If you’ve ever found yourself torn between indulging in creamy cheesecake or crispy, cinnamon-sugar churros, let me introduce you to your new favorite dessert: Cinnamon Churro Cheesecake Bars. These dreamy bars combine the best of both worlds—smooth, rich cheesecake sandwiched between buttery crescent roll layers, all topped off with that classic churro crunch. Honestly, it’s one of those recipes that once you make it, you’ll wonder where it’s been all your life.

I first discovered this gem when planning a dessert table for a family gathering. I wanted something easy, make-ahead, and most importantly—something that would WOW everyone. Let’s just say, they disappeared before dinner was even served. Since then, these bars have become my go-to for potlucks, holidays, and pretty much any occasion where dessert is involved.

What makes these bars so special? Besides being absolutely delicious, they’re incredibly simple to make with minimal ingredients. No water baths or fancy techniques like a traditional cheesecake—just a few quick steps, and you’ve got a dessert that looks (and tastes) like you spent hours on it.

Now, let’s get baking!

INGREDIENTS YOU’LL NEED

For the Base and Topping:

2 (8 oz) cans refrigerated crescent roll dough
½ cup granulated sugar
2 teaspoons ground cinnamon

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg

LET’S GET STARTED!

STEP 1️⃣: PREHEAT THE OVEN

First things first—preheat your oven to 350°F (175°C). You’ll also want to prep your baking dish. I like to use a 9×13-inch dish for this recipe. Give it a quick spray with non-stick cooking spray, or line it with parchment paper if you want to make removing the bars even easier later on.

STEP 2️⃣: PREPARE THE CINNAMON-SUGAR MIX

In a small bowl, mix together ½ cup of granulated sugar and 2 teaspoons of ground cinnamon. This blend is what gives these bars that irresistible churro-like topping. Set it aside for now; we’ll be using it shortly.

STEP 3️⃣: LAYER THE FIRST CRESCENT DOUGH

Take one can of crescent roll dough and carefully roll it out. Lay it flat in the bottom of your prepared baking dish, making sure to press it evenly across the surface. Don’t worry if there are perforations—just pinch them together to create one seamless layer. This will form the base of your cheesecake bars.

STEP 4️⃣: MAKE THE CHEESECAKE FILLING

In a large mixing bowl, combine your softened cream cheese and 1 cup of granulated sugar. Beat them together until the mixture is smooth and creamy—no lumps allowed! Next, add in 1 teaspoon of vanilla extract and 1 large egg. Beat again until everything is fully incorporated. You should end up with a rich, velvety cheesecake filling that’s ready to be layered.

CINNAMON CHURRO CHEESECAKE BARS: ASSEMBLY, BAKING, AND EXPERT TIPS

Now that we’ve got the creamy cheesecake filling ready and the base layer in place, it’s time to move on to the most satisfying part—putting it all together and baking these mouthwatering bars. This is where the magic really happens!

I promise, even if you’re not a seasoned baker, these steps are super simple and very forgiving. Plus, I’ve included a few little tricks I’ve learned from making these bars more times than I can count.

STEP 5️⃣: ASSEMBLE THE LAYERS

Grab that luscious cheesecake filling we just prepared and spread it evenly over the crescent roll layer in your baking dish. You’ll want to make sure every corner is covered, smoothing it out with a spatula so you get an even layer of creamy goodness in every bite.

Next, take the second can of crescent roll dough and gently unroll it. This part might take a bit of patience—carefully place it over the cheesecake filling, just like you did with the bottom layer. Again, pinch together any perforations to form a nice, even top crust. Don’t worry if it’s not absolutely perfect; it’ll bake up beautifully.

STEP 6️⃣: ADD THE CINNAMON-SUGAR TOPPING

Here comes the churro magic! Remember that cinnamon-sugar mixture we set aside? Sprinkle it generously and evenly over the top layer of crescent dough. If you want to take things up a notch (and trust me, you do), lightly brush the top layer with melted butter before sprinkling the cinnamon-sugar. The butter helps the topping stick and gives it that gorgeous golden finish with an extra rich flavor.

STEP 7️⃣: BAKE

Pop your baking dish into the preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the top is golden brown, slightly puffed, and your kitchen smells like a cozy cinnamon bakery.

Once baked, remove from the oven and let it cool completely at room temperature. This cooling step is important because it allows the cheesecake layer to set up properly before chilling.

STEP 8️⃣: CHILL AND SERVE

After your bars have cooled, cover the dish and place it in the refrigerator for at least 2 hours. Chilling helps firm up the cheesecake layer and makes slicing much easier. Once chilled, cut into squares or bars and serve. These are delicious served cold straight from the fridge or allowed to sit at room temperature for a few minutes if you prefer a softer texture.

