Churro Cheesecake Bars
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Churro cheesecake bars are a fabulous dessert, made with crescent roll dough and ready in under 30 minutes. Enjoy the perfect mix of cinnamon-sugar crunch and cheesecake creaminess.
We are crazy about churros at our house: churro bites, churro cupcakes, and now these tasty churro cheesecake bars!
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If you love the sweet crunch of churros and the rich texture of cheesecake, you’re going to love this dessert. These bars are easy to make but also perfect for any sweet craving.
What are churros?
Churros are a popular fried pastry made from choux dough with a crispy exterior and soft, airy interior. They are coated in cinnamon sugar and can be enjoyed plain or filled with chocolate or caramel. Originating from Spain and Portugal, they are served as a breakfast treat, dessert, or snack with dipping sauces.
Why I love this recipe
- I love how this recipe uses simple ingredients I almost always have on hand, making it easy to whip up anytime.
- I love the contrast between the crisp, cinnamon-sugar-coated top and the creamy filling.
- Your home will smell amazing as these bars cook!
Ingredients
- crescent roll dough
- cream cheese
- sugar
- vanilla extract
- salt
- unsalted butter
- ground cinnamon
Love these bars? Try our Hawaiian cheesecake salad, no bake cheesecake filling, or lemon cheesecake mousse!
Step by step
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter or non-stick spray. Mix cinnamon and sugar in a small bowl and set aside.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, stretching it to cover the entire surface and sealing the seams. If your pan is too big for the crescent dough to cover it, cut pieces from additional dough to make sure the entire surface is covered.
- Sprinkle half of the cinnamon sugar mixture over the dough and drizzle with 2 tablespoons of melted butter.
- In a stand mixer or large bowl with an electric mixer, beat the softened cream cheese, 1/2 cup of sugar, vanilla extract, and a pinch of salt until smooth and creamy.
- Pour the cream cheese mixture over the dough layer in the baking pan and spread evenly.
- Unroll the second can of crescent dough and place it over the cream cheese mixture, stretching it to cover the filling and cutting strips if necessary.
- Brush the top layer of dough with the melted butter, then evenly sprinkle the remaining cinnamon-sugar mixture over the entire surface.
- Bake for 25-30 minutes, or until golden brown and the center is set.
- Cool the bars in the pan for 30 minutes before cutting them into squares. Serve warm or at room temperature, and drizzle with syrup if desired.
Tips for Best Results
- Make sure your cream cheese is softened so the cheesecake filling is easily spreadable.
- Let the bars cool at least 30 minutes to set properly before cutting into squares.
Variations
You can stir some chopped fruit or mini chocolate chips into the filling for extra indulgence. Or, for fall flavor, add a teaspoon of pumpkin pie spice to the cinnamon sugar mix.
Serving suggestions
These cheesecake bars are delicious on their own or you can drizzle them with warm caramel sauce, chocolate, maple syrup, or a classic scoop of vanilla bean ice cream.
Storage
Keep leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy them again, microwave them for a few seconds to restore their freshly baked flavor.
If you try this recipe please comment and rate it below, I love hearing from you!
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Churro Cheesecake Bars
- Total Time: 1 hour and 15 minutes
- Yield: 12 1x
Description
These churro cheesecake bars are a fabulous dessert, made with crescent roll dough and ready in under 30 minutes. Enjoy the perfect mix of cinnamon-sugar crunch and cheesecake creaminess.
Ingredients
- 2 cans (8 oz each) of crescent roll dough
- 16 oz cream cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- pinch of salt
- 1/4 cup unsalted butter, melted
- 2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350° Fahrenheit and grease a 9×13-inch baking dish with butter or non-stick spray. Mix cinnamon and sugar in a small bowl and set aside.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, stretching it to cover the entire surface and sealing the seams. If your pan is too big for the crescent dough to cover it, cut pieces from additional dough to make sure the entire surface is covered.
- Sprinkle half of the cinnamon sugar mixture over the dough and drizzle with 2 tablespoons of melted butter.
- In a large bowl, beat the softened cream cheese, 1/2 cup of sugar, vanilla extract, and salt until smooth and creamy.
- Spread the cream cheese mixture evenly over the dough layer in the baking dish.
- Unroll the second can of crescent roll dough and place it over the cream cheese mixture, stretching it to cover the filling and cutting strips if necessary.
- Brush the top layer of dough with the melted butter, then evenly sprinkle the remaining cinnamon-sugar mixture over the entire surface.
- Bake for 25-30 minutes, or until golden brown and the center is set.
- Cool the bars in the pan for 30 minutes before cutting them into squares. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 252
- Sugar: 18.4 g
- Sodium: 373.7 mg
- Fat: 17.5 g
- Carbohydrates: 22.2 g
- Fiber: 0.8 g
- Protein: 2.8 g
- Cholesterol: 48.3 mg
