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These churro cheesecake bars have the cinnamon sugar flavor and crunch of a Mexican churro, layered with rich and creamy cheesecake filling. Making this cheesecake recipe as bars means you don’t need a water bath, and it’s the perfect way to enjoy two treats in one!
This easy dessert recipe is perfect for feeding a crowd. You might also love this cinnamon roll casserole and cinnamon roll sugar cookies.
If you’ve ever eaten a fairground churro, or if you’ve made my churro cream cheese fruit dip, you’ve already had a taste of what to expect from these churro cheesecake bars! These bars are rich and creamy, with a crunchy cookie crust and flaky pastry top, layered with cinnamon sugar.
I use a tube of crescent roll dough to save having to prepare the pastry from scratch, and the rest of the recipe comes together quickly.
Reasons to Love These Churro Cheesecake Bars
- Classic churro flavors. Churros are deep-fried pastries coated in cinnamon sugar, and I set out to channel that texture and flavor into these dessert bars. Crescent roll dough, covered with cinnamon sugar, works well to mimic the exterior of a churro.
- No fussing. Cheesecake bars take a lot of the technicality out of baking a cheesecake. You don’t need to worry about a water bath, and there’s no need to gradually cool these bars to avoid cracks.
- Perfect for parties. Churro cheesecake bars are made for sharing. It’s a delicious, creamy cheesecake slice that you can eat with your hands! Perfect for parties, holidays, and potlucks.
You’ll Need These Ingredients
This recipe sandwiches a tangy cream cheese filling between a crumbly cookie crust and flaky pastry topping coated in cinnamon sugar. The ingredients are easy, and I’ve included notes and possible substitutions below if you need them. Scroll to the recipe card for the full recipe with measurements and step-by-step instructions.
- Cinnamon Sugar – You can make your own by combining ½ tablespoon of ground cinnamon with 1 cup of granulated sugar.
- Maria Cookies – Also called Marie biscuits, these are a popular cookie in Latin America, similar to a tea biscuit. If Marias cookies aren’t available, graham crackers or digestive biscuits are a good substitute in the cookie crust.
- Butter – Melted, to combine with sugar, cinnamon, and the crushed cookies to make the crust. You’ll need additional melted butter to coat the pastry topping.
- Cream Cheese – Full-fat cream cheese is essential for a thick, creamy cheesecake filling that isn’t grainy. Bring the cream cheese to room temperature so it’s easy to mix.
- Sugar – You can use granulated sugar or light brown sugar.
- Egg – Also brought to room temperature.
- Vanilla – Make sure to use pure vanilla extract or an equal amount of vanilla paste.
- Pillsbury Crescent Rolls – For the top crust. Any refrigerated pastry dough works well here. If you’re using frozen dough, make sure to thaw it first.
Tips for Successful Cheesecake Bars
- Line the pan. Line the baking dish with aluminum foil or parchment paper, leaving a generous overhang on either end. This makes it easy to lift the baked cheesecake out of the pan when it’s time to cut and serve.
- Use full-fat ingredients. Make sure to use full-fat cream cheese for a rich, flavorful cheesecake filling. Low-fat options just aren’t the same, and you’ll taste the difference!
- Bring the ingredients to room temperature. Remember to take the cream cheese and eggs out of the fridge before you start. If you forget, you can microwave the cream cheese for a few seconds to soften it. Place the egg in a bowl of warm (not hot) water for 10 minutes to quickly bring it to room temperature.
Topping Ideas
Serve these churro cheesecake bars as is, or dress them up with any of the following topping options:
- Fresh berries
- Ice cream
- Caramel sauce or dulce de leche
- Drizzle of honey
- Chocolate sauce or fudge sauce
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Churro Cheesecake Bars
These churro cheesecake bars are an easy dessert with layers of cinnamon sugar, a flaky pastry crust, and creamy cheesecake filling.
Ingredients
For the cinnamon sugar:
- ½ tablespoon ground cinnamon
- ¼ cup granulated sugar
For the cookie crust base:
- 7 ounces Maria cookies, (1 package or 34 cookies)
- ¼ cup sugar
- ½ tsp cinnamon
- ¾ cup unsalted butter, melted
For the cheesecake filling:
- 16 ounces full-fat cream cheese, at room temperature
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the top crust:
- 1 (8-ounce) tube of Pillsbury crescent rolls
- 2 tablespoons unsalted butter, melted and cooled
Instructions
- Prep your tools. Preheat your oven to 350˚F. Line a 9×13 glass baking dish with aluminum foil, leaving a generous overhang on either end so that you can lift the cheesecake out of the pan later. Spray with cooking spray and set aside.
