Cinnamon Roll Cheesecake Bars are an easy and delicious dessert for Easter, potlucks or any time your sweet tooth strikes. Using Rhodes cinnamon rolls makes these bars super simple and tasty to make.

This post is sponsored by Rhodes Bake-n-Serv. All thoughts and opinions are my own. For more information, please read my disclosure policy.

I love an easy dessert recipe and these cinnamon roll cheesecake bars may be a new favorite. The base of these cheesecake bars starts with fluffy cinnamon roll dough which is then topped with creamy, tangy cheesecake filling and finished with a gorgeous cinnamon swirl topping.

They are perfect Easter and all the upcoming spring and summer potlucks and parties you’ll be attending.

Ingredients for Cinnamon Roll Cheesecake Bars

The ingredient list for these cinnamon roll cheesecake bars is pretty short and sweet. Here’s what you are going to need:

Rhodes cinnamon rolls: You can find thaw, bake and rise Rhodes cinnamon rolls in the freezer section. You won’t need to rise the cinnamon rolls as much as if you were going to bake them for breakfast. We’ll talk about that more shortly. You won’t need the whole package you can look forward to more cinnamon rolls in your future.

Cream cheese: Two 8 ounce block of cream cheese are needed for this recipe. Make sure they are both completely at room temperature. This ensures the cheesecake filling whips up super smoothly and without any lumps.

Sour cream: This should also be at room temperature. Sour cream adds another layer of tanginess to these bars which goes so nicely with the sweet cinnamon rolls and cinnamon swirl topping.

Egg: The egg should also be at room temperature to ensure everything incorporates well and smoothly.

White sugar

Vanilla extract

Brown sugar: This is for the cinnamon swirl topping. It adds a sticky sweetness to the top of the bars.

Ground cinnamon

Butter

Rise and Prepare the Cinnamon Rolls

First on the list is to rise the cinnamon rolls. You won’t need to fully rise the rolls for this recipe but instead just thaw them enough so that you can unroll them.

I recommend preheating your oven to 100 degrees F (or use the proof option if your oven has it) then place the covered rolls in the oven. It took an hour and a half for me using this method of thawing. They will still be cold but no longer frozen.

Unroll the cinnamon rolls and cut into 8 inch strips. Lay the strips into a greased 8×8 baking pan to cover the bottom fully. Press the strips together to make sure there aren’t any holes in the cinnamon roll crust.

Prepare the Cheesecake Filling and Cinnamon Swirl

Before making the cheesecake filling, make sure all the refrigerated ingredients are at room temperature. This will ensure a super smooth and silky filling.

Cream together the cream cheese, sour cream, egg and vanilla. Once smooth, add sugar and whip for a minute until the sugar granules dissolve.

Pour the cheesecake filling over the cinnamon roll crust and smooth out.

Now it’s time for the cinnamon swirl. In a small bowl, stir together the melted butter, brown sugar and cinnamon. Drop dollops all over the top of the cheesecake filling. Gently swirl the filling with a butter knife.

Bake and Enjoy

Bake the cheesecake until the edges are set but the middle is still a little jiggly. Keep an eye on the cheesecake bars, if they start to brown too much, place a piece of aluminum foil over the top.

Once baked, allow to cool for about 30 minutes on the counter then cover and refrigerate until completely chilled, at least three hours. Cut into squares and enjoy. Store in the refrigerator for up to four days.

This post has been sponsored by Rhodes Bake-n-Serv. All thoughts and opinions are 100% my own.