PRO TIPS FOR THE PERFECT CINNAMON CHURRO CHEESECAKE BARS

Use softened cream cheese: This helps ensure your filling is perfectly smooth without lumps. Let the cream cheese sit at room temperature for about 30 minutes before mixing.
Don’t skip the chilling time: It might be tempting to dive right in, but chilling really helps the bars hold their shape.
Customize your topping: A drizzle of caramel sauce before serving takes these bars right over the top.
Make ahead: These bars are actually even better the next day, making them perfect for parties or gatherings when you need a stress-free dessert option.
Store properly: Keep leftovers covered in the refrigerator for up to 4 days. They hold up beautifully and taste just as amazing after a day or two.

CINNAMON CHURRO CHEESECAKE BARS: FAQS & FINAL THOUGHTS

By now, you’re probably already imagining just how amazing these Cinnamon Churro Cheesecake Bars are going to taste. But before you roll up your sleeves and get baking, let’s answer some common questions that might pop up along the way. These tips will help ensure your bars turn out perfect every single time.

FREQUENTLY ASKED QUESTIONS

1. Can I use homemade dough instead of refrigerated crescent rolls?
Yes, you absolutely can use homemade dough if you prefer. Just make sure it rolls out thinly and evenly to mimic the texture of crescent rolls. The convenience of refrigerated dough is one of the reasons this recipe is so quick and easy, but homemade works beautifully if you have the time.

2. How long do these bars need to chill before serving?
For best results, chill the bars for at least 2 hours after they’ve cooled to room temperature. This helps the cheesecake layer fully set and makes slicing much easier.

3. Can I freeze Cinnamon Churro Cheesecake Bars?
Yes! These bars freeze quite well. Just wrap them tightly in plastic wrap and place in an airtight container. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

4. What’s the best way to slice the bars cleanly?
A sharp knife works best. For super clean cuts, wipe the knife clean between each slice. Chilling the bars thoroughly before slicing also makes a big difference.

5. Can I add any extra flavors to the cheesecake filling?
Absolutely! You can add a teaspoon of cinnamon to the filling for extra spice or stir in a bit of lemon zest for a subtle citrus note. Some people even like to fold in a small handful of mini chocolate chips for a fun twist.

6. Is it necessary to brush the top with butter before adding the cinnamon-sugar?
While it’s not absolutely necessary, I highly recommend it. The melted butter helps the cinnamon-sugar topping adhere better and creates that rich, golden churro-like finish that makes these bars extra special.

7. Can I double the recipe for a crowd?
You sure can. Just use a larger baking dish or make two 9×13 pans. These bars are always a hit at parties and potlucks, so making a double batch is usually a smart idea!

FINAL THOUGHTS

There you have it—Cinnamon Churro Cheesecake Bars that are as easy to make as they are irresistible. Whether you’re serving them at a holiday get-together, a casual weekend gathering, or just as a sweet treat for yourself, they never fail to impress.

What I love most about this recipe is how it brings together two classic desserts into one fabulous bite. The flaky crescent dough, creamy cheesecake, and that cinnamon-sugar topping all come together so perfectly. And let’s be honest, who doesn’t love a dessert that looks like you spent hours on it but really only takes a few simple steps?

Cinnamon Churro Cheesecake Bars

Author: David

Print Recipe

Description

These Cinnamon Churro Cheesecake Bars combine the best of two worlds: the creamy richness of cheesecake and the cinnamon-sugar crunch of churros. With a buttery crescent roll crust and simple ingredients, they’re a perfect make-ahead dessert for any occasion!

Ingredients

Scale

For the Base and Topping:

2 (8 oz) cans refrigerated crescent roll dough

½ cup granulated sugar

2 teaspoons ground cinnamon

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

Instructions

1️⃣ Preheat the oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or line with parchment paper for easy removal.

2️⃣ Prepare the cinnamon-sugar mix:
In a small bowl, mix together ½ cup granulated sugar and 2 teaspoons ground cinnamon. Set aside.

3️⃣ Layer the first crescent dough:
Roll out one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish. Pinch together any perforations to create a seamless layer.

4️⃣ Make the cheesecake filling:
In a large mixing bowl, beat together softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add vanilla extract and egg; continue beating until fully combined.

5️⃣ Assemble the layers:
Spread the cheesecake filling evenly over the crescent roll layer. Roll out the second can of crescent dough and carefully place it on top of the filling, pinching seams together.

6️⃣ Add the cinnamon-sugar topping:
Sprinkle the prepared cinnamon-sugar mixture evenly over the top crescent dough layer. For extra richness, lightly brush the top with melted butter before adding the cinnamon-sugar mixture (optional but recommended).

7️⃣ Bake:
Bake for 30–35 minutes, or until the top is golden brown and slightly puffed. Remove from oven and allow to cool completely at room temperature.

8️⃣ Chill and serve:
Once cooled, refrigerate the bars for at least 2 hours to fully set. Slice into squares or bars and serve chilled or at room temperature.