Cinnamon Roll Cheesecake Bars (The Best Swirl & Crust Combo!)

These cinnamon roll cheesecake bars combine buttery graham crust, creamy vanilla cheesecake, and sweet cinnamon sugar swirls — the perfect dessert bar for any gathering.

Why You’ll Love These Cinnamon Roll Cheesecake Bars

The first time I made these cinnamon roll cheesecake bars, it was one of those “let’s try something new” afternoons in our New York kitchen — the kind where the weather makes you want to bake, and there’s just enough cream cheese in the fridge to do something magical.

I had a hankering for a cream cheese dessert that felt indulgent but didn’t require a springform pan or a water bath (I love a classic cheesecake, but on a Tuesday afternoon? Not happening). I wanted something with the cozy vibe of cinnamon rolls and the silky smoothness of a cheesecake swirl — so these bars were born.

And oh, the smell. Imagine brown sugar melting into butter, cinnamon blooming in the heat, and that warm, almost caramel-like aroma of baked cheesecake bars with a graham cracker crust. The kids came home from school, dropped their backpacks by the door, and went straight for the kitchen sniffing the air like little food detectives.

Here’s why I think you’ll fall for these just like we did:

• Texture: Buttery graham cracker crust, creamy cheesecake layer, and that gooey cinnamon sugar swirl
• Flavor: The comforting sweetness of cinnamon rolls meets the tangy richness of a cream cheese dessert
• Ease: No dough to rise, no fancy equipment — just layer, swirl, and bake

They’ve now become one of our go-to cozy cinnamon desserts — right up there with our crisp cinnamon shell and creamy center Apple Dump Cake.

Whether you’re making these for a holiday brunch, a friend’s birthday, or just because you need a treat on a rainy day, I promise they’ll hit the spot.

Ingredients You’ll Need

These cinnamon roll cheesecake bars come together with pantry staples and a few fridge favorites — no fancy mix-ins or complicated steps required. But like my mom always said, a little care in choosing ingredients makes all the difference.

Here’s what you’ll need for the perfect graham cracker crust, sweet cinnamon swirl, and creamy cheesecake layer:

For the Graham Cracker Crust:

• 12 graham cracker sheets, crushed — about 1½ cups of crumbs. I like to blitz mine in the food processor for that fine, sandy texture.
• ¼ cup sugar — to lightly sweeten and help bind.
• ½ cup butter, melted — salted or unsalted both work, but I usually use unsalted and add a pinch of salt myself.
• 1 tablespoon cinnamon — this gives the base a warm boost, and makes the whole kitchen smell dreamy.

This crust is a perfect base like we use in our other cheesecake bars — buttery, sturdy, and just the right amount of crumbly.

For the Cinnamon Roll Filling:

• ¼ cup butter, softened — room temperature is key for spreading ease.
• ½ tablespoon cinnamon — you can bump this up if you love extra spice.
• ½ cup brown sugar — packed tightly for that deep molasses flavor.
• ¼ teaspoon vanilla — adds cozy warmth.
• 1 tablespoon flour — thickens the filling slightly so it holds its swirl.

Eva’s Tip: For fall, I swap in pumpkin pie spice instead of cinnamon. It gives the swirl a festive little twist that’s perfect for Thanksgiving mornings.

For the Cheesecake Layer:

• 16 ounces cream cheese, softened — trust me, let it come fully to room temp. Cold cream cheese makes lumps — ask me how I know!
• 1 egg, at room temperature — binds everything into a smooth, rich layer.
• ⅓ cup sugar — just enough to sweeten without overpowering.
• 2 teaspoons vanilla — because cheesecake and vanilla are best friends.

This combo creates that luscious, baked cheesecake bar filling we all love — soft, creamy, and full of flavor. The cheesecake swirl settles beautifully against the cinnamon sugar filling, creating that signature layered look that makes everyone ooh and ahh when you slice it.

How to Make Cinnamon Roll Cheesecake Bars

This recipe is built in three dreamy layers: graham cracker crust, cinnamon sugar filling, and that smooth cheesecake swirl. No mixer required — just a mixing bowl, a spoon, and maybe a little help from a kid or two (Emma loves to press in the crust).

