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With a buttery, flaky crust, cinnamon sugar topping, and creamy, tangy cheesecake filling, this Churro Cheesecake is both easy to make and ridiculously good. These cheesecake bars require just 6 ingredients and are perfect for serving a crowd.

A churro cheesecake bar on a spatula
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This churro cheesecake is not your traditional cheesecake recipe. It’s the combination of two desserts that are great on their own but even better together – classic cheesecake and churros, which are known for being fried in hot oil, dipped in melted butter then rolled in a cinnamon sugar mixture.

A graham cracker crust is swapped for flaky crescent dough topped with cinnamon sugar that’s used as both the crust and the topping, with a tangy cream cheese filling in the middle.

Instead of a traditional pie pan, these are baked in a regular baking dish and cut into squares, which is perfect for serving.

Angled view of churro cheesecake bars

What Are Churros?

Churros are a traditional Mexican dessert, made with pastry dough that is quickly deep-fried and then tossed with cinnamon sugar. They’re a very popular street food throughout Mexico.

This recipe swaps the puff pastry dough for flaky crescent roll dough but keeps that classic cinnamon sugar flavor.

Why You’ll Love These Cheesecake Bars

Here are a few reasons to try making this churro cheesecake right now.

  • Two desserts in one. This recipe is the perfect combination of churros + cheesecake.
  • Just 6 simple ingredients. Most of them are pantry staples too, so you’ll need to just grab one or two things at the store.
  • Only 15 minutes of prep. You’ll only need a few minutes to assemble this easy cheesecake recipe before popping it in the oven.
  • Great for a crowd. Each churro cheesecake makes 16 square slices, which is perfect for a big group.
Three churro cheesecake bars stacked on each other

What You’ll Need

These easy cheesecake bars are made with just 6 ingredients. Scroll down to the recipe box for the full measurements.

  • Granulated sugar & cinnamon – Combined to make the sweet cinnamon sugar topping.
  • Pillsbury crescent dough – I used the flaky butter ones but any will work.
  • Cream cheese – Allow it to come to room temperature first, so the cheesecake filling combines easier making a creamy filling.
  • Granulated sugar – Sweetens the cheesecake filling.
  • Vanilla extract
  • Eggs – Help give the cheesecake filling form.

How to Make Churro Cheesecake

Here’s how to make these churro cheesecake bars in just a few easy steps.

Cinnamon sugar in a baking dish and crescent dough in a baking dish

Preheat the oven. Preheat the oven to 350F and prepare the baking pan by spraying it with non-stick spray. For best results, I don’t recommend using parchment paper or wax paper.

Make the cinnamon sugar topping. In a small bowl, combine 1/2 cup of sugar with the cinnamon. Sprinkle 1/4 of the mixture on the bottom of the pan.

Add the crescent rolls. Unroll one can of crescent rolls. Use a rolling pin to roll larger. Press the seams together with your fingers. Carefully place in the pan, this is the bottom crust.

Two photos, one with cheesecake filling in a baking dish and another with crescent dough

Make the creamy cheesecake filling. In a medium bowl, beat the cream cheese and sugar for 2-3 minutes on medium speed. Add in the vanilla and eggs. Beat to combine. With a rubber spatula, evenly spread the cream cheese mixture over the dough in the pan.

Add the remaining crescent roll. Unroll the second can of crescent dough and seal with seams with your fingers. Place on top of the cheesecake mixture. Sprinkle with the remaining cinnamon-sugar mixture.

Cinnamon sugar on top of crescent dough in a baking dish

Bake. Bake the churro cheesecake for 30 to 35 minutes. The crescent dough should puff up and turn golden in color. Cool on the counter for 1 hour.

Chill and serve. Chill the churro cheesecake in the fridge for 2-4 hours, then cut it into bars and serve.

Overhead view of churro cheesecake bars on their side

Tips for Success

Here are a few tips for making the best cheesecake bars.

Be sure the pan is well greased. For ease when it comes to slicing and serving, be sure to spray the pan with non-stick cooking spray before adding the crescent dough.

Work with one can of crescent rolls at a time. Crescent roll dough is much easier to work with when it’s chilled so be sure to just unroll one at a time and keep the other chilled while working.

How do I know when churro cheesecake is done? The crescent roll on top will puff up and turn a nice golden brown color.

