Oh my goodness, where do I even begin with these Churro Cheesecake Bars? Imagine all the glorious cinnamon-sugar crunch of fresh churros hugging the creamiest cheesecake filling – that’s exactly what you get with this magical dessert! I first made these for a potluck last summer, and let me tell you, they disappeared faster than I could say “second helping.” The best part? They’re ridiculously easy to throw together with just a few basic ingredients. Crescent roll dough makes the perfect crispy base and topping, while that velvety cream cheese filling bakes up dreamy smooth. These bars are my go-tos when I need something impressive that doesn’t keep me chained to the kitchen all day. Trust me, one bite and you’ll be hooked!

Why You’ll Love These Churro Cheesecake Bars

These bars aren’t just delicious—they’re downright addictive, and here’s why:

• Effortless magic: Crescent roll dough means no fussing with homemade crusts—just unroll, layer, and bake!
• Textural heaven: That crispy cinnamon-sugar top gives way to the creamiest cheesecake middle you’ll ever taste.
• Crowd-pleaser guarantee: They disappear at parties faster than you can say “churro,” and kids and adults beg for the recipe.
• Versatile joy: Serve warm with ice cream for dessert or room-temperature with coffee for the ultimate sweet snack.

Seriously, they’re the lazy baker’s secret weapon for looking like a pastry pro.

Churro Cheesecake Bars Ingredients

Here’s everything you’ll need to make these irresistible bars (measurements matter!):

• 2 cans (8 oz each) refrigerated crescent roll dough – the magic shortcut for perfect layers
• 2 packages (8 oz each) cream cheese, softened to room temperature (this is crucial!)
• 1 cup granulated sugar – for that sweet cheesecake filling
• 1 tsp vanilla extract – pure vanilla makes all the difference
• 1/2 cup unsalted butter, melted but not hot
• 1/2 cup granulated sugar + 1 tbsp cinnamon – for that iconic churro crust

Ingredient Substitutions & Notes

No crescent dough? Puff pastry works too (just roll it thinner). Out of granulated sugar? Brown sugar adds caramel notes. For dairy-free, try coconut cream cheese and plant-based butter. Pro tip: Let your cream cheese sit out for at least 30 minutes – cold cream cheese will leave lumps in your filling. And yes, that extra pinch of cinnamon is always worth it!

How to Make Churro Cheesecake Bars

Let me walk you through making these beauties – it’s easier than you think!

1. Prep your stage: Preheat oven to 350°F (175°C) and grease that 9×13-inch pan like you’re buttering up your favorite relative. Trust me, you don’t want these bars sticking!
2. First dough layer: Unroll one can of crescent dough and press it into the pan, sealing any seams like you’re patching up jeans – this prevents filling leaks. I use my fingers to really work it into corners.
3. Creamy middle magic: Beat cream cheese, sugar, and vanilla until smooth as jazz (about 2 minutes). Spread evenly over dough with a spatula – no rush here, make it nice and even.
4. Top it off: Unroll the second dough can right over the filling. Don’t worry if it’s not perfect – rustic is charming!
5. Butter bath: Pour melted butter slowly over the top, tilting the pan to coat every inch. This creates that golden crunch we love.
6. Cinnamon hug: Mix sugar and cinnamon, then shower it generously over the butter like you’re making snow angels in flavor town.
7. Bake to glory: 30-35 minutes until golden brown and your kitchen smells like a churro stand. The edges should puff slightly.
8. Cool it: Let cool completely (about 1 hour) before slicing – this prevents cheesecake avalanches!

Pro Tips for Perfect Bars

Seal those dough seams tight – I run a wet finger along them. Pour butter in zigzags for even coverage. And please, please wait until cooled to slice – warm cheesecake is a messy (but delicious) heartbreak. For clean cuts, wipe your knife between slices!

Serving & Storage Tips for Churro Cheesecake Bars

Oh, the possibilities! Serve these bars warm with a scoop of vanilla ice cream melting over the top – that hot-cold contrast is heaven. For extra decadence, drizzle with caramel or chocolate sauce. At room temp, they’re perfect with your morning coffee (no judgment here!). Store leftovers in the fridge for up to 3 days, tightly covered. To reheat, just pop a slice in the microwave for 10 seconds – it brings back that fresh-baked magic!

Churro Cheesecake Bars FAQs

Got questions? I’ve got answers! Here are the ones I get asked most often about these irresistible bars:

Can I freeze these? Absolutely! They freeze beautifully for up to a month. Just wrap individual bars tightly in plastic wrap, then foil. Thaw overnight in the fridge or zap them for 15 seconds in the microwave when that churro craving hits.

Can I use homemade dough? Sure thing! Homemade dough works if you’re feeling ambitious – just roll it to match the thickness of crescent dough. Keep an eye on baking time though – it might need 5 extra minutes.

Why is my filling runny? Two likely culprits: Either the cream cheese wasn’t fully softened before mixing (lumps lead to uneven baking) or you sliced into them too soon. That filling needs time to set – patience is key!

Nutrition Information

Here’s the scoop on what you’re biting into (remember, these are estimates per bar – your exact ingredients may vary slightly):

• Calories: 320 (worth every single one!)
• Fat: 18g (that’s where all the creamy goodness lives)
• Carbs: 35g (mostly from that irresistible cinnamon-sugar crust)
• Sugar: 25g (it’s dessert, let’s be real!)

I don’t usually count calories when these are involved – sometimes joy needs to be measured in smiles, not grams!

Final Thoughts

Now it’s your turn to experience this churro-cheesecake magic! Tag me in your photos when you make these – I love seeing your creations. They might just become your new favorite dessert tradition like they did for me. Happy baking!

Irresistible Churro Cheesecake Bars in 35 Minutes

---

• Author: Christina R. Jones
• Total Time: 50 minutes
• Yield: 12 bars 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delicious churro cheesecake bars combining the flavors of cinnamon-sugar churros with creamy cheesecake.

---

Ingredients

Scale 1x2x3x

• 2 cans (8 oz each) refrigerated crescent roll dough
• 2 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar (for topping)
• 1 tbsp ground cinnamon

---

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Unroll one can of crescent dough and press into the bottom of the dish.
3. In a bowl, beat cream cheese, 1 cup sugar, and vanilla until smooth. Spread over dough.
4. Unroll the second can of dough and place on top of the cream cheese layer.
5. Pour melted butter evenly over the top.
6. Mix 1/2 cup sugar and cinnamon, then sprinkle over the butter.
7. Bake for 30-35 minutes or until golden brown.
8. Let cool before slicing into bars.

Notes

• Store leftovers in the refrigerator for up to 3 days.
• For extra crispiness, broil for 1-2 minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 1 bar
• Calories: 320
• Sugar: 25g
• Sodium: 280mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg

Keywords: churro cheesecake bars, dessert recipe, cinnamon sugar, easy dessert