Churro Cheesecake Bars

Golden, Crispy, Creamy, and Coated in Cinnamon-Sugar Bliss

Few desserts strike the perfect balance between nostalgic comfort and decadent indulgence like these Churro Cheesecake Bars. Imagine buttery layers of crescent roll dough sandwiching a rich cream cheese filling, topped with a cinnamon-sugar crust that crisps up like your favorite fairground churro. These bars are easy to make, irresistibly tasty, and perfect for potlucks, holiday parties, or just treating yourself.

Whether served warm from the oven or chilled for a refreshing finish, these bars offer a melt-in-your-mouth texture with a cinnamon-kissed crunch.

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Why You’ll Love These Bars

• No complicated baking steps – Uses store-bought crescent dough for easy assembly.
• Delightfully creamy center – Rich cheesecake filling gives each bite depth and smoothness.
• Crispy cinnamon-sugar topping – Think churro, but layered and luscious.
• Make-ahead friendly – Chill, slice, and store for parties or late-night treats.
• Perfect for all seasons – Warm in winter, chilled in summer.

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Ingredients Overview

Let’s dive into the components that make these bars magical:

For the Cinnamon Sugar:

• 1 tablespoon ground cinnamon
• ½ cup granulated sugar
  This mix creates the signature churro coating that tops the bars and also adds flavor to the crust. Be generous—it’s what makes them taste like churros!

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For the Cheesecake Bars:

• Two 8-oz tubes refrigerated crescent roll dough or crescent sheets
  Pre-cut dough sheets make this dessert fast and foolproof. If using traditional crescent rolls, just pinch the seams together.
• 16 oz full-fat cream cheese, softened
  The rich base of the cheesecake filling—use full-fat for best texture and taste.
• ¾ cup granulated sugar
  Sweetens the cream cheese filling perfectly, enhancing the cheesecake flavor.
• 1 large egg
  Adds structure and silkiness to the filling.
• 1½ teaspoons vanilla extract
  Gives warmth and depth to the cheesecake flavor.
• 3 tablespoons unsalted butter, melted and cooled slightly
  Brushed over the top for golden, crisp, buttery goodness.

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Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

Sprinkle 1–2 tablespoons of the cinnamon sugar mixture on the bottom of the greased pan. This adds extra flavor and a beautiful golden crust.

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2. Prepare the Crust

Unroll the first tube of crescent dough. If you’re using crescent rolls, press the seams together to form one solid rectangle. Press the dough into the bottom of the prepared pan to create the base layer.

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3. Mix the Cheesecake Filling

In a medium bowl, combine:

• 16 oz softened cream cheese
• ¾ cup sugar
• 1 egg
• 1½ tsp vanilla extract

Beat everything together until smooth and creamy. Pour the filling over the crust and spread evenly using a spatula or back of a spoon.

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4. Add the Top Layer

Open the second tube of crescent dough, unroll, and press the seams together just like before. Carefully place this dough sheet over the cream cheese layer so it covers the top completely.

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5. Butter and Sugar Topping

Pour the melted butter evenly over the top dough layer and spread it gently using the back of a spoon. Then generously sprinkle with the remaining cinnamon sugar, covering the surface for that authentic churro crunch.

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6. Bake

Bake in the preheated oven for 26–30 minutes, or until the top is golden brown and the crescent dough has puffed.

The smell? Utterly heavenly.

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7. Cool, Chill, and Serve

Place the pan on a wire rack to cool completely. Once cooled, refrigerate until fully chilled—this allows the filling to set for clean slicing.

When ready, cut into bars or squares and serve. They can be eaten cold or brought to room temperature depending on your preference.

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Helpful Tips & Tricks

• Room temp cream cheese is a must for a smooth filling. Cold cream cheese will leave lumps.
• Use crescent roll sheets if you want to skip sealing seams.
• Cut with a hot knife (dipped in warm water) for cleaner edges.
• Add a dusting of powdered sugar on top for extra flair when serving.
• Double the cinnamon sugar if you love extra coating.

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How to Store Churro Cheesecake Bars

• Refrigerator: Store in an airtight container for up to 5 days. Best served chilled or slightly warmed.
• Freezer: Freeze individual bars wrapped in plastic wrap and stored in a zip-top bag for up to 2 months. Thaw overnight in the fridge before serving.

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Serving Ideas

• Serve with a caramel drizzle or a dollop of whipped cream.
• Pair with a cup of Mexican hot chocolate or coffee.
• Serve at brunches, potlucks, birthdays, or even holidays like Cinco de Mayo or Christmas.

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