Churro Cheesecake Recipe

Churro Cheesecake is the ultimate dessert mashup—creamy, rich cheesecake filling sandwiched between layers of cinnamon-sugar crescent dough. It’s everything I love about a churro and a cheesecake, rolled into one easy-to-make treat that’s perfect for parties, potlucks, or just satisfying a serious sweet tooth.

Why You’ll Love This Recipe

I love how this recipe brings together two classics in one delicious bite. The top and bottom layers have that golden, flaky texture with cinnamon-sugar crunch, while the inside is creamy and smooth. It’s easy to prep, bakes in one pan, and slices beautifully for sharing. Plus, I can serve it warm or cold—both are irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crescent roll dough (store-bought sheets or individual rolls)

• Cream cheese (softened)

• Granulated sugar

• Vanilla extract

• Ground cinnamon

• Unsalted butter (melted)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I mix cinnamon and sugar together in a small bowl and set it aside.

3. I unroll one can of crescent dough and press it into the bottom of the baking dish to form a flat base.

4. In another bowl, I beat the softened cream cheese with sugar and vanilla until smooth.

5. I spread the cream cheese mixture evenly over the dough layer.

6. I unroll the second can of crescent dough and carefully place it on top of the cheesecake filling, pressing lightly.

7. I brush the top with melted butter and sprinkle the cinnamon-sugar mix generously over it.

8. I bake for 30 to 35 minutes until the top is golden brown and the center is set.

9. I let it cool for at least 30 minutes before slicing. Sometimes I chill it longer for cleaner cuts.

Servings and timing

This recipe yields about 12 to 15 squares, depending on how I slice it. Prep takes about 10–15 minutes, and baking time is around 30–35 minutes. I usually give it another 30 minutes to cool before serving.

Variations

• I sometimes add a layer of dulce de leche or caramel sauce on top of the cream cheese before placing the second dough layer.

• For extra spice, I mix a bit of nutmeg or allspice into the cinnamon-sugar topping.

• I also love adding a handful of mini chocolate chips into the cream cheese layer for a fun twist.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, I microwave a slice for 15–20 seconds or warm it in a 300°F (150°C) oven for 5 minutes to bring back the crisp edges. It’s also great straight from the fridge.

FAQs

Can I use homemade dough instead of crescent rolls?

Yes, I sometimes make my own pastry dough, but the store-bought crescent dough saves a lot of time and still tastes amazing.

Should I serve this warm or chilled?

Either works! I like it warm right out of the oven for a gooey, comforting bite, but chilled squares hold their shape better and are perfect for parties.

Can I make this ahead of time?

Absolutely. I often bake it the night before and refrigerate it. I just bring it to room temperature or reheat it briefly before serving.

Can I freeze churro cheesecake bars?

Yes, I wrap them tightly and freeze for up to a month. I thaw overnight in the fridge before eating or reheating.

What’s the best way to cut clean slices?

I chill the cheesecake fully, then use a sharp knife wiped clean between each cut. It helps keep the layers neat and the slices pretty.

Conclusion

Churro Cheesecake is one of those desserts that always steals the spotlight. It’s rich, indulgent, and packed with flavor, yet simple enough to whip up without any fancy ingredients. Whether I’m baking for a gathering or just treating myself, this recipe always hits the sweet spot.