Churro Cheesecake Bars are a cream cheese filling between two layers of crescent roll dough, topped with cinnamon and sugar. They are then baked until golden brown before chilling in the refrigerator until the cheesecake is set. It’s like the best of a creamy cheesecake and a churro in one delicious (and addicting) bar!

Churro Cheesecake Bars cut into pieces on a piece of parchment paper on a wooden table from overhead.

Ingredients & Substitutions

Cream Cheese: For the creamiest and smoothest cheesecake filling, be sure the cream cheese has softened to room temperature.

Sugar: Granulated sugar will be used in the cheesecake filling and mixed with cinnamon. After all, we can’t forget about the cinnamon sugar topping in a bar named after a churro!

Egg: Before starting the recipe, separate the yolk from the egg white. The yolk will be mixed into the cheesecake filling. The egg white will be whisked until frothy and brushed over the top of the bars before adding the cinnamon and sugar. The egg white wash, a trick used by my friend’s aunt for these bars, helps the cinnamon and sugar stick. It also helps the top of the bars to bake up to a lovely, slightly crispy, golden brown.

Crescent Roll Dough: Look for 2 tubes of crescent roll dough. If you can find the single sheets, those work great for this recipe. However, the perforated sheets work just as well, too; just press the seams together after rolling it out. I also have homemade crescent roll dough you could try!

Close up of Churro Cheesecake Bars on a piece of parchment paper from overhead.

Can I Add Nuts To The Bars?

Absolutely! I have made these bars both with and without nuts. If using nuts, sprinkle finely chopped nuts over the top of the bars with the cinnamon and sugar before baking. If you aren’t sure about nuts, top only half the bars with a few. I prefer walnuts but feel free to try pecans, almonds, or hazelnuts for a nutty crunch.

How To Store Churro Cheesecake Bars

To store churro cheesecake bars, keep them covered in the refrigerator. They will last up to 3-4 days. For longer storage, freeze the bars.

Stack of Churro Cheesecake Bars on a wooden table with more bars surrounding the stack.

Freezing Cheesecake Bars

To freeze cheesecake bars, follow these steps:

  1. After the bars have completely chilled and set, cut them into individual-sized portions.
  2. Place the bars onto a baking sheet lined with parchment paper.
  3. Transfer the bars (on the baking sheet) to the freezer for 1-2 hours, or until firm.
  4. Once firm, store the bars in a freezer-safe container or bag for up to 2-3 months.
  5. When ready to enjoy, let the bars thaw in the refrigerator.
Churro Cheesecake Bars in a baking dish on a wooden table from overhead.

Churro Cheesecake Bars

Prep Time 10 minutes
Cook Time 25 minutes
Cooling/Chilling Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Churro Cheesecake Bars are a cream cheese filling between two layers of crescent roll dough, topped with cinnamon and sugar. They are then baked until golden brown before chilling in the refrigerator until the cheesecake is set. It's like the best of a creamy cheesecake and a churro in one delicious (and addicting) bar!


  • 2 packages (8 ounces each) cream cheese, softened
  • 1 ½ cups (350 g) granulated sugar, divided
  • 1 large egg, room temperature, separated
  • 1 teaspoon vanilla extract
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 teaspoon cinnamon


  • Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
  • To a medium bowl, add cream cheese, 1 cup sugar, egg yolk, and vanilla. Mix until smooth. Set aside.
  • Roll out a tube of crescent rolls onto the bottom of the prepared baking dish. If using the perforated dough, press the seams together lightly to seal. Crescent roll sheets would also work.
  • Spread the cream cheese mixture evenly over the layer of crescent rolls.
  • Roll out the second tube of crescent roll dough over the cream cheese layer. Press the seams together lightly.
  • Beat the egg white until frothy. Brush over the top.
  • In a small bowl, mix the remaining ½ cup of sugar and cinnamon. Evenly sprinkle this mixture over the egg white.
  • Bake for 25-30 minutes, or until the top is golden brown.
  • Remove from the oven and allow the bars to cool at room temperature for at least 30 minutes.
  • Once cooled, transfer the baking dish to the refrigerator. Chill the bars for at least 2 hours, up to overnight, before slicing and serving.
  • Serve cold.

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What the Test Kitchen had to say about this recipe:


These bars are delicious! If you are looking for an easy-to-make but still impressive dessert, this is the one for you!


I love these bars, but beware…you will not be able to stop yourself from going back for another bar! The cinnamon sugar topping works deliciously with the crescent roll and cream cheese layers. Yum.


Such an easy dessert to make with the crescent roll! I think this is a crowd-pleaser dessert you can whip up when short on time.


Wow. These are incredible. I kept going back for more. I love the softness of the churro layer with the creamy filling!


These bars are creamy and delicious! The crust makes a great balance with the cheesecake filling and perfect cinnamon sugar topping!


I loved the double flaky crust on this, and the crunchy cinnamon sugar on top was a highlight! Super easy for anyone to make!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Hi you said you have a crescent roll dough recipe all so can you please Sent it to me as l will need to make it GLUTEN FREE please. Thank you

    1. Joanne, I have made similar with King Arthur GF pie crust mix. You will have to cut to size and freeze the top crust on parchment so you can place on top.

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