Churro Cheesecake Bars combine two favorites into one ridiculously easy dessert! If you love cinnamon-dusted churros and creamy cheesecake, you’ll flip for these simple, crowd-pleasing dessert bars. Because they start with store-bought crescent roll dough, they come together in a snap!
Get ready for an irresistible treat! Churro cheesecake bars combine creamy, tangy cream cheese with the sweet crunch of cinnamon-sugar coated churros. As if that’s not enough to entice you, we can’t forget that these churro cheesecake squares are practically effortless to put together.
Also known as sopapilla cheesecake bars, these delightful squares of deliciousness are perfect for any special occasion, but easy enough to whip up on an ordinary weekday when you want to treat your family to something special.
Get creative with toppings like chocolate syrup, caramel sauce, or even whipped cream and fresh strawberries. With churro cheesecake, you can’t go wrong!
Why I LOVE this recipe!
- Oh so easy. Unlike traditional cheesecake, which has a reputation for being fussy, these bars come together quickly. No water bath needed and no worrying about the filling cracking!
- Just the right amount. Cheesecake is delicious, but let’s be real: it’s also a lot. These churro cheesecake bars have the creamy decadence of cheesecake, but just enough to satisfy a craving without being heavy.
- A unique twist on two classic desserts. Everyone loves churros and cheesecake and when you put them together, you have an instant crowd-pleaser.
- Minimal ingredients. You don’t need much to make churro cheesecake bars, and what you do need is easy to find at any grocery store.
- Two words: crescent dough. It’s buttery, delicious, and makes this irresistible dessert a breeze!
This churro cheesecake bar recipe is as simple as promised! Just a few simple ingredients and a few minutes of time for a family friendly treat.
In this section I am going to go through a few tips and tricks I use for how to make churro cheesecake bars to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the cheesecake bars
- Refrigerated crescent rolls – You’ll need two packages for this recipe.
- Cream cheese – Use the kind that comes in blocks, not a tub.
- White sugar
- Vanilla extract – I recommend using pure vanilla extract, not imitation.
For the topping
- Butter – Melt the butter in the microwave or a small saucepan.
- Cinnamon – Cinnamon is a key player here, so make sure yours is fresh and fragrant! If you open it up and there’s not a strong aroma, it’s likely time to buy a replacement.
- White sugar
- Chocolate syrup – I used Hershey’s, but this is optional depending on how you like to serve them.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Churro Cheesecake With Strawberries – Add fresh sliced or macerated strawberries to the top of the cheesecake squares before serving.
- Almond Churro Cheesecake Squares – Swap the vanilla extract with almond extract. It adds an amaretto-like flavor to the creamy filling.
- Lightened Up Churro Cheesecake Bars – Use light cream cheese blocks instead of full-fat. The filling will be less rich, but still delicious.
- Caramel Churro Cheesecake – Instead of chocolate syrup, drizzle caramel sauce over the bars. Dulce de leche is delicious too!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make churro cheesecake bars.
- Step 1 – Beat all the cheesecake ingredients until they’re smooth and creamy. Layer them on top of the first package of crescent rolls.
- Step 2 – Cover with the second roll of crescent dough.
- Step 3 – Brush the butter over the top, then sprinkle it with cinnamon sugar.
- Step 4 – Bake the bars for 25 to 30 minutes, then cut into squares and drizzle with chocolate syrup, if desired.
- Use room temperature cream cheese – This will help prevent lumpy cheesecake filling because everything will mix together more smoothly.
- Press together the seams on the bottom crust – Use your fingers to close up any seams and gaps to keep the cheesecake filling from leaking under the crust.
- Use an electric mixer – You don’t need a stand mixer if you don’t have one, but an electric hand mixer will ensure that the cheesecake layer is mixed thoroughly and perfectly creamy. If not, just be sure to use lots of elbow grease.
- Make sure the crescent roll dough is cooked through – You don’t want raw dough in the center of your churro cheesecake bars!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Use crescent dough sheets if you can – Not all grocery stores sell them, but if you can get your hands on them, they’ll eliminate the step of pinching and pressing together the seams!
- Soften the cream cheese fast – Forget to soften the cream cheese? No problem. Microwave it for 10 to 15 seconds on a microwave safe plate, and it’ll be ready to go.
- Use store-bought cinnamon sugar – Instead of mixing your own cinnamon sugar, you can buy a jar at the grocery store!
Churro Cheesecake Bar Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They are delicious at room temperature, or reheated so you can enjoy them through out the week.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- on the counter for 1-2 days
- in the refrigerator up to a week
- in the freezer up to a month
Churros are all about that cinnamon sugar coating! They also have a crispy-crunchy exterior—a little like a fried donut, but with a bit more of a chewy texture.
Yes! These churro cheesecake bars can be frozen for up to a month. Simply wrap the bars tightly in plastic wrap or store them in an airtight container.
Churro cheesecake bars are done when the top is golden brown, slightly puffy, and completely baked through.
No, crescent rolls are not the same as puff pastry. While they both have a buttery flavor, crescent rolls are made with a different type of dough and puff pastry is flakier. This recipe was developed with crescent roll dough, not puff pastry dough.
More EASY Dessert Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy dessert recipes here, or see a few of our readers favorite recipes below.
For the cheesecake bars
- 16 ounces refrigerated crescent rolls, (2- 8 ounce packages)
- 16 ounces cream cheese, softened (2 blocks)
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the topping
- 2 tablespoons butter, melted
- 2 teaspoons cinnamon
- 1/4 cup white sugar
- 2 tablespoons chocolate syrup, I used Hershey’s
- Preheat oven to 350˚F.
- In a large mixing bowl, combine the cream cheese, sugar, vanilla, and egg. Beat with a mixer or by hand until smooth and creamy.
- Grease a 9×13" baking dish and press the first roll of crescent rolls to cover the bottom and seal the seams. Spread the cream cheese mixture on, then cover with the second roll of crescent rolls.
- Mix the cinnamon and sugar for the topping together. Then, brush the melted butter over the top and sprinkle the sugar mixture evenly to coat the top.
- Bake for 25-30 minutes or until set. Remove from oven and drizzle with chocolate sauce if desired.