make at home. It seemed so complicated, with all the special pans and fears of it cracking right down the middle. It felt like a recipe for disappointment.
But then I found a way to get that amazing, creamy cheesecake flavor without all the drama. We’re going to make cinnamon roll cheesecake bars, and the best part is, your blender does most of the heavy lifting. I’ll show you exactly how to make these, step-by-step, so they come out perfect every single time.
This is the recipe that will make you look like a baking genius.
Why You’ll Love These Blender Bars
Let’s be real, some recipes are just too much work. This isn’t one of them. The crust is made from graham crackers, and it’s basically foolproof. You just press it into a pan.
The filling is where the magic happens. You toss everything into a blender, and it creates the smoothest, creamiest cheesecake batter you’ve ever seen. No lumps, no endless mixing. Then you swirl in a sweet cinnamon sugar mix that tastes just like the inside of a warm cinnamon roll.
It’s the best of both worlds, and it’s ridiculously easy to pull off.
What You’ll Need
I’ve broken down the ingredients into three simple tables. This way, you can see exactly what you need for each part without getting confused. It’s all about making this easy for you.
For the Graham Cracker Crust
This crust is the perfect simple base. It’s sturdy enough to hold the filling but tender enough to bite through easily.
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 1½ cups |
| Unsalted butter | 6 tablespoons |
| Granulated sugar | ¼ cup |
| Pinch of salt | ¼ teaspoon |
For the Cheesecake Filling
Here’s the heart of the recipe. Using full-fat cream cheese is a must for that super creamy texture. Don’t skip it.
| Ingredient | Amount |
|---|---|
| Full-fat cream cheese | 16 ounces |
| Granulated sugar | ¾ cup |
| Large eggs | 2 |
| Sour cream (full-fat) | ½ cup |
| Pure vanilla extract | 1 teaspoon |
| Lemon juice | 1 tablespoon |
For the Cinnamon Swirl
This is what gives the bars that classic cinnamon roll flavor. It’s a simple mix, but it makes a huge difference.
| Ingredient | Amount |
|---|---|
| Light brown sugar | ½ cup, packed |
| All-purpose flour | 2 tablespoons |
| Ground cinnamon | 1½ tablespoons |
| Unsalted butter | 4 tablespoons |
The Only Tools You Really Need
You don’t need a bunch of fancy equipment for this recipe. I bet you have most of this stuff in your kitchen already.
- A Blender: Any standard blender will work, but a high-powered one makes the filling extra smooth.
- 8×8 Inch Baking Pan: A metal pan works best because it conducts heat evenly. If you use glass, you might need to add a few minutes to the baking time.
- Parchment Paper: This is your best friend for getting the bars out of the pan without them sticking.
- Mixing Bowls: You’ll need a couple for the crust and the cinnamon swirl.
- Spatula: For scraping down the blender and spreading the batter.
- Measuring Cups and Spoons: The basics!
Let’s Make Some Magic: Step-by-Step Instructions
Alright, let’s get into it. I’ve broken this down into really small steps. Just focus on one at a time, and you’ll be golden.
Part 1: Making the Crust
Step 1: First thing’s first, preheat your oven to 350°F (175°C). Then, line your 8×8 inch pan with parchment paper, leaving some hanging over the sides. This will act like little handles to lift the bars out later.
Step 2: Melt your 6 tablespoons of butter. You can do this in the microwave or in a small pot on the stove.
Step 3: In a medium bowl, mix together the 1½ cups of graham cracker crumbs, ¼ cup of sugar, and the pinch of salt. Just stir it with a fork until it’s all combined.
Step 4: Pour the melted butter into the crumb mixture. Mix it all up until the crumbs are evenly moistened. It should feel like wet sand.
Step 5: Dump the crust mixture into your prepared pan. Use the bottom of a measuring cup or your fingers to press it down into a flat, even layer.
Step 6: Bake the crust for about 10 minutes. This just helps it set up. Once it’s done, take it out and let it cool on a wire rack while you make the filling.
Part 2: Blending the Cheesecake Filling
Step 1: Make sure your cream cheese, eggs, and sour cream are at room temperature. This is super important for a smooth filling. (I usually just set them on the counter for about an hour before I start).
Step 2: Put the 16 ounces of cream cheese and ¾ cup of sugar into your blender. Blend on medium speed for about 30 seconds, or until it’s completely smooth. Scrape down the sides of the blender with a spatula.
Step 3: Add the ½ cup of sour cream, 1 teaspoon of vanilla, and 1 tablespoon of lemon juice to the blender. Blend again for another 20-30 seconds until everything is mixed in.
Step 4: Add the 2 large eggs. This is a key moment: only blend until the eggs are just combined. I’m talking 10-15 seconds on low speed. Over-mixing the eggs is what can cause cheesecake to crack.
Part 3: Creating the Cinnamon Swirl & Assembling
Step 1: In a small bowl, mix the ½ cup of brown sugar, 2 tablespoons of flour, and 1½ tablespoons of cinnamon.
Step 2: Cut your 4 tablespoons of cold butter into small cubes. Add them to the brown sugar mix. Use your fingertips to rub the butter into the sugar until it looks like crumbly sand. This is your cinnamon swirl mixture.
Step 3: Pour about half of the cheesecake filling over your cooled crust and spread it out evenly.
