When I first made Churro Cheesecake for my friend’s birthday party three years ago, I honestly didn’t expect the reaction I got. Every single person asked for the recipe before they left, and two people literally took photos of their plates to remember what it looked like. This dessert combines everything people love about churros that crispy, buttery cinnamon-sugar coating with the rich creaminess of New York-style cheesecake, creating something that feels both familiar and completely new.
The genius here is using refrigerated crescent roll dough instead of making actual churro dough from scratch, which cuts your prep time down to about twenty minutes while still delivering that authentic churro flavor and texture. You layer the dough with a silky cheesecake filling made from cream cheese, sugar, egg, and vanilla, then top it with more dough, melted butter, and a generous coating of cinnamon sugar that caramelizes in the oven. What comes out is these incredible bars with crispy golden tops, creamy centers, and that unmistakable churro taste that makes people think you spent hours in the kitchen when you really didn’t.
Why This Recipe Works
Traditional churros require making choux pastry, piping, frying in hot oil, and coating while still warm, making them impractical for serving crowds or making ahead. This recipe eliminates all that hassle by using crescent roll dough that bakes in the oven, creating a similar flaky, buttery texture without any deep-frying. The cream cheese filling acts as a stabilizer between the two dough layers, preventing them from becoming soggy while adding incredible richness and tang that balances the sweetness of the cinnamon sugar. Brushing melted butter on top before adding the cinnamon sugar creates a caramelized crust during baking that mimics the texture of freshly fried churros. Chilling the assembled bars for several hours allows the layers to set properly, making them easy to cut into clean squares and intensifying the flavors as everything melds together.
Ingredients You Need
Gather these simple ingredients to make churro cheesecake bars:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar (for cinnamon sugar)
- Two 8-ounce packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Making Churro Cheesecake
Start by mixing the cinnamon and ½ cup sugar together in a small bowl until thoroughly combined, then set aside while you prep everything else. This step seems minor but letting the cinnamon and sugar sit together for a few minutes helps the flavors meld and ensures even distribution. Preheat your oven to 350 degrees Fahrenheit and position the rack in the middle for even baking. Grease a 9×13-inch baking pan thoroughly with butter or nonstick spray, making sure to get the corners, then sprinkle 1 to 2 tablespoons of your cinnamon sugar mixture evenly across the bottom of the pan. This creates a flavorful base layer that prevents sticking.
Open one tube of crescent roll dough and carefully unroll it on a clean work surface. If using crescent rolls with perforations, press all the seams together firmly with your fingers or the heel of your hand to create one solid rectangular sheet without any gaps or holes. Take your time with this step because gaps will let the cheesecake filling leak through during baking. Transfer this sealed dough sheet to your prepared baking pan, gently stretching and pressing it to cover the entire bottom of the pan edge to edge. Don’t worry if it’s not perfect—just make sure there are no holes.
In a large mixing bowl, beat the softened cream cheese with ¾ cup sugar using an electric mixer on medium speed until the mixture is completely smooth, light, and fluffy with no lumps remaining. This takes about 2 to 3 minutes, and it’s crucial that your cream cheese is truly softened to room temperature or you’ll end up with lumps no amount of mixing can eliminate. Add the egg and vanilla extract, then beat again just until everything is thoroughly combined and the mixture looks silky. Don’t overmix once you add the egg or you’ll incorporate too much air, which can cause cracks. Pour this cheesecake filling over the dough layer in your pan, using a rubber spatula to spread it evenly all the way to the edges.
Open your second tube of crescent roll dough and repeat the seam-sealing process to create another solid rectangular sheet. Carefully place this second dough layer over the cheesecake filling, again stretching gently to cover the entire surface. You can do this by laying it on one end and carefully unrolling it over the filling, or by sealing it first and then transferring it. Either way works as long as you cover everything. Pour the melted butter evenly over this top dough layer, using the back of a spoon or a pastry brush to spread it across every inch of the surface. This butter is essential for creating that golden, crispy churro-like crust. Sprinkle the remaining cinnamon sugar generously and evenly over the buttered top, making sure to get good coverage everywhere.
Bake in your preheated oven for 26 to 30 minutes, watching for the top to puff up and turn a beautiful golden brown color. The edges should be slightly darker and pulling away from the sides of the pan just a bit. Every oven bakes differently, so start checking at 26 minutes and add more time as needed. When done, remove from the oven and let cool on a wire rack at room temperature for at least 30 minutes. Once cooled, cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 3 hours or preferably overnight. This chilling time is not optional—it allows the cheesecake layer to set properly so you can cut clean squares. Cut into 16 bars and serve slightly chilled or at room temperature.
Expert Tips
- Ensure cream cheese is fully softened for 2 hours at room temperature for lump-free filling
- Press crescent roll seams tightly together to prevent filling from leaking through
- Don’t overmix after adding egg to prevent incorporating too much air and causing cracks
- Use full-fat cream cheese not reduced-fat for best texture and flavor
- Let melted butter cool slightly before brushing on top so it doesn’t melt the dough
- Chill at least 3 hours but overnight is ideal for cleanest cuts and best texture
- Use a sharp knife wiped clean between cuts for neat squares
- Let bars sit at room temperature 15 minutes before serving for best flavor
Delicious Variations
Transform this recipe with these creative twists:
- Drizzle with dulce de leche or cajeta before serving for authentic Mexican flavor
- Add chocolate chips to the cheesecake filling for churro chocolate cheesecake
- Drizzle with melted chocolate or caramel sauce after chilling
- Mix mini chocolate chips into cinnamon sugar topping
- Add 1 teaspoon espresso powder to filling for mocha churro cheesecake
- Serve with whipped cream and fresh strawberries
- Use puff pastry sheets instead of crescent rolls for flakier texture
- Add orange zest to cinnamon sugar for churro naranja flavor
- Top with vanilla ice cream and hot fudge for dessert indulgence
Make Ahead Instructions
Churro Cheesecake is actually better when made ahead, making it perfect for parties and entertaining. Bake and chill the entire recipe as directed up to 2 days in advance, keeping it covered tightly in the refrigerator. The flavors intensify and the texture improves as it sits, with the cinnamon sugar becoming even more integrated into the top layer. Wait to cut into bars until just before serving to maintain the freshest appearance and prevent the cut edges from drying out. If you want to prep even further ahead, you can cut the bars, place them in a single layer in an airtight container separated by parchment paper, and refrigerate for up to 4 days. Just remember to let them sit at room temperature for 10 to 15 minutes before serving so they’re not too cold.
