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.
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.
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.
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.
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.
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.
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.
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.
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.
More Easy Cheesecake Recipes:
- Cheesecake Cups
- Caramel Apple Cheesecake Bars
- Mini Turtle Cheesecakes
- No Bake Oreo Cheesecake
- Cheesecake Brownies
- 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.
I would think one more package of cheese would be better. Two wasn’t enough. But very good
Hi, I’m wondering if the bottom layer of crust will get soggy after storing in the fridge? Thanks
After a few days, yes, but after 1 day in the fridge it’s still pretty good texture wise!
I love churro cheesecake and have always wanted to try and make it. This was an easy and fun thing to try. It turned out amazing. I am def doing it again for my family soon
I made this for the office Christmas luncheon. The theme was around making your own tacos, so I made this dessert. I also made it for the December challenge. Everyone loved it! It was so simple to make. I’ll be making this again!