Churro Cheesecake Bars are the kind of dessert that feels like a cozy hug from your childhood but with a grown-up twist. Imagine the sweet crunch of a churro, the creamy comfort of cheesecake, and the buttery flakiness of crescent dough—blended together into one bite-sized square of magic. That’s what we’re diving into today.
I’m Anna from KlikRecipes, and I’m beyond excited to share this recipe with you—not just because it’s incredibly delicious, but because it’s one of those simple, no-fuss treats that always bring people together. Whether you’re baking for a weekend brunch, holiday party, or just want something sweet to snack on while marathoning your favorite series, churro cheesecake bars totally deliver.
In this article, we’ll walk through every step, from what they’re made of and how to keep them crispy, to fun variations you can try at home. You’ll get easy-to-follow tips, handy substitutions, and of course, answers to the top questions folks are asking online.
Looking for inspiration? Try our Churro Cheesecake Donut Cookies: A Dessert Lover’s Dream if you love twists on classic cinnamon desserts!
Now, let’s get into it!
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Churro Cheesecake Bars
A delicious mashup of crispy cinnamon-sugar churros and creamy cheesecake, baked between buttery layers of crescent dough. These churro cheesecake bars are simple, crowd-pleasing, and totally addictive.
- Total Time: 50 minutes
- Yield: 12 bars 1x
Ingredients
- 2 cans crescent roll dough
- 2 packages (8 oz each) cream cheese, softened
- 1 cup white sugar (divided)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 2 tbsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- Unroll and press one can of crescent dough into the bottom of a greased 9×13-inch baking dish.
- In a bowl, beat cream cheese, 3/4 cup sugar, and vanilla until smooth.
- Spread the cream cheese mixture evenly over the dough layer.
- Unroll the second can of dough and place it on top of the cream cheese layer, pressing seams to seal.
- Pour melted butter over the top layer.
- Mix remaining 1/4 cup sugar with cinnamon and sprinkle evenly over buttered surface.
- Bake for 30–35 minutes until golden brown and slightly crisp on top.
- Cool for at least 30 minutes before slicing into bars.
Notes
For extra flavor, add lemon zest or a spoonful of dulce de leche to the cream cheese filling. Store in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 20g
- Sodium: 330mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
Keywords: churro, cheesecake, dessert, bars, cinnamon, easy baking
Table of contents
Table of contents
What Are Churro Cheesecake Bars?
The Inspiration Behind Churro Cheesecake Bars
These dessert bars are inspired by two all-time favorites: Mexican churros and classic New York-style cheesecake. Churros, known for their golden cinnamon-sugar crust, have long been a street food favorite, especially in Latin American cultures. Cheesecake, on the other hand, is the creamy, cool dessert you often find in diners or at holiday gatherings. Combine the two, and you get something that’s crispy on the outside, creamy in the middle, and dangerously addictive.
It all starts with a simple shortcut—refrigerated crescent roll dough. It becomes the perfect, flaky crust and top layer that encases a luscious cream cheese filling. Then comes the cinnamon sugar topping that gives these bars their signature churro taste. It’s flavorful, aromatic, and ideal no matter the season.
Churros Meet Cheesecake: A Flavor Combo Worth Trying
Let’s explore what makes this pairing such a great match.
| Churro Element | Cheesecake Element | What It Adds |
|---|---|---|
| Cinnamon Sugar | Cream Cheese | Warmth + richness |
| Crisp Texture | Silky Smoothness | Crunch + cream |
| Golden Brown Crust | Sweet Vanilla Base | Caramelized edges |
If you’ve ever dipped a warm churro into sweetened cream cheese or dulce de leche, you already know how dreamy this combo is. But layering it into bar form? That’s next-level. These bars bake up beautifully golden, and once cooled and sliced, they look as good as they taste.
The best part? No special kitchen tools or advanced baking skills are required. Even if you’re not experienced in baking, this is one of those impressive desserts that’s almost foolproof.
