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King Cake Cheesecake Bars

A fun and delicious twist on traditional King Cake, these cheesecake bars combine a creamy filling with the flavors of cinnamon rolls, perfect for celebrations like Mardi Gras.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 280
Ingredients Method Notes

Ingredients
  

Base and Topping
  • 1 tube 17.5 ounce tube cinnamon roll dough, icing packets reserved
  • 1 tablespoon cooking spray for greasing the pan
  • 1 tablespoon or more whole milk to adjust frosting consistency
  • 2 cups confectioners' sugar, divided total amount, use half for frosting
  • 1 teaspoon fresh lemon juice for frosting
  • Gold, green, and purple sprinkles, for decorating for festive decoration
Cheesecake Filling
  • 2 large eggs
  • 2 packages 8 ounce cream cheese, softened ensure it's softened for a smooth blend
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon kosher salt

Method
 

Preparation
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch x 8-inch square baking dish with cooking spray and line it with parchment paper, leaving a 2-inch overhang.
  2. Open the cinnamon roll dough and separate it into 2 halves. Roll one half into an 8-inch x 8-inch square and press it into the bottom of the prepared pan.
  3. Bake the cinnamon roll layer for 10 minutes, then let it cool slightly.
Making the Cheesecake Filling
  1. In a food processor or a large bowl, mix the eggs, softened cream cheese, granulated sugar, sour cream, vanilla, lemon zest, and salt until smooth.
  2. Pour the cheesecake mixture over the baked cinnamon roll layer.
Baking
  1. Bake until the cheesecake is set but still jiggly in the center, about 25 minutes.
  2. Let it cool slightly, then roll the remaining cinnamon dough half into a square and place it over the cheesecake filling.
  3. Bake until the top dough layer is golden brown and the cheesecake filling is set, about 15 minutes more.
  4. Cool for 10 minutes, then refrigerate until cold, about 15 minutes.
Frosting and Serving
  1. In a bowl, whisk the reserved cinnamon bun frosting, milk, lemon juice, and 1/2 cup confectioners' sugar until smooth. Adjust with more sugar or milk as needed.
  2. Spread the frosting over the cooled bars and generously top with sprinkles.
  3. Refrigerate the bars until set, at least 4 hours, or up to 24 hours.
  4. Using the parchment overhang, lift the bars out, cut into squares, and serve chilled or at room temperature.

Notes

Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Warm slightly before serving for a gooey dessert experience.