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Churro cheesecake bars are the perfect pairing of two dessert favorites for a tasty twist on a Mexican treat.

Three squares of churro cheesecake on top of each other on a plate, with a fork and two cinnamon sticks on the plate, on top of a red and white striped kitchen towel with two cinnamon sticks on the side, and cheesecake bars in the background
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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!
Crescent dough in a baking dish.

Ingredients

Cinnamon Sugar Mixture

  • ยฝ 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.
  • ยฝ 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

  1. PREP. Preheat the oven to 350ยฐF.
  2. CINNAMON SUGAR. Combine ยฝ cup sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
  3. CHEESECAKE LAYER. Beat 16 ounces cream cheese till smooth. Add the ยฝ cup sugar, 1 egg, and 1 teaspoon vanilla and beat till smooth and creamy. Set aside.
  4. 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.
  5. 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.
Three churro cheesecake bars stacked on a white plate.

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5 from 252 votes

Churro Cheesecake Bars

By: Lil’ Luna
Churro cheesecake bars are the perfect pairing of two dessert favorites for a tasty twist on a Mexican treat.
Servings: 9
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

Cinnamon Sugar Mixture

  • ยฝ cup sugar
  • 2 tablespoons cinnamon

Filling

  • 2 (8-ounce) packages cream cheese, softened
  • ยฝ cup sugar
  • 1 egg
  • 1 teaspoons vanilla extract

Crust

  • 2 (8-ounce) cans refrigerated Pillsbury crescent dough sheets

Instructions 

  • Preheat the oven to 350ยฐF.
  • Combine ยฝ 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

Crescent dough. 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.ย 
Store. Once the churro bars have cooled, cover and store in the fridge for up to 3 days, or wrap tightly and freeze for up to 3 months. Thaw in the fridge.

Nutrition

Serving: 9g, Calories: 451kcal, Carbohydrates: 47g, Protein: 6g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.002g, Cholesterol: 69mg, Sodium: 561mg, Potassium: 82mg, Fiber: 1g, Sugar: 29g, Vitamin A: 709IU, Vitamin C: 0.1mg, Calcium: 70mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store Churro Cheesecake Bars?

Keep leftovers in an airtight container in the fridge for up to 3 days. If you donโ€™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 churro cheesecake bar, and put them in an airtight container. Theyโ€™ll last in the freezer for up to 3 months. Let them thaw in the fridge before eating or reheating.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 252 votes (220 ratings without comment)

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Recipe Rating




104 Comments

  1. Kim Lem says:

    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. Kristyn Merkley says:

      That would be great! I am so glad everyone loved them ๐Ÿ™‚ Thank you so much for letting me know!

  2. Christine S says:

    5 stars
    I made this for a group of friends. It was so and so easy to make.

    1. Kristyn Merkley says:

      Glad you made them for some friends! I hope they all liked them! Thank you!

  3. Joseph says:

    5 stars
    ARe you suppose to serve this hot or Put it in the fridge and serve it cold?

    1. Kristyn Merkley says:

      We like them more room temp or cold. Really, it’s whatever you like ๐Ÿ™‚ Can’t go wrong either way!

  4. Cynthia Mejia says:

    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. Kristyn Merkley says:

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

  5. Geraldine Candahl says:

    I suppose you refrigerate it after cooking.

    1. Kristyn Merkley says:

      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 ๐Ÿ˜‰

  6. TrisH says:

    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. Kristyn Merkley says:

      I am so glad you think so ๐Ÿ˜‰ I personally have not tried freezing them. I am thinking they would be ok, but I would need to try.

    2. Karsen says:

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

      1. Kristyn Merkley says:

        I do not, but I am sure you can find one online. Good luck & hope you like these!!

  7. Christina Real says:

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

    1. Kristyn Merkley says:

      I would let it cool before cutting. You can either just leave out on the counter or stick in the fridge, if you want ๐Ÿ˜‰

  8. Joa says:

    Can you make thi in half

    1. Kristyn Merkley says:

      You sure could ๐Ÿ™‚

      1. Jessica Flores says:

        What size pan would you recommend? And would you still add one whole egg?

      2. Kristyn Merkley says:

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

      3. Marissa says:

        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 ??

      4. Lil'Luna Team says:

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

      5. Trisha says:

        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.

      6. LilLunaTeam says:

        That is such a great tip! Thanks for sharing!

  9. Hannah says:

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

    do you REFRIGERATE after they have cooled?

    1. Kristyn Merkley says:

      Yes, they will ๐Ÿ™‚ I would probably stick them in the fridge. Enjoy!!

  10. Ana Maria says:

    5 stars
    My dad just made these and they turned out wonderfully