This delightful churro cheesecake brings together the warm, nostalgic flavor of cinnamon sugar churros with a smooth and creamy cheesecake center. With a buttery, flaky crust made from crescent dough and a simple cream cheese filling, this dessert is easy to prepare yet impressive enough for gatherings.
Why You’ll Love This Recipe
This recipe delivers all the flavor of a classic churro in a soft, creamy bar form. The crescent roll dough creates a light, flaky base and top layer, while the cinnamon sugar topping adds the perfect sweet crunch. The cream cheese filling requires only a few ingredients and mixes together in minutes. These bars slice well, feed a crowd, travel easily, and taste delicious chilled or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cinnamon Sugar
1 tablespoon ground cinnamon
1/2 cup granulated sugar
Cheesecake Bars
Two 8-oz packages refrigerated crescent roll dough or crescent sheets
16 oz full-fat cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled
Directions
Preheat the oven to 350°F and place a rack in the center. Grease a 9×13-inch baking pan. Sprinkle 1–2 tablespoons of the cinnamon sugar mixture across the bottom of the pan.
Open one 8-oz tube of crescent dough. Unroll it and press the seams together to form a single rectangle. Lay it across the bottom of the pan, ensuring it covers the entire surface.
In a mixing bowl, beat the cream cheese, 3/4 cup granulated sugar, egg, and vanilla extract until smooth and fully combined. Spread this mixture evenly over the prepared crust.
Unroll the second tube of crescent dough, press the seams together, and gently place it on top of the cream cheese layer.
Pour the melted butter over the top layer and spread it evenly with the back of a spoon.
Sprinkle the remaining cinnamon sugar mixture generously over the surface.
Bake for 26–30 minutes, or until the top layer is puffed and golden brown.
Allow the bars to cool completely on a wire rack, then refrigerate until fully chilled. Slice and serve.
Servings and timing
Makes approximately 12–15 bars.
Prep time: about 10 minutes
Bake time: 26–30 minutes
Cooling time: 1 hour
Chilling time: 2 hours
Total time: about 3 hours 40 minutes
Variations
Add a thin layer of dulce de leche between the crust and cream cheese for extra richness.
Sprinkle finely chopped toasted nuts over the cinnamon sugar topping before baking.
Mix a pinch of nutmeg into the cinnamon sugar for a warmer spice profile.
Use reduced-fat cream cheese for a lighter version, keeping texture in mind.
Add a splash of orange zest to the filling for a bright twist.
Storage/Reheating
Store the bars tightly covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped well in plastic and placed in an airtight container for up to 2 months. Thaw in the refrigerator before serving. These bars are best enjoyed chilled and do not require reheating.
FAQs
How do I prevent the dough from tearing while unrolling?
Keep the dough cold until you’re ready to use it, as warmer dough becomes sticky and harder to handle.
Can I use homemade dough instead of crescent dough?
Yes, a thin homemade pastry dough or puff pastry sheet can work; just ensure it fits the pan.
Can I use low-fat cream cheese?
You can, but the texture will be softer and slightly less creamy.
How do I know when the bars are done baking?
The top should be golden brown and puffed, with the center set but still slightly soft.
Can I add extra cinnamon?
Absolutely—add up to an additional 1/2 tablespoon to the sugar mixture for stronger flavor.
Should these bars be served warm or cold?
They are best served chilled, which helps them slice neatly and enhances the cheesecake texture.
Can I halve the recipe?
Yes, bake in an 8×8-inch pan and reduce baking time slightly, checking around 20–22 minutes.
What can I substitute for vanilla extract?
You can use almond extract or leave it out entirely for a simpler flavor.
How long can they sit out at room temperature?
They can safely sit out for about 1–2 hours; after that, store them in the refrigerator.
Can I add toppings?
Yes—caramel sauce, chocolate sauce, honey, vanilla ice cream, or fresh fruit all pair beautifully.
Conclusion
Churro cheesecake bars offer the perfect blend of warm cinnamon flavor, creamy cheesecake filling, and a flaky, buttery crust. Easy to make and always crowd-pleasing, this dessert is ideal for parties, potlucks, or a simple treat at home. Enjoy them chilled, topped, or plain—either way, they’re unforgettable.
Creamy cheesecake bars wrapped in flaky crescent dough and topped with cinnamon sugar for a churro-inspired dessert that’s easy to make and perfect for sharing.
Ingredients
Cinnamon Sugar:
1 tablespoon ground cinnamon
1/2 cup granulated sugar
Cheesecake Bars:
Two 8-oz packages refrigerated crescent roll dough or crescent sheets
16 oz full-fat cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 tablespoons unsalted butter, melted and slightly cooled
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Sprinkle 1–2 tablespoons of cinnamon sugar on the bottom of the pan.
Unroll one tube of crescent dough, press seams together, and lay across the bottom of the pan.
In a bowl, beat cream cheese, 3/4 cup sugar, egg, and vanilla extract until smooth.
Spread cream cheese mixture evenly over the dough.
Unroll second tube of dough, press seams, and place gently over cream cheese layer.
Pour melted butter over the top and spread evenly.
Sprinkle remaining cinnamon sugar generously over the buttered dough.
Bake for 26–30 minutes, until top is puffed and golden brown.
Cool completely, then chill for at least 2 hours before slicing and serving.
Notes
Keep dough cold before use for easier handling.
Use reduced-fat cream cheese for a lighter version, but expect softer texture.
Add dulce de leche between layers for extra richness.
Chill thoroughly before slicing for clean cuts.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
