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Yields:
9
Prep Time:
15 mins
Total Time:
6 hrs
Growing up in Nashville, I’ve made the trip to New Orleans for Mardi Gras more times than I can count. Now, I’m bringing the celebration to your table with a fun twist on two classics: king cake and cheesecake. My king cake cheesecake bars combine the rich, creamy goodness of cheesecake with sweet cinnamon roll dough, all topped with festive purple, green, and gold sugar.
This dessert is as easy as it is delicious, thanks to two simple tricks: store-bought cinnamon roll dough and a food processor. The dough gets unrolled to form the top and bottom crusts, and the cheesecake filling is whipped up in the food processor. With just 30 minutes of prep, plus baking and cooling, you’ll have a party-perfect treat.
The cinnamon-spiced dough and tangy cheesecake filling capture all the traditional king cake flavors in a convenient, shareable bar. Want to take it up a notch? Add a classic king cake baby for a good-luck surprise. These bars are perfect for Mardi Gras or any time you want a little New Orleans flair to your celebration.
Did you try making these? Let us know what you think in the comments below!
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Ingredients
Bars
Cooking spray
- 1
(17.5-oz.) tube cinnamon roll dough, icing packets reserved
- 2
large eggs
- 2
(8-oz.) pkg. cream cheese, softened
- 1/2 cup
(100 g.) granulated sugar
- 1/2 cup
sour cream
- 1 Tbsp.
pure vanilla extract
- 1 tsp.
finely grated lemon zest
- 1/4 tsp.
kosher salt
Frosting & Assembly
- 1 Tbsp.
(or more) whole milk
- 1 tsp.
fresh lemon juice
- 2 cups
(170 g.) confectioners' sugar, divided
Gold, green, and purple sprinkles, for decorating
Directions
Bars
- Step 1Arrange a rack in center of oven; preheat to 325°. Grease an 8" x 8" square baking dish with cooking spray, then line with parchment, leaving a 2" overhang on all sides.
- Step 2Open cinnamon rolls and separate into 2 halves. Keep one half covered with a damp paper or kitchen towel to prevent drying out. Gently roll remaining dough to an 8" x 8" square. Press dough into bottom of prepared pan, pinching seams to create a smooth, even layer.
- Step 3Bake cinnamon roll layer 10 minutes. Let cool slightly.
- Step 4In a food processor (or in large bowl using a whisk), pulse eggs, cream cheese, granulated sugar, sour cream, vanilla, lemon zest, and salt until smooth. Pour cheesecake mixture over cinnamon roll layer.
- Step 5Continue to bake until top of cheesecake is set, but filling is still very jiggly, about 25 minutes more. Let cool slightly.
- Step 6Repeat rolling process with remaining dough half. Gently place dough over cheesecake filling, trying to avoid any gaps that expose filling.
- Step 7Continue to bake bar until top dough layer is golden brown and cheesecake layer is set with a slight wiggle, about 15 minutes more. Let cool 10 minutes, then refrigerate until cold, about 15 minutes.
Frosting & Assembly
- Step 1In a large bowl, whisk cinnamon bun frosting, milk, lemon juice, and 1/2 cup confectioners’ sugar until smooth. Continue to add confectioners’ sugar, 1/4 cup at a time, until a frosting-like consistency is reached (or add more milk to thin if needed; the frosting in each cinnamon roll package is different). The goal is to achieve a consistency between a glaze and a buttercream.
- Step 2Spread frosting over bars. Generously top with sprinkles, separating each color on a diagonal.
- Step 3Refrigerate bars until set, at least 4 hours and up to 24.
- Step 4Using parchment overhang, lift out bar and transfer to a cutting board. Cut into squares. Serve chilled or at room temperature.
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