Cinnamon Roll Cheesecake Bars
Servings: 12 servings
Calories: 130kcal
If you're like me you probably love a nice, fluffy cinnamon roll for breakfast. But I also love them for dessert. That's why these Cinnamon Roll Cheesecake Bars are the absolute best lightened up dessert that combines all the best flavors of a spicy and sweet cinnamon roll with creamy and smooth cheesecake!
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Ingredients
Graham Cracker Crust:
- 1 package cinnamon graham crackers (146g) 9 sheets
- 4 Tbsp light butter (56g) melted
- 2 Tbsp brown sugar (24g) I used Swerve
- 1 tsp cinnamon
Cheesecake Filling:
- 16- oz. fat free cream cheese* (452g) softened
- 1/4 cup vanilla or snickerdoodle protein powder (31g)
- 1/4 cup granular sweetener (48g) I used Swerve
- 1 large egg room temperature
- 1 Tbsp pure vanilla extract
Cinnamon Swirl:
- 1.5 Tbsp all-purpose flour (11g)
- 1/4 cup + 2 Tbsp brown sugar (72g) I used Swerve
- 1 tsp cinnamon
- 2 Tbsp light butter (28g) melted
Instructions
- Preheat the oven to 350 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.
For the Graham Cracker Crust:
- Add the graham crackers into a food processor or blender and pulse until you have fine crumbs. Add the crumbs to a medium bowl with the melted butter, brown sugar, and cinnamon; stir together. Press crust into the bottom of the prepared baking dish. Bake for 8-10 minutes. Set aside to cool.
For the Cheesecake Filling:
- In the bowl of a stand mixer or with a handheld mixer, beat together the cream cheese, protein powder, sweetener, egg and vanilla until smooth and creamy, about 2 minutes.
For the Cinnamon Swirl:
- In a small bowl, stir the flour, brown sugar, cinnamon and butter together until combined.
To Assemble:
- Pour half of the cheesecake filling on top of the graham cracker crust and spread out. Then add spoonfuls of the cinnamon swirl evenly amongst the dish, saving 1-2 spoonfuls left in the bowl. Use a toothpick or a butter knife to make swirls. Add the rest of the cheesecake filling on top, then drizzle the remaining cinnamon swirl and swirl with a toothpick again.
- Bake for 40-45 minutes, or until edges are set and toothpick inserted in the center comes out mostly clean.
- Let cool to room temperature. Then place in the refrigerator for at least 3 hours to chill before cutting into bars.
Notes
These bars are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
To make gluten-free: replace graham crackers for a gluten-free alternative and use Bob's Red Mill 1:1 Gluten-Free Baking Flour.
*If you use 1/3 reduced fat cream cheese instead of fat free:
MFP Entry: LFF Cinnamon Roll Cheesecake Bars with RF
Nutrition
Serving: 1bar (70g) | Calories: 130kcal | Carbohydrates: 15.3g | Protein: 8.7g | Fat: 3.8g | Saturated Fat: 0.5g | Fiber: 0.4g | Sugar: 4.1g