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Churro cheesecake bars are the perfect pairing of two dessert favorites for a tasty twist on a Mexican treat.
The Perfect Marriage
Today’s recipe is a marriage of two favorites – our favorite Mexican dessert (Churros) and an American classic – cheesecake!
The result are these delicious, cinnamon-y Churro Cheesecake Bars that are a show stopper (we cannot bring them to a function without getting recipe requests!)
We use simple ingredients like a buttery crescent roll crust as a tasty shortcut and top it off with plenty of cinnamon and sugar. The result is a fun dessert, perfect for pairing with your favorite Mexican dinner ideas.
WHY WE LOVE IT:
- Twist on churros. Get all the flavors of a classic churro but in bar form.
- Ready to enjoy in only 30 minutes. From start to finish, this bar recipe is out of the oven and in your tummy in 30 minutes!
- Simple steps and ingredients. The beauty of this Mexican dessert is its simplicity. Just a handful of ingredients, layer, and bake!
Ingredients
PREP TIME: 5 minutes
BAKE TIME: 30 minutes
Cinnamon Sugar Mixture
- ½ cup sugar
- 2 tablespoons cinnamon – For a more complex flavor add a little nutmeg to the cinnamon sugar or add a combination of cloves, allspice, and ground ginger.
Filling
- 2 (8-ounce) packages cream cheese, softened – Softened cream cheese will become fluffier when beaten, which helps create that traditional cheesecake texture.
- ½ cup sugar
- 1 egg – Room temperature egg will be best incorporated with the other ingredients.
- 1 teaspoon vanilla extract – For the best flavor, use 100% pure vanilla extract.
Crust
- 2 (8-ounce) cans Pillsbury crescent dough sheets – or use crescent rolls, unrolled with the seams pressed together.
How to Make Churro Cheesecake Bars
- PREP. Preheat the oven to 350°F.
- CINNAMON SUGAR. Combine ½ cup sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
- CHEESECAKE LAYER. Beat 16 ounces cream cheese till smooth. Add the ½ cup sugar, 1 egg, and 1 teaspoon vanilla and beat till smooth and creamy. Set aside.
- ASSEMBLE. Spray a 9×13 inch pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
- Unroll the 2 sheets of Pillsbury crescent dough and carefully lift into the pan on top of the cinnamon sugar. Trim an inch or so off each of the sides so the crescent dough fits better.
- Spread the cream cheese layer evenly over the dough. Unroll the second can of crescent dough trimming the long sides an inch or so and place it on top of the filling.
- Sprinkle the remaining cinnamon sugar on top of the dough.
- BAKE. Bake for about 30 minutes or until light brown. If desired, serve topped with Whipped Cream and a drizzle of Chocolate Syrup or Caramel Sauce.
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Churro Cheesecake Bars
Equipment
Ingredients
Cinnamon Sugar Mixture
- ½ cup sugar
- 2 tablespoons cinnamon
Filling
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sugar
- 1 egg
- 1 teaspoons vanilla extract
Crust
- 2 (8-ounce) cans refrigerated Pillsbury crescent dough sheets
Instructions
- Preheat the oven to 350°F.
- Combine ½ cup sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
- Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
- Spray a 9×13 inch pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
- Unroll the dough and carefully lift into the pan on top of the cinnamon sugar. Trim an inch or so off each of the sides so the crescent dough fits better.
- Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough trimming the long sides an inch or so and place it on top of the filling.
- Sprinkle the remaining cinnamon sugar on top of the dough. Bake for about 30 minutes or until light brown.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep leftovers in an airtight container in the fridge for up to 3 days. If you don’t want to eat them cold, reheat them in the microwave for 5-15 seconds.
Place a layer of parchment paper or plastic wrap between each churro cheesecake bar, and put them in an airtight container. They’ll last in the freezer for up to 3 months. Let them thaw in the fridge before eating or reheating.
Can you leave off the top layer of dough?
The picture has three layers, but it seems the recipe only builds two layers? Help!
The recipe should build three layers. The first layer will be the cinnamon sugar and crescent roll dough on top of that. Then you’ll all the cream cheese mixture and then top with the other crescent roll dough and top with the rest of the cinnamon sugar. Steps 4-7 list it all out. Hope that helps!
Can I use biscuits instead and roll them out pinching them together??
You could try. The texture will be different with biscuits. I haven’t actually made them using biscuits, so I would recommend the crescent rolls. But, if you use them, you’ll have to let us know how they turn out. 🙂