View Gallery
1 photo
Churro cheesecake — doesn’t the name itself feel indulgent? It’s a dreamy mash-up of two beloved desserts: the warm, crispy-sugar magic of churros and the creamy tang of cheesecake. One bite, and you’re in dessert paradise, no passport required.
This recipe is unbelievably simple, yet the result tastes fancy enough to make people think you’ve spent hours in the kitchen. It’s exactly the kind of dessert that disappears from the table before you even grab your second slice.
Why Churro Cheesecake Feels So Special
It’s the combination of contrasts that makes this treat sing. The flaky crescent dough crust mimics fried churros, golden with just enough crunch. The smooth cheesecake center sits quietly confident, never too sweet, perfectly balancing the sugar-dusted top.
And, let’s be honest… cinnamon sugar is pure joy. It crackles slightly as you bite, reminding you of street fairs, childhood snacks, and that little extra magic only cinnamon can bring to dessert.
Ingredients Needed for the Recipe
- Two 8-oz packages refrigerated crescent roll dough or sheets – These act as your “churro-style crust” without the fuss of frying.
- 16 oz full-fat cream cheese, softened – The creamy hero of this dish, lending tang and body.
- ¾ cup granulated sugar – Sweetens the cheesecake and keeps everything balanced.
- 1 large egg – Helps bind the cheesecake filling so it sets beautifully.
- 1½ teaspoons vanilla extract – Because cheesecake without vanilla is just not the same.
- 3 tablespoons unsalted butter, melted – Adds that rich, golden finish.
- ½ cup granulated sugar + 1 tbsp cinnamon – Your churro magic coat, sprinkled on for candy-like crispness.
When’s the Best Time to Serve Churro Cheesecake?
This dessert isn’t shy—it’s here to steal the spotlight at gatherings. Perfect for birthdays, potlucks, or family dinners where you want a showstopper but don’t feel like fussing.
It also works brilliantly as a make-ahead option for holidays. Prep it the night before, chill it, and bring it out cold, firm, and dazzling with sugar sparkle the next day.
How to Make Churro Cheesecake?
Step 1: Prep the Pan
Preheat your oven to 350°F. Grease a 9×13-inch baking pan generously, then sprinkle in 1-2 tablespoons of that cinnamon sugar mix. It creates a base layer of flavor from the very beginning.
Step 2: Lay the First Crust
Unroll your first tube of crescent dough. Press the seams together gently with fingers, transforming separate triangles into one smooth sheet. Lay it flat at the bottom of your pan, like an edible blanket.
Step 3: Mix Creamy Goodness
Beat softened cream cheese with sugar, egg, and vanilla until gloriously smooth. No lumps allowed! Then spread this silky filling right over your crust, like frosting a giant cheesecake pillow.
Step 4: Add the Second Layer
Now unroll your second tube of dough, seal the seams, and place it carefully over the cream cheese. It should cover corner-to-corner, cocooning the cheesecake center.
Step 5: Butter + Sugar Topping
Brush melted butter over the dough top, shiny and luscious. Sprinkle on the remaining cinnamon sugar until it looks like you’ve just gifted the pan a sparkling cinnamon “coat.”
Step 6: Bake
Slide the pan into the oven for 26-30 minutes. When it emerges, the crust will look golden and puffed, smelling like a fairground married a bakery. Cool it completely, then chill in the fridge before slicing.
Can You Use Ingredient Substitutions?
Absolutely! This recipe is very forgiving. You can try reduced-fat cream cheese if you want it slightly lighter. Though for the richest results, full-fat cream cheese works best.
Out of crescent dough? Swap in puff pastry sheets for an extra flaky layer. Even biscuit dough can work, though it creates a more dense, cozy base. A little flexible magic never hurts in the kitchen.
Tips
Chill before slicing: Don’t rush it. A cold cheesecake sets better and cuts into neat, beautiful squares.
Don’t overbake: Golden is your cue. Overbaking can dry out the cheesecake filling and toughen the dough.
Want sharper flavor? Add an extra shake of cinnamon in the cheesecake filling itself for a deeper churro punch.
Serving flair: Dust with powdered sugar or drizzle with caramel sauce right before serving. Makes everyone think you’re a professional pastry genius.
How to Store and Reheat Churro Cheesecake?
These bars store beautifully. Once cool, wrap the pan in plastic or transfer slices to an airtight container. Stored in the fridge, they’ll taste fresh for about 4-5 days.
