Easy Churro Cheesecake Recipe

Churro cheesecake is a layered dessert that combines the cinnamon-sugar crust of a classic churro with creamy cheesecake filling. It’s usually baked as bars or squares, making it easy to slice and serve.

Let me tell you, these Churro Cheesecake Bars are pure magic. I first whipped these up on a cozy afternoon when I was craving something sweet but didn’t want to fuss with a complicated dessert.

The smell of cinnamon sugar filling the kitchen instantly brought me back to those summertime fairgrounds, where churros were always a must.

But the best part? I layered that crispy, sugary crust with the creamiest cheesecake filling—and that combo? Game over. These bars are rich, golden, a little gooey, and wildly addictive.

They’re the kind of treat that’s easy to make, doesn’t require any fancy tools, and gets rave reviews every single time.

Whether you’re making dessert for a dinner party, potluck, or just a Tuesday, this is one of those churro cheesecake recipes you’ll want to pin, print, and make on repeat.

How To Make Churro Cheesecake?

⭐ Recipe Overview

This churro cheesecake recipe blends flaky crescent dough with a creamy cheesecake filling and a crunchy cinnamon sugar topping. It’s fast, fuss-free, and full of flavor.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Cuisine: American / Mexican-inspired
• Course: Dessert
• Difficulty: Easy
• Yield: 12 bars
• Calories: Approx. 290 per serving

🧂 Equipment You’ll Need

Nothing fancy here—just the basics:

• 9×13-inch baking dish
• Mixing bowls
• Hand mixer or whisk
• Measuring cups & spoons
• Silicone spatula or spoon
• Knife or pizza cutter for slicing bars

📝 Ingredients

For the Cinnamon Sugar Crust:

• ½ cup (99g) granulated sugar
• 2 Tbsp ground cinnamon
• 2 cans Pillsbury crescent dough (8 oz each) – I use the butter flake kind

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, room temperature
• ½ cup (99g) granulated sugar
• 1 tsp vanilla extract
• 2 large eggs

🛒 Ingredient Notes

1. Crescent dough: You want the kind that rolls out in a sheet (not pre-cut). The butter flake variety gives it a rich flavor.

2. Cream cheese: Full-fat, room temperature. It blends smoother and gives that classic cheesecake taste.

3. Eggs: Help set the filling so it bakes up thick and creamy.

4. Cinnamon sugar: This mix gives that classic churro crunch and smell—you’ll coat both the top and bottom layers.

👩‍🍳 Instruction

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

Step 2: Mix the Cinnamon Sugar

In a small bowl, stir together ½ cup sugar and 2 Tbsp cinnamon. Sprinkle half of this mixture evenly over the bottom of the greased dish.

Step 3: Roll Out the Bottom Crust

Unroll one can of crescent dough and gently press it into the dish, right over the cinnamon sugar. Pinch seams together if needed.

Step 4: Make the Cheesecake Filling

In a medium bowl, beat the cream cheese until smooth. Add in sugar, vanilla, and eggs. Mix until everything’s creamy and lump-free. Don’t overmix—just until smooth.

Step 5: Layer the Filling

Pour the cheesecake filling over the dough and spread it out evenly with a spatula.

Step 6: Top Crust & Cinnamon Sugar

Unroll the second can of crescent dough and carefully place it over the filling. Sprinkle the remaining cinnamon sugar mix evenly on top.

Step 7: Bake

Pop it into the oven for 28–32 minutes. The top should be golden brown and puffed. Let it cool at room temp for at least 30 minutes before chilling in the fridge.

Step 8: Chill & Slice

Chill for at least 2 hours (overnight is even better). Slice into bars and enjoy!

🧮 Nutrition (Per Serving)

• Calories: 290
• Carbs: 27g
• Protein: 4g
• Fat: 18g
• Sugar: 17g
• Fiber: <1g

🍽 Serving Suggestions

1. Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream.

2. Drizzle with chocolate sauce or caramel for an extra sweet touch.

3. Great on dessert platters, potlucks, or as churro cheesecake bites at parties.

❄️ How to Freeze Churro Cheesecake?

Yes, you can freeze churro cheesecake bars! Once they’ve cooled completely, cut them into squares, wrap each tightly in plastic wrap, and store in a freezer-safe bag. They’ll stay fresh for about 1 month. Thaw in the fridge overnight before serving.

❓ FAQ

🧊 Can You Freeze Churro Cheesecake Bars?

Yes! Once chilled and sliced, wrap each bar tightly and freeze in a zip-top bag. They’re perfect for make-ahead desserts or last-minute sweet cravings.

🎯 Final Thoughts

This churro cheesecake recipe has become one of my go-to easy desserts when I want to wow a crowd (or just treat myself). It’s quick, comforting, and delivers that perfect sweet crunch in every bite.

Give it a try and tell me how it turned out—leave a comment or tag me on Facebook @allcooksrecipe!