If you’ve ever wished you could enjoy the crispy, cinnamon-sugar goodness of churros and the creamy, tangy sweetness of cheesecake all in one bite, your dessert dreams just came true. Churro Cheesecake Bars combine two classic favorites into one irresistible treat.
With layers of buttery crescent dough, rich vanilla cheesecake filling, and a crispy cinnamon-sugar topping, these bars are as easy to make as they are delicious. Whether you’re baking for a potluck, holiday party, or just to satisfy your sweet tooth, this recipe guarantees to steal the spotlight.
Why You’ll Love This Recipe
- Simple ingredients: Everything you need is likely already in your kitchen.
- Easy to make: Uses refrigerated crescent dough — no rolling pins required.
- Perfect texture: Crispy on top, creamy in the middle, and buttery all over.
- Crowd-pleaser: Great for parties, family gatherings, or dessert tables.
- Customizable: Add caramel drizzle, chocolate sauce, or fruit compote on top.
Ingredients
For the Base and Topping
- 2 cans (8 ounces each) refrigerated crescent roll dough
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- 2 tablespoons ground cinnamon
For the Cheesecake Filling
- 16 ounces (2 packages) cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
For the Optional Caramel Drizzle
- ½ cup caramel sauce (homemade or store-bought)
For Garnish (Optional)
- Powdered sugar, for dusting
- Whipped cream, for serving
Step-by-Step Instructions
Step 1: Prepare the Baking Dish
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13-inch baking pan with butter or nonstick spray to prevent sticking.
In a small bowl, mix together the sugar and cinnamon — this will form that classic churro coating later on. Set aside.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
Add ¾ cup sugar, vanilla extract, and egg, then continue mixing until the filling becomes fluffy and well-blended.
This silky cheesecake layer will create the perfect contrast to the crispy cinnamon dough.
Step 3: Assemble the Base Layer
Unroll one can of crescent roll dough and press it into the bottom of your prepared pan.
Be sure to seal the seams between the triangles, creating a single, even sheet of dough.
Sprinkle about 2 tablespoons of the cinnamon-sugar mixture evenly over this layer for an extra flavor boost.
Step 4: Add the Cheesecake Layer
Pour the prepared cream cheese mixture evenly over the dough base.
Use a spatula to smooth it out, spreading the filling to all edges of the pan so every bite has that creamy goodness.
Step 5: Add the Top Layer
Unroll the second can of crescent dough and gently place it over the cheesecake layer.
Press down lightly and pinch the seams closed to create a smooth surface.
Pour the melted butter evenly over the top, then sprinkle the remaining cinnamon-sugar mixture across the entire surface.
This coating bakes into a crisp, caramelized churro crust that’s absolutely irresistible.
Step 6: Bake the Bars
Bake in your preheated oven for 30–35 minutes, or until the top turns golden brown and slightly crisp.
The cheesecake layer should be set, and the edges firm.
Remove from the oven and place the pan on a wire rack to cool completely at room temperature.
Step 7: Chill and Slice
Once the bars have cooled, transfer the pan to the refrigerator for at least 1–2 hours.
This chilling step is key — it allows the cheesecake layer to set, making slicing clean and easy.
When ready to serve, cut into squares or rectangles.
For a stunning finish, drizzle with warm caramel sauce and dust lightly with powdered sugar.
Tips for Perfect Churro Cheesecake Bars
- Seal the seams: Press the crescent dough together firmly to prevent the filling from leaking during baking.
- Room temperature cream cheese: This ensures a smooth, lump-free filling.
- Don’t skip chilling: It helps the cheesecake set and enhances the flavor.
- Add a crunch: Try sprinkling crushed graham crackers or chopped nuts on top before baking.
- Customize your drizzle: Swap caramel for chocolate ganache, dulce de leche, or even a berry sauce.
Serving Ideas
These Churro Cheesecake Bars are delicious on their own but even better with:
- A dollop of whipped cream
- A scoop of vanilla ice cream
- A drizzle of warm caramel or chocolate syrup
- A sprinkle of extra cinnamon sugar right before serving
They’re perfect for holidays, potlucks, or anytime you want to impress guests with minimal effort.
Storage and Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Wrap bars individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Reheat: Warm slightly in the microwave (10–15 seconds) if you prefer them soft and gooey.
Frequently Asked Questions
Can I use homemade dough instead of crescent rolls?
Yes! You can use homemade puff pastry or pie crust for a slightly different texture, though crescent rolls keep it quick and flaky.
Do I need to use an egg in the filling?
The egg helps the cheesecake set firmly. If you prefer an eggless version, reduce the baking time slightly and chill longer to maintain structure.
Can I double the recipe?
Absolutely — just use a larger baking dish or two 9×13-inch pans.
How do I prevent soggy bottoms?
Make sure to bake until the top is golden and the center feels set. Letting it cool completely also helps the layers firm up properly.
Conclusion
Churro Cheesecake Bars are the ultimate dessert mash-up — creamy, crispy, buttery, and perfectly spiced.
With their warm cinnamon flavor, luscious cheesecake center, and caramel drizzle, they’re a treat that’s guaranteed to disappear fast.
Whether you’re baking for friends, family, or just yourself, this recipe brings all the comfort and joy of a bakery-style dessert right to your kitchen.
Serve chilled or slightly warm — either way, they’ll melt in your mouth and have everyone asking for seconds.