This Churro Cheesecake recipe combines rich cream cheese filling with a crispy cinnamon-sugar topping. A crowd-pleasing dessert that’s easy to bake!
If you’re craving a dessert that combines creamy cheesecake with the sweet crunch of a churro, this Churro Cheesecake recipe is a must-try. Featuring a rich cream cheese filling layered between flaky cinnamon-sugar crusts, this easy-to-make treat brings together two beloved desserts in one irresistible bite.
Whether you’re baking for a holiday, party, or just to satisfy your sweet tooth, this churro cheesecake will impress every time.
We love Cinnamon Desserts and Disney churros. Also, try these delicious Churro Cookies.
Table of contents
What is Churro Cheesecake?
Churro cheesecake is a decadent dessert that blends the creamy richness of classic cheesecake with the sweet, crispy texture of traditional churros. It typically features a cinnamon-sugar crust, a smooth cream cheese filling, and a golden, churro-inspired topping.
This easy-to-make dessert is baked in layers and served in bars or squares, making it a popular choice for parties, potlucks, and holiday gatherings.
This recipe has all the flavors of churros combined with a delicious cheesecake filling. You get all the tasty cinnamon and sugar that you love about churros packed into cheesecake bars.
Ingredients
- Refrigerated Crescent Rolls. You can also use store brand crescent dough if desired.
- Cream Cheese. Softened at room temperature, brick style cream cheese.
- Sugar. Divided
- Egg. Room temperature egg.
- Vanilla Extract. Make sure it is pure vanilla extract.
- Ground Cinnamon. Adds the perfect churro flavor.
Get the complete list of ingredients at the bottom of the page.
Additions and Substitutions
- Fruit. You can add a layer of fruit on top of the cream cheese layer to modify the flavor. Some ideas include strawberries and apples.
- Cut the recipe in half. You can easily make a smaller portion. Use only half the ingredients and a smaller baking dish. I would use an 8×8 pan.
How to Make Churro Cheesecake
- Preheat the oven. It needs to bet set to bake at 350 degrees F.
- Combine the cinnamon and sugar mixture. Mix ½ cup of sugar with the ground cinnamon in a small bowl and set aside.
- Mix the cream cheese. In a large mix bowl whisk together the cream cheese, remaining sugar, egg and vanilla extract with a hand mixer or stand up mixer.
- Prepare a baking pan. Then spray a 9X13 baking dish with a non-stick cooking spray. Then sprinkle half of the cinnamon sugar mixture in the bottom of the pan.
- Unroll the crescents. Roll out one roll of the crescent rolls into a large 9X13 sheet. Press the seams together and lay the dough on top of the cinnamon sugar mixture in the bottom of the 9X13 pan.
- Pour the cream cheese filling. Then spread the cream cheese mixture evenly on top of the dough in the 9X13 pan.
- Unroll the 2nd can of crescent rolls. In a large 9X13 pan, press the seams together and lay this dough on top of the cream cheese layer in the pan.
- Top with cinnamon and sugar. Sprinkle the remaining cinnamon sugar mixture on top of the dough.
- Bake the cheesecake. It needs to bake for 30-35 minutes or until golden brown.
- Allow to rest. Let the cheesecake rest at room temperature for 30 minutes. Then you can easily serve the cheesecake warm or chill it and serve it cold as well.
Jump to recipe for complete instructions.
Topping Ideas
- Caramel Sauce. Try a drizzle of caramel all over the top. You can use store bought or this easy homemade sauce.
- Whipped Cream. We love to use homemade whipped cream and it is super easy.
- Chocolate Syrup. If you are feeling decadent, top the bars with chocolate sauce or hot fudge.
- Ice Cream. Top with Churro Ice Cream.
- Fruit. It is delicious paired with fresh strawberries.
Pro Tips
- Room temperature. Make sure that the cream cheese is softened at room temperature to make sure your cheesecake layer has a creamy and smooth texture.
- Parchment paper. Make clean up a breeze by using parchment paper. This is also helpful to remove the entire layer from the dish and then cut.
- Easily Cut the bars. I recommend cutting the cheesecake with a plastic knife for the best clean cuts when serving. Make sure to wipe the knife clean after each cut. This will ensure the bars continue to look nice.
Storage
Place leftovers in the fridge covered with aluminum foil or plastic wrap up to 3 days. They will stay fresh as long as you use an airtight container.
Make sure the cheesecake bars are completely covered before placing in the refrigerator. I would also suggest putting wax paper in between the bars. This will prevent them from sticking to each other.
Can You Freeze?
Yes, these bars are easy to freeze. Place inside a freezer container or bag cut into bars.
Use parchment paper in between the layers. When ready to eat, thaw on the counter. They can be frozen up to 2 to 3 months.
More Cheesecake Bar Recipes
- Snickerdoodle cheesecake bars
- Caramel Cheesecake Bars
- Oreo Cheesecake Bars Recipe
- Cheesecake Chimichangas Recipe
I can’t wait for you to try these Churro Cheesecake bars. Don’t forget to come back and leave a comment and hopefully a 5-star review!
Churro Cheesecake
Ingredients
- 2 cans Refrigerated Crescent Rolls
- 2 packages Cream Cheese 8 oz each, softened at room temperature
- 1 cup Sugar divided
- 1 large Egg
- 1 tsp Vanilla Extract
- 2 Tbsp Ground Cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- Mix ½ cup of sugar with the ground cinnamon in a small bowl and set aside.
- In a large mix bowl beat together the cream cheese, remaining sugar, egg and vanilla extract with a hand held mixer or stand up mixer.
- Then spray a 9X13 pan with a non-stick cooking spray. Then sprinkle half of the cinnamon sugar mixture in the bottom of the pan.
- Roll out one roll of the crescent rolls into a large 9X13 sheet, press the seams together and lay the dough on top of the cinnamon sugar mixture in the bottom of the 9X13 pan.
- Then spread the cream cheese mixture evenly on top of the dough in the 9X13 pan.
- Unroll the 2nd can of crescent rolls in a large 9X13 pan, press the seams together and lay this dough on top of the cream cheese layer in the pan.
- Sprinkle the remaining cinnamon sugar mixture on top of the dough.
- Bake for 30-35 minutes or until the cheesecake is golden brown.
- Let the cheesecake rest at room temperature for 30 minutes. Then you can easily serve the cheesecake warm or chill it and serve it cold as well.
