Introduction

Churro Cheesecake bars combine the beloved flavors of cinnamon sugar churros with creamy cheesecake in a delightful, easy-to-make dessert. With layers of buttery crescent dough and a rich cream cheese filling, this treat is perfect for sharing or enjoying solo.

A stack of four rectangular pastries is shown on a white plate sitting on a white marbled surface. Each pastry has three layers: the top and bottom layers are golden brown with a crispy texture, lightly dusted with cinnamon and sugar, while the middle layer is thick, creamy, and white. The pastries are drizzled with amber syrup that pools on the plate near the bottom. The background is softly blurred with a beige tone, emphasizing the warm colors and textures of the pastries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon ground cinnamon
½ cup granulated sugar
Two 8-ounce packages refrigerated crescent roll dough or sheets
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled

Instructions

Step 1: In a small bowl, mix the ground cinnamon and ½ cup sugar until well combined. Set aside.
Step 2: Preheat your oven to 350°F (175°C) and place the rack in the middle position. Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar mixture evenly on the bottom.
Step 3: Open one package of crescent roll dough. Unroll it carefully and press the seams together to form a single rectangular sheet. Press this dough evenly into the bottom of the prepared pan.
Step 4: In a mixing bowl, beat the softened cream cheese, ¾ cup sugar, egg, and vanilla extract until smooth and creamy. Pour this cheesecake filling over the dough base and spread evenly.
Step 5: Unroll the second package of crescent dough and seal the seams as before. Gently lay this top layer over the cheesecake filling.
Step 6: Pour the melted butter evenly over the top dough layer, using a spoon or pastry brush to spread it.
Step 7: Sprinkle the remaining cinnamon sugar mixture generously over the buttered top layer.
Step 8: Bake for 26–30 minutes until the crescent dough is puffed and golden brown. Remove from oven and cool on a wire rack.
Step 9: After cooling to room temperature, refrigerate the bars for at least 3 hours to set the layers. Slice into bars before serving.

Tips & Variations

For a richer flavor, use cream cheese that is at room temperature for easier mixing.
You can add a sprinkle of chopped nuts, like pecans or walnuts, on top for extra crunch.
Substitute the crescent dough with puff pastry sheets if preferred, but reduce baking time slightly and watch closely.
Serve with a drizzle of chocolate sauce or caramel for extra indulgence.

Storage

Store leftover churro cheesecake bars in an airtight container in the refrigerator for up to 4 days. Reheat individual bars briefly in a microwave or warm them in a preheated oven at 300°F (150°C) for about 5 minutes to enjoy them warm, but the bars are also delicious served chilled.

How to Serve

A close-up image shows a stack of three square dessert pieces on a white marbled surface. Each piece has three visible layers: a light golden-brown crispy top and bottom layer coated with a sugary cinnamon dust, and a thick creamy white filling in the middle. The top piece has a drizzle of shiny amber caramel sauce dripping down the sides, adding a sticky texture contrast. The background is soft and neutral, drawing focus to the rich textures and colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars are great for making ahead. After baking and cooling, refrigerate them for at least 3 hours or overnight before serving to allow the cheesecake filling to set perfectly.

Can I freeze churro cheesecake bars?

Yes, you can freeze the bars by wrapping them tightly in plastic wrap and storing them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

Churro Cheesecake Bars Recipe

Print Recipe

★★★★★

5 from 82 reviews

Delight in the perfect blend of creamy cheesecake and crispy cinnamon-sugar coated crescent roll layers with this easy-to-make Churro Cheesecake Bars recipe. It features a buttery crescent dough base and top, a smooth cream cheese filling, and a generous sprinkle of cinnamon sugar for that classic churro taste.

Author: Marco
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 3 hours 43 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cinnamon Sugar:

1 tablespoon ground cinnamon
½ cup granulated sugar

Cheesecake Bars:

Two 8-ounce packages refrigerated crescent roll dough or sheets
16 ounces full-fat cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled

Instructions

Prepare Cinnamon Sugar: In a small bowl, thoroughly mix the ground cinnamon and granulated sugar until well combined. Set aside this mixture for later use as both a base and topping.
Preheat and Prep Pan: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Grease a 9×13-inch baking pan to prevent sticking, then sprinkle 1 to 2 tablespoons of the cinnamon sugar mixture evenly over the bottom of the pan to create a flavorful base layer.
Create Base Layer: Open one package of crescent roll dough. Unroll it carefully and press the seams together to form a single rectangular sheet. Lay this sheet into the prepared pan, ensuring it completely covers the bottom surface for the crust.
Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, large egg, and vanilla extract, and continue beating until all ingredients are well incorporated. Pour this creamy filling evenly over the crescent dough base in the pan.
Top Layer and Butter Coating: Open the second package of crescent roll dough, unroll it, and press seams together to form a rectangular sheet similar to the base. Gently place this sheet over the cheesecake filling as the top crust. Pour the melted and slightly cooled unsalted butter evenly over this top layer and use a spoon or pastry brush to spread it evenly. This butter coating helps create a golden, crispy crust.
Add Cinnamon Sugar Topping: Generously sprinkle the remaining cinnamon sugar mixture over the butter-coated top layer, covering it evenly to impart the signature churro flavor.
Bake to Perfection: Place the baking pan in the preheated oven and bake for 26 to 30 minutes. Bake until the crescent dough is puffed, golden brown, and fully cooked through. Once done, remove the pan from the oven and transfer it to a wire rack to cool.
Chill and Serve: Allow the baked cheesecake bars to cool to room temperature, then refrigerate for at least 3 hours. This chilling step ensures the cheesecake filling sets firmly for easier slicing. Once chilled, cut into bars and serve.

Notes

Use full-fat cream cheese for the best creamy texture and flavor.
Ensure the butter is melted and slightly cooled before pouring over the top dough to avoid melting the dough prematurely.
Refrigerate thoroughly before slicing to allow clean cuts without the cream cheese filling oozing out.
If crescent roll sheets are unavailable, you can use puff pastry sheets as a substitute.
Store leftovers in the refrigerator in an airtight container for up to 4 days.

Keywords: churro cheesecake, cheesecake bars, crescent roll dessert, cinnamon sugar dessert, easy cheesecake recipe, baked cheesecake bars