These churro cheesecake bars are the best of both worlds—cinnamon-sugar churros paired with rich, creamy cheesecake. I love how quick they are to make, thanks to a simple crescent roll shortcut, and how perfectly they turn out every single time.

Why You’ll Love This Recipe

I like that this recipe gives me all the flavors of churros without the hassle of frying. The cream cheese layer is smooth and tangy, balancing the sweetness beautifully. Since I can have them baked and ready in about 30 minutes, I find they’re ideal for last-minute gatherings. I often make these when I need something that’s simple but always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cinnamon Sugar Mixture

• ½ cup sugar

• 2 tablespoons cinnamon

Filling

• 2 (8-ounce) packages cream cheese, softened

• ½ cup sugar

• 1 egg

• 1 teaspoon vanilla extract

Crust

• 2 (8-ounce) cans refrigerated Pillsbury crescent dough sheets

Directions

1. Preheat the oven to 350°F.

2. In a small bowl, mix sugar and cinnamon.

3. In another bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla and beat until creamy.

4. Spray a 9×13 inch baking dish with non-stick spray. Sprinkle half of the cinnamon sugar mixture evenly into the pan.

5. Lay one sheet of crescent dough over the cinnamon sugar. Trim edges if necessary.

6. Spread the cream cheese filling evenly over the dough.

7. Place the second sheet of crescent dough over the filling.

8. Sprinkle the remaining cinnamon sugar on top.

9. Bake for 30 minutes or until golden brown. Let cool before cutting into bars.

Servings and timing

This recipe makes 12 servings. Prep time is just 5 minutes, bake time is 30 minutes, for a total of 35 minutes.

Variations

I sometimes add a dash of nutmeg or allspice to the cinnamon sugar for extra warmth. If I want a richer cheesecake flavor, I add a dollop of sour cream to the filling. For toppings, I like to drizzle chocolate or caramel sauce, or even add whipped cream for a more decadent finish.

Storage/Reheating

Once cooled, I store the bars in an airtight container in the fridge for up to 3 days. If I want them warm again, I reheat them in the microwave for 10–15 seconds. They also freeze well—wrapped tightly, they keep up to 3 months. I thaw them overnight in the fridge before serving.

FAQs

Can I make churro cheesecake bars ahead of time?

Yes, I often bake them the night before an event, refrigerate, and then cut them into bars right before serving.

Can I use crescent rolls instead of dough sheets?

Absolutely. I just make sure to pinch the seams together so it forms one sheet.

Can I make a smaller batch?

Yes, I halve the recipe and bake it in a 9×9-inch pan for about 15–20 minutes.

Can I skip the top layer of dough?

Yes, but I find the top layer helps balance the filling and gives the bars a true churro-like texture.

Can I serve them cold?

Yes! I actually enjoy them chilled straight from the fridge. They taste like a refreshing cheesecake bite with cinnamon sweetness.

Conclusion

Churro cheesecake bars are one of my go-to desserts when I want something quick, simple, and crowd-pleasing. I love how they combine the warm flavors of churros with the creamy richness of cheesecake, all in an easy-to-slice bar. Whether served warm or cold, these bars always disappear fast at my table.