Why You’ll Love This Recipe
These Churro Cheesecake Bars are what dessert dreams are made of—crispy, cinnamon-sugar pastry layers wrapped around a rich, creamy cheesecake filling. It’s the ultimate mash-up between a flaky churro and a classic cheesecake, and yes, it’s totally viral for a reason!
They’re super simple to make using store-bought crescent dough and a handful of basic ingredients, but the results are outrageously good. With golden, buttery layers and warm cinnamon aroma, these bars are perfect for potlucks, holidays, or anytime you want to wow your crowd with something sweet, satisfying, and a little nostalgic.
Table of Contents
Ingredients
For the base and top layer:
- 2 cans crescent roll dough
- 1/4 cup melted butter
For the cinnamon sugar:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For the cheesecake filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Optional toppings:
- Caramel drizzle
- Powdered sugar dusting
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Make the cinnamon sugar mix: In a small bowl, combine sugar and cinnamon. Set aside.
- Layer the bottom crust: Roll out one can of crescent dough and press it into the bottom of the pan. Stretch to the edges and seal seams.
- Prepare the cheesecake filling: In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
- Spread the filling: Evenly spread the cream cheese mixture over the bottom dough layer.
- Add the top crust: Roll out the second crescent dough can and place it gently over the filling. Stretch and seal edges.
- Add topping: Brush melted butter over the top and sprinkle with the cinnamon sugar mix.
- Bake: Bake for 30–35 minutes until golden and slightly puffed.
- Cool & serve: Let cool for at least 20 minutes. Chill in the fridge for cleaner slices. Serve warm or cold!
Servings and Timing
- Servings: 12 bars
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Total Time: ~50 minutes
Perfect for make-ahead desserts or next-day treats—they taste even better chilled!
Variations
- Mini Version: Make them in muffin tins for individual servings.
- Chocolate Swirl: Add melted chocolate or Nutella in the cheesecake layer.
- Fruit Twist: Mix in raspberry or strawberry jam with the filling.
- Pumpkin Spice: Add pumpkin puree and spices to the filling for a fall vibe.
- Extra Crunch: Add crushed pecans or walnuts on top before baking.
Storage and Reheating
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze uncut bars for up to 2 months. Wrap tightly and thaw in the fridge overnight.
- Reheating: Warm in the microwave for 10–15 seconds or enjoy straight from the fridge.
FAQs
Can I use puff pastry instead of crescent rolls?
Yes! Just adjust baking time slightly as puff pastry may cook faster.
Are they better warm or cold?
Both! Warm is gooey and fresh; cold gives that cheesecake bite with a crispy top.
Can I use reduced-fat cream cheese?
Yes, but the texture may be slightly less rich.
Do I need to chill them before cutting?
For cleaner slices, yes. Letting them set makes them easier to serve.
Can I double the recipe?
Yes—use a larger sheet pan and adjust baking time accordingly.
Can I add toppings after baking?
Absolutely! Caramel drizzle or powdered sugar takes them over the top.
Conclusion
These Churro Cheesecake Bars are sweet, spiced, and seriously addictive. With their viral-worthy appeal and melt-in-your-mouth layers, they’re perfect for parties, holidays, or anytime you need an easy showstopper dessert. One bite in, and you’ll know—this one’s a keeper. 🍰✨
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