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:
- Jan Hagel (Cinnamon Sugar Bars)
- Cinnamon Swirl Pound Cake
- Glazed Cinnamon Roll Cake
- Cinnamon Ice Cream
LOVE DESSERT BARS? GIVE THESE A TRY:
- Pistachio Sugar Cookie Bars
- Caramelitas
- Butterscotch Blondies
- Toffee Bars
- Sugar Cookie Bars
- Cherry Sugar Cookie Bars
- Mixed Nut Bars
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!
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!