These fluffy, cinnamon-coated Churro Cheesecake bars taste like a warm hug from your favorite bakery. Buttery crescent roll layers sandwich a creamy, tangy cheesecake center, all topped with that cinnamon sugar crunch. I first made these on a lazy Sunday afternoon when I was craving something sweet but didn't want to spend hours in the kitchen, and now they're my go-to dessert when I need something that looks impressive but comes together fast.
If you love easy treats that taste like you worked way harder than you did, you'll want to try my Chocolate Chip Cookies or this incredible Apple Crisp Cheesecake too. These bars are simple, nostalgic, and always disappear before they've fully cooled.
Why You will Love This Churro Cheesecake!
This dessert hits every note you want in a sweet treat. It's rich but not heavy, indulgent but surprisingly light, and fancy-looking without being fussy. Here's what makes it a winner:
Quick and easy. With just 21 minutes of prep and basic ingredients, you can have these in the oven faster than you'd think. The crescent roll dough does most of the work for you.
Only 7 ingredients. No long grocery list, no specialty items. Everything you need is probably already in your fridge or pantry.
Crowd-pleaser. I've served these at potlucks, game nights, and family dinners, and they always get rave reviews. Kids love them, adults love them, and they're perfect for sharing.
Make-ahead friendly. Since they need to chill for a few hours anyway, you can prep them the night before and have dessert ready when you need it.
Customizable toppings. Drizzle them with dulce de leche, chocolate sauce, or honey. Add a scoop of vanilla ice cream or fresh strawberries. They're delicious on their own, but the toppings take them over the top.
If you're looking for more easy desserts that wow, my Lemon Meringue Pie and Black Forest Cake are both simple and stunning.
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Churro Cheesecake Ingredients
Here's everything you need to make these cinnamon sugar cheesecake bars.
See Recipe Card Below This Post For ingtedient Quantites
Cinnamon Sugar
- Ground cinnamon: This gives the bars that warm, spicy churro flavor. Use fresh cinnamon if you have it for the best aroma.
- Granulated sugar: Sweetens the cinnamon coating and adds a slight crunch on top.
Cheesecake Bars
- Refrigerated crescent roll dough: Forms the top and bottom layers. You can use crescent roll sheets if you prefer to skip pressing the seams together.
- Full-fat cream cheese, softened: Creates the rich, tangy cheesecake filling. Make sure it's fully softened so it blends smoothly without lumps.
- Granulated sugar: Sweetens the cream cheese layer and balances the tanginess.
- Large egg: Binds the filling together and gives it structure.
- Vanilla extract: Adds warmth and depth to the cheesecake flavor.
- Unsalted butter, melted and cooled slightly: Brushed on top before baking, it helps the cinnamon sugar stick and adds buttery richness.
Optional Toppings
- Dulce de leche or salted caramel sauce: A sweet, creamy drizzle that pairs beautifully with the cinnamon.
- Chocolate sauce: For chocolate lovers, this adds a rich contrast.
- Honey: A simple, natural sweetener that complements the churro flavor.
- Vanilla ice cream: Turns these bars into a full-on dessert experience.
- Fresh strawberries: Adds brightness and a pop of color.
How to Make Churro Cheesecake
These bars come together in simple layers, and the result is absolutely worth the chill time.
- Cinnamon Sugar: Mix the cinnamon and sugar together in a small bowl and set it aside for later.
- Preheat Oven: Set your oven to 350°F and position a rack in the center. Grease your 9×13 baking pan well, then sprinkle 1 to 2 tablespoons of the cinnamon sugar across the bottom to create a sweet base layer.
- Prepare Crescent Roll Crust: Open one tube of crescent rolls and unroll the dough onto a clean surface. Press the seams together gently with your fingers until you have one smooth rectangle, then lay it into the bottom of your prepared pan, stretching it to cover the entire base.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until the mixture is smooth and creamy with no lumps. Pour this over the crescent roll crust and use a spoon or spatula to spread it into an even layer.
- Top with Crescent Roll Dough: Unroll the second tube of crescent dough, press those seams together the same way, and carefully place it over the cream cheese filling. Gently stretch and adjust it so the filling is completely covered.
- Add Butter and Cinnamon Sugar: Pour the melted butter evenly over the top layer of dough, using a brush or the back of a spoon to spread it around. Sprinkle the remaining cinnamon sugar generously over the butter.
- Bake: Slide the pan into the oven and bake for 26 to 30 minutes. You'll know it's ready when the top is golden brown and puffed up, and your kitchen smells like a cinnamon dream. Let it cool completely on a wire rack.
- Chill and Serve: Once the bars have cooled to room temperature, transfer the pan to the fridge and let them chill for at least 3 hours. This step is important because it helps the cheesecake layer set properly. After chilling, slice into bars and serve cold.
