Imagine the perfect blend of buttery, flaky crust, sweet cinnamon-sugar topping, and creamy, tangy cheesecake filling. This churro cheesecake bar recipe combines the best of two beloved desserts—classic cheesecake and cinnamon-coated churros—into an easy-to-make, crowd-pleasing treat. With just 6 simple ingredients, these bars are a delightful addition to any gathering.
Why You’ll Love These Cheesecake Bars
• Two Desserts in One: You get the cozy, cinnamon-sugar flavor of churros with the creamy goodness of cheesecake.
• Only 6 Ingredients: Most are likely already in your kitchen, making this recipe a breeze.
• Quick Prep: Ready in just 15 minutes before baking.
• Perfect for Groups: Makes 16 slices, ideal for sharing with family and friends.
Ingredients You’ll Need
To make these churro cheesecake bars, you only need:
• Granulated sugar & cinnamon: Mixed for that classic cinnamon-sugar topping.
• Crescent roll dough: Use the flaky butter version for extra richness.
• Cream cheese: Softened to room temperature for a smooth filling.
• Vanilla extract: Adds warmth to the cheesecake filling.
• Eggs: To help set the cheesecake layer.
Step-by-Step Instructions
Step 1: Prep Your Pan
Preheat your oven to 350°F (175°C). Spray a baking dish with non-stick spray to ensure easy removal.
Step 2: Cinnamon Sugar Mix
Combine 1/2 cup of sugar and cinnamon in a small bowl. Sprinkle about 1/4 of this mixture evenly on the bottom of the prepared pan.
Step 3: Bottom Crust
Roll out the first can of crescent dough, pressing the seams together to create a smooth base. Place this sheet of dough in the bottom of the baking dish.
Step 4: Creamy Cheesecake Filling
In a medium bowl, beat the cream cheese and sugar for 2-3 minutes on medium speed until smooth. Add in the vanilla and eggs, and continue to mix until combined. Spread this creamy mixture evenly over the bottom crust.
Step 5: Top Crust & Cinnamon Sugar
Roll out the second can of crescent dough and seal the seams. Place this sheet over the cheesecake filling and sprinkle with the remaining cinnamon-sugar mixture.
Step 6: Bake
Bake for 30-35 minutes, or until the top dough layer is golden and puffed up. Let cool on the counter for 1 hour.
Step 7: Chill & Serve
After cooling, place the pan in the fridge to chill for 2-4 hours before slicing into squares.
Tips for Perfect Churro Cheesecake Bars
• Grease the Pan Well: Ensures easy removal of the bars.
• Chill the Dough: Keep the second can of crescent dough in the fridge until you’re ready to use it; cold dough is easier to handle.
• Cool Completely Before Slicing: Chilling helps the cheesecake set and makes slicing easier.
Serving Suggestions
Serve these cheesecake bars chilled or at room temperature with a fork. They’re delightful on their own, but you can also add a drizzle of caramel, chocolate, or whipped cream for a touch of extra indulgence.
Can Churro Cheesecake Bars Be Made in Advance?
For best results, enjoy these cheesecake bars on the day they’re made. However, if you need to make them ahead, keep them tightly covered in the fridge to preserve their texture. For an extra treat, add a caramel drizzle when serving!
Enjoy these churro cheesecake bars for a quick and easy dessert that combines the magic of two favorite treats!
Cinnamon Sugar Churro Cheesecake Bars
Indulge in layers of buttery, flaky crescent dough, a sweet cinnamon sugar topping, and creamy cheesecake filling in these easy-to-make Churro Cheesecake Bars. With only six ingredients, they’re perfect for serving a crowd!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine American
- ½ cup granulated sugar
- 2 tbsp ground cinnamon
- 2 cans 8 oz each Pillsbury butter flake crescent dough
- 2 packages 8 oz each cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
Preheat the oven to 350°F and coat a 9×13-inch baking pan with non-stick spray.
Prepare Cinnamon Sugar: Mix ½ cup sugar with cinnamon. Sprinkle ¼ cup of this mixture evenly over the bottom of the pan.
Bottom Layer: Roll out one can of crescent dough on a silicone mat, pressing the seams to seal. Gently transfer the dough to the pan.
Make Cheesecake Filling: In a mixing bowl, beat cream cheese with ½ cup sugar for 2-3 minutes. Add vanilla and eggs, and beat until smooth. Spread this filling evenly over the dough.
Top Layer: Roll out the second can of dough, press the seams to seal, and place it carefully over the filling. Sprinkle the remaining cinnamon sugar on top.
Bake for 30-35 minutes, or until the dough is golden and puffed. Let it cool at room temperature for an hour.
Chill in the fridge for 2-4 hours, then cut into bars to serve.
For best texture, serve the bars on the same day, as the dough layers may soften with longer storage in the fridge.