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!
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!
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.
Freezing Cheesecake Bars
To freeze cheesecake bars, follow these steps:
- After the bars have completely chilled and set, cut them into individual-sized portions.
- Place the bars onto a baking sheet lined with parchment paper.
- Transfer the bars (on the baking sheet) to the freezer for 1-2 hours, or until firm.
- Once firm, store the bars in a freezer-safe container or bag for up to 2-3 months.
- When ready to enjoy, let the bars thaw in the refrigerator.
Churro Cheesecake Bars
Ingredients
- 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
Instructions
- 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.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These bars are delicious! If you are looking for an easy-to-make but still impressive dessert, this is the one for you!
Elizabeth
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.
Rachael
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.
Bella
Wow. These are incredible. I kept going back for more. I love the softness of the churro layer with the creamy filling!
Annabelle
These bars are creamy and delicious! The crust makes a great balance with the cheesecake filling and perfect cinnamon sugar topping!
Selena
I loved the double flaky crust on this, and the crunchy cinnamon sugar on top was a highlight! Super easy for anyone to make!
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
It is linked right in the post, (look for words that are underlined and highlighted) but here it is again https://iambaker.net/crescent-rolls/
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.