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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!
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.
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.
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.
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.
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.
For more cinnamon treats, check out:
- Cinnamon Roll Cake
- Mini Cinnamon Rolls
- Easy Cinnamon Sugar Bars
- Baked Cinnamon Sugar Donuts
- Best Mini Cinnamon Rolls
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.
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!