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These churro cheesecake bars are a marriage of two FAVORITES – our go-to Mexican dessert (Churros) and an American classic – cheesecake!
The result is these delicious, cinnamon churro cheesecake bars with a tangy cream cheese filling that are a showstopper. 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 (a big time saver) and top it off with plenty of cinnamon and sugar. The result is a fun dessert, perfect for pairing with your favorite Mexican dinners.
Why we think you’ll 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!
Churro Cheesecake Bars Ingredients
Cinnamon Sugar Mixture
- ½ cup sugar
- 2 tablespoons cinnamon – or 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, we always 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. In a medium bowl, beat cream cheese with an electric mixer till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set the cheesecake filling 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 roll sheets 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 golden brown. If desired, serve topped with Whipped Cream and a drizzle of Chocolate Syrup or Caramel Sauce.
Kristyn’s Recipe Tips
- If you can’t find the crescent dough sheets, use crescent roll dough, just be sure to pinch the seams together so it resembles one complete sheet.
- To combine a smooth filling use room-temperature eggs and cream cheese.
- Stick with cinnamon and sugar for the signature churro taste, but other warm spices can added.
Churro Cheesecake Bars
Pairing two dessert favorites in one, our churro cheesecake bars use a simple shortcut for a 30-minute twist on a Mexican treat!
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 teaspoon 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 it 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
Recipe Tips:
- If you can’t find the crescent dough sheets, use crescent roll dough, just be sure to pinch the seams together so it resembles one complete sheet.
- To combine a smooth filling use room-temperature eggs and cream cheese.
- Stick with cinnamon and sugar for the signature churro taste, but other warm spices can added.
Nutrition
Serving: 9g, Calories: 338kcal, Carbohydrates: 35g, Protein: 4g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.002g, Cholesterol: 52mg, Sodium: 421mg, Potassium: 62mg, Fiber: 1g, Sugar: 22g, Vitamin A: 531IU, Vitamin C: 0.1mg, Calcium: 52mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store?
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.
How to freeze?
Place a layer of parchment paper or plastic wrap between each 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.
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This recipe was originally published December 2017.
Can 8 make a 1/2 tray
To make half of a tray, half the recipe ingredients and bake in a 9×9-inch pan and bake for 15-20 minutes.
I’ve had a friend make these – question… I need to make six batches for a pre-cinco de mayo party next weekend…
Should I extend the time for cooking time?
I would probably bake one batch at a time & stick to the same time on the recipe. I don’t like putting two in the oven, since one is either under baked or one gets over baked. But, that’s just me. If you add two in the oven, then I would use the same time, then you may need to add more time, keeping an eye on it. Good luck!
Can you leave off the top layer of dough?
Your making it so you can do whatever you want
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!
The picture at the top of the page looks like 3 squares stacked on top of one another. Thats what is making it look like it’s a 3 layered cake but it isn’t.
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. 🙂
This recipe was perfect thank you! I use Mexican vanilla and added a little bit of heavy cream
Y’all…..this recipe is beyond yummy! I’ve made it 3x now and it’s been a hit every single time! Going for round 4 tonight for a church potluck tomorrow. This recipe is decadent, simple, quick, and oh so tasty! I like to top mine off with diced strawberries and drizzle on condensed milk for a lil razzle dazzle!
Doesnt need eggs. Changes the texture too much. Ive tried this recipe twice now and each time the filling gets a weird texture. Ive made it plenty of times without the egg and it turns out 10x better.
my daughter made this for a cinco de mayo dinner she made for her friends…….. she says it was really tasty but that the dessert needed more filling….. so maybe 3 bricks of cream cheese, 2/3 cups sugar, 2 eggs and 1 1/2 teaspoons of vanilla……….
Thanks for the feedback!! So glad you all enjoyed the dessert.
These are so easy to make and so, so yummy! They’re great to take to a family gathering or potluck. Warning— they are addictive! Haha…
We LOVE this dessert!!
I drizzle honey on it as soon as it comes out of the oven. IT’S SO YUMMY!!!
i’ve been making this dessert for years, I make it instead of pies at thanksgiving and christmas. only we know it as SOPAPILLA CHEESECAKE.
Oh I love that!! It’s such a tasty one!
How can u tell if something that is covered in cinnamon is light brown? It was already brown before i even put it in the oven??
These ended up being much more yummy than I expected them to be. With it being early Autumn, might I also suggest serving with a dollop of your best made pumpkin pie filling. I thought mine went well with the cinnamon. =)
Thank you for the recipe. It will be used again!
That sounds like a delicious fall addition! So glad you enjoyed the cheesecake bars!
This recipe was so easy and perfect.
Have you tried puff pastry in place of croissant dough? I was wondering if that would work out?
Thanks in Advance
Tasted delicious! Thank you for the recipe. On question… if I want to make the filling thicker in size, do you recommend that I double the recipe?
I haven’t doubled just the filling before, but I imagine you could. You’ll want to check for doneness to make sure the center is cooked.
