What’s better than a churro? Churro flavored cheesecake! This incredible recipe is made with only 7 ingredients and it comes together in minutes. It’s flavored with lots of cinnamon sugar, a buttery flaky crust, and sweet and tangy cream cheese filling.
This is one of those recipes that you’ll come back to again and again. It’s great for feeding a crowd, it always tastes delicious, and it’s super easy. Love the flavor of cinnamon sugar? Try our Cinnamon Roll Cake and Cinnamon Cookies, too.
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Why this recipe works
Store bought crescent roll dough works as the flaky/buttery crust mimicking the texture of churro dough.
A combination of melted butter, granulated sugar, and cinnamon create a topping that is sweet and a little crunchy just like the outside of a churro.
A simple sweetened cream cheese filling adds a bit of tang and smooth and creamy cheesecake center.
Ingredients needed
- Crescent roll dough or sheets – Two 8oz tubes, I use Pillsbury.
- Cream cheese – Should be softened to room temperature so it mixes up easily.
- Granulated sugar – For making the cinnamon sugar and for sweetening the cream cheese.
- Egg – To thicken the cream cheese.
- Vanilla extract – For flavoring the cheesecake layer.
- Cinnamon – For that classic churro flavor.
- Melted butter – For brushing on top before adding the cinnamon sugar.
Recipe overview
Begin by opening one 8oz tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of a greased 9×13 baking pan.
Combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust and spread into an even layer.
Using the second tube of crescent roll dough, unroll and press the seams together (just like you did with the first one) and place it over the cream cheese layer. It should cover the cream cheese completely.
Pour melted butter over the top and spread it into an even layer.
Sprinkle with cinnamon sugar. Bake!
Optional toppings
These cheesecake bars are delicious as is, but if you want to add a little something extra, serve them with one of the following:
- Dulce de leche or salted caramel sauce
- Chocolate sauce
- Honey
- Vanilla ice cream
- Fresh strawberries
More cheesecake recipes
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Recipe
Churro Cheesecake Bars
Ingredients
Cinnamon sugar:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Cheesecake bars:
- Two 8-oz packages refrigerated crescent roll dough or sheets
- 16 oz full fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 3 tablespoons unsalted butter, melted and cooled slightly
- see note for optional toppings
Instructions
Cinnamon sugar:
- Combine cinnamon and sugar. Set aside.
Cheeecake bars:
- Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9×13 baking pan and sprinkle 1-2 tablespoons cinnamon sugar in the bottom.
- Open one tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of the prepared 9×13 baking pan, it should cover the whole bottom of the pan.
- Combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust and spread into an even layer.
- Using the second tube of crescent roll dough, unroll and press the seams together (just like you did with the first one) and place it over the cream cheese layer. It should cover the cream cheese completely.
- Pour melted butter over the top and spread it into an even layer (I use the back of a spoon). Sprinkle with remaining cinnamon sugar.
- Bake for 26-30 minutes, until the crescent dough has puffed and is golden brown. Place on a wire rack to cool completely, then transfer to the fridge until chilled. Once chilled, cut and serve.
Notes
Optional toppings:
- Dulce de leche or salted caramel sauce
- Chocolate sauce
- Honey
- Vanilla ice cream
- Fresh strawberries
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Erin
I love churro and cheesecake. Cannot wait to make this fabulous recipe for my family!
ida
hi, what can i substitute the roll dough with? thanks
Allison
I’ve only made the recipe as written.
Rhonda
This is the bomb. Yum yum yum Thanks.
Nikki
You can use pilsbury crescent rolls. Just roll them out and pinch the perforated seams together. It’s the exact same dough.
Taylor
Oh my, this dessert was EVERYTHING! I love both churros and cheesecake and this recipe really was the perfect combination of both worlds. Loved the flaky crust and how creamy the filling was. And the cinnamon sugar gave it the perfect flavor!
Corey
This recipe was amazing! I love the genius hack of using the crescent rolls! The top was crispy like a churro even after chilling for three hours! Thanks for another great recipes
Allison
You’re welcome! I’m glad you enjoyed them! 🙂
Lori
Can I make this the day before my event and just keep it in the refrigerator over night?
Allison
Yes, that would be fine. Enjoy!
Ivette
Very easy to make. Love it!🥰
Allison
That’s great! I’m glad you enjoyed it!
Camila
Delicioso!
How can I substitute the crescent roll dough ???
Allison
Hi! I don’t know of a substitute. Maybe puff pastry, but I haven’t tried it.
Christi M.
Super easy and super tasty! Took these to a work potluck today and got rave reviews, as well as a few requests for the recipe, which I happily shared. 😊
Allison
Yay! Thanks for sharing. 🙂
Alyssa
Could you make these the day before? I am planning to make them for a party but it’s not until tomorrow evening. Just keep them in the fridge until you serve?
Allison
Yes, that will be fine. Enjoy!
Kristina
My family and I really love this dessert. I decreased sugar since I’m diabetic and didn’t use all of the cinnamon sugar topping. It was absolutely delicious 😋
Allison
I’m glad you enjoyed it!
Linda Perry
Quick, easy and delicious!! It’s great on its own but, like with the beloved churro, honey sends it over the top!! Thanks!!
Allison
Great idea! Thanks for stopping by. 🙂
Chels
Hello. Will these be a bit doughy even after cooling for 30 mins? I’m jw if chilling them will help them become more flakey.
Allison
They shouldn’t be doughy but they definitely need longer than 30 minutes to cool. The filling will be very soft if they’ve only cooled for 30 minutes. They will firm up after being refrigerated.
Trish F
Can this be made ahead of time and kept in the freezer?
Allison
I haven’t tried freezing them. I’m not sure how the crust/topping would hold up. It might get soggy.