Why You’ll Love Churro Cheesecake Recipe
This recipe takes all the flavors you love about churros and transforms them into an easy-to-make cheesecake bar. It requires minimal ingredients, uses refrigerated dough for convenience, and delivers a creamy center with a crunchy cinnamon sugar topping. It’s a crowd-pleaser that looks impressive but doesn’t require hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Refrigerated crescent roll dough
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Cream cheese, softened
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Granulated sugar
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Vanilla extract
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Ground cinnamon
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Melted butter
Directions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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Roll out one can of crescent dough and press it into the bottom of the pan, sealing any seams.
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In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. Spread evenly over the dough layer.
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Roll out the second can of crescent dough and carefully place it on top of the cream cheese filling.
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Brush melted butter over the top dough layer.
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In a small bowl, mix sugar and cinnamon, then sprinkle generously over the buttered dough.
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Bake for 30–35 minutes, until golden brown and slightly puffy.
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Let cool completely before slicing into squares or bars.
Servings and timing
Serves 12–16.
Preparation time: 10 minutes
Baking time: 30–35 minutes
Total time: 40–45 minutes
Variations
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Chocolate Drizzle: Add melted chocolate on top after baking.
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Caramel Swirl: Drizzle caramel sauce over the cream cheese filling before adding the top dough layer.
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Nutty Crunch: Sprinkle chopped pecans or walnuts with the cinnamon sugar topping.
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Mini Version: Make individual portions using a muffin tin.
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Spiced Twist: Add a pinch of nutmeg or cardamom for extra warmth.
Storage/Reheating
Store churro cheesecake in the refrigerator, covered, for up to 5 days. To freeze, wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving. For a warm bite, microwave slices for about 15–20 seconds.
FAQs
Can I use puff pastry instead of crescent dough?
Yes, but it will be flakier and less chewy than crescent dough.
Do I have to chill it before serving?
It’s best served chilled so the cheesecake layer sets properly.
Can I make it ahead of time?
Yes, it’s perfect to make a day in advance.
What type of cream cheese works best?
Full-fat cream cheese gives the creamiest texture.
Can I add fruit?
Yes, add a layer of fruit preserves or fresh berries with the cream cheese filling.
Is this dessert overly sweet?
It’s sweet, but the tangy cream cheese balances it out.
Can I make it gluten-free?
Yes, use gluten-free crescent dough.
How do I cut clean slices?
Chill completely and use a sharp knife wiped clean between cuts.
Can I serve it warm?
Yes, but it may be softer and less firm than when chilled.
Does it taste like real churros?
It has the cinnamon-sugar flavor of churros but with a creamy cheesecake twist.
Conclusion
Churro cheesecake is a decadent, crowd-pleasing dessert that combines the best of churros and cheesecake into one easy recipe. With its flaky crust, creamy filling, and crunchy cinnamon sugar topping, it’s guaranteed to be a favorite at any gathering.
Churro Cheesecake
A creamy cheesecake filling layered between buttery crescent dough and topped with cinnamon-sugar for a sweet treat that tastes like churros in dessert bar form.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12–15 bars
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-Inspired / Fusion
- Diet: Vegetarian
Ingredients
- 2 cans refrigerated crescent roll dough (8 oz each)
- 2 packages cream cheese (8 oz each), softened
- 1 cup granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Roll out one can of crescent dough and press it into the bottom of the dish. Pinch seams together.
- In a mixing bowl, beat cream cheese, 1/2 cup sugar, and vanilla until smooth. Spread evenly over the dough layer.
- Roll out the second can of crescent dough and place on top of the cream cheese mixture.
- In a small bowl, mix melted butter, remaining 1/2 cup sugar, and cinnamon. Pour evenly over the top dough layer.
- Bake for 30–35 minutes until golden brown and set.
- Let cool completely before slicing into bars. Serve chilled or at room temperature.
Notes
- Best chilled for a few hours before serving to help the cheesecake set.
- Add caramel drizzle or chocolate sauce for extra indulgence.
- Stores well in the fridge for up to 5 days.
