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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.
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!
Same! I would have loved to see a pic. I’m so glad you enjoyed the recipe!
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.
Alanna, I was just given this recipe and wanted to make it into a regular cheesecake. When you made it, did you put the crescent dough on the bottom over the cinnamon sugar? And did you also put the crescent dough on top of the filling? Just wondering how the bottom comes out–does the sugar burn; does the dough cook thoroughly? I think this would be great as a regular cheesecake. All suggestions are welcome.
Super easy and even more delicious.
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!
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?
Why would the dough at the bottom not cook all the way and the top does.
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.
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.
Thanks for the feedback and for giving the recipe a try!
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.
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!
Oh I’m so happy to hear that you enjoyed the bars! They are pretty addicting. 🙂 Thanks for the feedback!
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! 🙂
Good to know! I haven’t tried that kind before. So glad you enjoyed the bars!
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!