Looking for a dessert that’s as easy to make as it is impressive to serve? Let me introduce you to one of my absolute favorite party treats—Simple Churro Cheesecake Bars. Imagine everything you love about warm, sugary churros and combine that with the rich, creamy decadence of cheesecake. Now sandwich that between layers of buttery crescent dough, and you’ve got yourself a dessert that people will ask for again and again.
These bars are one of those magic recipes that checks all the boxes: easy, fast, indulgent, and perfect for sharing. Whether you’re throwing a last-minute party, heading to a potluck, or just craving something sweet for movie night, this dessert is always a winner.
I first made these for a holiday get-together when I didn’t have time for anything elaborate—but still wanted something that looked and tasted like I spent all afternoon in the kitchen. Let’s just say they disappeared faster than I could plate them. Since then, this churro cheesecake has become a go-to in my recipe box, especially when I want something that makes people say, “Wait, how did you make this?!”
So if you’re ready to win dessert without breaking a sweat, let’s get right into it.
Ingredients You’ll Need:
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2 cans of refrigerated crescent roll dough
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2 packages (8 oz each) cream cheese, softened
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1 cup granulated sugar
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1 teaspoon vanilla extract
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½ cup granulated sugar (for topping)
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1 tablespoon ground cinnamon
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½ stick butter (4 tablespoons), melted
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish—you can use cooking spray or a thin coating of butter. This will help the crescent dough bake up nice and golden without sticking to the bottom.
Step 2: Lay Down the First Dough Layer
Unroll one can of crescent roll dough and gently press it into the bottom of your prepared baking dish. Try to pinch the seams together and stretch it out so it covers the entire base. Don’t worry about making it perfect—just get an even layer across the bottom.
Step 3: Make the Cheesecake Filling
In a medium mixing bowl, combine your softened cream cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract. Use a hand mixer or a sturdy spoon and stir until everything’s smooth and creamy. This filling should be rich but easily spreadable. (Tip: Make sure your cream cheese is fully softened so it blends without lumps.)
Step 4: Spread the Cheesecake Mixture
Take your cheesecake filling and spread it evenly over the crescent dough layer. Use a spatula or the back of a spoon to smooth it out all the way to the edges. This is the heart of the dessert, so make sure it’s nice and even.
How to Finish and Bake the Perfect Churro Cheesecake Bars
Now that we’ve got the base and the creamy cheesecake layer in place, it’s time to bring it all home with a buttery cinnamon-sugar topping that takes these bars straight into churro territory. The magic of this recipe is how simple it is, yet how impressive the final result looks and tastes.
This second part of the recipe is all about layering, baking, and letting it chill so you get those clean, beautiful slices. Plus, I’ll throw in a few handy tips to make sure everything turns out just right—even if this is your first time making it.
Let’s get back to it!
Step 5: Add the Top Crescent Layer
Unroll your second can of crescent roll dough and carefully lay it over the cheesecake layer. Take your time with this step—if the dough tears or doesn’t quite fit perfectly, no stress! Just pinch the seams and gently stretch it out so it covers the filling.
Press the edges slightly to seal the top and bottom dough layers together. This will help the bars hold their shape once they’re baked and sliced.
Step 6: Make and Add the Cinnamon-Sugar Topping
In a small bowl, mix together ½ cup of granulated sugar and 1 tablespoon of ground cinnamon. This is what gives the bars that warm, churro-inspired flavor and beautiful golden finish.
Brush the melted butter evenly over the top crescent layer—make sure you reach all the corners. Then sprinkle the cinnamon-sugar mixture generously across the entire surface. Don’t skimp here! This layer is what gives the bars their signature flavor and slightly crunchy top.
Step 7: Bake to Golden Perfection
Place your baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and just starting to crisp around the edges. You’ll know it’s ready when your kitchen smells like a cinnamon bakery and the top has a gorgeous, toasted look.
Step 8: Cool and Chill for the Best Texture
Once your bars are out of the oven, allow them to cool at room temperature for at least 30 minutes. This helps the cream cheese layer settle so it doesn’t ooze out when you slice it.
Then, transfer the pan to the fridge and chill for 1 to 2 hours. This step is key if you want nice, clean slices—and trust me, it’s worth the wait. You can also make this dessert the night before and let it chill overnight for even better results.
TIPS FOR CHURRO CHEESECAKE SUCCESS:
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Don’t skip the chilling time – If you cut into the bars too early, the cream cheese layer may be too soft to hold its shape.
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Use softened cream cheese – Cold cream cheese won’t mix as smoothly and can create lumps.
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Seal the dough well – Press the crescent dough seams together on both layers to prevent filling from leaking out.
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Customize your topping – Want to get fancy? Add a drizzle of caramel sauce or chocolate ganache after baking and cooling.