- Make the cinnamon sugar. In a small bowl, combine the ground cinnamon and sugar. Set aside.
- Make the cookie crumb base. Place the cookies in your food processor and pulse until the cookies resemble breadcrumbs. Add the sugar and cinnamon, then pulse a few times to blend. Pour the melted butter over the crumbs, then pulse until the butter has been worked in. You should have a cookie crumb mixture that looks moist and sticks together when you press it with your fingers.
- Add crumbs to the prepared baking dish. Remove the blade and scrape down the sides of your food processor with a spatula. Transfer the cookie crumbs to your prepared 9×13 baking dish. Spread them out to cover the bottom of the pan.
- Form the crust. Using your spatula or the back of a metal spoon, firmly but gently press the crumbs down. Don't press so hard that you crumble the crust. You just want to press down enough for the crumbs to stick together. Go along the edges of the pan to make sure the edges are pressed too. Set aside.
- Add some of the cinnamon sugar. Sprinkle 1½ tablespoons of the previously prepared cinnamon sugar mixture over the crust. Set aside.
- Make the cheesecake filling. In the bowl of a stand mixer or a large bowl, combine the softened cream cheese, sugar, egg, and vanilla. Using the paddle attachment or a large whisk attachment if using a hand-held mixer, beat the ingredients until well combined. Scrape down the sides of the bowl with a clean spatula.
- Add the filling to the baking dish. Spoon the cream cheese mixture over the cookie crust and spread it evenly with a spatula.
- Make the top crust. Remove the crescent roll dough from the tube and spread it out on a clean surface. Press the seams together so that the dough forms one rectangular piece. Carefully transfer to your baking dish, placing the dough over the cheesecake filling. Arrange the dough so that it covers the filling completely.
- Add butter and cinnamon sugar. Spread the melted and cooled butter over the dough with a pastry brush or a metal spoon. Sprinkle the remaining prepared cinnamon-sugar on top.
- Bake. Place the cheesecake in the oven and bake for 25-30 minutes, until the crescent dough crust has puffed up and is golden.
- Cool. Remove the cheesecake from the oven and let it cool to room temperature.
- Chill. Cover the cheesecake with saran wrap and place it in the fridge to chill overnight.
- Serve. Slice into squares and serve.
Equipment
Nutrition
Serving: 1cheesecake bar | Calories: 410kcal | Carbohydrates: 36g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 213mg | Potassium: 90mg | Fiber: 1g | Sugar: 26g | Vitamin A: 945IU | Vitamin C: 0.02mg | Calcium: 60mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Churro Cheesecake Bars
These cheesecake bars take about 30 minutes to prep, which is much quicker than a traditional cheesecake recipe. Here are the steps.
- Prepare for baking. While the oven preheats to 350ºF, line a 9×13-inch glass baking dish and spray the surface with PAM.
- Make a batch of cinnamon sugar. Next, combine the cinnamon and granulated sugar in a bowl.
- Prepare the cookie crust. Pulse the Maria cookies in the food processor until you have a fine crumb. Then, blend in the sugar and cinnamon, and pour in the melted butter. Pulse a few more times, until the mixture holds together if you pinch it between your fingers.
- Press the crust into the baking dish. Press the crust mixture firmly into the bottom of your prepared baking dish. Don’t press too hard here, just enough so the crumbs stick together. Sprinkle the crust with 1 ½ tablespoons of cinnamon sugar.
- Make the cheesecake filling. Next, beat together the softened cream cheese, sugar, egg, and vanilla. Spread the filling evenly over the cookie crust.
- Add the top crust. Roll out the crescent roll dough, and press and smooth the seams together to form one large rectangle. Carefully place the dough sheet over the cheesecake filling in the baking dish, making sure the filling is completely covered.
- Add butter and cinnamon sugar. Now, melt the butter in the microwave and let it cool. Use a pastry brush to spread the cooled butter over the dough. Top the dough with the remaining cinnamon sugar.
- Bake. Bake your churro cheesecake at 350ºF for 23-30 minutes, until the pastry dough is puffed and golden. Afterward, allow the cheesecake to cool to room temperature, then move it to the fridge to chill overnight. When it’s time to serve, slice the cheesecake into squares and enjoy!
How to Store
- Refrigerate leftovers. Store the churro cheesecake slices covered in the fridge for up to 3 days. The crispy pastry topping will soften in storage, but the flavors will still be good.
