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Homemade churro cheesecake bars with cinnamon sugar topping

Churro Cheesecake Recipe

This churro cheesecake recipe is the ultimate mashup of crispy, cinnamon-sugar churros and creamy cheesecake. Made with crescent roll dough and just a handful of ingredients, it’s a crowd-pleasing Mexican-inspired dessert that’s easy, quick, and irresistible.
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Course: Dessert
Cuisine: American Fusion, Mexican-Inspired
Prep Time: 15 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12 squares
Calories: 285kcal
Cost: $8–10

Equipment

  • 9x13 inch baking dish
  • Hand mixer or stand mixer
  • Pastry brush
  • Offset spatula
  • Mixing bowl
  • Cooling rack
  • Serrated knife

Ingredients

For the Churro Layers

  • 2 tubes crescent roll dough 8 oz each
  • ½ cup butter melted
  • ½ cup granulated sugar
  • 2 tablespoon ground cinnamon

For the Cheesecake Filling

  • 16 oz cream cheese softened to room temp
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temp

For the Topping

  • 2 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Oven to 350°F and grease a 9x13 dish.
  • Press 1 tube crescent dough into dish, seal seams. Brush with butter, sprinkle half cinnamon-sugar mix.
  • Beat cream cheese, powdered sugar, vanilla, egg until smooth. Spread over base layer.
  • Place 2nd tube crescent dough over filling, brush with butter, sprinkle remaining cinnamon-sugar. Score lightly.
  • 25–30 minutes until golden brown. Cool 30 minutes at room temp.
  • Refrigerate at least 2 hours before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 285g | Calories: 285kcal | Carbohydrates: 28g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 250mg | Potassium: 70mg | Fiber: 1g | Sugar: 15g | Vitamin A: 480IU | Calcium: 40mg | Iron: 1.2mg