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Stack of homemade churro cheesecake bars on white plate

Churro Cheesecake Bars

Crispy cinnamon sugar crust with creamy cheesecake filling, inspired by Mexican churros. Perfect for parties and gatherings.
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Course: Dessert
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 12 bars
Calories: 320kcal
Cost: $10–$12

Equipment

  • 9x13 inch baking dish Lined with parchment paper
  • Electric mixer or stand mixer For smooth cream cheese mixture
  • Large mixing bowls Separate wet and dry ingredients
  • Measuring cups and spoons Accurate measurements
  • Pastry brush For butter application
  • Parchment paper For lining baking dish
  • Sharp knife For clean cuts
  • Rubber spatula For scraping bowls

Ingredients

  • 2 cans Refrigerated crescent roll dough 8 oz each
  • 16 oz Cream cheese Softened
  • 1 cup Granulated sugar Divided
  • 2 large Eggs Room temperature
  • 1 teaspoon Vanilla extract
  • 0.5 cup Unsalted butter Melted
  • 2 teaspoon Ground cinnamon
  • 0.25 cup Brown sugar
  • 2 tablespoon All-purpose flour
  • 0.5 cup Sour cream
  • 1 tablespoon Lemon juice Fresh if possible
  • 0.25 teaspoon Salt
  • 2 tablespoon Powdered sugar Optional garnish

Instructions

  • Preheat oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
  • Unroll one package of crescent roll dough and press into the bottom of the prepared pan, sealing perforations.
  • Brush with melted butter, sprinkle with cinnamon sugar, and bake for 10 minutes until lightly golden.
  • In a large bowl, beat cream cheese until smooth, then add sugar, eggs, vanilla, sour cream, lemon juice, flour, and salt. Mix until combined.
  • Pour cheesecake mixture over crust, spread evenly, then top with second layer of crescent roll dough.
  • Brush the top dough layer with remaining melted butter.
  • Sprinkle generously with cinnamon sugar mixture.
  • Bake for 25–30 minutes until golden brown and center is set.
  • Let cool completely at room temperature, then refrigerate for at least 2 hours.
  • Slice into bars using a sharp knife, wiping the blade between cuts for clean edges.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 320kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 320mg | Potassium: 80mg | Fiber: 1g | Sugar: 21g | Vitamin A: 580IU | Vitamin C: 0.5mg | Calcium: 50mg | Iron: 1.2mg