Substitutions and Variations
This recipe is pretty flexible, so feel free to make it your own.
Crescent roll alternatives: If you can't find crescent rolls, puff pastry works beautifully and gives you an even flakier texture. You can also use pizza dough in a pinch, though the texture will be a bit denser.
Cream cheese swap: For a lighter version, you can use reduced-fat cream cheese, but the filling won't be quite as rich and creamy.
Add-ins: Fold mini chocolate chips or white chocolate chips into the cream cheese filling for extra indulgence. A handful of chopped pecans or walnuts adds a nice crunch too.
Spice it up: Add a pinch of nutmeg or cardamom to the cinnamon sugar for a more complex flavor.
Gluten-free option: Use gluten-free crescent roll dough if you can find it, or make your own gluten-free pastry crust.
If you love experimenting with desserts, you might also enjoy my Coconut Cream Pie, which has that same creamy, dreamy texture.
Equipment
You don't need much to make these bars, just a few basic kitchen tools.
9×13 baking pan: This is the perfect size for making bars that are easy to slice and serve.
Mixing bowls: One for the cinnamon sugar, one for the cream cheese filling.
Whisk or electric mixer: An electric mixer makes the cheesecake filling super smooth, but a whisk works if you're willing to put in a little elbow grease.
Spoon for spreading: To evenly distribute the filling and melted butter.
Storage Tips
These bars keep really well, which makes them perfect for meal prep or making ahead for a party.
Refrigerator: Store leftover bars in an airtight container in the fridge for up to 5 days. They actually taste even better the next day once the flavors have had time to meld.
Freezer: You can freeze these bars for up to 2 months. Wrap individual bars in plastic wrap, then place them in a freezer-safe container or bag. Thaw in the fridge overnight before serving.
Serving temperature: These are best served cold, straight from the fridge. The cheesecake layer is firm and creamy, and the contrast with the soft crescent roll layers is perfect.
Expert Tips
A few small tricks will help you get the best results every time.
Soften your cream cheese completely. Leave it out on the counter for at least 30 minutes before you start. Cold cream cheese will create lumps in your filling.
Don't skip the chill time. I know it's tempting to dig in right away, but chilling the bars helps the cheesecake layer set properly and makes them much easier to slice cleanly.
Use parchment paper for easy removal. Line your pan with parchment paper before you start, leaving some overhang on the sides. This makes it super easy to lift the whole thing out and slice it on a cutting board.
Let the butter cool slightly before pouring. If it's too hot, it can start to melt the dough. You want it warm and pourable, but not scalding.
Cut with a sharp knife. For clean slices, wipe your knife with a damp towel between each cut.
FAQ
You'll need crescent roll dough, full-fat cream cheese, sugar, an egg, vanilla extract, butter, and cinnamon. It's a short list of simple ingredients that come together into something really special. You can find everything at your regular grocery store.
Churro is actually the English word it's a Spanish pastry that's popular all over the world. In English-speaking countries, we use the same term. There isn't really a direct translation because churros are so unique.
The name "churro" likely comes from the Spanish word for the ridged texture of the pastry, which resembles the horns of a type of Spanish sheep called the Churra. Churros are traditionally fried and coated in cinnamon sugar, which is exactly the flavor we're recreating here.
At bakeries and dessert shops, churro cheesecake bars or slices typically sell for $4 to $6 each, depending on the size and location. Making them at home costs a fraction of that—this whole recipe costs around $8 to $10 and gives you 16 generous bars.
Related
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Pairing
These are my favorite dishes to serve with Churro Cheesecake
Churro Cheesecake
Ingredients
Method
- Combine cinnamon and sugar in a small bowl and set aside.
- Preheat oven to 350°F (175°C) with the oven rack positioned in the middle. Grease a 9x13-inch baking pan and sprinkle 1-2 tablespoons of the cinnamon sugar in the bottom of the pan.
- Unroll the first tube of crescent roll dough. Press the seams together to form a single rectangular layer. Place it into the bottom of the prepared pan, ensuring it covers the entire base.
- In a mixing bowl, beat the softened cream cheese, sugar, egg, and vanilla extract together until smooth and creamy. Pour this cream cheese mixture over the dough layer and spread evenly.
- Unroll the second tube of crescent roll dough and press the seams together as before. Lay it on top of the cream cheese mixture, covering it completely.
- Drizzle the melted butter evenly over the top and use a spoon to spread it out into a thin layer. Sprinkle with the remaining cinnamon sugar mixture.
- Bake for 26-30 minutes, or until the crescent dough is puffed up and golden brown. Let cool completely on a wire rack before transferring to the fridge to chill for at least 3 hours. Once chilled, cut into bars and serve.
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