Simple Churro Cheesecake That Tastes Bakery-Made

If you love churros and you love cheesecake, this is the dessert mashup you’ve been waiting for. It’s got that cinnamon-sugar crunch, a creamy cheesecake center, and the easiest “shortcut” crust situation ever.

The best part? It looks like you picked it up from a bakery case, but it’s totally weeknight-friendly. Bring it to a party and be prepared for people to ask for “the recipe” (aka: your new favorite humble flex).

Why You’ll Love This

This simple churro cheesecake is rich and creamy without being fussy, uses easy-to-find ingredients, and delivers that warm cinnamon-sugar vibe in every bite—crisp on top, soft in the middle, and genuinely bakery-level with minimal effort.

Ingredients

2 (8 oz) cans refrigerated crescent roll dough (or “crescent sheets” if you can find them)
2 (8 oz) blocks cream cheese, softened
1 cup granulated sugar, divided
1 large egg
2 teaspoons vanilla extract
1/4 teaspoon fine salt
1 1/2 tablespoons ground cinnamon
4 tablespoons unsalted butter, melted
Optional: 2 tablespoons brown sugar (for extra caramel-y vibes in the topping)

How to Make It

Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish (or line with parchment for super easy lifting and slicing).
In a small bowl, mix 1/2 cup of the granulated sugar with the cinnamon (and brown sugar, if using). Set aside—this is your churro magic dust.
Unroll one can of crescent dough and press it into the bottom of the baking dish. If you’re using regular crescent rolls, pinch the seams together so it becomes one even layer.
Sprinkle about 2–3 tablespoons of the cinnamon-sugar mixture over the bottom dough layer for that churro flavor all the way through.
Make the filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the remaining 1/2 cup sugar, egg, vanilla, and salt, then mix until creamy and fully combined (no lumps, please).
Spread the cheesecake filling evenly over the bottom dough layer. Use an offset spatula or the back of a spoon to get it nice and level.
Unroll the second can of crescent dough and place it on top of the filling. Again, pinch seams if needed and gently stretch to cover the surface without tearing.
Brush the top evenly with melted butter. Sprinkle the remaining cinnamon-sugar mixture over the top so it’s fully covered—go edge to edge for that bakery look.
Bake for 30–35 minutes, until the top is deeply golden and set. The center should look set (not jiggly like liquid), but it’ll still be soft while hot.
Cool at room temp for about 30 minutes, then chill for at least 2 hours before slicing. This is the difference between “messy scoop” and “clean bakery squares.”

Tips for the Best Results

Use softened cream cheese. If it’s cold, you’ll fight lumps. Let it sit out 30–60 minutes, or microwave in short bursts (unwrapped) just until soft.
Pinch those seams. Crescent dough likes to separate. Sealing the seams keeps the layers neat and prevents filling from sneaking out.
Don’t skimp on chilling. Warm cheesecake bars taste amazing, but they slice like chaos. Chill for clean edges.
Go for a darker golden top. That’s where the churro crunch lives. If your oven runs cool, add 2–3 minutes.
Line the pan if you’re serving guests. Parchment with overhang makes it easy to lift, slice, and get sharp-looking squares.
Add the cinnamon-sugar in layers. A little under the filling plus a lot on top gives you that true churro flavor, not just a cinnamon topping.

Variations

Dulce de leche swirl: Spoon 1/3 cup dulce de leche over the filling and gently swirl before adding the top dough layer.
Chocolate drizzle: After chilling, drizzle with melted chocolate or Nutella thinned with a splash of warm cream.
Strawberry churro cheesecake: Serve with strawberry pie filling or fresh macerated strawberries on the side (or on top right before serving).
Pumpkin spice version: Add 1/2 cup pumpkin purée and 1 teaspoon pumpkin pie spice to the filling (reduce sugar by 2 tablespoons if you like it less sweet).
Mini squares: Bake in a parchment-lined 8×8-inch pan for thicker bars (increase bake time slightly and keep an eye on browning).

Storage & Reheating

Store churro cheesecake bars covered in the fridge for up to 5 days. For the best texture, serve chilled or let a piece sit at room temp for 10 minutes. If you want a warm-and-cozy vibe, microwave a bar for 10–15 seconds (just enough to soften slightly without melting the layers).

FAQ

Do I have to use crescent roll dough, or can I use something else?

Crescent dough is what gives this recipe its signature easy “churro cheesecake bar” texture. If you can’t find it, puff pastry can work, but it bakes flakier and needs careful sealing. Crescent sheets are the easiest option if your store carries them.

Why did my cheesecake layer come out runny?

The two big reasons are underbaking or not chilling long enough. Make sure the top is golden and the center looks set, then chill at least 2 hours before slicing. Also, measure your cream cheese correctly (two 8 oz blocks) and don’t add extra liquid.

Can I make this ahead for a party?

Yes—this is a make-ahead dream. Bake it the day before, cool, and refrigerate overnight. Slice right before serving for the cleanest bakery-style squares.

How do I get super clean slices like a bakery?

Chill the bars fully, then use a sharp knife wiped clean between cuts. For extra sharp edges, run the knife under hot water, dry it, then slice. Lining the pan with parchment and lifting the slab out also helps a lot.

Can I freeze churro cheesecake bars?

Yes. Slice, wrap each bar tightly in plastic wrap, and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge. The cinnamon-sugar top may soften slightly, but the flavor is still amazing.