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Use parchment paper – Lining your dish with parchment can make lifting the bars out and slicing even easier.
Churro Cheesecake Bars FAQ + Final Thoughts
You’ve layered, baked, and chilled your way to the most irresistible churro cheesecake bars ever. By now, your kitchen smells like cinnamon-sugar heaven, and you’re just about ready to dig in. But before you serve them up, let’s cover a few frequently asked questions I often get about this recipe. These quick tips will help you get the most out of every single bite—whether you’re making this for a crowd or sneaking a piece from the fridge at midnight (no judgment here).
FREQUENTLY ASKED QUESTIONS
1. Can I make churro cheesecake bars ahead of time?
Absolutely! In fact, I recommend it. Making them the night before gives the cheesecake layer plenty of time to chill and set, which makes slicing so much easier. Just cover the pan tightly and refrigerate overnight.
2. Do I need to use crescent roll dough, or can I substitute with something else?
Crescent roll dough works best because it bakes up light and flaky, similar to a pastry. If you’re in a pinch, puff pastry or even pie crust could work, but the texture will be different. Stick with crescent rolls if you want that classic churro-bar feel.
3. How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days. These bars are just as delicious cold, but you can also let them come to room temperature before serving again.
4. Can I freeze churro cheesecake bars?
Yes, you can freeze them! Cut the bars into individual pieces, wrap them tightly in plastic wrap, and store in a freezer-safe bag or container. When you’re ready to eat, thaw them in the fridge overnight.
5. How can I keep the top layer from getting soggy?
Be sure to cool completely before covering and refrigerating. Also, don’t cover them while they’re still warm—the steam will soften the top. Let them cool uncovered at room temperature first.
6. Can I use low-fat cream cheese or a sugar substitute?
You can, but just know that it will change the texture and flavor slightly. Low-fat cream cheese tends to be softer, so the bars may not set as firmly. If using a sugar substitute, go with one that’s meant for baking (like monk fruit or erythritol blends) for the best results.
7. Is there a way to make this more festive for holidays?
Definitely! Add a sprinkle of red and green colored sugar on top for Christmas, or drizzle with caramel and a pinch of sea salt for fall gatherings. You could even add a hint of orange zest to the cream cheese filling for a citrus twist.
FINAL THOUGHTS: SIMPLE, SWEET, AND ALWAYS A HIT
There’s something so satisfying about a dessert that’s easy to make but still delivers big-time flavor—and these churro cheesecake bars do just that. With just a handful of ingredients and a few simple steps, you’ve got a dessert that feels both nostalgic and fresh, perfect for serving at parties, potlucks, or whenever that sweet tooth strikes.
What I love most about this recipe is how forgiving and flexible it is. Not a lot of fuss, no special equipment needed, and it’s almost impossible to mess up. That buttery crescent dough, the rich cheesecake layer, and the crunchy cinnamon-sugar topping? It all just works.
If you end up making these, I’d love to hear how they turned out! Did you serve them chilled or at room temp? Add your own twist? Drop a comment and let me know—I’m always excited to hear how people are making these their own.
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Simple Churro Cheesecake for Parties
Description
This churro cheesecake combines the classic flavor of cinnamon-sugar churros with the creamy richness of cheesecake, all layered between flaky crescent dough. It’s a quick, crowd-pleasing dessert perfect for parties, potlucks, or holiday gatherings. With a golden, crispy top and a smooth, sweet filling, it’s a guaranteed hit that’s as easy as it is indulgent.
Ingredients
2 cans of refrigerated crescent roll dough
2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
½ cup granulated sugar (for topping)
1 tablespoon ground cinnamon
½ stick butter (4 tablespoons), melted
Instructions
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, stretching and pinching the seams to cover the entire base.
In a mixing bowl, combine softened cream cheese, 1 cup of sugar, and vanilla extract. Mix until smooth and creamy.
Spread the cream cheese mixture evenly over the crescent dough layer.
Unroll the second can of crescent roll dough and gently lay it over the cream cheese layer. Press seams together to seal.
In a small bowl, mix ½ cup sugar with the cinnamon. Brush the melted butter evenly over the top layer of dough, then sprinkle the cinnamon-sugar mixture generously over the entire surface.
Bake for 30 to 35 minutes, or until the top is golden brown and slightly crisp.
Allow to cool at room temperature for at least 30 minutes. Chill in the refrigerator for 1 to 2 hours before cutting for cleaner slices.
Serve chilled or at room temperature depending on preference.
Notes
This dessert is best made a few hours ahead to allow the cheesecake layer to set properly. For easier spreading, make sure the cream cheese is fully softened before mixing. You can add a drizzle of caramel or chocolate sauce for an extra layer of flavor. Store leftovers in an airtight container in the fridge for up to three days.