Chill before slicing. Be sure to allow your churro cheesecake bars to cool and then chill in the fridge before slicing. Otherwise, the cheesecake filling can slide out.

Churro cheesecake on a plate with a bite on a fork

Serving Suggestions

Serve slices of churro cheesecake chilled or at room temperature with a fork. They can be enjoyed as-is but if you want to serve them with a little something special, add a drizzle of caramel, chocolate, or cream over the top.

Can Churro Cheesecake Bars Be Made in Advance?

I highly recommend eating these cheesecake bars the same day you make them. The longer they sit in the fridge, the softer the crescent dough crust will become. It will also lose the flakiness.

If you do need to store them longer, be sure to keep them tightly covered in plastic once they’ve been sliced.

For an irresistible dessert, drizzle caramel sauce over the bars when serving.

Love recipes that use puff pastry? Try making cream horns!

More Recipes

A churro cheesecake bar on a spatula
4.84 from 31 ratings

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Churro Cheesecake

By: Beth
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 16 slices
With a buttery, flaky crust, cinnamon sugar topping, and creamy, tangy cheesecake filling, this Churro Cheesecake is both easy to make and ridiculously good. These cheesecake bars require just 6 ingredients and are perfect for serving a crowd!


  • ½ cup granulated sugar
  • 2 tbsp cinnamon
  • 2 cans Pillsbury crescent dough, 8 oz each, I used the butter flake type
  • 2 8 oz packages cream cheese, room temperature
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs


  • Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with non-stick cooking spray.
  • Make the cinnamon sugar topping by combining 1/2 cup granulated sugar and the cinnamon, mix. Sprinkle 1/4 cup of this mixture over the bottom of the pan.
  • On a silicone baking mat, unroll one can of crescent rolls. Use your fingers to press the seams together. Carefully place the dough into the pan
  • In a medium mixing bowl, combine the cream cheese and granulated sugar, beat with an electric mixer for 2-3 minutes. Add in vanilla extract and eggs, beating until combined. Evenly spread the cheesecake over the dough in the pan.
  • Unroll the second can of crescent rolls and use your finger to press the seams together. Carefully place the dough on top of the cheesecake. Sprinkle the remaining cinnamon sugar mixture evenly over the dough.
  • Bake for 30-35 minutes or until the crescent dough puffs up and turns golden in color. Remove the cheesecake from the oven and allow it to cool on the counter for 1 hour.
  • Place the pan in the fridge to chill for 2-4 hours. Cut the cheesecake into bars and serve. Churro cheesecake is best served the day it’s made. The longer the cheesecake sits in the fridge, the crescent dough layers will become soft.


The longer the cheesecake sits in the fridge, the crescent dough layers will become soft.


Calories: 220kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 38mg | Sodium: 285mg | Potassium: 36mg | Fiber: 1g | Sugar: 16g | Vitamin A: 271IU | Vitamin C: 0.04mg | Calcium: 30mg | Iron: 1mg
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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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4.84 from 31 votes (25 ratings without comment)

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Recipe Rating


  1. 5 stars
    I made a few changes to make this gluten and dairy free! I made it for our office at work since everyone is trying to be healthy in jan for new year!  I also used coconut sugar and this was a big hit!  Great recipe! 

  2. Hi,

    I am trying this recipe on Saturday and making two batches. Would I be able to cook 2 13X9 containers in the oven at the same time?

    1. Mom always staggered her pans/ roaster and cookie sheet,pie pans,tart pans simultaneously etc. for big events like weddings,HUGE Ukrainian Christmas family gatherings etc.Even in cooking school whenever we needed to do a few things at one time in order to have it all be ready at once…we would staggered the pans on the different racks,leaving spaces for air/ heat to circulate…and of course the oven temp had to match …although I have also been able to adapt Temps & times with different things😂 And keep an 👁 on all…simply move them around from the back to the front etc.part way through! So nothing gets overly browned too quickly!😕 Circulate, is the name of the game! Happy cooking!

  3. Just found that Pillsbury makes a Crescent dough roll but not split into triangles. It’s just the rectangle of dough!!! So no need to knead it all together!! I’m also considering trying the pre-whipped cream cheese sometime as it lower in calories but I’m not sure if the consistency will come out the same. My next batch I’m trying a fat free cream cheese and swerve brand sugar substitute granules. I liked their brown sugar substitute. Didn’t notice a difference when used in my meat loaf topper so worth a shot!