Churros Cheesecake Bars

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If you’re a fan of Cuban flavors and you have a sweet tooth like I do, you’re in for a treat with this Churros Cheesecake Bars recipe!

While not a traditional Cuban dish, this dessert beautifully merges the beloved taste of crispy, cinnamon-sugar churros with the creamy richness of cheesecake – two things I love!

The result is a decadent, easy-to-make bar that brings a unique twist to your dessert table, offering the perfect balance of textures and flavors. Everyone in my house loves this one, and it’s a pretty simple recipe so you can whip it up for a gathering or just your regular nightly dessert.

Ingredients for Churros Cheesecake Bars

Here’s what you’ll need to make these bars:

• 2 cans (8 oz each) crescent roll dough 
• 16 oz cream cheese
• 1 cup sugar
• 1 tsp vanilla extract
• pinch of sea salt
• 1/4 cup unsalted butter
• 2 tbsp ground cinnamon

Equipment:

• oven
• 9×13 inch baking pan
• large mixing bowl
• whisk
• brush
• spatula

How To Make Churros Cheesecake Bars

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, stretching it to cover the entire surface. It’s okay if it rips a little in some areas, but cover any large rips with dough.

Mix the sugar with the cinnamon and sprinkle half the amount over the dough. then drizzle with 2 tablespoons of melted butter. I usually just use a spoon for this step.

In a large bowl, beat together the softened cream cheese, 1/2 cup of sugar, the vanilla extract and a tiny pinch of sea salt until smooth and creamy. You can use a whisk or an electric mixer.

Evenly spread the cream cheese mixture over the dough layer in the baking dish. You can use the back of a spoon, a spatula or knife to spread it.

Unroll the second can of crescent roll dough and place it over the cream cheese mixture. Gently stretch it to cover the filling. Cut stripes of the remaining dough if needed to cover the entire surface of the pan. 

Brush the top layer of dough with the melted butter, then evenly sprinkle the remaining cinnamon-sugar mixture over the entire surface.

Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and the center is set. If the top is starting to brown early on, cover it loosely with aluminum foil. I have an oven that runs hot and I usually have to do this when baking.

Let the bars cool in the pan for at least 30 minutes before cutting them into squares. Serve them warm or at room temperature and drizzle with your favorite syrup if desired. Store in an airtight container in the fridge for up to 3 days.

Tips for Making Churros Cheesecake Bars

Here are some helpful tips to ensure your Churros Cheesecake Bars turn out perfectly:

1. Softened Cream Cheese: Make sure your cream cheese is fully softened before mixing it with the sugar and vanilla. This will ensure a smooth and creamy filling without lumps.
2. Even Dough Layering: When unrolling the crescent roll dough, try to stretch it evenly so that it covers the entire surface of the baking dish without tearing. If necessary, patch up any gaps with small pieces of dough to create a smooth, even layer.
3. Watch the Baking Time: Keep an eye on the bars towards the end of the baking time. The top should be golden brown, and the center should be set (not wobbly). If the bars are browning too quickly, cover them with aluminum foil and continue baking until fully cooked.
4. Cool Before Cutting: Let the bars cool for at least 30 minutes in the pan before cutting into them. This helps the cheesecake filling firm up and makes the bars easier to slice without falling apart.
5. Use Room Temperature Ingredients: Besides the cream cheese, make sure the butter is melted but not too hot, as this will help the dough layers bake evenly and prevent sogginess.

By following these tips, you’ll create a delicious and perfectly layered dessert that’s sure to impress!

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Yield: 12

Churros Cheesecake Bars Recipe

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Indulge in the irresistible combination of warm, cinnamon-sugar-coated dough and creamy cheesecake filling with these Churros Cheesecake Bars—a dessert that's easy to make and impossible to resist!

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

• 2 cans (8 oz each) crescent roll dough
• 16 oz cream cheese, softened
• 1 cup sugar, divided
• 1 tsp vanilla extract
• pinch of sea salt
• 1/4 cup butter, unsalted, melted
• 2 tbsp ground cinnamon

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
2. Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, stretching it to cover the entire surface. 
3. Mix the sugar with the cinnamon. Sprinkle half the amount over the dough.
4. Drizzle with 2 tablespoons of melted butter.
5. In a large bowl, beat together the softened cream cheese, 1/2 cup of sugar, the vanilla extract and a tiny pinch of sea salt until smooth and creamy.
6. Evenly spread the cream cheese mixture over the dough layer in the baking dish.
7. Unroll the second can of crescent roll dough and place it over the cream cheese mixture. Gently stretch it to cover the filling. Cut stripes of the remaining dough if needed to cover the entire surface of the pan. 
8. Brush the top layer of dough with the melted butter, then evenly sprinkle the remaining cinnamon-sugar mixture over the entire surface.
9. Bake in the preheated oven for 25-30 minutes, or until the dough is golden brown and the center is set.
10. Let the bars cool in the pan for about 30 minutes before cutting them into squares. Serve them warm or at room temperature and drizzle with your favorite syrup if desired.

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