I love it
Made this with pie crust in a pie pan cause that’s all I had on hand. Came out so good. Next time I will use a little lemon pie filling. Wish I could post a pic of it. Looks and tastes yummy!
Same! I would have loved to see a pic. I’m so glad you enjoyed the recipe!
Love this recipe! Although my other half suggested to double the filling and had to adjust the time to bake it. Forgot if anyone posted this at all if anyone double the recipe it turned out more of a custard than a cheesecake thing. How long to bake if you double the filling. Been testing it out without burning the crust.
Alanna, I was just given this recipe and wanted to make it into a regular cheesecake. When you made it, did you put the crescent dough on the bottom over the cinnamon sugar? And did you also put the crescent dough on top of the filling? Just wondering how the bottom comes out–does the sugar burn; does the dough cook thoroughly? I think this would be great as a regular cheesecake. All suggestions are welcome.
Super easy and even more delicious.
Help !
Love this recipe made it several times, but last few times i made it , i let it sit overnight to set & next morning the top layer of dough isn’t so flaky its more doughy, ive been making this for a year now & i dont know what could possibly be the difference. What woukd you tell someone whos top layer of dough is more doughy & not flakey? Thank you!
Hmmm I’m not sure. Did you cover the bars to sit overnight? Were the bars still warm at all when you covered them? Perhaps that could have something to do with the more doughy texture rather than the flakey crust?
Why would the dough at the bottom not cook all the way and the top does.
Made these for the 4th of July. Huge hit with the family. I found cinnamon toast crunch topping in the spice section an used that. Amazing. Now making again to take to work for Labor Day. If we have to work the holiday might as well have a treat to eat.
I make cheesecake, without fail and that my family and other love, thus decided to try this recipe. Followed the recipe to the exact and would honestly say this is not a keeper.
Thanks for the feedback and for giving the recipe a try!
I’m a sweet person I love any thing that has to do with chocolate. I’m not a candy person .I came across this site and seen all the sweets especially all the ones I love .wanna ty for your site .I’m gonna stay busy in the kitchen but I love cooking. keep the recipes coming ..hope you have a nice day.
So good and easy! Since I never use refrigerated tube dough, I almost ignored the recipe, but it sounded good and I needed something easy. My husband, who rarely eats dessert and is super disciplined, told me I shouldn’t make them again because they are too hard to resist! There was none of that shortening-y processed flavor, so either the crescent rolls don’t have that or the recipe disguises it. Either way, they are delicious!
Oh I’m so happy to hear that you enjoyed the bars! They are pretty addicting. 🙂 Thanks for the feedback!
So yummy! Our store was out of regular crescent rolls, so I used the Sweet Hawaiian flavor and couldn’t tell a difference (thank goodness!). Definitely a keeper! Thank you! 🙂
Good to know! I haven’t tried that kind before. So glad you enjoyed the bars!
I made this for the 1st time 2 weeks ago for a pop-up shop and it was a hit! I made 2 pans of it and it was the 1st to go! It was highly requested after the pop-up shop, so I had to make 3 pans of it last weekend! Love it!
My crescent roll dough was too small and I couldn’t roll it out any bigger to fit, so I ended up with some holes in the dough ☹️. Next time I’m going to try using 1 1/2 sheets of dough…
Thanks for the feedback! Hope you enjoyed them!
Just made this for second time. I didn’t super push seams for Cresent rolls and it still turned out AMAZING!
So glad to hear you loved the recipe! Thanks for sharing!
I went to 3 different stores looking for crescent rolls and they were all out…can I use Pillsbury pizza dough instead?
I have only used either the crescent dough sheets or just the regular crescent rolls and kind of pushed those perforated edges together. I’m not sure the pizza dough would give the bars the same flaky texture? If you gave it a try, you’ll have to let us know how it turned out.
Happy Holidays
this recipe looks soo yummy and way easy
I was wondering if it would be ok if I made the crust
If so, would you happen to have a super yummy
recipe {for the crust}
thank you
Rena :}
This site has the copycat recipe for the crescent rolls https://www.alyonascooking.com/crescent-rolls-pillsbury-copycat/
The recipe is spot on – I’ve done it multiple times.
It’s saved my life as I live in AUS where the ready made dough is not available.
Delicious but your nutrition facts are way off unless you’re using reduced fat everything. Two rolls of crescent dough alone is 1600 calories. For 9 servings this is 450 calories.
Prob shouldn’t make churro cheesecake bars if you are worried about calories Lexi
Hahaha 😂 Tell her, Emma.
I noticed that too right away. I figure it out myself when I am counting calories. If you know the calories and track your calorie intake, then you don’t have to be “worried about calories”, Emma. And these bars were a hit! Thanks!
Super yummy, my kids favorite now.
Definitely a crowd pleaser! Super easy to make, and they turn out so delicious!! Our family makes these year round❤️
So good
I just tried this tonight! Absolutely Devine!
