Churro Cheesecake Bars . . . the crunchy cinnamony goodness of a churro filled with a tangy cream cheese filling. The best of two desserts rolled into one!
Bar cookies like snickerdoodle blondies and sugar cookie bars make a regular appearance at my house. They are great for feeding a crowd, and everyone loves them. These cheesecake churro bars are a new favorite.
When Christmas season rolls around, nothing’s better than the smell of cinnamon sugar wafting through the house. Takes me back to my childhood every time. My mom always made homemade goodies like gingerbread men for the holidays, and I have fond memories of helping her in the kitchen.
Now I love baking even more than she did! I have several classic recipes that are favorites, but it’s always fun to experiment. These churro cheesecake bars are a fun combination of two classic desserts. My family was thrilled with the result!
Crunchy cinnamon sugar crust with a cheesecake filling. Who can resist that? These tasty bars will make your house smell like Christmas, and every bite is simply scrumptious. The textures and flavors combine to make one unbeatable dessert!
(To skip my tips and just see the detailed recipe card, simply scroll to the bottom of the post.)
How to make churro cheesecake bars:
Ingredients:
- granulated sugar
- ground cinnamon
- cream cheese (full fat works best)
- egg
- vanilla extract
- Pillsbury crescent dinner rolls
The crust for these bars is made from cans of crescent rolls, so they are super simple! If you can find the crescent roll dough that comes all in one sheet, it works the best.
Start by mixing up your cheesecake filling, then set the mixture aside.
Spray your 9×13″ pan with non stick spray, then sprinkle it with a cinnamon sugar mixture. Lightly flour a piece of waxed paper, then press one of the cans of dough out into a 9×13″ rectangle. If you have the kind that’s cut into triangles like mine is, press all of the seams firmly together.
Flip the dough over on top of the cinnamon sugar and press it into the sides of the pan.
Spread the cheesecake filling evenly onto the crust.
Roll out the remaining can of dough the same way you did the first one, then flip it carefully onto the filling. Sprinkle the remaining cinnamon sugar mixture on top.
Pop the pan into a preheated 350° oven and bake for about 30 minutes. Let cool, then cut into squares.
Every bite of these bars just melts in your mouth! They are a perfect holiday dessert, but they would be great any time of year.
How to store churro cheesecake bars:
Because of the cream cheese in the filling, these bars need to be refrigerated. They are best eaten the first day, but they will last for 2-3 days in the fridge. The crust will not be as crunchy though.
For more cinnamon treats, check out:
LOVE DESSERT BARS? GIVE THESE A TRY:
- Pistachio Sugar Cookie Bars
- Caramelitas
- Butterscotch Blondies
- Toffee Bars
- Sugar Cookie Bars
- Cherry Sugar Cookie Bars
- Cheesecake Brownies
Churro Cheesecake Bars Recipe:
Churro Cheesecake Bars
The crunchy cinnamony goodness of a churro filled with a tangy cream cheese filling. The best of two desserts rolled into one!
Ingredients
- 1/2 cup sugar
- 2 Tbsp ground cinnamon
- 2 8 oz packages cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 2 (8 oz) cans Pillsbury crescent dinner rolls
Instructions
- Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
- Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
- Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
- Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan.
- Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.
- Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.
Notes
Recipe adapted from The Recipe Critic.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 172Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 108mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 2g
ENJOY!
Have you ever done a pumpkin version of this? If so, what were the ingredients? Thank you!
No, I haven’t, but man that sounds delicious!
Hello there, I found your blog while searching for churro desserts, and had to try these. They are so good! Thanks for a new favorite dessert recipe!
1/2 cup of sugar with 2 tbsp of cinnamon does seem like too much cinnamon?
We like it with plenty of cinnamon flavor, but you can certainly use less if you prefer. 🙂
How many bars does this recipe make? I am making them for a wedding shower and need approximately 40 bars.
It makes 15 large bars. You could definitely cut it into 20 squares, but if you need 40, you would need to make two batches. Hope you enjoy them!
Can these be frozen and thawed out the day you use them?
I haven’t tried it, but I think the crust would get soggy, and the texture of the cheesecake middle might be ruined. I don’t recommend it.
