churro cheesecake bars;

These churro cheesecake bars are creamy and thick with just enough flaky crust to get the bar to your mouth! Sprinkling the tops of these bars with the sweet heat of cinnamon sugar makes for a buttery churro-inspired cheesecake dessert with only 6 ingredients.

This recipe for churro cheesecake bars is one of those easy ones I come back to time and time again. For the minimal ingredients and effort that go into these, people seem to love these bars. Plus it’s easy to cut small squares for sharing. I mean, we won’t talk about the fact that usually I end up eating two…three…four of those small squares. Shhhh.

Any crescent roll dough “flavor” will do, but personally I like the buttery flakes variety.

secret to success

It doesn’t much matter what kind of crescent roll dough you use. Any will work! But personally, I like the buttery flakes variety. The extra butter flavor adds a bit to the churro flavor.

The other thing I love about these churro cheesecake bars is that you use your ingredients in their entirety. That means no random 2 Tbsp of cream cheese leftover or two squares of crescent dough to use later. It all fits nicely into a square 8″x8” pan.

You want to pinch the seams of the dough so it makes one continuous sheet. The bottom is easy–press it into the pan. But for the top layer, do it before you add it on top.

Secret to success

You will need to stretch and press the crescent roll dough into the corners of the dish to get it fully covered. The bottom layer is easy—just press it into the pan and pinch together the seams of the dough. You can brace the dough against the pan easily.

But when it comes to the top layer, you’ll want to roll it out and do your pinching before you place it on the bars. Once you lay the dough on top of the cheesecake layer, it’s hard to manipulate. Cheesecake mixture, especially before it’s baked, will give you no support to press and stretch the dough. There’s no harm in some gaps if you don’t quite get the top dough perfect. It’ll still taste wonderful, it just might not look quite as pretty.

When it comes to the “churro” part of the churro cheesecake bars, that means lots of cinnamon sugar! Since the recipe only calls for sprinkling cinnamon sugar on top, definitely go heavy-handed. Or if you love cinnamon (looking at you, my sister) then go so far as to sprinkle some extra cinnamon in your cheesecake mixture.

Play with the ratios of cinnamon sugar depending on your love of cinnamon, but I love one heavy on the cinnamon.

secret to success

Mix together 1 tsp cinnamon and 1½ Tbsp sugar to make your cinnamon sugar. You can play with the ratios depending on your cinnamon preference. But I like the cinnamon-y mixture at this ratio. It should easily cover the entire top of the 8×8″ pan, and I always use the entire mixture. Plus the cinnamon sugar topping can help cover up missed edges if the top crescent layer doesn’t quite reach all the corners.

But I find that the topping adds more than enough cinnamon for me! They are churro cheesecake bars after all. Plus on the top, as it bakes it crystallizes and sinks into the dough. Which is how you really get that churro feel. With the crisp, flaky top studded with a crisp layer of cinnamon sugar. Before you bite into that luscious creamy cheesecake.

secrets to success;

Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!

---

more recipes;

Looking for other easy recipes? Check out these great options:

• A perfect potluck dessert, this no bake éclair cake takes fewer than 10 ingredients, and this soft, gooey icebox cake is delicious!
• For a tart and sweet dessert try these three-ingredient lemon cake bars. Light and fluffy, a lovely dessert on a hot summer night!
• Slow cooker candied cinnamon nuts are an easy way to get that cinnamon fix. Plus they’re versatile. Eat them straight, toss them on a raspberry California salad, or gift them around the holidays.