I brought this for our Thanksgiving pot luck at work and it was a hit! I drizzled mine with La lechera caramel after cutting them into small squares. I have made 5 more since!!
Mmmm that sounds delicious!! So glad to hear the recipe was a hit!
My husband and I also love them. After making them a few times I decided to add a can of apple pie filling over the cheesecake. We love it. I also freeze them then cut into bars and put in zip lock bags. Just take them out before company comes. I also do that with other bars and have a variety to serve! This way you don’t have to worry about making dessert.
The apple pie filling sounds delicious over these. And yes, that’s such a smart idea to freeze the extras! They thaw out and taste just as good as can be.
Easy to follow recipe. I made my own crescent dough. i cut into slices and made a thin chocolate Ganache to dip in. Next time I will use a smaller tin. The filling has a thin layer using the suggested 9×13 tin, and I consider it would be more enjoyable if the filling was thicker.
Glad the recipe was easy to follow! Ooh I bet using homemade crescent dough took these to the next level. Thanks for giving the recipe a try!
I want to cut the recipe in half and bake in an 8 by 8 pan. What would the baking time be?
I’d start checking around 20 minutes and then test with a toothpick until it comes out clean. You will want to keep a close eye on it.
i make this and we call it a sopapilla cheesecake. got recipe from ex-husband who lives in texas.
This was a hit at a party I gave and people were requesting more. People said it was one of the best desserts they have ever had. The only thing I did different was brush the top of the dough lightly with butter and after it was done and cooled I topped it off with sliced strawberries and drizzled it with a caramel sauce. The flavors are a party in your mouth! Perfect recipe!
Yay! I’m so glad to hear that the recipe was a hit! The strawberries and drizzled caramel sound amazing too!
She does it again. These are so
Simple and a family favorite. The texture is perfect and I love how easy it is to change to
Create different flavor combinations. Although I usually just make it as is!
I tried this and came out so good, but the bottom part was so soggy 😔 how can I prevent this?
It could have just needed a little more time 🙂
Made this this evening!!! Took it out of the oven about an hour ago. Waiting so we can try it with some milk. Lol! ❤️❤️❤️
Awesome recipe
Happy you think so 🙂 Thank you so much!!
Amazing and easy to bake
I am glad you think so 🙂 Thank you for trying them!
I noticed that there were some comments about the bottom layer being soggy. Could I cook the bottom layer and cook it before adding the filling and the top layer and cook it again?
Can you use the Phyllo FLAKY crust sheets?
I haven’t tried, but I am sure you could. They would give a different texture & may not be as soft.
This was so easy and everyone loved them!!!! not overly sweet to appeal to dessert haters, but just sweet enough to satisfy the cravings. i enjoyed these slightly warm / room temp, but they were also great chilled.
now that it’s the autumn, i’m thinking of adding some pumpkin puree to the filling.
That would be great! I am so glad everyone loved them 🙂 Thank you so much for letting me know!
I made this for a group of friends. It was so and so easy to make.
Glad you made them for some friends! I hope they all liked them! Thank you!
ARe you suppose to serve this hot or Put it in the fridge and serve it cold?
We like them more room temp or cold. Really, it’s whatever you like 🙂 Can’t go wrong either way!
I made these Several times now and they are amazing! But i was wondering if I am able to feeeze theM after baking? And if so how would i defrost them?
I personally haven’t tried, but they should be ok. I would just take them out & leave on the counter to defrost.
I suppose you refrigerate it after cooking.
After they are done baking, yes you can store in the fridge. I usually leave mine covered on the counter. They don’t seem to last long around here with kids loving them 😉
These are incredible… one of the best Desserts weve made!! We literally cant stop eatinG them.
Have you ever frozen them? Curious how THEY’D turn out. Thank you!!
I am so glad you think so 😉 I personally have not tried freezing them. I am thinking they would be ok, but I would need to try.
What if you would want to make the dough from scratch? Do you have a recipe for that? Love thIs idea!!
I do not, but I am sure you can find one online. Good luck & hope you like these!!
After they come out of the oven, do you put it in the fridge to cool before cutting? If so, how long?
I would let it cool before cutting. You can either just leave out on the counter or stick in the fridge, if you want 😉
Can you make thi in half
You sure could 🙂
What size pan would you recommend? And would you still add one whole egg?
That’s a good question! I haven’t tried splitting an egg! I would use an 8×8 & try the whole egg first.
Tried this and it was so delicious!!! But i want to scale down next time , how long do you think it needs to be in the oven for if I cut the recipe on half and use an 8×8 ? Would it still be the 30mins ??
I would start with about 20 minutes and then check from there, adding a few more minutes at a time if needed.
For a half recipe try using just the egg yolk…use the egg white in scrambled eggs or another recipe. Lots of recipes use yolks only because of the richness of the yolk.
That is such a great tip! Thanks for sharing!
If i am making these the day before will they still be good?
do you REFRIGERATE after they have cooled?
Yes, they will 🙂 I would probably stick them in the fridge. Enjoy!!
My dad just made these and they turned out wonderfully