If you’ve ever wished a churro and cheesecake could join forces, your dream just came true. These Churro Cheesecake Bars deliver layers of flaky pastry, luscious cream cheese filling, and a crunchy cinnamon-sugar topping that tastes like a carnival treat fresh from the fryer—but baked and fuss-free.
Table of Contents
Why You’ll Love These Churro Cheesecake Bars
This recipe turns two beloved desserts into one unbelievably good bar.
- Easy to make with store-bought crescent dough
- Perfect balance of creamy and crunchy textures
- Big cinnamon flavor that warms every bite
- Great for parties, potlucks, or Sunday dinners
- Ready in under an hour with minimal cleanup
- Freezer-friendly and travels well
Back when I worked long days in construction, my mom used to send me off with a few sweet bars wrapped in foil. These Churro Cheesecake Bars remind me of that same comfort—a mix of creamy and crispy that feels like home, no matter where you are.
Ingredients You’ll Need
Everything in this dessert builds rich layers of flavor and texture.
- Cinnamon Sugar:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
- Cheesecake Bars:
- Two 8-ounce packages refrigerated crescent roll dough or sheets (the foundation)
- 16 ounces full-fat cream cheese, softened (for creaminess)
- ¾ cup granulated sugar (sweetens the filling)
- 1 large egg (adds structure)
- 1½ teaspoons vanilla extract (for depth)
- 3 tablespoons unsalted butter, melted and slightly cooled (for brushing)
Optional Add-Ons or Substitutes
- Add a drizzle of honey or caramel sauce after baking
- Sprinkle in nutmeg or cardamom for a twist
- Use puff pastry instead of crescent dough for extra flakiness
- Top with crushed nuts for texture
- Pair with Pastel De Nata on a dessert tray for variety
- Serve warm with a scoop of ice cream for pure indulgence
Step-By-Step Instructions
These bars come together quickly—just layer, bake, and slice.
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. (Jake tip: line it with parchment for easy removal later.)
- Combine cinnamon and sugar in a small bowl and set aside.
- Unroll one crescent dough sheet into the bottom of the dish, pressing seams to seal. Sprinkle lightly with cinnamon sugar.
- Beat cream cheese, sugar, egg, and vanilla until smooth and creamy. Spread evenly over the dough layer.
- Add the second dough sheet on top, again sealing seams gently.
- Brush melted butter over the top layer, then sprinkle generously with remaining cinnamon sugar.
- Bake for 28–32 minutes, or until golden brown and puffed.
- Cool completely, then chill for 1 hour before slicing into bars.
Quick Reminders:
- Chill before slicing for neat edges
- Use softened cream cheese for smooth filling
- Don’t skip the cinnamon sugar—it defines the flavor
- Store in the fridge for best texture
Expert Tips For Success
Perfect Churro Cheesecake Bars are all about layers and contrast.
- Use full-fat cream cheese for the best creaminess
- Seal dough seams to prevent leakage
- Brush butter evenly for even browning
- Chill completely before serving for firm, clean slices
- Warm slightly before serving for that churro-like comfort
- Sprinkle extra cinnamon sugar after baking for sparkle
- For a twist, top with a spoonful of Cinnamon Sugar Apple Frie for a fall spin
I love serving these alongside a hot cup of coffee or pairing them with Biscoff Tiramisu for a sweet and spicy dessert duo.
Serving Suggestions
Churro Cheesecake Bars are crowd-pleasers that fit any occasion.
- Slice small for party bites
- Serve warm with vanilla ice cream
- Dust with extra powdered sugar before plating
- Add a caramel drizzle for extra indulgence
- Pack in lunchboxes for a sweet surprise
- Include on a holiday dessert board with Creme Brulee Donuts for variety
Each bite delivers the perfect mix of cinnamon warmth and cheesecake smoothness—simple ingredients, incredible flavor.
Storing And Reheating
These bars taste even better the next day as the flavors meld.
How To Store It
- Refrigerate in an airtight container for up to 5 days
- Separate layers with parchment if stacking
- Freeze bars individually for up to 2 months
- Thaw overnight in the fridge before serving
- Keep away from strong odors like onions or garlic
How To Reheat It
- Warm slices in the oven at 300°F for 5 minutes
- Avoid microwaving too long to prevent sogginess
- Dust with fresh cinnamon sugar after reheating
- Enjoy chilled if you prefer a cheesecake-like texture
Whether warm or cold, these bars stay luscious and comforting.
Frequently Asked Questions
Can I use puff pastry instead of crescent dough?
Yes—puff pastry makes it flakier and slightly more elegant.
Do I need to refrigerate leftovers?
Yes, since it contains cream cheese, keep them chilled.
Can I make it ahead of time?
Absolutely. Bake, cool, and refrigerate up to 2 days in advance.
Final Thoughts
Churro Cheesecake Bars combine everything I love about baking—warm spice, creamy filling, and just enough sweetness to feel special. They’re easy, reliable, and always a hit with friends and family.
- Keep the layers even for perfect texture
- Always cool before cutting for clean squares
- Serve with coffee or milk—it’s comfort in a pan
If you’re craving more cozy desserts, my Lemon Custard Cake is another must-try—it’s bright, soft, and pairs beautifully with these churro-inspired bars.
Churro Cheesecake Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine cinnamon and ½ cup sugar in a small bowl and set aside.
- Unroll one crescent dough sheet into the baking dish, pressing seams to seal. Sprinkle lightly with cinnamon sugar.
- Beat cream cheese, ¾ cup sugar, egg, and vanilla until smooth. Spread evenly over dough.
- Top with second crescent dough sheet, sealing seams.
- Brush with melted butter and sprinkle generously with remaining cinnamon sugar.
- Bake for 28–32 minutes until golden and puffed. Cool completely, then chill for 1 hour before slicing.
Nutrition
Notes
- Low-fat cream cheese may be used, but it will affect the texture.
- Crescent dough can be substituted with puff pastry for extra flakiness.
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