Essential Ingredients for Churro Cheesecake Bars
Core Ingredients You’ll Need
Let’s keep it real—one of the reasons I love making churro cheesecake bars is that they don’t need a long grocery list. Most of the ingredients are pantry staples, and if you bake occasionally, you might already have everything on hand.
Here’s what you’ll need for the base recipe:
| Ingredient | Purpose | Notes |
|---|---|---|
| Crescent Roll Dough | Forms the bottom and top layers | Use two cans for a thicker, flakier crust |
| Cream Cheese | The rich, creamy center | Use full-fat for best texture |
| White Sugar | Sweetens the filling and topping | Can be adjusted slightly based on taste |
| Vanilla Extract | Adds warmth and depth to the filling | Pure vanilla makes a difference! |
| Ground Cinnamon | For that classic churro flavor | Mix it with sugar for the topping |
| Butter (melted) | Helps create a golden, crispy top | Don’t skip this step—it adds richness |
These ingredients work together like magic: the crescent dough puffs up beautifully, the cream cheese melts into a luscious layer, and the cinnamon sugar caramelizes just enough to create that signature churro finish.
If you’re planning on serving these at a gathering, don’t miss our Keto Brownie Avocado—it’s another crowd-pleaser for dessert lovers!
Ingredient Substitutions That Work
Don’t worry if you’re missing one or two ingredients. Here are some easy swaps that still deliver big flavor:
| If You Don’t Have… | Try This Instead | Why It Works |
|---|---|---|
| Crescent Dough | Puff pastry or pie crust | Both give a flaky bite and hold the filling well |
| White Sugar | Coconut sugar or maple sugar | These add a slight caramel note |
| Vanilla Extract | Almond extract (in small amounts) | Adds a nutty twist to the filling |
| Cream Cheese | Greek yogurt + mascarpone blend | Creates a tangy, creamy base that still holds up |
| Butter | Ghee or coconut oil | These alternatives brown well and add rich flavor |
Fun twist: Try flavoring your cream cheese filling with a bit of lemon zest or a spoonful of dulce de leche if you want to play with flavor depth!
How to Make Churro Cheesecake Bars Step-by-Step
Start by Building the Base
Begin by preheating your oven to 350°F (175°C)—that way, it’s ready by the time you’re done assembling. Grab a 9×13-inch baking pan and either grease it lightly with butter or line it with parchment paper. Both options work great to prevent sticking and make cutting easier later.
Unroll one can of crescent roll dough and gently press it into the bottom of your pan. Use your fingers to smooth out any seams between the triangles. Think of it like laying down the foundation for a dessert that’s about to blow everyone’s mind.
Whip Up the Creamy Cheesecake Center
In a medium bowl, beat your softened cream cheese until it’s completely smooth. Then stir in your sugar and vanilla extract, mixing well until everything becomes light and creamy.
Pro tip from my kitchen: Let your cream cheese sit at room temperature for about 20–30 minutes before using it. It’ll blend much easier and save you the trouble of chasing lumps.
Once the filling is ready, spread it over your dough base using a spatula. Make sure to get all the way to the edges so every bite is filled with creamy goodness.
Next, roll out your second crescent dough sheet and carefully place it over the cream cheese layer. Seal any gaps the same way you did before. No worries if it’s not perfect—this dessert is meant to feel homemade.
Add the Churro Vibes: Butter + Cinnamon Sugar
Melt the butter and drizzle it evenly over the top dough layer. Next, stir together the cinnamon and sugar in a small bowl, and generously coat the buttered surface with the mix. The more, the better—this is what creates that signature churro flavor and a perfectly crispy finish.
Here’s your step-by-step process at a glance:
| Step | What To Do |
|---|---|
| 1 | Preheat your oven to 350°F (175°C). |
| 2 | Press the crescent roll dough firmly into the bottom of your baking dish. |
| 3 | In a bowl, blend together the cream cheese, sugar, and vanilla until completely smooth. |
| 4 | Spread the cream cheese filling evenly over the dough base. |
| 5 | Place a second sheet of crescent dough over the filling to form the top layer. |
| 6 | Drizzle the top with melted butter. |
| 7 | Generously sprinkle the cinnamon-sugar mixture over the buttered surface. |
| 8 | Bake for 30–35 minutes, or until the top is golden brown. |
Once it’s out of the oven, the top should have a golden-brown color and a light crunch, thanks to the cinnamon sugar forming a sweet, crisp crust. Allow the bars to cool at room temperature for a minimum of 30 minutes—this gives the cheesecake time to set properly before slicing.
