Introduction

Churro Cheesecake Bars combine the crispy, cinnamon-sugared delight of churros with the creamy richness of cheesecake. This easy dessert offers layers of buttery crescent dough surrounding a smooth cheesecake filling, finished with a cinnamon sugar topping. Perfect for sharing at any gathering.

A stack of three rectangular pastries sits on a white plate with caramel sauce dripping down the sides. Each pastry has two golden-brown layers coated with a crunchy cinnamon sugar crust, sandwiching a thick, creamy white filling. The cinnamon sugar gives the outer layers a textured look, and the light caramel drizzle adds a shiny, sticky finish, pooling slightly on the plate beneath. The background is a subtle, white marbled texture, soft and out of focus, highlighting the warm tones 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 this cinnamon sugar mixture 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 to 2 tablespoons of the cinnamon sugar mixture evenly over the bottom.
Step 3: Open one tube of crescent roll dough. Unroll it carefully and press the seams together to form one single rectangular sheet. Place this sheet into the prepared pan, covering the bottom completely.
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 in the pan and spread it evenly.
Step 5: Open the second tube of crescent roll dough, press the seams to seal, and gently place it over the cheesecake filling, creating a top layer.
Step 6: Pour the melted butter evenly over the top layer of dough, using a spoon or pastry brush to spread it.
Step 7: Sprinkle the remaining cinnamon sugar generously over the buttered dough.
Step 8: Bake for 26 to 30 minutes, or until the crescent dough is puffed and golden brown. Remove from oven and let cool on a wire rack.
Step 9: Once cooled to room temperature, refrigerate the bars for at least 3 hours to allow the layers to set. Slice into bars before serving.

Tips & Variations

For a richer cheesecake, use full-fat cream cheese and avoid overmixing to keep the texture smooth.
Swap out crescent roll dough sheets for puff pastry for a flakier crust.
Sprinkle some chopped nuts like pecans or walnuts on top before baking for extra crunch.
If you prefer a less sweet treat, reduce the sugar in the filling slightly.

Storage

Store leftover churro cheesecake bars in an airtight container in the refrigerator for up to 4 days. For best texture, reheat individual bars briefly in a toaster oven or microwave before serving to regain some warmth and softness.

How to Serve

The image shows a stack of four square pastry sandwiches on a white plate, each sandwich having three layers. The bottom and top layers are golden brown pastry coated with a light dusting of cinnamon sugar, giving a slightly grainy texture. The middle layer is a creamy white filling with a smooth, soft texture that looks thick and rich. There is a drizzle of golden syrup pooling on the plate around the base of the stack, adding shine and moisture. The plate sits on a white marbled surface, and the background is a soft beige color, which helps the warm tones of the pastries stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert dairy-free?

You can substitute the cream cheese with a dairy-free cream cheese alternative and use a vegan butter substitute to make this recipe dairy-free, though the texture may vary slightly.

Can I freeze the cheesecake bars?

Yes, these bars freeze well. Wrap them tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Churro Cheesecake Bars Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

Churro Cheesecake Bars combine the crispy, cinnamon-sugar-coated crescent dough reminiscent of classic churros with a rich, creamy cheesecake filling. This easy-to-make dessert is perfect for any occasion, offering a delightful blend of textures and flavors with a buttery, golden crust and a smooth, sweet center.

Author: Dana
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, combine the ground cinnamon and granulated sugar until well mixed. Set this mixture aside for later use.
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 thoroughly, then sprinkle 1 to 2 tablespoons of the cinnamon sugar evenly over the bottom to form the base coating.
Create Base Layer: Open one package of crescent roll dough. Carefully unroll it and press the seams together to form a single rectangular sheet. Place this sheet into the prepared pan, making sure it covers the entire bottom completely.
Make Cheesecake Filling: In a mixing bowl, use a hand or stand mixer to beat the softened cream cheese, ¾ cup sugar, egg, and vanilla extract together until the mixture is smooth and creamy. Pour this cheesecake filling over the crescent dough base in the pan, spreading it evenly with a spatula.
Top Layer and Butter Coating: Open the second package of crescent roll dough, unroll and press seams as before to create another rectangular sheet. Gently place this dough over the cheesecake filling to form the top layer. Pour the melted butter over the top dough and use a spoon or pastry brush to spread it evenly.
Add Cinnamon Sugar Topping: Generously sprinkle the remaining cinnamon sugar mixture over the buttered top layer, ensuring full coverage for that classic churro flavor.
Bake to Perfection: Place the pan in the preheated oven and bake for 26 to 30 minutes or until the crescent dough is puffed, golden brown, and fully cooked. Remove from oven and let cool on a wire rack.
Chill and Serve: After cooling to room temperature, cover and refrigerate the cheesecake bars for at least 3 hours to allow the layers to set firmly. Once chilled, slice into bars and serve.

Notes

Ensure the cream cheese is softened completely for a smooth filling without lumps.
Press the crescent roll seams tightly to prevent the filling from leaking during baking.
Refrigerating the bars before slicing helps achieve clean, neat cuts.
You can double the cinnamon sugar topping for extra crunch and flavor if desired.
Store leftover bars covered in the refrigerator for up to 4 days.

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