Indulge in the perfect combination of cinnamon, sugar, and creamy cheesecake with these easy and delicious Churro Cheesecake Bars. The flaky crescent roll dough is filled with a sweet and tangy cheesecake mixture. Cinnamon sugar is sprinkled in between, and on top, making every bite SO TASTY!
Churro Cheesecake Bars Recipe
Creamy with a lightly crispy top, these Churro Cheesecake Bars are the best dessert to bring to gatherings, parties, or just for a sweet treat at home! They’re impressive and unique, yet so simple and easy to make.
This popular recipe has been one of our favorites and is one everyone wants to come back to! It only takes 15 minutes of prep time, is perfectly sweet, and is so tasty. You’re going to love this one!
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What are Churros?
Churros are a popular treat in Spain and Latin America, traditionally made of fried dough dusted with sugar and cinnamon. They’re often served with a side of chocolate sauce for dipping and are known for their crisp exterior and soft interior!
In this recipe, we’re taking a flaky dough crust, filling it with cream cheese, and topping it off with crunchy cinnamon sugar to capture the essence of churros in cheesecake bar form!
RELATED: Mexican Cinnamon Cookies
What You’ll Need
- Full-fat cream cheese – softened at room temperature
- Eggs – room temperature
- Full-fat sweetened condensed milk
- Ground cinnamon
- Refrigerated crescent roll dough
- Granulated sugar – optional
How to Make Churro Cheesecake Bars
1. Prep the Crust
Lining your baking pan with parchment paper and press one package of crescent roll dough into the base, pinching the seams to seal. Top with cinnamon.
2. Mix the Filling
Combine half of the milk with the cinnamon. Blend the cream cheese, eggs, and most of the sweetened condensed milk until smooth, then pour over the crescent roll layer.
3. Add the Top Layer
Place the second sheet of crescent roll dough over the cheesecake filling. Drizzle with a cinnamon-condensed milk mixture and sprinkle with cinnamon, and sugar if using.
4. Bake & Cool
Bake until the edges are set. Allow to cool, then chill in the fridge to firm up before slicing into bars and enjoy! Top with a chocolate sauce drizzle, extra cinnamon sugar, or anythign you want!
Storing Churro Cheesecake Bars
Store these Churro Cheesecake Bars in an airtight container in the refrigerator for up to five days. If you want to enjoy them at a later date, they also freeze well! Just wrap the bars individually in plastic wrap and store them in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator overnight before serving!
More Cheesecake Desserts You’ll Love
- No-Bake Mini Cheesecake Bites
- Pumpkin Swirl Cheesecake Bars
- Red Velvet Oreo Cheesecake
- Strawberry Swirl Cheesecake Ice Cream
- Oreo Cheesecake Brownies
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Churro Cheesecake Bars
Equipment
Ingredients
- 2 8-ounce blocks full-fat cream cheese softened at room temperature
- 3 large eggs at room temperature
- 1 14-ounce can sweetened condensed milk divided
- 1 1/2 Tablespoons ground cinnamon divided
- 2 8-ounce packages refrigerated crescent roll dough
- 2 Tablespoons granulated sugar optional
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×13” baking pan with nonstick baking spray. Line with parchment paper and allow it to overhang the sides of the pan for easy removal after baking.
- In a small bowl, mix together 1/4 cup of the sweetened condensed milk and 1/2 tablespoon of cinnamon. Set aside for later.
- To a food processor or blender, add the cream cheese, eggs, and remaining (approx 3/4 cup) of the sweetened condensed milk. Blend until smooth, about 20 seconds.
- Unroll 1 of the packages of crescent roll dough and place the dough right into the pan. Use your fingers to pinch the seams together and spread the dough to the corners of the pan. Use a sieve to sift a heaping 1/2 tablespoon of cinnamon over the dough.
- Pour the blended cheesecake mixture over the top of the crescent roll dough in the pan.
- Unroll the second package of crescent roll dough onto your counter and use your fingers to pinch the seams together. Place the dough on top of the cheesecake layer. It’s okay if the dough doesn’t completely cover the cheesecake layer.
- Drizzle the cinnamon-condensed milk mixture all over the top of the dough.
- Sift the remaining 1/2 tablespoon of cinnamon over the top. **Optionally mix the cinnamon with 2 tablespoons of sugar before sprinkling for a crunchy texture.
- Bake the bars for 35 minutes until the cheesecake edges look set.
- Once baked, allow the cheesecake to cool at room temperature for 1 hour.
- Place the pan in the fridge to chill for 2-3 hours. Then, carefully lift up the parchment paper and transfer the cheesecake to a cutting board to cut into bars.
I love cheesecake and Mexican food. This is a great idea, the best of both worlds. Great for summer parties.
Wow! This is such a stunning dessert and it’s so easy to make. I love churros but I’m not a fan of deep frying BUT this dessert tastes so much like churros I can’t resist! Definitely making this again this summer!
Oh my goodness this looks so amazing, I’m drooling! I can’t wait to make it this weekend. My family will love them!
LOVED everything about these bars! From the flavor to how easy they were to make. I already got another request to make another batch so I can’t wait to make them again!
Oh my gosh this is the combo I didn’t even know I needed in my life. What a delicious dessert that is so fun to make!
You had me at churro. Or maybe cheesecake! Either way, these are so delicious–and they use crescent roll dough too. Amazing!
I so wanna eat them right away, looks absolutely delicious!! They’d make an amazing dessert for any occasion. Love how easy the recipe is and saving to make them soon for weekend brunch.
This recipe combines two of my favorite desserts in such a tasty way. Definitely seems like something everyone will enjoy.