Storage and Freezing
Store leftover Churro Cheesecake bars in an airtight container in the refrigerator for up to 4 days. Layer parchment paper between bars if stacking to prevent them from sticking together or the cinnamon sugar from rubbing off. For best results, store in a single layer if possible. These bars freeze exceptionally well, which makes them perfect for making ahead for special occasions. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 3 months, making sure to label with the date. To thaw, transfer frozen bars to the refrigerator overnight, or let them sit at room temperature for 1 to 2 hours. Avoid microwaving to thaw as this can make the dough layers soggy and ruin the texture.
Serving Suggestions
Churro Cheesecake bars are stunning served on a platter with a light dusting of extra cinnamon sugar for visual appeal. Serve them slightly chilled or at room temperature depending on preference—chilled gives you firmer, cleaner slices while room temperature brings out maximum flavor. Fresh berries like strawberries, raspberries, or blueberries make beautiful and delicious accompaniments, adding brightness that cuts through the richness. Drizzle individual servings with warm caramel sauce, chocolate sauce, or dulce de leche for an extra-special presentation. Pair with strong coffee, Mexican hot chocolate, or café con leche for an authentic experience. For parties, arrange bars on a decorative platter with small bowls of various drizzles and toppings so guests can customize their servings.
Common Questions
Can I use crescent roll sheets instead of regular crescent rolls?
Yes, crescent roll sheets work perfectly and actually save you the step of sealing perforations since they come as one solid sheet. Either option works equally well.
Why must the cream cheese be softened?
Softened cream cheese blends smoothly without lumps. Cold cream cheese will remain chunky no matter how long you mix it, resulting in an unappealing texture in your filling.
Can I make this gluten-free?
Yes, use gluten-free crescent roll dough or gluten-free puff pastry sheets. The texture will be slightly different but still delicious.
Why do I need to chill this for so long?
The cheesecake layer needs time to firm up completely so you can cut clean bars without the filling oozing out. Chilling also improves the flavor and texture significantly.
Can I use reduced-fat cream cheese?
Full-fat cream cheese is strongly recommended for the best texture and richness. Reduced-fat versions can result in a watery or grainy filling that doesn’t set properly.
How do I get clean cuts?
Make sure the bars are thoroughly chilled, use a large sharp knife, and wipe the blade clean with a damp towel between each cut for the neatest squares.
Can I double this recipe?
Yes, simply make two separate pans rather than trying to fit a double batch in one larger pan. The baking time and temperature remain the same.
Churro Cheesecake
Ingredients
Equipment
Method
- In small bowl, mix cinnamon and ½ cup sugar until well combined. Set aside.
- Preheat oven to 350°F (175°C) and position rack in middle. Grease 9×13-inch baking pan and sprinkle 1-2 tablespoons of cinnamon sugar mixture evenly on bottom.
- Open one tube of crescent roll dough. Unroll carefully and press seams together firmly to form single rectangular sheet. Place in prepared pan, ensuring it covers bottom completely.
- In large mixing bowl, beat softened cream cheese and ¾ cup sugar with electric mixer on medium speed for 2-3 minutes until smooth, light, and fluffy with no lumps.
- Add egg and vanilla extract to cream cheese mixture. Beat just until thoroughly combined and silky. Don’t overmix.
- Pour cheesecake filling over dough layer in pan. Use rubber spatula to spread evenly to edges.
- Open second tube of crescent roll dough and seal seams to create solid rectangular sheet. Carefully place over cheesecake filling, stretching gently to cover entire surface.
- Pour melted butter evenly over top dough layer. Use back of spoon or pastry brush to spread across every inch of surface.
- Sprinkle remaining cinnamon sugar generously and evenly over buttered top, ensuring good coverage everywhere.
- Bake for 26-30 minutes until top is puffed and golden brown. Edges should be slightly darker and pulling away from sides of pan. Start checking at 26 minutes.
- Remove from oven and cool on wire rack at room temperature for 30 minutes. Cover pan tightly and refrigerate for at least 3 hours or overnight.
- Cut into 16 bars using sharp knife wiped clean between cuts. Serve slightly chilled or at room temperature.
Notes
- Cream cheese must be softened at room temperature for 2 hours for smooth, lump-free filling
- Press crescent roll seams tightly to prevent filling from leaking through
- Don’t overmix after adding egg to avoid incorporating too much air
- Use full-fat cream cheese not reduced-fat for best texture and flavor
- Chill at least 3 hours but overnight is ideal for cleanest cuts and best texture
- Can be made 2 days ahead; store covered in refrigerator
- Crescent roll sheets work great and eliminate seam-sealing step
- Let bars sit at room temperature 15 minutes before serving for best flavor
- Store leftovers in airtight container in refrigerator up to 4 days
- Freeze individual wrapped bars up to 3 months; thaw in refrigerator overnight
- Serve with fresh berries, caramel sauce, chocolate sauce, or dulce de leche
- For gluten-free, use gluten-free crescent dough or puff pastry
