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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 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!