When I first made churro cheesecake, it wasn’t for a party or a fancy dinner—it was for my daughter, who came home from school asking, “Mom, can we make something fun with cinnamon?” That afternoon in our kitchen—my mom sitting nearby with her tea, Grandma humming an old ranchera tune, and my daughter climbing up on the counter—became one of those moments I wanted to bottle up forever.
Grandma, born in a small town in Michoacán, never called it churro cheesecake, but she had something similar in her recipe box: layers of sweetened cheese tucked between flaky dough and brushed with cinnamon sugar. She taught me that the best desserts feel like an embrace. Churro cheesecake is exactly that.
This version is easy enough for a weeknight treat but decadent enough to serve at family get-togethers. I use store-bought crescent dough and softened cream cheese to keep things simple, but what really brings it home is the melted butter and cinnamon sugar topping—it’s what gives each bite that unmistakable churro crunch.
Ingredients for the Best Churro Cheesecake
Simple ingredients, big churro flavor
One of the reasons I love this churro cheesecake so much—aside from how fast it disappears—is how uncomplicated it is. You don’t need any fancy tools or hard-to-find ingredients. Just a handful of pantry staples, a mixing bowl, and a baking dish. That’s it. Every layer plays its part: flaky, buttery dough, creamy filling, and a sweet cinnamon-sugar top that crisps up perfectly. Here’s everything you need to bring this cozy dessert to life.
Gather these churro cheesecake ingredients
- 2 tubes (8 oz each) crescent roll dough or crescent sheets
- 16 oz (2 blocks) cream cheese, softened to room temperature
- ¾ cup granulated sugar (divided)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 3 tablespoons melted butter
A closer look at the key ingredients
Crescent roll dough:
This is the flaky base and topping of your churro cheesecake. I recommend using crescent dough sheets if available—they’re seamless and make layering easier. But classic crescent rolls work just fine. Just press the perforations together before using. If you’re curious about alternatives, puff pastry can be used but creates a slightly different texture.
Cream cheese filling:
Use full-fat cream cheese and bring it to room temperature before mixing. It blends smoother and gives that rich, velvety texture we’re after. The egg helps thicken the filling and hold everything together during baking.
Cinnamon sugar topping:
This is the “churro” magic. A mix of sugar, cinnamon, and melted butter brushed on top gives the golden crust a sugary crunch.
How to Make Churro Cheesecake Bars
Foolproof steps for creamy, cinnamony perfection
This churro cheesecake recipe is as easy as it is indulgent. You’ll build it in layers—crescent dough on the bottom, a rich cream cheese filling, then another dough layer on top. What makes it shine is the buttery cinnamon-sugar crust that bakes up with just the right amount of crunch. Whether it’s your first time or your fiftieth, this recipe is designed to succeed.
Step-by-Step Instructions
Step 1: Prep the oven and pan
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2: Lay the first dough layer
Unroll one tube of crescent dough and press it into the bottom of the dish. If using crescent rolls, pinch the seams to seal them into a single sheet.
Step 3: Make the cheesecake filling
In a medium bowl, beat together the softened cream cheese, ½ cup sugar, egg, and vanilla extract until smooth and fluffy.
Step 4: Spread the filling
Pour the cream cheese mixture over the dough and spread it evenly with a spatula.
Step 5: Add the top dough layer
Unroll the second tube of crescent dough and gently place it over the cream cheese layer. Try to match the edges neatly. Again, seal the seams if using classic crescent rolls.
Step 6: Brush with melted butter
Pour the melted butter evenly over the top layer of dough. Use a pastry brush or the back of a spoon to spread it all over.
Step 7: Sprinkle with cinnamon sugar
In a small bowl, mix the remaining ¼ cup sugar with 1 tablespoon cinnamon. Sprinkle this mixture generously over the buttered top.
Step 8: Bake until golden
Bake for 30–35 minutes, or until the top is golden brown and the center is set. The cinnamon-sugar will crisp up like the outside of a churro.
Step 9: Cool, slice, and serve
Let it cool for at least 30 minutes before slicing. You can serve warm or chilled—both ways are heavenly.
How to Serve, Store, and Customize Churro Cheesecake
Serving churro cheesecake for any occasion
This churro cheesecake is versatile—it can be sliced into generous squares for a holiday dessert table or into bite-sized bars for casual snacking. For an indulgent twist, serve it warm with a scoop of vanilla ice cream or a drizzle of cajeta (Mexican caramel). Want to keep it classic? Chill it first and let the layers firm up—every bite holds its shape with that irresistible cinnamon sugar crunch.
