The blender makes quick work of this silky-smooth dessert bar.I’m not here to argue that cheesecake isn’t delicious, but the thing about it is that it can be a little finicky, what with the water bath baking and all. But do you know what isn’t fussy? These Cinnamon Roll Cheesecake Bars are made in a blender. They combine a creamy cheesecake filling with a generous cinnamon sugar swirl and, as you might expect, use the blender to get there. And the oven, but there’s no need to worry about a springform pan or cracked tops.

One thing I like about them (among many) is that you still get a typical crispy graham cracker crust, but you’ll be mixing brown sugar with your melted butter and graham cracker crumbs, which gives it a stronger toffee flavor than the conventional. You can use pre-crushed graham cracker crumbs or crush your own… You could use your blender there, but that is more for the next phase.The filling is the next stage, and it is made fully in the blender while the crust bakes in the oven.

It means you get a wonderfully smooth and velvety cheesecake filling without having to break out the mixer. It takes roughly two minutes and virtually eliminates the likelihood of lumps.Pour half of the filling over the crust, dollop it with a cinnamon-sugar mixture, and then put some more on top of the remaining cheesecake filling and gently swirl it around. It’s the cheesecake and cinnamon roll mashup you didn’t realize you needed but will be glad you did.