Blueberry Cinnamon Roll Bars (Print)

Creamy bars blending blueberries with cinnamon swirls on a crisp graham crust, perfect for a delightful treat.

# Components:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/3 cup unsalted butter, melted

→ Cinnamon Swirl

04 - 1/4 cup unsalted butter, melted
05 - 1/4 cup light brown sugar, packed
06 - 1 tablespoon ground cinnamon

→ Cheesecake Filling

07 - 16 oz cream cheese, softened
08 - 1/2 cup granulated sugar
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 2 tablespoons all-purpose flour
12 - 2/3 cup sour cream

→ Blueberry Topping

13 - 1 1/2 cups fresh or frozen blueberries
14 - 2 tablespoons granulated sugar
15 - 1 tablespoon lemon juice
16 - 2 teaspoons cornstarch

→ Glaze (optional)

17 - 1/2 cup powdered sugar
18 - 1–2 tablespoons milk
19 - 1/4 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter until evenly mixed. Press firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
03 - Mix melted butter, brown sugar, and ground cinnamon together. Set aside for later use.
04 - Over medium heat, combine blueberries, granulated sugar, lemon juice, and cornstarch in a small saucepan. Stir gently for 5 to 8 minutes until thickened. Allow to cool slightly.
05 - In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract, all-purpose flour, and sour cream until just combined.
06 - Pour cheesecake filling evenly over the baked crust. Drop spoonfuls of cinnamon swirl and blueberry topping atop the filling. Use a skewer or butter knife to gently swirl them throughout.
07 - Bake for 32 to 35 minutes until the center is set but slightly wobbly. Remove from oven and allow to cool completely in the pan.
08 - Refrigerate the bars for at least 3 hours to firm up before serving.
09 - Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over chilled bars if desired.
10 - Lift the bars from the pan using the parchment overhang. Cut into 16 portions and serve chilled.

# Expert Advice:

01 -
  • You get a hint of cinnamon roll tucked inside each creamy, cheesecake-filled square—like finding treasure in your dessert.
  • The blend of tangy blueberries with smooth cheesecake and a crunchy, buttery crust makes each bar a smile-worthy treat.
02 -
  • I tried to rush the chilling once and the bars ended up too gooey to slice—patience is key here.
  • Letting cheesecake ingredients reach room temperature gives you that ultra-smooth, no-lump filling.
03 -
  • Letting your crust bake and cool before adding filling keeps it beautifully crisp, never soggy.
  • Use a skewer, not a spoon, for swirling—the patterns look gorgeous and everyone thinks you worked harder than you did.
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