Easy Churro Cheesecake Bars Recipe

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This is the perfect dish if you love cheesecake and are a churro lover!

It’s an easy recipe that combines the creaminess of cheesecake and churros’ sweet, cinnamon flavor. This delicious dessert is perfect for parties or a quick fun treat at home!

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Reasons To Love This Recipe

• Simple Ingredients: Most are pantry staples like cream cheese, sour cream, sugar, and cinnamon. Dough sheets and condensed milk can be easily found at your local grocery store.

• Quick to Make: You don’t have to spend a lot of time making this dessert. The churro cheesecake is ready in under an hour!

• Crowd Pleaser: Kids and adults alike love it!

• Great Make-Ahead Dessert: This easy cake can be made a day in advance. Chill in the fridge overnight, then let it stand at room temperature for 30 minutes before serving.

• Versatile: Add-ins like chocolate chips, caramel sauce, or chocolate drizzle, and adding your favorite fruit on top of the bars, make it a fun recipe every time!

Prep Time: 15 minutes

Bake Time: 30 minutes

Total Time: 45 minutes

Servings: 12 to 16

Prep Level: Beginner +

Ingredients

What You Will Need

• Sugar: white granulated
• Ground Cinnamon
• Cream Cheese: full fat and at room temperature
• Large Eggs: room temperature
• Sour Cream
• Condensed Milk: regular, not fat-free
• Vanilla Extract
• Crescent Dough Sheets: store-bought like Pillsbury
• Cooking Spray: melted butter can be substituted

Helpful Tools and Equipment

• Medium bowl
• Measuring cup
• Measuring spoons
• Whisk
• Large bowl
• Rubber spatula
• Electric mixer: hand mixer or stand mixer with paddle attachment
• 9 x 13-inch baking dish
• Wire rack
• Oven mitts

How To Make

• Preheat oven.

• In a small bowl, combine the ground cinnamon with the sugar. Set aside.

• Add the softened cream cheese, eggs, and sour cream in a large mixing bowl. Beat on low speed until the batter is incorporated.

• Add the vanilla extract and condensed milk.

• Beat the cake batter on low speed for a minute and then increase the mixer to medium speed. Mix until well combined scraping the sides of the bowl if needed.

• Grease the bottom of a baking dish with either cooking spray or melted butter.

• Sprinkle half of the dry ingredients (cinnamon sugar mixture) over the bottom of the greased pan.

• Press one of the crescent dough sheets into the bottom of the prepared baking dish.

• Evenly spread the wet ingredients mixture over the dough layer.

• Carefully place the second dough sheet over the cheesecake mixture, completely covering the cheesecake batter.

• ​Lightly spray the top dough layer with cooking spray or brush melted butter.

• Sprinkle the remaining cinnamon sugar evenly over the top.

• Place in a preheated oven until the top layer is golden brown and the filling is set.

• ​Allow the cheesecake to cool to room temperature on a cooling rack.

• You can refrigerate it for a few hours if you prefer it chilled.

• Cut into squares and serve with your favorite topping!

See the recipe card below for full ingredient measurements and baking time.

How To Store

Allow the cheesecake to cool completely to room temperature. Place in an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the fridge for up to 5 days.