This dessert is a delightful mash-up of two favorites: the flaky, buttery charm of crescent-roll dough and the tangy creaminess of cheesecake, all wrapped in a coating of cinnamon-sugar just like a classic churro. It’s simple enough for a weeknight treat, yet impressive enough to serve at a gathering. Plus, since it uses pre-made dough, you get amazing results without fussing with pie crusts or pastry dough.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans (8 ounces each) refrigerated crescent roll dough
½ cup unsalted butter, melted
½ cup granulated sugar
2 tablespoons ground cinnamon
16 ounces (that’s two 8-ounce blocks) cream cheese, softened to room temperature
¾ cup granulated sugar
1 large egg, room temperature
1½ teaspoons vanilla extract
Directions
Preheat your oven to 350 °F (approximately 175 °C). Grease a 9×13-inch (23×33 cm) baking pan.
In a small bowl, combine ½ cup granulated sugar and 2 tablespoons ground cinnamon. Set aside.
Unroll one can of the crescent roll dough onto a lightly floured surface; press seams together so that you have one solid piece. Carefully place this dough into the bottom of the prepared baking pan.
Sprinkle about half of the cinnamon-sugar mixture evenly over the dough in the pan.
In a large mixing bowl, beat the softened cream cheese until smooth. Add ¾ cup sugar, the egg, and vanilla extract; beat until creamy and well combined.
Spread the cream-cheese mixture evenly over the first dough layer in the pan.
Unroll the second can of crescent roll dough, seal the seams as before, and place it gently over the cream-cheese layer.
Melt the ½ cup butter and drizzle or brush it over the top dough layer. Then sprinkle the remaining cinnamon-sugar mixture evenly on top of the buttered dough.
Bake in the preheated oven for about 26-30 minutes (or until the top is golden brown and the dough is puffed).
Remove the pan from the oven and allow it to cool to room temperature. Then refrigerate (at least 1-2 hours) before slicing into bars.
Servings and timing
This recipe yields about 16 bars (depending on how you slice).
Prep time: ~15 minutes
Bake time: ~26-30 minutes
Chill time: ~1-2 hours (for best texture)
Total time (including chilling): approx ~2 hours.
Variations
Add a drizzle of caramel sauce or melted chocolate over the top before serving.
Sprinkle chopped nuts (like pecans or walnuts) on top of the cinnamon-sugar layer for extra crunch.
Use crescent roll dough sheets (rather than perforated tubes) if available for a smoother crust appearance.
Swap vanilla extract for almond extract (¼-½ teaspoon) for a nutty twist.
For a mini version, cut into smaller squares and serve as bite-sized dessert bars.
Storage/Reheating
Store leftover bars in an airtight container in the refrigerator for up to 3 – 4 days. If you’d like to serve warm, microwave a bar for about 10-15 seconds (on medium power) just before serving. You can also freeze individual bars (wrapped in plastic wrap and placed in a freezer-safe bag) for up to 2-3 months; thaw overnight in the fridge before serving.
FAQs
How do I know when the bars are done baking?
The top dough should be golden brown and puffed; the cheesecake layer should be set around the edges. A slight jiggle in the center is okay. Letting it cool and then chill helps the filling fully set.
Can I use a different size pan?
Yes, but adjust the baking time. If you use a smaller pan (making bars thicker), you may need to bake a few extra minutes. For a larger pan (thinner bars), reduce the bake time slightly and watch closely.
Do I have to chill the bars before serving?
For best texture and ease of slicing, yes—it’s recommended to refrigerate at least 1-2 hours. You could serve slightly warm, but the filling may not hold together as cleanly.
Can I use low-fat cream cheese?
You can, but the texture may be a bit less rich and the filling may set slightly less firm. For best results stick with full-fat.
Can I skip the cinnamon sugar on top?
You could, but the cinnamon sugar is what gives it the churro character. Without it, you’ll have more of a plain cheesecake-bar style dessert.
Is it possible to make this ahead?
Yes—make it, cool it, chill it, then cover and refrigerate. It holds well for a day or two ahead of serving. Just be aware the crust may gradually soften over time.
Can I freeze these bars?
Yes. After cooling and slicing, wrap individual bars in plastic and place in a freezer-safe container. Freeze up to about 2-3 months. Thaw in the fridge before serving.
Could I add fruit or chocolate chips into the filling?
Yes—chocolate chips (mini size) folded gently into the filling work well. Diced fruit is trickier because of added moisture, but small bits of dried fruit might work.
What if my top layer browns too quickly?
If you find the dough browning too fast, you can tent the pan with aluminum foil partway through baking to prevent over-browning while the interior finishes.
Can I use homemade dough instead of crescent rolls?
You could, but the convenience and buttery flaky texture of store-bought refrigerated crescent dough is part of what makes this recipe easy and reliable. Homemade dough might yield a slightly different texture.
Conclusion
These churro cheesecake bars bring together flaky pastry, creamy cheesecake filling, and the sweet, cinnamon-sugar goodness of churros in one irresistible dessert. With minimal ingredients and effort, you’ll have a treat that’s both comforting and impressive. Whether for a casual evening or a special occasion, these bars are sure to disappear fast—and you’ll love making them again.
Churro Cheesecake Bars combine the flaky layers of crescent roll dough with a rich cream cheese filling and a cinnamon-sugar topping — a delicious mash-up of classic cheesecake and churros in easy-to-make bar form.
Ingredients
2 cans (8 ounces each) refrigerated crescent roll dough
½ cup unsalted butter, melted
½ cup granulated sugar (for cinnamon-sugar)
2 tablespoons ground cinnamon
16 ounces (2 blocks) cream cheese, softened
¾ cup granulated sugar (for filling)
1 large egg, room temperature
1½ teaspoons vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking pan.
In a small bowl, mix ½ cup sugar with 2 tablespoons cinnamon. Set aside.
Unroll one can of crescent dough and press seams together to form a solid sheet. Place in the bottom of the pan and press evenly.
Sprinkle half of the cinnamon-sugar mixture over the dough.
In a large bowl, beat cream cheese until smooth. Add ¾ cup sugar, egg, and vanilla extract. Beat until fully combined and creamy.
Spread the cream cheese mixture evenly over the dough in the pan.
Unroll the second can of crescent dough, seal seams, and place over the cream cheese layer.
Brush or drizzle melted butter over the top layer, then sprinkle with remaining cinnamon-sugar mixture.
Bake for 26–30 minutes or until golden brown and puffed.
Cool to room temperature, then refrigerate for at least 1–2 hours before slicing and serving.
Notes
Chilling the bars before slicing ensures clean cuts and a fully set filling.
Use crescent roll dough sheets for easier handling and no seam sealing.
Brush top with extra butter for richer flavor and better cinnamon-sugar adhesion.
Optional: Add mini chocolate chips or a caramel drizzle for a twist.
Bars freeze well — wrap individually and store in freezer for up to 2–3 months.
