These super easy churro cheesecake bars have a thick, creamy cheesecake layer between two sheets of crescent dough, with cinnamon sugar underneath and a golden cinnamon-sugar top. They’re easy to make ahead, and I think they have just the right amount of sweetness—especially if you leave off the optional drizzle.
I used three blocks of cream cheese because I wanted a proper cheesecake layer in every square. My family kept going back for another piece, which usually tells me everything I need to know. I especially love one with a hot cup of coffee.
There’s no springform pan or water bath involved. The only hard part is waiting for the bars to chill before you slice them!
Why I love these churro cheesecake bars
Refrigerated crescent dough makes the pastry layers simple, while cream cheese and sour cream give the filling a rich, creamy texture. I put a little cinnamon sugar beneath the first layer of dough and save the rest for the buttered top.
They’re also a good dessert to make the day before a gathering. Bake them, let them cool, and refrigerate overnight. Then dessert is ready when you are.
Ingredients and a few notes
- Crescent dough: Refrigerated dough sheets are the easiest to use. If you have regular crescent rolls, press the perforations together firmly before adding the filling. I haven’t tested puff pastry as a substitute.
- Cream cheese: Use three softened, 8-ounce blocks of full-fat cream cheese. They give these bars the thick cheesecake layer you see in my photos. Cream cheese from a tub will give you a different texture.
- Sour cream: Half a cup adds a little tang and balances the sweetness. Let it come to room temperature along with the eggs.
- Cinnamon sugar: About one-quarter goes beneath the bottom dough sheet. The rest goes over the buttered top before baking. There’s also a small amount of cinnamon in the cheesecake filling.
- Optional finish: I like the bars on their own, but you can add a light vanilla glaze after chilling. A little caramel or sweetened condensed milk over individual pieces works too.
A note about my baking dish
I baked mine in my Staub Medium Baker, which measures 12¾ × 8¼ inches (approximately 32 × 21 cm) and holds about 2.4 liters. A 9 × 13-inch (23 × 33 cm) baking dish also works; the bars will be slightly thinner, so start checking them a little earlier.
How to make them
- Sprinkle a little cinnamon sugar in the prepared baking dish, then fit the first crescent dough sheet over it. Beat the softened cream cheese and sugar until smooth. Mix in the sour cream, vanilla, salt, and cinnamon, then add the eggs one at a time on low speed.
- Spread the filling over the bottom dough and gently add the second sheet. Brush it with melted butter, sprinkle over the remaining cinnamon sugar, and bake until the top is golden and the filling has only a slight jiggle in the center.
- Let the bars cool, then refrigerate for at least four hours before slicing. Overnight is even better if you want really clean squares.
Frequently asked questions
- Can I make churro cheesecake bars the day before?
Yes, and that’s how I’d make them for a holiday gathering. Bake and cool the bars, cover the dish, and refrigerate overnight. Slice them when you’re ready to serve. Add any optional drizzle after chilling.
- Do churro cheesecake bars need to be refrigerated?
Yes. Keep them covered in the refrigerator and enjoy them within four days. Return any leftovers to the refrigerator after serving.
- Can I use crescent rolls instead of dough sheets?
Yes. Use two 8-ounce cans and firmly press the perforations together, especially on the bottom layer.
- Can I leave off the glaze?
Absolutely. The cinnamon-sugar top is delicious on its own. If someone wants a sweeter piece, you can drizzle a little caramel or sweetened condensed milk over their bar when serving.
- Why is my cheesecake filling lumpy?
The cream cheese may not have been softened enough. Beat it until smooth before adding the other ingredients, and scrape the bottom and sides of the bowl as you go. The filling should look creamy before you spread it over the dough.
More desserts to try
If you’re in the mood for another cheesecake, try my No Bake Carlota de Limon Cheesecake. And if you love cinnamon pastries, take a look at my Cinnamon and Sugar Crescent Rolls.
If you make these churro cheesecake bars, leave me a comment and tell me how they turned out. You can also tag me @sandraseasycooking so I can see your photos!
