Churro Cheesecake Bars

Creamy, cinnamon-swirled, and satisfyingly crunchy — these Churro Cheesecake Bars combine all the best parts of dessert into one easy pan. Imagine a rich cream cheese filling sandwiched between layers of buttery crescent dough, finished with a crisp cinnamon-sugar topping that crackles with every bite. Fun fact: churros themselves were originally a simple shepherds’ treat in Spain, and pairing that warm cinnamon flavor with cheesecake is a match made in dessert heaven.

This recipe is special because it’s simple, quick to prepare, and endlessly shareable. You don’t need fancy equipment or expensive ingredients, and the results look like you spent hours in the kitchen. Family-friendly and perfect for potlucks, these bars are a great alternative to a classic cheesecake or cinnamon roll — think of them as a hybrid that’s faster than a baked cheesecake but more decadent than a pop tart. Get ready — your kitchen is about to smell amazing and your friends will be asking for seconds.

What is Churro Cheesecake Bars?

What exactly are Churro Cheesecake Bars? Picture a cheesecake and a churro got together and decided to throw a party in a 9×13 pan. Curious? Who wouldn’t be? Why call it a “churro” cheesecake bar — is there a secret churro fairy sprinkling cinnamon everywhere? Maybe. Or maybe it’s simply the cinnamon-sugar finish that gives these bars their churro-like personality. After one bite you’ll understand why some folks joke that “the way to a man’s heart is through his stomach.” Playful, comforting, and sweetly nostalgic, these bars are easy to make and even easier to fall in love with. Try them and see what nickname your family gives them.

Why You’ll Love This:

• Irresistible trio: The creamy cheesecake center, flaky crescent dough crusts, and a crisp cinnamon-sugar top create contrasting textures that melt and crunch in every bite.
• Wallet-friendly and convenient: No special cheeses or specialty flours — just pantry staples and refrigerated crescent dough. Making this at home saves money versus bakery versions and gives you control over sweetness and portion size.
• Flavor boosters: The warm cinnamon sugar on top, a touch of vanilla in the filling, and browned buttery notes from the top layer make these bars unforgettable.

If you like our classic cheesecake bars or cinnamon roll bites on the blog, you’ll find this recipe sits perfectly between those two favorites — richer than a cinnamon roll but quicker and more portable than a full cheesecake. Ready to bake? Let’s go.

How to Make:

Quick Overview

This recipe is wonderfully simple and perfect for beginners. Preparation is straightforward: press one crescent layer into the pan, whip up a smooth cream cheese filling, top with the second layer, brush with butter, sprinkle with cinnamon sugar, and bake. Expect creamy filling, a flaky crust, and a crispy, caramelized top. Total time is about 40 minutes from start to finish: roughly 10 minutes prep and 25–30 minutes baking.

Ingredients

• 2 cans (8 ounces each) refrigerated crescent roll dough, unrolled and seams pinched to seal as needed
• 1/2 cup unsalted butter, melted (plus extra for greasing pan)
• 1/2 cup granulated sugar (for cinnamon sugar topping)
• 1 teaspoon ground cinnamon (for cinnamon sugar topping)
• 8 ounces cream cheese, softened to room temperature
• 1/2 cup powdered sugar, sifted if lumpy
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little melted butter or nonstick spray to prevent sticking.
2. Roll out one can of crescent roll dough and press it into the bottom of the prepared baking dish. Pinch seams together to form a solid base; you want no gaps for the filling to leak through.
3. In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until completely smooth and lump-free. Use a hand mixer or sturdy whisk for best results.
4. Spread the cream cheese mixture evenly over the crescent roll layer, smoothing the top with a spatula to create a uniform layer.
5. Roll out the second can of crescent roll dough and place it carefully over the cream cheese layer. Pinch and seal any seams so the filling stays contained during baking.
6. Brush the melted butter evenly over the top layer of dough. In a small bowl combine the 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough to create the churro-style crust.
7. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and the filling is set (a slight jiggle is fine). Remove from oven and let cool completely on a wire rack before slicing into bars.

What to Serve With:

• Fresh berries or berry compote to cut the richness with bright acidity
• A scoop of vanilla ice cream for an indulgent dessert plate
• Coffee, café con leche, or hot chocolate — cinnamon pairs beautifully with warm drinks
• A light green salad or fruit salad if serving these bars as part of a brunch spread

Top Tips for Perfecting:

• Use room temperature cream cheese so the filling is smooth and free of lumps. Cold cream cheese will produce a bumpy texture.
• Pinch seams tightly when pressing the crescent dough into the pan so the filling doesn’t leak while baking.
• Don’t overbake: remove when the center is just set. Overbaking can dry out the filling.
• For extra cinnamon flavor, add a pinch of cinnamon to the cream cheese mixture.
• If you prefer a less sweet top, reduce the granulated sugar by 1–2 tablespoons or dust with cinnamon sugar after cooling for a lighter touch.

Storing and Reheating Tips:

• Refrigeration: Store leftover bars in an airtight container in the refrigerator for up to 4 days. Cover well to prevent drying.
• Freezing: You can freeze uncut bars for up to 2 months. Wrap them tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before cutting and serving.
• Reheating: Warm individual bars in a 325°F (160°C) oven for 5–8 minutes or microwave a single bar in 10–15 second bursts until just warm. Reheating restores some of the crunch to the top without overcooking the filling.

FAQs

Can I use puff pastry instead of crescent roll dough?
Yes. Puff pastry will give a flakier, slightly lighter crust. Thaw the pastry according to package instructions and press into the pan the same way.

Do I have to use full-fat cream cheese?
Full-fat cream cheese gives the best texture and flavor, but you can use reduced-fat for a lighter version. Expect a slightly less creamy filling.

Can I make these ahead of time for a party?
Absolutely. Bake and refrigerate the bars a day ahead. Cut them just before serving for the freshest appearance, or warm briefly if you prefer them warm.

What if my top browns too quickly?
If the top is browning too fast, loosely tent foil over the pan halfway through baking to prevent over-browning while the filling finishes setting.

Can I add mix-ins to the cream cheese layer?
Yes — a few tablespoons of mini chocolate chips, chopped nuts, or a swirl of dulce de leche can be folded into or drizzled over the filling for fun variations.

Conclusion

These Churro Cheesecake Bars are proof that simple ingredients can create something show-stopping and delicious. They’re quick to assemble, family-pleasing, and perfect for sharing at gatherings or enjoying with your morning coffee. For a tested version and extra tips, see the original inspiration at Churro Cheesecake Bars Recipe – Creations by Kara. Give this recipe a try, share the results with friends, and enjoy every cinnamon-sugared bite.