Once they’ve cooled and firmed up, you can slice them into neat squares or rustic rectangles, depending on your vibe. Either way, they’re going to disappear fast.
If you love easy sweets like this, you’ll probably enjoy our Watermelon Feta Checkerboard Salad for a refreshing contrast to this rich dessert.
Baking Tips for Perfect Texture
How Long to Bake and Why It Matters
Timing is everything when it comes to baking churro cheesecake bars. If you pull them out too soon, the filling might still be too soft and runny. Leave them in too long, and you risk drying out the top or overbaking the crescent dough.
Here’s the sweet spot:
Bake at 350°F (175°C) for about 30 to 35 minutes.
You’ll know they’re ready when the top layer turns a warm golden brown and you can see the cinnamon sugar caramelizing slightly at the edges. The center might jiggle just a little when you move the pan—that’s okay! It’ll firm up as it cools.
Want something colorful and creamy? Try our Ube Cheesecake for a vibrant twist on classic flavors.
To see if it’s done, lightly press the center with a spoon. If it gives a slight bounce and doesn’t feel wet or jiggly, it’s ready. There’s no need for toothpicks or poking like you would with cake—just rely on its appearance and texture.
| Oven Time | Texture Goal | Pro Tip |
|---|---|---|
| 30 mins | Slightly gooey, ultra creamy | Chill longer if cutting clean squares |
| 35 mins | Firmer bite, crispy top | Ideal for serving at room temp or cold |
| Over 38 mins | Can become dry or crusty | Check early to avoid this |
Looking for a dessert that bakes fast and always impresses? Don’t miss our Mini Meatloaf Muffins with Savory Glaze—they cook up quickly and look adorable on any dinner table.
Avoiding Common Mistakes (Like Sogginess)
We’ve all been there—you bake something that smells amazing, only to come back an hour later and find it’s gone soft and soggy. Total letdown, right? Here’s how to avoid that with these bars:
Mistake #1: Cutting the bars before they’ve cooled.
Always give your churro cheesecake bars time to cool completely before slicing. This allows the cream cheese to set properly and helps maintain a crisp crust. Cutting them too soon will leave you with a gooey, messy result.
Mistake #2: Skipping parchment paper.
If you don’t line your pan, the bottom crust can get too moist or even stick. Parchment creates a barrier that helps the bottom crisp without becoming soggy.
Mistake #3: Covering them while still warm.
If you cover your bars right out of the oven, the trapped steam can soften the top crust. Let them cool uncovered, or loosely tent with foil once they’ve cooled.
Bonus Tip: Place your pan on the middle rack of the oven. Too low, and the bottom will overbake. Too high, and you’ll brown the top too fast without the center setting.
By paying attention to these little details, you get that perfect combo of crunchy top, creamy center, and golden layers—basically everything a good churro cheesecake bar should be.
Crescent Dough Alternatives for Every Pantry
No Crescent Dough? No Problem
We’ve all had that moment—you’re excited to bake something and realize you’re missing one main ingredient. If crescent roll dough isn’t sitting in your fridge right now, don’t stress. There are some excellent swaps that can give you the same golden, flaky effect in your churro cheesecake bars.
Let’s look at some easy alternatives that are pantry- and freezer-friendly:
| Substitute | Why It Works | Notes |
|---|---|---|
| Puff Pastry | Delivers a light, buttery texture that rises beautifully | More fragile—handle with care during layering |
| Pie Crust Dough | Holds its shape and offers a firm bite | Creates a more tart-like bar with a slightly crumbly texture |
| Phyllo Dough | Adds a crisp, multi-layered crunch | Be sure to butter each sheet to maintain structure |
| Homemade Dough | Fully customizable to your taste | Use a basic biscuit or yeast dough for a rustic finish |
| Canned Biscuit Dough | Thick, soft, and reliable | Spread it evenly to avoid overly doughy spots |
Most of these can be found in the refrigerated or frozen section of your grocery store. If you’re using frozen dough (like puff pastry or phyllo), just make sure to thaw it according to package instructions before assembling your bars.
