Salted Caramel Cinnamon Roll Cheesecake Bars
These Salted Caramel Cinnamon Roll Cheesecake Bars are a dreamy dessert with a soft and creamy cheesecake filling, a gooey cinnamon swirl in the center, and a buttery Biscoff cookie crust. Finished with a generous layer of easy homemade salted caramel, they’re the ultimate indulgence for cheesecake and cinnamon roll lovers alike.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Biscoff cookies
Granulated sugar
Salted butter
Cream cheese
Greek yogurt
Granulated sugar
Eggs
All-purpose flour
Vanilla extract
Cinnamon
Brown suagr
Coconut or avocado oil
Almond butter
Maple syrup
Salt
Why You’ll Love Salted Caramel Cinnamon Roll Cheesecake Bars:
Perfect Flavor Combination: These bars combine the sweet warmth of cinnamon rolls, the creamy richness of cheesecake, and the indulgent balance of salted caramel.
Biscoff Cookie Crust: The buttery, spiced Biscoff cookie crust adds a unique flavor that pairs perfectly with the creamy cheesecake filling.
Gooey Cinnamon Swirl: A delightful cinnamon swirl runs through the center, mimicking the classic cinnamon roll flavor in every bite.
Easy Homemade Salted Caramel: The salted caramel topping is quick to make, enhancing the bars with a sweet and salty finish.
Soft and Creamy Texture: The cheesecake filling is smooth, creamy, and perfectly balanced, creating a melt-in-your-mouth experience.
Perfect for Any Occasion: These bars are a standout dessert for holidays, brunches, potlucks, or whenever you want to impress your guests.
Portable and Shareable: Cut into squares, these cheesecake bars are easy to serve, making them ideal for gatherings or on-the-go treats.
A Twist on Two Classics: Combining cinnamon rolls and cheesecake with a salted caramel finish creates a unique dessert that everyone will love.
Make-Ahead Friendly: These bars can be made in advance, allowing the flavors to develop while saving you time on busy days.
Crowd-Pleasing Dessert: The perfect balance of sweet, salty, creamy, and spiced flavors ensures these bars will be a hit with everyone.
Tips for Making Salted Caramel Cinnamon Roll Cheesecake Bars:
Use Room-Temperature Ingredients: Ensure the cream cheese, eggs, and any other dairy ingredients are at room temperature for a smooth, lump-free cheesecake filling.
Pack the Biscoff Crust Firmly: Use the bottom of a measuring cup or a spoon to press the Biscoff cookie crust tightly into the pan. This ensures it holds together when slicing.
Create a Perfect Cinnamon Swirl: Mix the cinnamon swirl filling well, and carefully drizzle it in layers over the cheesecake batter. Use a toothpick or knife to gently swirl it for an even design without overmixing.
Don’t Overmix the Batter: Mix the cheesecake filling just until smooth. Overmixing can incorporate too much air, which can cause cracks as the bars bake.
Bake with a Water Bath or Steam: Place a small pan of water on the lower oven rack while baking. The steam helps the cheesecake bake evenly and prevents cracking.
Cool Gradually: Allow the bars to cool in the oven with the door slightly open for 15–20 minutes after baking. This gradual cooling prevents sudden temperature changes that can cause cracks.
Chill Before Slicing: Refrigerate the bars for at least 4 hours or overnight before slicing. This sets the cheesecake filling and makes clean, neat cuts easier.
Warm the Knife for Clean Slices: Dip a sharp knife in warm water, wipe it dry, and cut the bars. Clean the knife between cuts for perfect squares.
Make Salted Caramel in Advance: Prepare the homemade salted caramel sauce ahead of time and store it in the fridge. Warm it slightly before drizzling over the bars for a smooth finish.
Add Salted Caramel Just Before Serving: Drizzle the salted caramel generously over the chilled cheesecake bars right before serving to keep the topping fresh and visually appealing.
