Churro Cheesecake Bars

I’m excited to share a recipe for churro cheesecake bars—layers of flaky crescent roll pastry sandwiched around a creamy cheesecake filling, all dusted with cinnamon sugar. They bake up into irresistible, churro-inspired squares that disappear from the table fast.

Why I’ll Love This Recipe

I always adore desserts that marry simplicity and flavor—and these bars deliver both. I love that they come together with just a handful of ingredients, yet the results feel indulgent and special. Whether I slice them into small pieces for a crowd or keep the bars larger to savor more of that tangy filling and cinnamon crunch, they’re always a hit. Plus, I often jazz them up by drizzling caramel, chocolate, or dulce de leche on top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Here’s what I use for these six-ingredient churro cheesecake bars (plus a pinch of salt, which I usually have on hand):

• Granulated sugar

• Ground cinnamon

• Cream cheese (softened to room temperature)

• Egg (at room temperature)

• Vanilla extract

• Pillsbury crescent dough sheets

• Salt (a pinch, to balance sweetness)

Directions

I follow these simple steps to make the bars:

1. Preheat the oven to 350 °F.

2. Mix sugar and cinnamon in a small bowl; set aside.

3. In a large bowl, beat the softened cream cheese until smooth. Add the egg, sugar, vanilla extract, and a pinch of salt; blend until creamy.

4. Spray a 9×13-inch pan with nonstick spray (or grease with butter), then sprinkle half the cinnamon-sugar mixture over the bottom.

5. Unroll the first can of crescent dough, seal the seams by pinching, and lay it on top of the sugar layer in the pan.

6. Spread the cream cheese mixture evenly over the dough.

7. Unroll and seal the second dough can, then place it on top of the cheesecake layer.

8. Sprinkle the remaining cinnamon-sugar mixture over the top dough.

9. Bake until lightly golden, about 30 minutes.

10. Let cool, then chill in the fridge for about an hour before slicing and serving.

Servings And Timing

• Servings: About 15 bars

• Prep time: Approximately 15 minutes

• Bake time: Around 30 minutes

• Total time: Roughly 45 minutes

Variations

I like experimenting with this base:

• I sometimes sprinkle chopped pecans or walnuts on top before baking for extra crunch.

• I’ll drizzle caramel sauce, chocolate, or dulce de leche over the cooled bars for even more indulgence.

Storage/Reheating

I store any leftover bars in an airtight container in the fridge for up to 3 days. When I want them warm, I zap one for 5–10 seconds in the microwave to revive the texture.
For longer storage, I freeze them for up to 3 months—layered between sheets of parchment or wax paper in a container. To enjoy, I let them thaw flat for a few hours before eating.

FAQs

1. What’s the best way to double the recipe for a larger batch?

I don’t recommend doubling it in the same pan—baking times and textures change. Instead, I make multiple batches separately to maintain the right consistency and bake time.

2. When should I add the salt? How much?

I add just a pinch of salt along with the egg, sugar, and vanilla when making the cheesecake filling. It really helps balance the sweetness.

3. Can I use a different brand of crescent dough or homemade dough?

The recipe specifically calls for Pillsbury crescent dough sheets for convenience. I haven’t tried homemade dough, but feel free to experiment—just keep an eye on baking time and texture.

4. What options do I have for serving?

I love them plain, but a drizzle of caramel, a scoop of ice cream, or whipped cream on the side turns them into a real dessert experience.

5. Can this be transformed into cups or smaller bites?

Definitely! I’ve made them in muffin tins—just layer dough, filling, and dough again, then top with the sugar-cinnamon mix. Bake until golden for mini churro cheesecake cups. It’s a fun twist for parties.

Conclusion

I’ve made and remade these churro cheesecake bars countless times—whether for everyday treats or gatherings, they always disappear fast. The combination of flaky dough, creamy cheesecake, and that classic cinnamon-sugar flavor is simply irresistible. I hope you enjoy making them as much as I do—happy baking!