Want something to pair with these crispy treats? Discover great ideas like this Keto Brownie Recipe—another simple recipe that surprises everyone.
Using Puff Pastry, Pie Crust, or Homemade Options
Here’s a quick breakdown on how to work with each option:
- Puff Pastry: Roll out the sheet slightly so it covers your baking dish, then layer just like you would with crescent dough. It bakes into beautiful golden layers, but be sure not to overstuff the filling—it needs room to puff!
- Pie Crust: You can roll out a homemade or store-bought pie crust and use it for both the bottom and top layers. It doesn’t rise as much, but it brings a more rustic and firm bite to the bars.
- Phyllo Dough: Layer about 6 to 8 sheets on the bottom and the same on top, brushing each with melted butter. This gives you a delightfully crispy, flaky version of the original recipe—like churro baklava meets cheesecake!
- Homemade Dough: If you’re feeling ambitious, a simple yeast dough or even biscuit-style dough can work. It’ll give your bars a heartier texture with a slightly bready feel.
The goal is always the same: buttery layers, creamy filling, and that famous cinnamon-sugar crunch. You can totally get there without crescent rolls—just adjust your bake time a bit and keep an eye on the oven.
Don’t miss our cozy Caramel Apple Cheesecake Bars if you’re baking for autumn get-togethers or holiday nights.
FAQs About Churro Cheesecake Bars
Churro cheesecake bars are built on layers of crescent dough, with a rich cream cheese filling sweetened with sugar and flavored with vanilla. The final touch? A buttery cinnamon sugar topping that brings all the churro magic into play. Each bite gives you that balance of crispy crust, creamy center, and sweet cinnamon finish.
Yes, absolutely. Because of the cream cheese filling, these bars are perishable and should be stored in the refrigerator once they’ve cooled. Keep them in an airtight container, and they’ll stay fresh for up to four days. You can enjoy them chilled or let them sit at room temperature before serving.
Definitely! You can swap crescent dough with puff pastry, pie crust, phyllo dough, or even a simple homemade dough. Each alternative offers a slightly different texture, but they all work beautifully in this recipe. See Crescent Dough Alternatives for Every Pantry for details and pro tips.
That’s the best part—you can enjoy them both ways! Warm bars have a gooey texture and melty center that’s totally indulgent. If you prefer a firmer bite, chill them for a few hours and serve cold. Both versions are equally irresistible.
Yes! Once baked and cooled, you can wrap them tightly in plastic wrap and foil, then freeze them for up to 2 months. To enjoy, just thaw them in the refrigerator overnight. Reheat in the oven or enjoy them cold depending on your mood.
To keep your bars crisp, allow them to cool completely before storing. Avoid sealing them too tightly while still warm—this traps steam and softens the top. You can also place a sheet of paper towel in the container to absorb excess moisture.
For a fruity and fresh variation, check out this Peach and Berry Summer Cheesecake—a seasonal favorite with a creamy twist.
Conclusion: Why You’ll Love Making Churro Cheesecake Bars at Home
Making churro cheesecake bars isn’t just about baking—it’s about capturing joy in dessert form. This recipe checks all the boxes: easy to make, family-friendly, crowd-pleasing, and totally flexible with ingredients you probably already have.
Whether you stick to the classic version or mix things up with puff pastry or a flavored filling, this is one dessert you’ll come back to again and again. The balance of crispy cinnamon crust and rich cheesecake middle makes every bite unforgettable.
Don’t miss our Decadent No-Bake Mint Chocolate Cheesecake if you’re craving something rich, refreshing, and no-bake after indulging in these churro cheesecake bars.