Here’s how to make cinnamon roll cheesecake bars from scratch:

1. Preheat & Prep

Preheat your oven to 325°F and line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy lifting later. Lightly grease the paper.

Eva’s Tip: If doubling the recipe for a crowd, use a 9×13 pan. Works like a charm!

2. Make the Graham Cracker Crust

In a medium bowl, mix together:

• 12 crushed graham cracker sheets
• ¼ cup sugar
• 1 tablespoon cinnamon
• ½ cup melted butter

Stir until the texture resembles damp sand. Press firmly into your prepared pan to form a smooth, even crust.

Bake for 8–10 minutes until just set, then remove and cool slightly while you prep the rest.

3. Mix the Cinnamon Sugar Filling

In a small bowl, cream together:

• ¼ cup softened butter
• ½ cup packed brown sugar
• ½ tablespoon cinnamon
• ¼ teaspoon vanilla
• 1 tablespoon flour

It should resemble a thick, sugary paste. Set aside — this will be your swirl!

4. Make the Cheesecake Batter

In a larger bowl, beat (or stir vigorously) together until smooth:

• 16 oz softened cream cheese
• ⅓ cup sugar
• 1 egg (room temp)
• 2 teaspoons vanilla

Eva’s Note: Cold cream cheese = lumps. Let it fully soften first — your swirl will thank you later!

5. Assemble the Layers

Pour the cheesecake batter evenly over the cooled crust.

Then, drop spoonfuls of the cinnamon filling across the top — like little cinnamon clouds.

Eva’s Note: Swirl Like a Pro
Use a butter knife to gently swirl the cinnamon filling into the cheesecake batter using soft figure-eights. Don’t overmix — you want distinct, gorgeous ribbons of cinnamon throughout.

6. Bake Until Set

Bake at 325°F for 35–40 minutes, or until the center is set but still has a slight jiggle.

Cool at room temp for 1 hour, then chill in the fridge for at least 3 hours (overnight is even better) before slicing into squares.

Eva’s Tip: I always bake these in the evening and chill overnight — makes slicing a breeze and the cheesecake swirl firms up just right.

7. Serve, Share, Savor

Slice into 9–12 bars. Wipe your knife clean between cuts for neat, pretty squares.

These baked cheesecake bars are perfect for a brunch table, dessert tray, or an after-school snack. My son Noah swears they’re best cold, Lily likes hers just barely warmed, and Emma… well, she just wants whichever piece has the most swirl.

If you love a creative cream cheese dessert, try our cheesecake twist you’ll love next.

Serving & Storage Tips

Whether you’re making these baked cheesecake bars for a weekend treat or prepping ahead for a special gathering, the good news is: they store beautifully. In fact, they might even taste better the next day — that cheesecake swirl gets extra rich, and the cinnamon sugar filling melts into the crust like magic.

To Store

Once fully cooled and chilled, place your bars in an airtight container. Store in the fridge for up to 5 days.

Eva’s Note: I love making these on Sunday night and popping them into school lunchboxes during the week. They’re a sweet little pick-me-up when the day drags.

To Freeze

Yes, you can freeze cheesecake bars! They’re surprisingly freezer-friendly, especially with that solid graham cracker crust.

• Let bars cool and chill as usual
• Cut into squares
• Wrap each piece tightly in plastic wrap
• Store in a freezer-safe bag or container for up to 2 months

Eva’s Note: Wrap them tight, freeze for up to 2 months, then thaw overnight in the fridge. Tastes just as dreamy.

True story: I once found a frozen bar stashed behind some frozen peas and ate it right there, still half-frozen. It was amazing.

To Serve Cold or Warm?

• Cold: Most folks prefer these chilled straight from the fridge. The cheesecake is creamy, the cinnamon is gooey, and the crust holds firm.
• Warm: If you want a cozier bite, microwave for 10–15 seconds. It softens the cinnamon sugar filling and makes the whole bar feel like it came fresh from the oven.

Eva’s Tip: A drizzle of warm cream or a tiny scoop of vanilla ice cream? Just saying — it’s dangerously good.

Frequently Asked Questions about Cinnamon Roll Cheesecake Bars

Thank you for baking with me.

Eva

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