churro cheesecake bars
churro cheesecake bars – where creamy cheesecake meets crispy, cinnamon-sugar perfection. the combination of that buttery crescent dough crust, luscious cheesecake filling, and that sweet cinnamon sugar makes these bars so addictive. add a little fresh strawberry topping, and you've got yourself a dessert that’s perfect for pretty much any occasion. (or, you know, just because you’re craving something insanely delicious ♥︎). trust me, these will disappear faster than you can say “churro”!
𖦁 the ingredients:
first things first, let’s talk about the magic that makes these churro cheesecake bars happen. each layer adds its own little bit of yum, so let's dive into it.
for the cheesecake crust:
crescent dough sheets: these are what make the crust buttery and flaky. they’re easy and work perfectly for this recipe.
for the cinnamon sugar:
granulated sugar: this is what makes the cinnamon sugar sweet and gives it that crunchy, sparkly finish on top.
ground cinnamon: cinnamon is the star here – it's what gives these bars that churro vibe we’re going for.
for the cheesecake filling:
eggs: eggs help set the cheesecake and give it that rich, creamy texture.
sweetened condensed milk: adds sweetness and richness to the filling – it’s a must!
vanilla extract: a little splash of vanilla brings in that warm, comforting flavor.
granulated sugar: just a touch to balance out the richness of the cream cheese and sweetened condensed milk.
cream cheese: softened cream cheese is the key to making the cheesecake filling smooth and creamy.
sour cream: gives the filling a little tang and adds creaminess.
for the toppings:
strawberries: chopped fresh strawberries are the perfect fresh, fruity contrast to the rich cheesecake bars.
sweetened condensed milk: drizzle this on top for that extra sweet touch – it’s a game changer.
𖦁 how to make churro cheesecake bars:
these churro cheesecake bars are like a dream come true in dessert form. let’s break it down, so you can get these in your oven stat.
step 1: prep & bake the first layer
preheat your oven to 375°f (190°c).
in a small bowl, mix together the granulated sugar and cinnamon.
generously sprinkle some of the cinnamon-sugar mixture on the bottom of a greased 9x13-inch baking dish.
place one crescent dough sheet over the cinnamon-sugar mixture, smoothing it out to cover the entire bottom.
bake for 4 minutes, just to lightly set the crust (this step is optional, though. i’ve done it both ways, and it works fine without pre-baking, too!).
step 2: make the cheesecake filling
in a blender, blend together the eggs, sweetened condensed milk, vanilla extract, sugar, cream cheese, and sour cream until smooth. you want this to be velvety and perfectly creamy.
pour the cheesecake mixture over the pre-baked dough. smooth it out with a spatula if needed.
step 3: assemble the top layer
place the second crescent dough sheet over the cheesecake mixture.
sprinkle the remaining cinnamon-sugar mixture evenly on top of the dough. the cinnamon-sugar will give it that crunchy, caramelized top that makes churros so irresistible.
step 4: bake
bake at 375°f (190°c) for 30 minutes, or until the top is golden brown and the cheesecake filling is set. the top should look crispy and delicious.
step 5: chill
once it’s baked, let the bars cool at room temperature for about 30 minutes.
then, refrigerate for at least 3 hours (overnight is even better). this helps the bars firm up and gives them that perfect cheesecake texture.
step 6: add toppings & serve
after chilling, cut into squares (or rectangles – your call!)
top each square with chopped strawberries and a drizzle of sweetened condensed milk. the strawberries and condensed milk are the perfect finishing touches.
𖦁 tips for the best churro cheesecake bars:
don’t skip the chilling: i know it’s hard to wait, but trust me – chilling these bars is a must to get the best texture.
feel free to customize: if you want to go extra, add a sprinkle of extra cinnamon sugar on top before serving for that super churro effect.
use fresh strawberries: fresh strawberries add the perfect sweetness and texture to balance the richness of the bars.
𖦁 can i freeze churro cheesecake bars?
yep! if you want to make these in advance or store leftovers, just wrap them in plastic wrap and store them in an airtight container in the freezer for up to 3 months. when you’re ready to enjoy, just let them thaw in the fridge overnight.
𖦁 tools i used:
baking is always better with the right tools! here’s what i used to make these churro cheesecake bars. if you need anything, you can always find the links to my go-to baking essentials below.
you can check out my amazon storefront for more baking faves too! thanks for supporting me, as always ♥︎
ingredients:
for the cheesecake crust
2 crescent dough sheets
for the cinnamon sugar
1/2 cup granulated sugar
2 tbsp ground cinnamon
for the cheesecake filling
2 eggs
1 can of sweetened condensed milk
2 tbsp vanilla extract
1/3 cup granulated sugar
2 blocks of cream cheese, softened
1/3 cup sour cream
2 tbsp vanilla extract
for the toppings
2 cups strawberries, chopped
sweetened condensed milk
instructions:
preheat oven to 375°f (190°c).
mix together granulated sugar and cinnamon in a small bowl.
generously sprinkle cinnamon-sugar mixture in the bottom of a greased 9x13-inch baking dish.
place one crescent dough sheet over cinnamon-sugar mixture.
bake for 4 minutes (optional).
blend together eggs, sweetened condensed milk, vanilla extract, sugar, cream cheese, and sour cream in a blender until smooth.
pour cheesecake mixture over dough.
place second crescent dough sheet over cheesecake mixture.
sprinkle remaining cinnamon-sugar mixture on top.
bake at 375°f (190°c) for 30 minutes, or until golden brown and set.
let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (or overnight).
top with chopped strawberries and sweetened condensed milk before serving.
