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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.
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.