Churro Cheesecake Bars

Flaky & delicious Churro Cheesecake bars are covered in cinnamon and sugar filled with a sweet cream cheese layer.

Churro Cheesecake Bars are the perfect sweet treat to your next get together. We love churro flavored treats like Churro Funnel Cake, Churro Toffee, and Angel Food Cake Churro Bites. My entire family went crazy for these decadent bars, and I bet yours will too!

A stack of cut churro cheesecake bars on a white plate

Churros + Cheesecake

When I want my house to smell like Christmas, anything with cinnamon sugar tops the list! Not only do these Churro Cheesecake Bars make your house smell amazing, they are absolutely scrumptious!

They are a perfect combination of two wonderful desserts – churros and cheesecake. Seriously so amazing! Every bite is melt in your mouth delicious.

And if you like this dessert, you may also like our Sopapilla Cheesecake that’s super similar!

A sopapilla is a Mexican/Latin American dish that is a fried bread dessert. It has become popular to serve it with cinnamon. This recipe is very similar to that with the addition of cheesecake in between the layers of the sopapilla.

Churro cheesecake cream cheese filling in a white bowl

How to Make iT

CINNAMON & SUGAR. Combine ½ cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.

CREAM CHEESE. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.

LAYER. Spray a 9×13″ pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.

BAKE. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350°F  for about 30 minutes or until light brown.

Placing crescent roll dough in a baking dish for churro cheesecake recipe

Recipe Tips

To make these churro bars more fruity, add a layer of fruit filling on top of the cream cheese layer. The ones that I would suggest would be apple, cherry or strawberries. Either make your own fruit filling or use a canned one.

Before cutting and serving, let them cool for about an hour in the fridge before slicing and serving them. We really like to eat ours at room temperature or even colder than that. Keep them covered after slicing to avoid them drying out. To serve these you may, or may not have to use a fork, it depends on how set your bars are. 

Flaky layer of churro cheesecake bars in a glass baking dish


  • To imitate a filled churro, you can drizzle the top of the bars with caramel, chocolate, or cream.
  • Use a blend of cinnamon/nutmeg to get a deeper flavor.

If you want to half the recipe, it’s totally possible. Half all the ingredients, using just an egg yolk instead of the whole egg, and bake in an 8×8 pan. Bake at the same temperature, but start checking for doneness around 20 minutes.

Cinnamon sugar layer on top of churro cheescake bars in a glass baking dish

Storing Info

STORE leftovers in the refrigerator and eat for up to 3 days after making them. If you would like to eat them later, you can warm them up in the microwave, one at a time, for 5-15 seconds.

We haven’t personally tried to FREEZE them, but I did some research and it is suggested that they are stored in an airtight container with pieces of parchment paper between layers of the bars. Freeze them for up to 3 months. When you’re ready to devour them let them defrost on the counter until completely thawed.

Stack of cut churro cheesecake bars on a white plate.

For more cinnamon treats, check out:

Churro Cheesecake Bars

5 from 80 votes
This churro cheesecake bar recipe has a creamy cheesecake filling, and a crispy, flakey, churro crust. It's basically two desserts in one, and it only takes 35 minutes to make.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 9
Calories 100 kcal
Author Lil’ Luna


Cinnamon Sugar Mixture:

  • 1/2 cup sugar
  • 2 Tbsp cinnamon



  • 2 Pillsbury crescent dough sheets


  • Preheat the oven to 350°F.
  • Combine ½ cup sugar and 2 Tbsp 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" 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 side off each of the sides so the crescent dough fits better. (NOTE: You can use crescent rolls, unrolled with the seams pressed together too).
  • Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and trim 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.



If you can find the unperforated crescent dough sheets, you don’t have to pinch the seams together.

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About Kara

Hi! I'm Kara from Creations by Kara, and I'm addicted to creating pretty and yummy things. I love sharing home decor ideas, DIY projects, tasty recipes, and simple tips! I hope that I am inspiring women everywhere to use their creativity to build a better life.

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Recipe Rating


  1. If i am making these the day before will they still be good?

    do you REFRIGERATE after they have cooled?

        1. That’s a good question! I haven’t tried splitting an egg! I would use an 8×8 & try the whole egg first.

          1. 5 stars
            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 ??

          2. I would start with about 20 minutes and then check from there, adding a few more minutes at a time if needed.

          3. 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.

  2. After they come out of the oven, do you put it in the fridge to cool before cutting? If so, how long?

    1. I would let it cool before cutting. You can either just leave out on the counter or stick in the fridge, if you want 😉

  3. 5 stars
    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!!

    1. 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.

    2. What if you would want to make the dough from scratch? Do you have a recipe for that? Love thIs idea!!

    1. 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 😉

  4. 5 stars
    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?

    1. I personally haven’t tried, but they should be ok. I would just take them out & leave on the counter to defrost.

  5. 5 stars
    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.

      1. Made this this evening!!! Took it out of the oven about an hour ago. Waiting so we can try it with some milk. Lol! ❤️❤️❤️

  6. 5 stars
    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!

  7. 5 stars
    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!

    1. Yay! I’m so glad to hear that the recipe was a hit! The strawberries and drizzled caramel sound amazing too!

    1. 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.

  8. 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.

    1. 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!

  9. 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.

    1. 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.

  10. 5 stars
    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!!

  11. 5 stars
    Definitely a crowd pleaser! Super easy to make, and they turn out so delicious!! Our family makes these year round❤️

  12. 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.

    1. 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!

  13. 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 :}

  14. I went to 3 different stores looking for crescent rolls and they were all out…can I use Pillsbury pizza dough instead?

    1. 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.

  15. 5 stars
    Just made this for second time. I didn’t super push seams for Cresent rolls and it still turned out AMAZING!

  16. 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…

  17. 5 stars
    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!

  18. 5 stars
    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! 🙂

  19. 5 stars
    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!

    1. Oh I’m so happy to hear that you enjoyed the bars! They are pretty addicting. 🙂 Thanks for the feedback!

  20. 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.

  21. 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.

  22. 5 stars
    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.

  23. 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!

    1. 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?

  24. 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.

  25. 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!