Churro Cheesecake Recipe (Easy Crescent Roll Bars)

Churro cheesecake is the ultimate mash-up of two favorites: warm, cinnamon-sugar churros and rich, creamy cheesecake. With buttery crescent roll layers hugging a silky filling, it’s as simple as it is indulgent. Each bite brings flaky crust, tangy cream cheese, and that familiar cinnamon-sugar crunch you crave. The best part? This recipe uses refrigerated dough, so even beginners can pull it off with ease. It’s perfect for potlucks, family gatherings, or just when your sweet tooth calls for something cozy and unforgettable.

Why You’ll Love This Recipe

Simple ingredients and minimal prep

You don’t need fancy baking skills to make churro cheesecake. Everything starts with store-bought crescent dough, which means no mixing, rolling, or rising. The filling comes together in minutes, and the cinnamon-sugar topping adds the perfect touch. It’s practically foolproof.

Perfect texture and flavor balance

This dessert hits every note: a flaky, buttery crust, a creamy cheesecake center, and a crisp, cinnamon-kissed topping. The balance of tangy cream cheese with sweet, spiced sugar makes it taste just like a churro hugged a cheesecake.

Great make-ahead dessert for parties

Because churro cheesecake tastes even better after chilling, it’s a fantastic make-ahead option. Bake it the night before, refrigerate, and slice into neat bars before serving. It frees up your time while still impressing your guests.

Ingredients You’ll Need

To make churro cheesecake, you’ll need just a handful of pantry-friendly ingredients: two tubes of crescent roll dough (or crescent sheets to skip sealing seams), cream cheese, sugar, an egg, vanilla, butter, and cinnamon. The combination is simple yet delivers big flavor. Crescent sheets are a great swap if you want to cut down on prep time. For optional toppings, think dulce de leche, chocolate sauce, or even a scoop of vanilla ice cream for extra flair.

How to Make Churro Cheesecake (Step-by-Step)

Prep the pan and cinnamon sugar

Preheat your oven to 350°F and grease a 9×13-inch pan. Mix half a cup of sugar with cinnamon, then sprinkle a couple of spoonfuls across the pan’s base. This creates a caramelized crust underneath.

Tip: Line with parchment for easier lifting later.

Layer the crescent roll dough

Unroll the first tube of crescent dough. Press seams tightly to form one solid rectangle, then press it into the pan over the cinnamon sugar base.

Tip: Chill dough for a few minutes before pressing—it makes seams easier to seal.

Mix and spread the cheesecake filling

Beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the dough. A spatula works best to get an even layer.

Tip: Soften cream cheese fully at room temp to avoid lumps.

Add the top dough layer and topping

Unroll the second crescent tube, seal seams, and place over the filling. Brush melted butter generously across the top, then shower with the remaining cinnamon sugar.

Tip: Don’t skip the butter—it helps create that crisp, churro-like crust.

Bake, cool, and chill for best texture

Bake for 26–30 minutes, until golden and puffed. Let cool completely, then refrigerate for a few hours before slicing.

Tip: Chilling ensures clean cuts and the best creamy texture.

Recipe Tips and Tricks

Best cream cheese to use

Always choose full-fat cream cheese. It gives the richest flavor and the creamiest filling without being runny.

How to prevent filling leakage

Seal crescent seams tightly, especially along the edges. Press firmly with your fingers or a rolling pin before layering.

Serving suggestions (cold vs. slightly chilled)

Most people love churro cheesecake cold, straight from the fridge. For a softer bite, let bars rest at room temperature for 10 minutes before serving.

Clean slicing for bars

Use a sharp knife dipped in hot water, wiping between cuts. You’ll get bakery-style bars with crisp edges.

Optional Toppings and Variations

Want to dress it up? Drizzle dulce de leche or salted caramel for extra richness. Chocolate sauce adds decadence, while honey keeps it light. For a playful twist, top bars with vanilla ice cream, fresh strawberries, or both. You can also swap cinnamon sugar for pumpkin spice sugar in the fall or drizzle Nutella for a hazelnut spin.

Storage and Make-Ahead Instructions

Store churro cheesecake bars in an airtight container in the fridge for up to four days. They stay fresh and flavorful when chilled. If you’d like to freeze, wrap individual bars tightly in plastic wrap, then store in a freezer-safe bag for up to two months. Thaw overnight in the fridge before serving. Because the flavors deepen overnight, this dessert works wonderfully as a make-ahead option for parties or holidays.

FAQ About Churro Cheesecake

Related Recipes to Try

If churro cheesecake made your sweet tooth happy, you’ll love trying my sweet air fryer churro bites for a quicker treat, this irresistible keto cheesecake in a mug for a low-carb fix, the fudgy pumpkin cheesecake brownies recipe for fall, or buttery easy crescent roll apple turnovers when you’re craving fruit-filled pastries.

Conclusion

Churro cheesecake is proof that simple ingredients can create something unforgettable. With its flaky crust, creamy filling, and crisp cinnamon sugar topping, it’s bound to become a family favorite. The prep is quick, the flavors are bold, and the bars slice beautifully for sharing. Try it for holidays, potlucks, or just a cozy weekend treat—it never disappoints. And if you love collecting dessert ideas, check out my boards on Pinterest for more delicious inspiration.

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