Introducing churro cheesecake bars—a delightful fusion of creamy cheesecake and crispy churros.
Made with simple ingredients, including flaky crescent rolls, this fun dessert is deceptively easy to recreate.
They’re finished with a dusting of cinnamon sugar, making every bite lightly crisp and spiced.
Give this recipe a try, and let me know what you think! I guarantee you won’t be able to stop at just one piece.
Why You’ll Love These Churro Cheesecake Bars
Simple Preparation: Thanks to the store-bought crescent rolls, you can have this ready for the oven in a flash!
Irresistible Taste: With a rich, creamy center and a sweet cinnamon sugar topping, these bars deliver a delicious and comforting taste.
Crowd-Pleaser: Churro cheesecake bars are perfect for gatherings and parties, offering a unique twist on traditional desserts.
Ingredients
- Cream Cheese: The key to that creamy, tangy filling. Get full fat for the best taste and texture.
- Granulated Sugar: Sweetens both the cinnamon sugar topping and the cheesecake filling.
- Ground Cinnamon: Gives the topping its signature churro flavor and aroma.
- Large Egg: Binds the cheesecake filling and adds richness.
- Vanilla Extract: Enhances the overall flavor of the cheesecake filling.
- Refrigerated Crescent Roll Dough: Creates a flaky, buttery crust that mimics the texture of a churro. Get a brand you know and love.
How to Make Churro Cheesecake Bars
These bars are the perfect treat for gatherings, offering a sweet surprise that leaves a lasting impression.
Better yet, you can easily scale the recipe up if you have a lot of people coming over.
And no matter the size, the steps are the same:
1. PREP: Preheat the oven to 350°F and grease the 9×13-inch baking pan.
2. MIX: Combine 1/2 cup sugar with the cinnamon in a small bowl. Sprinkle half in the prepared pan.
3. BEAT: In a large bowl, beat the softened cream cheese with the remaining sugar, egg, and vanilla until creamy.
4. LAYER: Unroll the crescent dough and press the seams together. Place one sheet in the pan over the cinnamon sugar. Spread the filling over the top, add the second sheet of dough, and finish with the last of the cinnamon sugar.
5. BAKE: Bake for 30-35 minutes until the top is golden brown.
6. COOL: Allow to cool completely, then refrigerate for at least 2 hours before cutting into bars. Enjoy!
Tips For the Best Churro Cheesecake Bars
From the creamy filling to the crispy topping, the combination of textures and flavors in these cheesecake bars is simply irresistible.
One bite, and they’ll be your new go-to treat for any occasion.
Check out these tips, then let’s get baking!
- Soften the cream cheese. Set it out for about an hour, so make mixing a breeze.
- Seal the seams. Press the crescent roll dough together to seal the perforations and prevent the filling from leaking through.
- Spread evenly. Use an offset spatula to spread the cheesecake filling in an even layer over the bottom crust.
- Brush with butter. Melt 2 tablespoons of butter and brush it evenly over the top crust to help the cinnamon sugar adhere.
- Cool completely. Let the bars cool fully to room temperature, and then refrigerate them for at least 2 hours. This gives the cheesecake the best texture and makes slicing cleaner.
- Variations. Add citrus zest, cinnamon, mini chocolate chips, or even pumpkin puree to the filling. For a flakier crust, you could also use puff pastry instead of crescent dough.
- Cut it in half. Use 1 can of crescent dough, half the amount of cream cheese, sugar, and cinnamon, and 1 egg yolk instead of a whole egg.
- Topping ideas. Drizzle dulce de leche, caramel sauce, melted chocolate, or preserves over the cheesecake and swirl it gently. Fun toppings include a dollop of whipped cream or a scoop of ice cream.
How to Store
While the crescent dough will hold in the fridge better than puff pastry (for example), it will get soggy the longer it sits.
So, I recommend enjoying these right away.
But if you have leftovers, here’s what to do:
To Store: Place the cooled churro cheesecake bars in an airtight container and refrigerate for 2-3 days. For best results, separate layers with parchment paper.
To Freeze: Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Note: Freezing and thawing the bars will soften the crust. So if you can help it, don’t freeze them.
More Cheesecake Bars We Can’t Get Enough Of
Cherry Cheesecake Bars
Caramel Apple Cheesecake Bars with Streusel Topping
Chocolate Cheesecake Bars
Blueberry Cheesecake Bars
Churro Cheesecake Bars
9
servings15
minutes35
minutes588
kcalChurro cheesecake bars combine the best of two beloved desserts: cinnamon-sugar-coated churros and creamy, tangy cheesecake. How can you beat that?
Ingredients
1 1/2 cups granulated sugar, divided
2 tablespoons ground cinnamon
2 (8 ounce) blocks cream cheese, softened
1 large egg, room temperature
1 teaspoon vanilla extract
2 (8 ounce) cans refrigerated crescent roll dough
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- In a small bowl, mix 1/2 cup sugar with the cinnamon for the topping. Sprinkle half in the prepared pan, then set aside.
- In a large bowl, beat the softened cream cheese until smooth. Add the rest of the sugar, egg, and vanilla. Mix until creamy and well combined. Set aside.
- Unroll one can of crescent dough and press the seams lightly to seal. Carefully transfer the sheet to the pan, pressing it gently into the cinnamon sugar.
- Spread the cream cheese mixture evenly over the dough.
- Unroll the second can of dough, seal the seams, and place on top of the filling. Sprinkle the remaining cinnamon sugar evenly over the top.
- Bake for 30-35 minutes until the top is golden brown.
- Allow to cool completely, then refrigerate for at least 2 hours before cutting into bars. Enjoy!
Notes
- Feel free to add your own twist, like a drizzle of dulce de leche, chocolate sauce, or fruit compote swirled into the filling.
- Allow the cream cheese to come to room temperature before mixing for a lump-free filling.
- Let the bars chill in the fridge for at least two hours before cutting to ensure the filling sets.