Step 4: Sprinkle about half of the cinnamon mixture over that layer of filling. Try to get it somewhat even.
Step 5: Gently pour the rest of the cheesecake filling on top. Be careful not to mess up the cinnamon layer too much.
Step 6: Sprinkle the remaining cinnamon mixture over the very top. Then, take a knife and gently swirl it through the top layer of the batter a couple of times. Don’t go too crazy, just a few figure-eights will do.
Part 4: Baking and Chilling
Step 1: Bake at 350°F (175°C) for 35-40 minutes. You’ll know it’s done when the edges are set, but the center still has a slight jiggle to it. (Don’t worry, it will firm up as it cools).
Step 2: Turn off the oven, crack the door open, and let the cheesecake bars cool in the oven for 1 hour. This slow cooling process is another secret to preventing cracks.
Step 3: After an hour, take the pan out of the oven and let it cool completely on the counter.
Step 4: Once it’s at room temperature, cover the pan with plastic wrap and put it in the refrigerator. You need to let it chill for at least 4 hours, but overnight is even better. This step is not optional! It needs this time to set up properly.
Step 5: When you’re ready to serve, use the parchment paper handles to lift the whole block out of the pan. Place it on a cutting board and use a sharp, hot knife to cut clean squares. (I run my knife under hot water and wipe it dry between each cut).
Pro Tips From My Kitchen
I’ve made my fair share of cheesecakes, and I’ve learned a few things the hard way. Here are some tips that will save you some trouble.
- Room Temperature is a Rule, Not a Suggestion: I mentioned this before, but it’s the single most important tip for smooth cheesecake. Cold cream cheese will give you a lumpy filling, no matter how much you blend it. Cold eggs don’t mix in as well. Just let everything sit on the counter for an hour. Trust me.
- The Jiggle is Key: People always over-bake cheesecake because they’re scared of it being raw. You want the center to look slightly underdone and wobbly, like Jell-O. It will continue to cook from the residual heat and will set perfectly in the fridge. If there’s no jiggle, it’s likely over-baked.
- Don’t Skip the Slow Cool-Down: The sudden temperature change from a hot oven to a cool kitchen is what causes those big, ugly cracks. Letting it cool down slowly in the turned-off oven lets it adjust gradually. It’s a small step that makes a huge difference.
- Clean Cuts Matter: For those beautiful, sharp-edged bars you see in bakeries, the secret is a hot knife. Fill a tall glass with hot water. Dip your longest, sharpest knife in the water for a few seconds, wipe it completely dry with a paper towel, and make one cut. Repeat for every single cut. It’s a little extra work, but it’s so worth it.
Swaps and Fun Variations
Once you get the basic recipe down, you can start playing around with it. Here are a few ideas to get you started.
- For the Crust: You can swap the graham crackers for Biscoff cookies, vanilla wafers, or even crushed pretzels for a salty-sweet vibe. For a gluten-free option, use a store-bought gluten-free graham cracker or make a crust from almond flour, melted butter, and a little sugar.
- Spice it Up: Add a pinch of nutmeg or cardamom to the cinnamon swirl mixture to give it a warmer, more complex flavor.
- Add a Topping: Once the bars are chilled and cut, you can drizzle them with a simple cream cheese glaze (just powdered sugar, a little cream cheese, and a splash of milk) to really drive home that cinnamon roll feeling.
Can I Make These Ahead of Time?
Yes, absolutely! In fact, this recipe is designed to be made ahead. The cheesecake needs that long chill time in the fridge to fully set up and for the flavors to meld together.
You can make these bars up to 2 days before you plan to serve them. Just keep them covered in the fridge, and wait to cut them until you’re ready to serve.
Storing Your Delicious Creation
If you somehow have leftovers, storing them is easy.
- In the Fridge: Place the cut bars in an airtight container. They’ll stay fresh and delicious in the fridge for up to 5 days.
- In the Freezer: These bars freeze beautifully. Wrap each bar individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To eat, just let one thaw in the fridge for a few hours.
Frequently Asked Questions (FAQ)
Q1. My cheesecake cracked! What did I do wrong?
Ans: It was likely either over-mixed after adding the eggs or cooled down too quickly. Remember to blend the eggs for just a few seconds and let the bars cool in the oven with the door cracked open.
Q2. Can I use a different size pan?
Ans: You can, but you’ll need to adjust the baking time. A 9×9 inch pan will make thinner bars that need less time, so start checking them around 30 minutes. A loaf pan will make thicker bars that need more time.
Q3. My crust is too hard. Help!
Ans: This usually happens if the crust was packed down too tightly in the pan. Next time, press it down firmly but gently. You just want it to be compact, not compressed like a rock.
Q4. Do I really need a high-powered blender?
Ans: Nope, any blender will work! A high-powered one like a Vitamix might make the batter a tiny bit smoother, but a regular blender will still get the job done just fine. The key is making sure your cream cheese is soft first.
Wrapping Up
See? That wasn’t so scary. You can totally make incredible cheesecake bars right in your own kitchen, and your blender does all the hard work. The creamy filling, the sweet cinnamon swirl, and that simple graham cracker crust are a perfect combination.
Now it’s your turn. Give this recipe a try. I promise, you’ve got this. When you do, come back and leave a comment below. I’d love to hear how they turned out for you
