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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 1/2 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

Variations

  • 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:

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5 from 249 votes

Churro Cheesecake Bars

By: Lil’ Luna
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.
Servings: 9
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

Cinnamon Sugar Mixture:

  • 1/2 cup sugar
  • 2 Tbsp cinnamon

Filling

Crust

  • 2 Pillsbury crescent dough sheets
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Instructions 

  • Preheat the oven to 350°F.
  • Combine 1/2 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.

Video

Notes

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

Nutrition

Serving: 9g, Calories: 100kcal, Carbohydrates: 24g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 10mg, Potassium: 16mg, Fiber: 1g, Sugar: 22g, Vitamin A: 35IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg

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

Additional Info

Course: Dessert
Cuisine: American
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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




94 Comments

  1. Gail Hasburgh says:

    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. Lil'Luna Team says:

      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.

  2. Ros says:

    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. Lil'Luna Team says:

      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!

  3. Amanda says:

    I want to cut the recipe in half and bake in an 8 by 8 pan. What would the baking time be?

    1. Lil'Luna Team says:

      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.

  4. michele m fitch says:

    i make this and we call it a sopapilla cheesecake. got recipe from ex-husband who lives in texas.

  5. Tracy says:

    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. Lil'Luna Team says:

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

  6. Jacky says:

    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. Judith Duran says:

    I tried this and came out so good, but the bottom part was so soggy 😔 how can I prevent this?

    1. Kristyn Merkley says:

      It could have just needed a little more time 🙂

      1. Ely says:

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

  8. Patricia Ann Jeffrey says:

    5 stars
    Awesome recipe

    1. Kristyn Merkley says:

      Happy you think so 🙂 Thank you so much!!

  9. Valerie Guillen says:

    5 stars
    Amazing and easy to bake

    1. Kristyn Merkley says:

      I am glad you think so 🙂 Thank you for trying them!

  10. Jill Sauerwein says:

    Can you use the Phyllo FLAKY crust sheets?

    1. Kristyn Merkley says:

      I haven’t tried, but I am sure you could. They would give a different texture & may not be as soft.