Oh yes — Cinnamon Roll Cheesecake Bars with Vanilla Drizzle are pure dessert magic! Imagine gooey cinnamon rolls and creamy cheesecake swirled together into perfect bar form, topped with a sweet vanilla drizzle.
Here’s a delicious and easy recipe:
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Cinnamon Roll Cheesecake Bars with Vanilla Drizzle
Serves: 8
Prep Time: 25 mins
Cook Time: 30 mins
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Ingredients:
For the Base:
• 1 can refrigerated cinnamon roll dough (8-count)
• Reserve the included icing (if any) for topping or drizzle
For the Cheesecake Layer:
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
Cinnamon Swirl (optional extra goodness):
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
Vanilla Drizzle (if not using prepackaged icing):
• 1/2 cup powdered sugar
• 1 tbsp milk (add more as needed for consistency)
• 1/2 tsp vanilla extract
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Instructions:
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
2. Prepare the base:
Unroll cinnamon rolls and press them evenly into the bottom of the pan to create a crust. Pinch seams together and slightly press up the sides.
3. Make the cheesecake filling:
In a bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
4. Optional cinnamon swirl:
Stir together brown sugar and cinnamon. Sprinkle it evenly over the cinnamon roll base before pouring in the cheesecake mixture.
5. Assemble:
Pour the cheesecake mixture over the crust. Use a knife or toothpick to swirl gently if you want a marbled look.
6. Bake for 28–32 minutes, or until the center is just set and edges are lightly golden. Cool completely.
7. Drizzle:
Mix powdered sugar, milk, and vanilla. Drizzle over cooled bars (or use the icing from the cinnamon roll package).
8. Chill & serve:
Refrigerate for at least 1 hour before slicing into bars. Enjoy cold or at room temp!
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Let me know if you want a gluten-free or scratch-made cinnamon dough version!