I have made these many times and absolutely love them 🙂 I usually make them the day of. Do you think they would turn out okay if I put everything together the night before baking them? Thanks!
Hi, how long should the bars be cooled for before cutting? Other cheesecake bars I’ve tried have needed to chill in the fridge for several hours, but since you should eat these the same day I imagine they don’t need as long? Thank you!
I prefer them at room temperature, so I didn’t chill mine before serving. But you certainly could.
Hi Kara,
These look to die for! Churros and cheesecake are two of my favorite desserts, so I can only imagine how heavenly they are together. I am planning on making these this coming weekend for the Super Bowl. Thanks for sharing this recipe!
I bet they will be a hit! And even if your team loses, they are a great consolation prize. haha
Excited to try this recipe! They look wonderful.
Does anybody have any tips on how to flatten the crescent rolls out better so it covers the pan like it should? I tried making these tonight and I am still waiting for them to come out of the oven but I basically ruined the first layer of dough. It was super hard to lay it all flat enough to cover the entire pan. Please let me know!
Oh I am so making these fr Thanksgiving!!!
Hope your family loves them! Happy Thanksgiving!
how long can they be refrigerated after baking? and do they have to be reheated or ???
They will last for 2-3 days in the refrigerator, but the crust does get soft. You can reheat them or serve them cold, whichever you prefer.
So you don’t like churros much.
This is more like German streuselkuchen. It looks like it, and sounds like it tastes pretty similar and the eating experience is similar. It doesn’t look anything like churros, and doesn’t sound it tastes like churros, or that the mouthfeel is like churros. I have never even heard of anyone eating churros with cheesecake filling or anything creamy like that.
Will make these.
Do you think pie crust would work instead of the cresent rolls?? I have all ingredients except the rolls :/.
Thanks!
This looks delicious, thank you sharing!
This looks amazing. I just have one question, I want to try this for a family event. I’m afraid of it breaking apart on pan, would parchment paper work?
This looks amazing! One question, would parchment paper work inorder to remove from pan easier? Im afraid of these breaking and I’m going to try this recipe and bring to family event.
Its nice to take a night off from cooking and baking complicated recipes. This was a very very simple easy and fast dessert recipe that was phenomenal. The spice combination was perfect and the cook time was spot on, which is a first. Most of the time I am tweaking the ingredients or spices and bake times a bit, but not this one. Thanks for the new recipe ..
So totally my fault for not reading to the bottom but in the intro when list the ingredients needed it would of been neat to see a times 2 by the cream cheese and crescent rolls. Its okay though cause it worked itself out…we don’t need 15 servings for my husband and I so I’m using one cream cheese and one crescent and making a half sized tonight so I will be back to tell how it went not because anyone cares but because I literally just began cooking and I excited easily.
Looks so delicious 😍 I want try make this cake
Can these be chilled and served the following day?
Great recipe! So yummy. Thank you for sharing.
Can you make this without egg?
Can i choose the puff pastry or what other option for the crescent roll?
I haven’t tried using puff pastry, but it might work. Let me know if you give it a try! I can’t think of any other substitutes.
I made these and I absolutely love them!!! Thanks for the recipe, it’s sooo goood!! ❤️❤️❤️
Where does the choux pastry come in? That’s essential for a churro,
and not at all the same as crescent roll dough.
It’s not a real churro – that should be obvious.
Just made these and I’m in love! So simple and delicious!
Can you bake the night before a party and store it in the fridge?
How long do you let them cool?
That totally depends on the temperature of your kitchen. I let mine cool for over an hour, but you can speed up the process by putting them in the refrigerator. 🙂
I posted a picture of my halved recipe.. these really are good. I’d probably bake them the whole 30 min next time.. my think being that they wouldn’t need to bake as long because of the 8×8 pan. I’d like a crispy bottom as well!
I made them for my son! He’d better hurry to the pan!
Thanks for the tip about making a half batch! So glad you liked them, and I hope your son did as well. 🙂
These look so delicious! Loving all of the flavors!
WOW!! I cannot wait to make these!! Everything about it makes me happy!
Dude. Churro cheesecake bars?? These sound divine!
Wow, what a wonderful cheesecake variation. The spice is just perfect!