Imagine the lovechild of a classic cinnamon-dusted churro and a silky New York-style cheesecake. Now make it easy, sliceable, and perfect for potlucks. That, my friend, is the magic of churro cheesecake bars.
These bars are a true cheat code for home bakers. They’re sweet, cinnamony, and ridiculously simple to pull off—even if you usually burn toast. Whether you’re prepping for a kid’s birthday bash, a school bake sale, or a last-minute dinner party, this is your new go-to easy dessert bars recipe.
Let me show you how it works: layers of buttery crescent roll dough sandwich a rich cream cheese filling, all dusted with a crunchy cinnamon and sugar mix. You bake it until golden, let it chill, then slice into squares that vanish from the table faster than you can say “save me a piece.”
Table of contents
Why You’ll Fall in Love With These Bars
Here’s the thing you need to know: cheesecake churro bars are a full-on texture bomb. You’ve got the crisp, flaky crust. The luscious, tangy filling. That golden-brown sugary top that shatters just a little when you bite into it. It’s nostalgic and indulgent—like your favorite fairground treat met a grown-up dessert.
Plus, they’re:
- Super quick to make.
- Easily customizable.
- Perfect for making ahead.
- Egg-free!
- A guaranteed hit with both kids and adults.
Busy parent? Student on a budget? Casual home baker? These bars fit the bill.
Love cheesecake bars in general? Try these No-Bake Fireworks Oreo Cheesecake Bars for another crowd-pleaser.
What You’ll Need to make this Churro cheesecake bars
Let’s break it down real easy.
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Pro Tip: Use whipped cream cheese for an extra airy filling.
For the Crust & Top:
- 2 cans (8 oz each) refrigerated crescent roll dough
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup brown sugar (for a rich caramelized finish)
Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Want to switch up the crust? Puff pastry makes a gorgeous alternative—check out these puff pastry dessert recipes for inspiration.
How to make Churro cheesecake bars
All right, apron on? Let’s do this.
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish or line it with parchment paper.
2. Lay Down the Base
Unroll one can of crescent dough and press it into the bottom of the dish. Pinch the seams to seal.
3. Make the Creamy Filling
In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth and fluffy. Spread this evenly over the dough.
4. Add the Top Layer
Unroll the second can of crescent dough and gently place it on top of the filling. Try to match it up with the bottom layer.
5. Butter Bath + Cinnamon Shower
Brush the melted butter all over the top dough. Mix the cinnamon and sugar together, then sprinkle it generously over the whole surface.
6. Bake It
Slide it into the oven and bake for 30-35 minutes until golden brown and bubbling around the edges.
7. Chill & Slice
Let the bars cool completely at room temperature, then refrigerate for at least 2 hours. Slice into squares and serve chilled or at room temp.
Print
Mexican Street Corn Salad
- Total Time: 40 minutes
- Yield: About 10 servings 1x
Description
If you’ve ever fallen for Mexican street corn, this vibrant salad brings those smoky, creamy, spicy, and tangy flavors to your table without the need for a grill. Perfect as a side, topping, or dip, it’s a fresh, colorful twist on a classic favorite.
Ingredients
- 6 ears fresh corn or 4 cups frozen corn
- 3 tbsp melted butter
- 2 tbsp olive oil
- 1 cup crumbled queso fresco (or cotija cheese)
- 1 jalapeno, diced (seeds removed for less heat)
- ½ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- ½ cup mayonnaise
- Juice of 2 limes
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp lemon pepper seasoning
- 1 tsp minced garlic or garlic powder
- Salt to taste
Instructions
- Grill or roast corn as described above, then cut kernels off cobs.
- Whisk mayo, lime juice, paprika, cumin, lemon pepper, garlic, and salt in a bowl.
- Toss corn, jalapeno, onion, cilantro, and cheese with the dressing.
- Serve immediately or chill and garnish before serving.
Notes
Use fresh corn for the best flavor, but frozen works well roasted. Adjust jalapeno seeds for heat preference. Store in airtight container up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling / Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 227
- Sugar: 5g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Tips and Troubleshooting
Make ahead? Totally. They keep beautifully in the fridge for up to 5 days. Just store them in an airtight container.
Freezer-friendly? Yep! Freeze in layers with parchment between them. Thaw overnight in the fridge.
Want more cinnamon flavor? Use cinnamon-flavored cream cheese or add a dash to the filling.
Don’t have crescent rolls? Puff pastry or homemade pie crust will work.
Edges browning too fast? Tent with foil halfway through baking.
More obsessed with cinnamon and cheesecake? You’ll love this Cinnamon Roll Cheesecake with Cream Cheese Icing.
Serving Suggestions
Go wild with toppings:
- Drizzle with caramel or chocolate sauce.
- Add a dollop of whipped cream.
- Top with berries, nuts, or a sprinkle of sea salt.
Serving Ideas:
- For parties: Cut into mini squares and serve on a tiered tray.
- For date night: Pair with coffee and candles.
- For a Mexican-themed dinner: Serve alongside fresh fruit and café de olla.
Want a more elegant version of a cheesecake bar? Try these Mini Crème Brûlée Cheesecakes.
Storage and Leftovers
These bars get better the next day—trust me.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reheat: Microwave for 10-15 seconds if you like them warm. But cold from the fridge? Also amazing.
Bonus Variations
Feel like experimenting? Here are some fun twists:
- Mini Cheesecake Bites: Use a muffin tin instead of a baking dish.
- Pumpkin Spice Version: Add 1/2 cup pumpkin puree + 1 tsp pumpkin pie spice to the filling.
- Chocolate Chip Churro Bars: Toss in some mini chocolate chips.
- Churro Cheesecake Dip: Skip the top dough layer and serve the filling warm with cinnamon chips.
Another creative idea? Try this Red Velvet Oreo Cheesecake for an eye-catching twist on traditional bars.
Final Thoughts
Churro cheesecake bars are proof that dessert doesn’t have to be complicated to be amazing. With minimal effort, you get a sweet treat that hits all the right notes: buttery, creamy, and kissed with cinnamon sugar.
They’re perfect for when you want something special without a ton of steps. Make them ahead. Dress them up. Devour them on your couch with a fork and zero shame.
Give them a try, and let me know what creative twists you add—I’m always here for your dessert experiments!
Keywords used naturally throughout the article include:
churro cheesecake bars, churro cream cheese bars, cheesecake churro bars, cinnamon sugar cheesecake bars, crescent dough dessert, cream cheese filling, cinnamon and sugar mix, crescent roll cheesecake bars, easy dessert bars recipe, potluck dessert recipe, and more.
For more creative baking inspiration and marketing ideas, explore the Pinterest or connect with us on Facebook.
Happy baking!