Let’s talk about dessert. Not just any dessert, but one that hits you with creamy cheesecake in the middle, a flaky crust on the outside, and cinnamon-sugar magic all over. Meet Churro Cheesecake Bars. These are part churro, part cheesecake, and 100% irresistible. If you’ve ever wished a churro had a soft, tangy filling—this is your answer.
Trust me, this is the kind of dessert you bring to a party, and it’s the first thing gone.
Why Churro Cheesecake Is Kinda Perfect
There’s a reason churro cheesecake bars are all over the internet lately. Here’s the thing you need to know:
- They take minimal effort, thanks to store-bought crescent dough
- You don’t need any fancy baking skills. Just layer, mix, bake
- It’s a crowd-pleaser—great for potlucks, holidays, or honestly, just a Wednesday
And let’s be real: if cinnamon sugar had a fan club, we’d all be in it.
What You’ll Need
You only need a few basic ingredients to pull this off:
For the crust and topping:
- 2 cans of crescent roll dough (yep, the kind in the fridge aisle)
- 3 tablespoons of melted butter
- A generous mix of cinnamon and sugar (you know the drill)
For the filling:
- 2 blocks (16 oz total) of softened cream cheese
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
That’s it—super simple. You won’t find any complicated ingredients here. Forget the water bath. And best of all? Zero stress.
How to Make Churro Cheesecake (Without Losing Your Mind)
Alright, here’s the fun part. Let’s build this masterpiece:
- Preheat your oven to 350°F. Grease a 9×13 baking dish
- Unroll one can of crescent dough and press it into the bottom of your pan. Pinch the seams so it becomes one smooth sheet
- In a bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla. Beat again until creamy and dreamy
- Spread the creamy mixture over your dough layer—get it all the way to the edges
- Unroll the second can of dough and lay it gently over the filling. Again, pinch seams closed if needed
- Brush the top with melted butter. Sprinkle cinnamon sugar like it’s confetti. Be generous
- Bake for about 26–30 minutes, or until the top is golden brown
- Cool completely. Then cover and refrigerate for a couple of hours before slicing
Tips to Make It Even Better
- Make sure your cream cheese is room temp—cold cheese = lumpy filling
- Don’t skip the chilling time. It helps the bars set and slice cleanly
- Want to get fancy? Swirl in a little dulce de leche or drizzle caramel on top before serving
Topping Ideas to Go All-In
You don’t have to add toppings, but if you’re feelin’ extra:
- Vanilla ice cream on top = chef’s kiss
- Drizzle with chocolate or caramel sauce
- Add fresh berries for a pop of color and tartness
This dessert is rich, so even a little slice feels satisfying. Unless you’re like me and go back for thirds. No judgment.
Great for Parties, Bake Sales, or When You’re Just Craving Something Sweet
These bars are portable, sliceable, and super shareable. Honestly, they’re like the cinnamon-sugar cousin of brownies. If you’re building a dessert spread, throw in something fruity like our Delicious Apple Crisp Cookies for dessert boards, or go full comfort mode with a warm Apple Pie à la Mode that’s perfect for cozy gatherings. Those flavors pair beautifully with the cinnamon tang of these bars.
Make-Ahead Friendly
You can totally make these a day ahead. They keep well in the fridge, and the flavor actually gets better as it chills. Just keep them covered and slice when ready to serve.
Shortcuts & Swaps (For the Rebels Out There)
- Swap crescent dough for puff pastry if you want a flakier texture
- Add a layer of cinnamon chips for an extra hit of sweetness
- Try brown sugar instead of white for a deeper flavor twist
Related recipes
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Churro Cheesecake Bars: The Sweet, Creamy Cinnamon Dream You Need Right Now
Description
A layered dessert dream with flaky crescent dough, rich cheesecake filling, and a crispy cinnamon-sugar top — like a churro and cheesecake had a perfect baby.
Ingredients
- 2 cans crescent roll dough
- 3 tablespoons melted butter
- Cinnamon sugar (for topping)
- 16 oz (2 blocks) cream cheese, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press into the bottom of the dish, pinching seams closed.
- In a bowl, beat cream cheese until smooth. Add sugar, egg, and vanilla, and beat until creamy.
- Spread cream cheese filling over the bottom dough layer, spreading to the edges.
- Unroll second can of dough and lay it over the filling. Pinch seams closed as needed.
- Brush top with melted butter, then generously sprinkle with cinnamon sugar.
- Bake for 26–30 minutes, until golden brown.
- Cool completely, then refrigerate at least 2 hours before slicing.
Notes
Use room temperature cream cheese for a smooth filling. Chill before slicing for clean bars. Add a drizzle of caramel or chocolate for extra flair. Great make-ahead dessert for parties or potlucks.
The Bottom Line
Churro Cheesecake Bars are one of those “wait, that was too easy” kind of recipes. But somehow, they still taste like something you’d buy from a fancy bakery. Flaky crust, creamy middle, cinnamon-sugar top—what’s not to love?
Baking skills? Totally optional. Fancy tools? Nope. All it takes is a craving for something sweet, cinnamon-y, and seriously delicious.
And hey—if you’re already making dessert, you might as well go all the way and serve it with warm gooey treats like our Butterscotch Nut Bars or a cozy helping of Peach Crisp. Trust me, your sweet tooth will thank you.