Churro cheesecake bars are a crowd favorite, and such an easy make ahead dessert bar recipe.
These layered dessert bars have a simple cheesecake layer between two sheets of crescent roll dough. It’s flaky, creamy, and full of cinnamon sugar goodness!
Why We Love It
You can never go wrong with cinnamon sugar, and churros are pure proof of that.
The prep for these is 10 minutes, it’s super quick. When we serve these for dessert, they’re usually made ahead. There’s nothing easier than not having to worry about dessert!
How To Make Churro Cheesecake Bars
Making these goes in four easy steps:
- PREP: make the cinnamon sugar, the cheesecake layer, and preheat the oven
- PRESS: press out the crescent roll dough so it’s a uniform sheet
- LAYER: layer the ingredients and top with the rest of the cinnamon sugar
- BAKE: bake until flaky
Tips and Substitutions
- Work quickly when flattening the crescent dough, or it will become dense and chewy. Cold is always best when working with dough.
- We like to use a floured rolling pin when flatting the dough, it makes it super quick and easy. Don’t forget, it won’t be perfect. Crescent roll dough rises when baking, so as long as you get it layered, you’ll be okay!
- Use room temperature cream cheese, and beat it until whipped well. The fluffier it is, the lighter the filling will be.
- Don’t slice this dessert until it is fully cooled. The cheesecake layer needs to set before slicing.
- For clean bar slices, wipe the knife between each slice with a napkin or tea towel. We do this for all bars, and deviled eggs!
- To add a spiced flair, add a 1/8 teaspoon of cayenne pepper to the cinnamon sugar. It doesn’t add heat, but it adds an interesting flavor we love when paired with chocolate sauce. It is similar to Mexican hot chocolate!
- Serve churro cheesecake bars at room temperature if fresh. We enjoy them chilled as well, right from the fridge!
- To spice these up even more, try drizzling them in chocolate sauce, caramel sauce, or adding a scoop of vanilla ice cream.
Store in an airtight container for up to 4 days in the refrigerator. Place parchment paper between each layer if stacking the bars. Churro cheesecake bars can not be left on the counter due to the cheesecake layer.
Churro cheesecake bars taste the best the day they’re made or day after.
We like to enjoy them chilled, but if preferred, allow to come to room temperature for 1-2 hours on the counter before serving.
These bars do not freeze well. Dairy often splits when frozen and defrosted. Also, the moisture present while defrosting will cause the crescent rolls to lose their flaky texture.
More Easy Desserts
- Raspberry Oatmeal Bars
- Chocolate Peanut Butter Pie
- Bisquick Peach Cobbler
- Cinnamon Roll Cake
- Strawberry Panna Cotta
Churro Cheesecake Bars
- 2 cans Pillsbury crescent rolls
For The Cinnamon Sugar
- ½ cup granulated sugar
- 1 ½ Tablespoons cinnamon ground
For The Cheesecake Filling
- 2 8 ounce packages cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- Preheat oven to 350°F. Grease a 9x13" baking dish. Set aside.
- Combine sugar and cinnamon for the cinnamon sugar.
- Using a stand mixer or hand mixer, beat cream cheese until fluffy, about 30 seconds. Add sugar, vanilla, and egg.
- Open crescent rolls. Using a rolling pin, flatten the dough into a uniform sheet. Repeat for both cans of dough.
- Sprinkle ¼ cup of prepared cinnamon sugar into greased baking dish. Lay the first sheet of crescent dough over cinnamon sugar.
- Spread cheesecake layer evenly over dough. Top with the remaining layer of crescent dough, and sprinkle with remaining cinnamon sugar.
- Bake for 27 to 30 minutes, or until crescent rolls are golden brown. Allow to cool completely before cutting into bars.