Prefer them warm? Pop a slice into the microwave for 10-12 seconds. The filling softens just enough, and the cinnamon sugar topping gives that cozy churro vibe again.
Pairing Ideas to Elevate This Dessert
Churro cheesecake loves company. Serve it with vanilla ice cream for hot-and-cold harmony. A drizzle of dulce de leche or honey takes it to an even more decadent level.
For something fresh, pair it with strawberries or raspberries. The tartness of fruit cuts beautifully through the creamy sweetness, giving you that perfect “airy yet rich” balance.
And, fun twist — try a small café-style serving: one neat cheesecake square with a tiny espresso. It feels fancy without needing a restaurant bill.
A Sweet Ending
Churro cheesecake is dessert joy simplified. Easy ingredients, minimal effort, but with a flavor that makes guests hold their forks midair and say, “Oh wow.” That’s the kind of praise you want to earn without breaking a sweat.
So the next time you crave comfort, party flair, or just something sweet to sneak from the fridge at midnight—this recipe is waiting. A little crescent dough, a lot of cinnamon sugar magic, and you’re good to go.
Churro Cheesecake Recipe
Description
What’s better than a churro? Churro-flavored cheesecake! This Churro Cheesecake combines the warm, buttery, cinnamon-sugar magic of a fresh churro with a creamy, tangy cheesecake center — all in a no-fuss, bake-and-slice bar format. Made with just 7 simple ingredients, including store-bought crescent roll dough, this recipe is perfect for last-minute desserts, potlucks, or satisfying a sweet craving in minutes. The flaky, golden crust and sweet cinnamon topping make it taste like a fairground treat, but even better!
Ingredients
Cinnamon Sugar
Cheesecake Bars
Instructions
Make the Cinnamon Sugar
-
In a small bowl, combine the cinnamon and ½ cup granulated sugar. Mix well and set aside.
Assemble the Cheesecake Bars
-
Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan and sprinkle 1–2 tablespoons of the cinnamon sugar evenly over the bottom.
-
Unroll the first tube of crescent roll dough. Press the seams together to form a single rectangular sheet. Place it in the bottom of the prepared pan, covering the entire base.
-
In a large bowl, beat the softened cream cheese, ¾ cup sugar, egg, and vanilla extract until smooth and well combined.
-
Pour the cream cheese mixture over the crescent roll base and spread into an even layer.
-
Unroll the second tube of crescent dough, press the seams together, and place it over the cream cheese layer to form the top crust.
-
Brush the melted butter evenly over the top layer of dough. Sprinkle the remaining cinnamon sugar mixture on top.
-
Bake for 26–30 minutes, or until the top is puffed and golden brown. Remove and let cool completely on a wire rack.
-
Transfer to the refrigerator and chill for at least 2 hours before slicing. This helps the layers set and makes for clean cuts.
-
Cut into bars or squares and serve. Add optional toppings if desired.
Nutrition Facts
Servings 12
Serving Size 1 bar
- Amount Per Serving
- Calories 340kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 9g45%
- Cholesterol 45mg15%
- Sodium 290mg13%
- Potassium 120mg4%
- Total Carbohydrate 38g13%
- Dietary Fiber 1g4%
- Sugars 24g
- Protein 6g12%
- Calcium 50 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make-Ahead Friendly: These bars can be made 1–2 days ahead. Store covered in the fridge until ready to serve.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before slicing and serving.
- Optional Toppings: Drizzle with dulce de leche, salted caramel, or chocolate sauce. Serve with vanilla ice cream, fresh strawberries, or a drizzle of honey for extra indulgence.
- No Room Temperature Cream Cheese? Microwave in 10-second bursts until soft, but not melted, to ensure a smooth filling.
- Storage: Keep refrigerated in an airtight container for up to 4 days.
Frequently Asked Questions
Can I use puff pastry instead of crescent rolls?
You can, but the flavor and texture will change. Crescent rolls give that classic churro-like, buttery, flaky crust. Puff pastry will be puffier and less sweet.
Can I make this in a different pan size?
Yes. For an 8x8-inch pan, halve the recipe. For a larger pan, you may need to adjust baking time. Keep an eye on it to avoid overbaking.
Why did my cheesecake layer sink or crack?
This can happen if the cream cheese wasn’t fully softened or if the mixture was overbeaten after adding the egg. Mix just until smooth to prevent air bubbles and sinking.
Can I make mini churro cheesecakes?
Absolutely! Use a muffin tin, line with crescent dough, add filling, top with more dough, and bake for 15–20 minutes. Perfect for parties!