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Cinnamon Roll Cheesecake Bars

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These cinnamon roll cheesecake bars combine the gooey swirls and sweet spice of classic cinnamon rolls with a rich, creamy cheesecake layer, all baked into easy, sliceable bars. Perfect for brunch, dessert, or any time you want bakery-style indulgence at home.

Ingredients

Scale
  • 1 1/2 cups (180g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • Pinch of salt
  • 16 oz (450g) cream cheese, room temperature
  • 2/3 cup (130g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60g) sour cream or Greek yogurt
  • 1 tablespoon all-purpose flour
  • 1/3 cup (70g) light brown sugar, packed
  • 1 1/2 tablespoons ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/2 cup (60g) powdered sugar
  • 1–2 tablespoons milk (dairy or non-dairy alternative)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal. Lightly spray the pan to help the paper stay put.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, pinch of salt, and melted butter. Mix until evenly moistened. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
  3. In a small bowl, mix light brown sugar, ground cinnamon, and melted butter until it forms a thick, spreadable paste.
  4. In a large bowl, beat cream cheese until smooth and creamy (about 1–2 minutes). Add granulated sugar and beat until combined. Mix in eggs one at a time, then add vanilla extract, sour cream or Greek yogurt, and flour. Beat until just combined.
  5. Pour half the cheesecake batter onto the cooled crust and spread evenly. Drop spoonfuls of half the cinnamon swirl mixture over the batter. Gently swirl with a toothpick or knife. Pour the remaining cheesecake batter on top, spread to cover, then dollop the rest of the cinnamon mixture and swirl again.
  6. Bake at 325°F (163°C) for 32–38 minutes, or until the edges are set and the center has a slight jiggle. If browning too much, tent loosely with foil.
  7. Remove from oven and cool at room temperature for 1 hour. Refrigerate for at least 3 hours (overnight is best) to set completely.
  8. In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt to make the glaze. Drizzle over chilled bars.
  9. Lift bars from the pan using the parchment overhang and cut into 16 squares. Wipe your knife between cuts for clean slices.
  10. Serve chilled or at room temperature.

Notes

For best results, use room temperature ingredients and avoid overmixing the cheesecake batter. Chill thoroughly before slicing for clean bars. You can substitute gluten-free graham crackers and flour for a gluten-free version, or use dairy-free alternatives for a vegan option. Bars can be made ahead and freeze well. For a fun twist, try adding chocolate chips or swirling in fruit jam.

Nutrition

Keywords: cinnamon roll cheesecake bars, cheesecake bars, cinnamon roll dessert, easy cheesecake bars, bakery-style dessert, brunch bars, cinnamon swirl cheesecake, make ahead dessert

Find it online: https://jodierecipes.com/cinnamon-roll-cheesecake-bars-recipe-easy-bakery-style-dessert/