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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.
This recipe was perfect thank you! I use Mexican vanilla and added a little bit of heavy cream
Y’all…..this recipe is beyond yummy! I’ve made it 3x now and it’s been a hit every single time! Going for round 4 tonight for a church potluck tomorrow. This recipe is decadent, simple, quick, and oh so tasty! I like to top mine off with diced strawberries and drizzle on condensed milk for a lil razzle dazzle!
Doesnt need eggs. Changes the texture too much. Ive tried this recipe twice now and each time the filling gets a weird texture. Ive made it plenty of times without the egg and it turns out 10x better.
my daughter made this for a cinco de mayo dinner she made for her friends…….. she says it was really tasty but that the dessert needed more filling….. so maybe 3 bricks of cream cheese, 2/3 cups sugar, 2 eggs and 1 1/2 teaspoons of vanilla……….
Thanks for the feedback!! So glad you all enjoyed the dessert.
These are so easy to make and so, so yummy! They’re great to take to a family gathering or potluck. Warning— they are addictive! Haha…
We LOVE this dessert!!
I drizzle honey on it as soon as it comes out of the oven. IT’S SO YUMMY!!!
i’ve been making this dessert for years, I make it instead of pies at thanksgiving and christmas. only we know it as SOPAPILLA CHEESECAKE.
Oh I love that!! It’s such a tasty one!
How can u tell if something that is covered in cinnamon is light brown? It was already brown before i even put it in the oven??
These ended up being much more yummy than I expected them to be. With it being early Autumn, might I also suggest serving with a dollop of your best made pumpkin pie filling. I thought mine went well with the cinnamon. =)
Thank you for the recipe. It will be used again!
That sounds like a delicious fall addition! So glad you enjoyed the cheesecake bars!
This recipe was so easy and perfect.
Have you tried puff pastry in place of croissant dough? I was wondering if that would work out?
Thanks in Advance
Tasted delicious! Thank you for the recipe. On question… if I want to make the filling thicker in size, do you recommend that I double the recipe?
I haven’t doubled just the filling before, but I imagine you could. You’ll want to check for doneness to make sure the center is cooked.
I love it