Easy Churro Cheesecake Bars with Crescent Rolls
Churro cheesecake bars with a thick, creamy filling, buttery crescent dough and cinnamon sugar. Easy to make ahead and delicious with or without glaze.
Ingredients
Cinnamon sugar
- ⅓ cup (67 g) granulated sugar
- 1 tablespoon ground cinnamon
Cheesecake filling
- 3 packages (8 ounces / 226 g each; 24 ounces / 680 g total) full-fat block cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ cup (120 g) full-fat sour cream, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ⅛ teaspoon fine salt
- ¼ teaspoon ground cinnamon
- 2 large eggs, room temperature
Pastry
- 2 packages (8 ounces / 226 g each) refrigerated crescent dough sheets, or crescent-roll dough with the seams sealed
- 1 tablespoon (14 g) unsalted butter, melted
Optional finish
- Vanilla glaze
- ½ cup (60 g) powdered sugar
- 1–2 teaspoons milk or cream, plus a few drops more if needed
- ½ teaspoon vanilla extract
- Or: Use a drizzle of caramel or sweetened condensed milk instead.
Instructions
- Prepare the pan. Preheat the oven to 350°F (175°C). Lightly grease your Staub Medium Baker (12¾ × 8¼ inches / approximately 32 × 21 cm), or line it with parchment and leave an overhang. A 9 × 13-inch (23 × 33 cm) pan also works; the bars will be a little thinner.
- Mix the cinnamon sugar. Stir together the ⅓ cup sugar and 1 tablespoon cinnamon. Sprinkle about one-quarter of the mixture across the bottom of the dish.
- Add the bottom dough. Unroll one crescent dough sheet and gently fit it over the cinnamon sugar. If using crescent rolls, firmly pinch the perforations closed.
- Make the filling. Beat the softened cream cheese until smooth, then beat in the ½ cup sugar. Mix in the sour cream, vanilla, salt, and ⅛ teaspoon cinnamon, scraping the bowl as needed. Add the eggs one at a time on low speed, mixing just until combined. Trust the process. The filling should be smooth and creamy, without lumps. If you still see little bits of cream cheese, it probably wasn’t softened enough before mixing.
- Layer the cheesecake. Spread the filling evenly over the bottom dough. Shape the second dough sheet on a piece of parchment, then gently transfer it over the filling. Patch any tears.
- Finish the top. Brush the dough with melted butter and sprinkle the remaining cinnamon sugar evenly over it.
- Bake. Bake for approximately 35 minutes, until the pastry is golden and the filling is set around the edges, with a slight jiggle in the center when you press it or shake the pan.
- Cool and chill. Cool the dish on a rack for about 1 hour. Cover and refrigerate for at least 4 hours, preferably overnight. It is so much better after 12 hours.
- Slice and serve. Cut into 16 bars, wiping the knife between cuts. If you want them sweeter, drizzle a little sweetened condensed milk over individual bars just before serving, or you can make a sugar and milk mixture to drizzle over them. You can also use caramel.
Notes
- Storage: Refrigerate covered for up to 4 days. For smaller dessert-table servings, cut 20–24 pieces instead.
- For my EU readers: I baked mine in a 2.4-liter baking dish, approximately 21 × 32 cm. A standard 23 × 33 cm dish (the US 9 × 13-inch size) also works; the bars will be slightly thinner, so begin checking them a little earlier.
- Forgot to soften the cream cheese? Put the unopened blocks in a sealed zip-top bag and submerge them in warm, not hot, water for about 10–15 minutes. Dry the packages before opening. The cream cheese shouldn’t feel melted just soft room temperature. It is crutial to have cheese at room temperature.
Nutrition Information
Yield
16Serving Size
1Amount Per ServingCalories 139Total Fat 5gSaturated Fat 2gUnsaturated Fat 2gCholesterol 35mgSodium 42mgCarbohydrates 23gFiber 1gSugar 21gProtein 1g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
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