If you’re planning to entertain, it’s a fun alternative to traditional cheesecake or churros. I’ve even served it alongside my Chocoflan Heart Shape for a dessert duo that gets everyone talking.
Tasty variations to try
Once you’ve nailed the base recipe, try these creative spins:
- Chocolate swirl: Add melted chocolate to half the cheesecake filling and swirl it in.
- Spicy kick: Mix a pinch of cayenne into the cinnamon sugar topping for a sweet heat surprise.
- Fruit layer: Spread a thin layer of apple pie filling over the cream cheese before adding the top dough for an “apple churro cheesecake.”
- Dulce de leche drizzle: Drizzle before serving for an extra-sweet finish.
These small twists add new layers of flavor while keeping the spirit of the recipe intact.
Storage tips to keep it fresh
- Refrigerator: Store leftover churro cheesecake bars in an airtight container in the fridge for up to 5 days. The crust stays crisp and the filling stays creamy.
- Freezer: You can freeze slices for up to 2 months. Wrap tightly in plastic, then foil. Thaw overnight in the fridge before serving.
- Reheating: For a warm treat, microwave slices for about 10–15 seconds. The cinnamon sugar softens slightly but still keeps its churro vibe.
Frequently Asked Questions
What exactly is churro cheesecake?
Churro cheesecake is a layered dessert made with crescent roll dough and a rich cream cheese filling, topped with cinnamon sugar to mimic the crispy, sweet coating of classic churros. It’s a fusion of two favorites: creamy cheesecake and crunchy churros, baked together into easy-to-slice bars. It’s one of the easiest ways to get that nostalgic churro flavor at home.
Do you eat churro cheesecake hot or cold?
You can enjoy churro cheesecake either way! Warm, it has a soft, melty center with that fresh-from-the-oven feel. Cold, it firms up for cleaner slices and a more cheesecake-like bite. Both textures are delicious, so it depends on your preference. At home, we often chill it first—then warm slices for a few seconds in the microwave before serving.
What dough to use for churro cheesecake?
The best dough to use is crescent roll dough or crescent sheets. Crescent sheets are ideal since they don’t have perforations, making layering easier. If you’re using regular crescent rolls, just press the seams together before placing them in the pan. You can also try puff pastry, but the texture will be more flaky and less chewy.
What is a churro cake?
A churro cake is typically a layered cake flavored with cinnamon and sugar to replicate the taste of churros. Some versions include cinnamon sponge cake with dulce de leche or buttercream layers. Churro cheesecake, while not a traditional cake, delivers a similar experience through creamy texture and cinnamon sugar crispness in bar form—much easier to make, too!
Conclusion
If you’ve never tried churro cheesecake before, prepare to fall in love. It’s rich, creamy, crunchy, and unbelievably easy to make. Whether you’re baking with your kids, preparing a quick dessert for a party, or just treating yourself to a quiet night in, this recipe brings comfort and joy with every bite.
For families like mine, where generations gather in one kitchen, churro cheesecake isn’t just dessert—it’s a shared moment. The cinnamon-sugar aroma, the buttery crust, the creamy filling… it all says home.
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Churro Cheesecake Bars That Melt in Your Mouth
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins + 1 hr steep
- Yield: 1 cup 1x
- Category: Syrup
- Method: Simmering
- Cuisine: Mexican, American
- Diet: Vegetarian
Description
Warm, spiced, and incredibly easy to make, this homemade cinnamon simple syrup is perfect for coffee, tea, cocktails, and desserts. Just 4 ingredients and a few minutes deliver cozy flavor all season long.
Ingredients
1 cup water
1 cup white sugar (or half white, half brown sugar)
3–4 cinnamon sticks
½ tsp vanilla extract (optional)
Instructions
1. Bring water to a boil in a small saucepan.
2. Stir in sugar until fully dissolved.
3. Add cinnamon sticks and reduce heat to simmer for 5 minutes.
4. Remove from heat and cover to steep for 1 to 6 hours.
5. Strain out cinnamon sticks and stir in vanilla, if using.
6. Transfer to a clean glass jar or bottle with lid.
7. Store in the refrigerator for up to 2 weeks.
Notes
Break cinnamon sticks before simmering for stronger flavor.
Use Ceylon cinnamon for subtle citrus notes, or cassia for bold spice.
Add 1 tsp vodka to extend shelf life to 1 month.
Great for coffee, cocktails, tea, or desserts.
Nutrition
- Serving Size: 1 tbsp
- Calories: 33
- Sugar: 8g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg