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Churro cheesecake bars are the perfect pairing of two dessert favorites for a tasty twist on a Mexican treat.

Three squares of churro cheesecake on top of each other on a plate, with a fork and two cinnamon sticks on the plate, on top of a red and white striped kitchen towel with two cinnamon sticks on the side, and cheesecake bars in the background

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!
Crescent dough in a baking dish.

Ingredients

Cinnamon Sugar Mixture

  • ยฝ 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.
  • ยฝ 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

  1. PREP. Preheat the oven to 350ยฐF.
  2. CINNAMON SUGAR. Combine ยฝ cup sugar and 2 tablespoons cinnamon in a small bowl. Set aside.
  3. CHEESECAKE LAYER. Beat 16 ounces cream cheese till smooth. Add the ยฝ cup sugar, 1 egg, and 1 teaspoon vanilla and beat till smooth and creamy. Set aside.
  4. 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.
  5. 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.
Three churro cheesecake bars stacked on a white plate.

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5 from 252 votes

Churro Cheesecake Bars

By: Lil’ Luna
Churro cheesecake bars are the perfect pairing of two dessert favorites for a tasty twist on a Mexican treat.
Servings: 9
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes

Ingredients 

Cinnamon Sugar Mixture

  • ยฝ cup sugar
  • 2 tablespoons cinnamon

Filling

  • 2 (8-ounce) packages cream cheese, softened
  • ยฝ cup sugar
  • 1 egg
  • 1 teaspoons vanilla extract

Crust

  • 2 (8-ounce) cans refrigerated Pillsbury crescent dough sheets

Instructions 

  • Preheat the oven to 350ยฐF.
  • Combine ยฝ 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

Crescent dough. If you can’t find the crescent dough sheets, use crescent roll dough, just be sure to pinch the seams together so it resembles one complete sheet.ย 
Store. Once the churro bars have cooled, cover and store in the fridge for up to 3 days, or wrap tightly and freeze for up to 3 months. Thaw in the fridge.

Nutrition

Serving: 9g, Calories: 451kcal, Carbohydrates: 47g, Protein: 6g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 0.002g, Cholesterol: 69mg, Sodium: 561mg, Potassium: 82mg, Fiber: 1g, Sugar: 29g, Vitamin A: 709IU, Vitamin C: 0.1mg, Calcium: 70mg, Iron: 1mg

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

Recipe FAQ

How to store Churro Cheesecake Bars?

Keep leftovers in an airtight container in the fridge for up to 3 days. If you donโ€™t want to eat them cold, reheat them in the microwave for 5-15 seconds.

How to freeze?

Place a layer of parchment paper or plastic wrap between each churro cheesecake bar, and put them in an airtight container. Theyโ€™ll last in the freezer for up to 3 months. Let them thaw in the fridge before eating or reheating.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 252 votes (220 ratings without comment)

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Recipe Rating




103 Comments

  1. Tiana says:

    5 stars
    This recipe was perfect thank you! I use Mexican vanilla and added a little bit of heavy cream

  2. Analicia Spencer says:

    5 stars
    Yโ€™allโ€ฆ..this recipe is beyond yummy! Iโ€™ve made it 3x now and itโ€™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!

  3. Crystal says:

    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.

  4. Monica says:

    4 stars
    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……….

    1. Lil'Luna Team says:

      Thanks for the feedback!! So glad you all enjoyed the dessert.

  5. Julie Sharkey says:

    5 stars
    These are so easy to make and so, so yummy! Theyโ€™re great to take to a family gathering or potluck. Warningโ€” they are addictive! Hahaโ€ฆ

  6. Luna says:

    5 stars
    We LOVE this dessert!!
    I drizzle honey on it as soon as it comes out of the oven. IT’S SO YUMMY!!!

  7. Michele Marie Fitch says:

    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.

    1. Lil'Luna Team says:

      Oh I love that!! It’s such a tasty one!

  8. Karen says:

    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??

  9. LAURIE ROBINSON says:

    5 stars
    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!

    1. Lil'Luna Team says:

      That sounds like a delicious fall addition! So glad you enjoyed the cheesecake bars!

    2. Erin H says:

      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

    3. David S. says:

      5 stars
      Tasted delicious! Thank you for the recipe. On questionโ€ฆ if I want to make the filling thicker in size, do you recommend that I double the recipe?

      1. Lil'Luna Team says:

        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.

  10. Madison says:

    5 stars
    I love it