Why I’ll Love This Recipe

I adore how simple biscuits or crescent dough form a crisp, churro-inspired base, while the silky cream cheese layer adds a familiar cheesecake tang. The cinnamon-sugar topping gives it that iconic churro crunch. It’s the best of both worlds in one easy bake, and every bite reminds me of cozy dessert indulgence without the bakery fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 (8 oz) tubes refrigerated crescent roll dough or sheet dough
16 oz (450 g) cream cheese, softened
¾ cup granulated sugar
1 large egg
1½ tsp vanilla extract
3 Tbsp melted butter
½ cup granulated sugar + 1 Tbsp ground cinnamon (for topping)

directions

Preheat the oven to 350 °F (175 °C) and grease a 9×13-inch baking pan.
Mix ½ cup sugar and 1 Tbsp cinnamon for the topping and set aside.
Unroll the first crescent roll dough, press seams to form a rectangle, and press into the bottom of the pan.
In a bowl, beat cream cheese, ¾ cup sugar, egg, and vanilla until smooth. Pour the mixture over the base and spread evenly.
Unroll the second crescent roll dough, seal seams, and place it over the cheesecake layer.
Brush the top layer with melted butter, then gently sprinkle the cinnamon-sugar mixture evenly on top.
Bake for 26–30 minutes, until the crust is puffed and golden. Let it cool completely on a wire rack, then chill in the refrigerator for at least 3 hours before slicing.

Servings and timing

Makes 16 bars
Prep time: 20 minutes
Bake time: 26–30 minutes
Chill time: minimum 3 hours
Total time: around 3 hours 50 minutes

Variations

Drizzle dulce de leche, caramel, or chocolate sauce over each slice for extra indulgence.
Stir a teaspoon of instant espresso powder into the cream cheese mixture for a mocha twist.
Swap crescent dough for puff pastry sheets for an even flakier crust.
Add a sprinkle of toasted nuts, such as pecans or almonds, before baking for crunch and richness.

storage/reheating

I store churro cheesecake bars in an airtight container in the fridge for up to 5 days. To revive their soft texture, I let them come to room temperature or briefly warm them in the microwave for about 10 seconds—just enough to enhance the creaminess.

FAQs

How do I know when it’s fully baked?

I look for a golden-brown, puffed top and sides that are set. The center should feel firm but still slightly soft—it firms up as it cools and chills.

Can I use a different crust?

Absolutely! Puff pastry works beautifully for a flakier texture, and graham cracker crust gives it a more traditional cheesecake base.

Do I need to chill before serving?

Yes, chilling for at least 3 hours is important. It helps the cheesecake layer set properly and makes slicing clean bars much easier.

Can I make this gluten-free?

Yes—swap the crescent or puff pastry dough for a gluten-free equivalent. The cheesecake layer doesn’t need any changes.

Can I freeze these bars?

Definitely. I wrap individual bars in plastic wrap and store them in a freezer-safe container for up to 2 months. To serve, thaw in the refrigerator overnight and gently warm before eating.

Conclusion

This Churro Cheesecake hits all the right notes—flaky, creamy, and cinnamon-spiced—in one simple bake. I love serving it chilled, with an optional drizzle of caramel or chocolate sauce, and it’s always a hit whether for parties, snacks, or dessert. It brings the warmth of churros and the smoothness of cheesecake together effortlessly.

Churro Cheesecake

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An easy layered dessert with flaky crescent dough, creamy cheesecake filling, and a buttery cinnamon-sugar topping—pure comfort!

Author: Sarah
Prep Time: 20 minutes
Cook Time: 26–30 minutes
Total Time: ~3 hours 50 minutes
Yield: 16 bars
Category: Dessert • Bars • Cheesecake • Fusion
Method: Baking (oven)
Cuisine: American / Tex-Mex-inspired
Diet: Gluten Free

Ingredients

2 (8 oz) tubes refrigerated crescent roll dough or crescent sheet dough

16 oz (450 g) cream cheese, softened

¾ cup granulated sugar

1 large egg

1½ tsp vanilla extract

3 Tbsp melted butter

½ cup granulated sugar + 1 Tbsp ground cinnamon (for topping)

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Instructions

Preheat oven to 350 °F (175 °C). Grease a 9×13-inch baking dish.

Mix ½ cup sugar and 1 Tbsp cinnamon in a bowl for the topping; set aside.

Unroll one crescent dough sheet, press seams, and fit into the bottom of the pan.

In a mixing bowl, beat cream cheese, ¾ cup sugar, egg, and vanilla until smooth. Spread over the dough.

Unroll the second dough sheet, seal seams, and place over the cream cheese layer.

Brush melted butter over the top and sprinkle evenly with cinnamon-sugar mix.

Bake for 26–30 minutes until golden brown and puffed.

Cool completely on a wire rack, then refrigerate for at least 3 hours before slicing.

Notes

Chilling is essential for clean slices and proper set.

Add dulce de leche, caramel, or chocolate drizzle for a more indulgent finish.

A sprinkle of toasted nuts adds crunch and flavor.

For a mocha twist, mix espresso powder into the filling.

Swap crescent dough with puff pastry or gluten-free pastry if desired.