These Churro Cheesecake Bars with Cinnamon Sugar Crunch are what happens when a classic churro and a creamy cheesecake decide to become besties. You get buttery, flaky layers, a tangy-sweet center, and that signature cinnamon-sugar sparkle on top.
Even better: this is a no-fuss dessert. No water baths, no fancy dough work, no stress. Just a quick assemble, bake, and chill situation that tastes like you did the most.
Why You’ll Love This
They’re crisp-edged, creamy in the middle, and coated in a cinnamon sugar crunch that makes every bite feel bakery-level—while secretly using simple, shortcut-friendly ingredients you can grab at any grocery store.
Ingredients
- 2 (8 oz) cans refrigerated crescent roll dough (or crescent sheets)
- 2 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, melted
- 2 tablespoons ground cinnamon
- Optional: 1 teaspoon fresh lemon juice (brightens the cheesecake flavor)
How to Make It
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan (or line with parchment for easy lift-out).
- In a small bowl, mix 1/2 cup sugar with the cinnamon. Set it aside—this is your churro-style crunch layer.
- Unroll one can of crescent dough and press it into the bottom of the pan. Pinch any seams together so it becomes one even layer. If the dough keeps shrinking back, let it rest 3–5 minutes, then press again.
- In a mixing bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar, egg, vanilla, salt, and optional lemon juice. Beat again until creamy and lump-free (scrape the bowl so everything blends evenly).
- Spread the cheesecake filling over the bottom dough layer in an even blanket.
- Unroll the second can of crescent dough and place it over the cheesecake layer. If it’s not a sheet, gently stretch and pinch seams to cover as much as possible—no need for perfection.
- Pour the melted butter evenly over the top dough layer. Use a pastry brush (or the back of a spoon) to spread it into the corners.
- Sprinkle the cinnamon-sugar mixture generously over the buttered top. You want full coverage for that churro crunch vibe.
- Bake for 30–35 minutes, until the top is deeply golden and set. The center should not look wet or jiggly.
- Cool at room temp for 30–45 minutes, then chill for at least 2 hours (or overnight) before slicing into bars. Cold slices = clean cuts and the best texture.
Tips for the Best Results
- Soften your cream cheese fully: If it’s even a little too cold, you’ll fight lumps. Let it sit out 45–60 minutes, or microwave in 10-second bursts (unwrapped) just until soft.
- Use crescent sheets if you can: Fewer seams, less patchwork. If using regular rolls, pinch seams well so filling doesn’t sneak through.
- Don’t skimp on chilling: Warm bars taste fine, but chilled bars slice neatly and give you that cheesecake-firm bite.
- For extra crunch: After baking, let the bars cool 10 minutes, then add a light second dusting of cinnamon sugar on top. It clings best while slightly warm.
- Clean cuts hack: Use a sharp knife wiped clean between slices (or run it under hot water, dry, then slice).
Variations
- Dulce de leche drizzle: Warm 1/3 cup dulce de leche and drizzle over chilled bars right before serving.
- Chocolate churro cheesecake bars: Add 1/2 cup mini chocolate chips to the cheesecake filling, or drizzle melted chocolate on top after chilling.
- Apple pie energy: Spread a thin layer of apple pie filling (well-drained) over the cheesecake before adding the top dough. Sprinkle a pinch of extra cinnamon.
- Extra tangy cheesecake: Mix in 2 tablespoons sour cream or Greek yogurt for a slightly tangier, richer center.
- Mini bars: Bake in a lined 8×8-inch pan and halve the ingredient amounts for a smaller batch (start checking around 25 minutes).
Storage & Reheating
Store bars covered in the refrigerator for up to 5 days. For the cleanest texture, serve chilled; for a more “fresh-baked” vibe, warm a bar in the microwave for 10–15 seconds (it’ll soften the crunch a bit, but the flavor is next-level). You can also freeze sliced bars (wrapped well) for up to 2 months—thaw overnight in the fridge.
FAQ
Do I have to use crescent roll dough, or can I swap something else?
Crescent dough gives the easiest no-fuss “churro crust” situation, but puff pastry can work too. If you use puff pastry, thaw it first and bake until deeply golden; you may need a few extra minutes. Crescent dough stays softer and more cookie-bar-like, which fits this recipe best.
Why did my cheesecake layer turn out runny?
Usually it’s one of three things: underbaking, not chilling long enough, or cream cheese that was overmixed and too warm. Bake until the top is properly golden and the center looks set, then chill at least 2 hours. Also make sure you’re using full-fat block cream cheese (not tub-style spread).
Can I make these churro cheesecake bars ahead of time?
Yes—these are actually better made ahead. Bake them the day before, cool, and chill overnight. The flavors settle and the bars slice super clean, which is perfect for parties or meal-prep-style dessert plans.
How do I get that cinnamon sugar crunch to really stick?
The melted butter is the glue, so make sure it’s evenly spread all the way to the edges. Sprinkle the cinnamon sugar right after buttering (not later), and press it very lightly with your fingertips if you want extra adherence.
What’s the best way to slice them neatly without making a mess?
Chill completely, then use a sharp knife. For bakery-style edges, run the knife under hot water, wipe it dry, and slice; repeat as needed. If you lined the pan with parchment, lift the whole slab out first for easier, straighter cuts.