Line the Baking Pan: Use parchment paper with overhangs for easy removal of the bars after chilling. This makes cutting and serving much simpler.
Customize the Cinnamon Swirl: Adjust the cinnamon swirl’s sweetness or spice level based on your preference for a more subtle or bold flavor.
How to Store Salted Caramel Cinnamon Roll Cheesecake Bars:
Refrigerate for Short-Term Storage: Place the cheesecake bars in an airtight container or tightly wrap the baking dish with plastic wrap. Store in the refrigerator for up to 5 days to maintain freshness and creamy texture.
Layer with Parchment Paper: If stacking the bars in a container, place a sheet of parchment paper between layers to prevent them from sticking together.
Add Salted Caramel Fresh: If making the bars ahead, store the salted caramel separately in an airtight container in the fridge. Drizzle it over the bars just before serving for the best presentation and flavor.
Freezing for Long-Term Storage: Freeze the cheesecake bars without the salted caramel topping. Wrap individual bars tightly in plastic wrap and aluminum foil, or store in a freezer-safe container. Freeze for up to 2 months.
Thawing Frozen Bars: To serve, thaw the frozen cheesecake bars in the refrigerator overnight. Add the warmed salted caramel topping just before serving for a fresh, gooey finish.
Avoid Leaving at Room Temperature: Since the cheesecake filling is dairy-based, keep the bars at room temperature for no longer than 2 hours to prevent spoilage.
Store Salted Caramel Separately: Homemade salted caramel can be stored in a jar or airtight container in the fridge for up to 2 weeks. Warm it slightly before drizzling over the bars.
Individually Wrap for Grab-and-Go: For convenience, wrap individual bars in plastic wrap and store them in the fridge or freezer. This makes it easy to enjoy single portions when needed.
Reheat Gently (Optional): If you prefer a slightly warm cheesecake bar, heat individual bars for 10–15 seconds in the microwave. Add fresh salted caramel after reheating.
Store in a Covered Baking Dish: If you plan to keep the bars in their original pan, cover tightly with plastic wrap or foil to preserve moisture and prevent absorption of odors in the fridge.
FAQs:
Q: What makes these cheesecake bars unique?
A: These bars feature a buttery Biscoff cookie crust, a creamy cheesecake filling with a cinnamon swirl, and a salted caramel topping made with coconut oil or avocado oil, almond butter, maple syrup, and salt for a wholesome twist.
Q: How is the salted caramel made?
A: The salted caramel is made using melted coconut oil or avocado oil, smooth almond butter, maple syrup, and a pinch of salt. It’s easy to make and requires no cooking!
Q: Do I need to chill the cheesecake bars before serving?
A: Yes! Chilling for at least 2 hours (or overnight) allows the cheesecake to set properly and makes clean slicing easier.
Q: Can I make the salted caramel in advance?
A: Absolutely! The salted caramel can be prepared ahead of time and stored in the fridge in an airtight container for up to 2 weeks. Warm slightly before drizzling it over the bars.
Q: How do I prevent the cheesecake from cracking?
A: Avoid overmixing the batter, bake at a consistent temperature, and allow the bars to cool gradually in the oven before chilling.
Q: Can I freeze the cheesecake bars?
A: Yes! Freeze the bars without the salted caramel topping. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator overnight. Add the caramel just before serving.
Q: What’s the best way to slice these bars neatly?
A: Dip a sharp knife in warm water, wipe it clean between cuts, and slice gently for perfectly clean edges.
Q: Can I use a different crust if I don’t have Biscoff cookies?
A: Yes, graham crackers or gingersnap cookies make great alternatives for the crust.
Q: How long will these bars last?
A: Store them in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Q: Can I make this recipe vegan?
A: While the salted caramel is naturally dairy-free, the cheesecake filling contains cream cheese and eggs. You can experiment with vegan cream cheese and egg substitutes for a vegan-friendly version.
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Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these salted caramel cinnamon roll cheesecake bars. Happy baking!
