We love all things churro-flavored so it’s no surprise these Churro Cheesecake Bars are one of our favorite desserts to make. With layers of flaky dough, creamy cheesecake filling, and a cinnamon sugar topping, they are always a hit at parties and family gatherings.
The best thing about this recipe is the combination of that classic churro flavor with a rich, creamy cheesecake center. We have tested this recipe many times to make sure the layers bake up perfectly, and the texture stays soft and delicious. This is one we make for holidays, potlucks, and anytime we need an easy dessert that everyone loves.
If you love this recipe, be sure to try Sopapilla Cheesecake, Cinnamon Roll Cake, Snickerdoodles, and Cheesecake Bars, all easy desserts that disappear fast.
Why you’ll love it + Why it works:
- 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 sheets create flaky layers. They bake up golden and buttery without any fuss.
- Cream cheese filling sets up creamy. Beating until smooth helps the cheesecake layer bake evenly and slice cleanly.
Churro Cheesecake Bars Ingredients
Cinnamon Sugar Mixture
- Sugar (½ cup): Combines with cinnamon to create the signature sweet coating.
- Cinnamon (2 tablespoons): Adds warm flavor that gives these bars their churro taste. Add a little nutmeg to the cinnamon sugar, or add a combination of cloves, allspice, and ground ginger.
Filling
- Cream cheese softened (2 eight ounce packages): Creates a smooth, rich cheesecake filling. Softened cream cheese will become fluffier when beaten, which helps create that traditional cheesecake texture.
- Sugar (½ cup): Sweetens the filling and balances the tang of the cream cheese.
- Egg (1): Helps set the cheesecake layer for a creamy but sliceable texture. Room temperature egg will be best incorporated with the other ingredients.
- Vanilla extract (1 teaspoon): Adds classic sweetness and enhances flavor. For the best flavor, we always use 100% pure vanilla extract.
Crust
- Refrigerated Pillsbury crescent dough sheets (2 eight ounce cans): Forms the flaky top and bottom layers that bake up golden and soft. 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. In a medium bowl, beat cream cheese with an electric mixer till smooth. Add the sugar, egg, and vanilla, and beat till smooth and creamy. Set the cheesecake filling 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 them into the pan on top of the cinnamon sugar. Trim an inch or so off each of the sides so the crescent roll sheets 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 golden brown. If desired, serve topped with Whipped Cream and a drizzle of Chocolate Syrup or Caramel Sauce.
Kristyn’s Recipe Tips
- 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.
- To combine a smooth filling, use room-temperature eggs and cream cheese.
- Stick with cinnamon and sugar for the signature churro taste, but other warm spices can be added.
- Make sure cream cheese is fully softened for a smooth filling with no lumps.
- Let bars cool completely before cutting for clean slices.
- Chill before serving if you prefer a firmer cheesecake texture.
Churro Cheesecake Bars
Equipment
Video
Ingredients
Cinnamon Sugar Mixture
- ½ cup sugar
- 2 tablespoons cinnamon
Filling
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sugar
- 1 egg
- 1 teaspoon 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 it 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.
Notes
- 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.
- To combine a smooth filling, use room-temperature eggs and cream cheese.
- Stick with cinnamon and sugar for the signature churro taste, but other warm spices can be added.
- Make sure cream cheese is fully softened for a smooth filling with no lumps.
- Let bars cool completely before cutting for clean slices.
- Chill before serving if you prefer a firmer cheesecake texture.
- Store leftovers covered in the fridge for up to 4 days.
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 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.
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This recipe was originally published December 2017.
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