Churro Cheesecake Bars combines the creamy richness of cheesecake with the warm, cozy flavors of churros for an irresistible dessert people will LOVE! Made with simple ingredients, this is an easy recipe perfect for potlucks and get-togethers.
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These churro cheesecake bars can also be called Sopapilla cheesecake, cream cheese squares, or cream cheese crescent bars.
We use store-bought crescent roll dough for a quick and foolproof crust. Unlike traditional cheesecakes that require hours of baking and a long list of ingredients, these bars are incredibly easy to make.
If you want more fun treats to bring to your next get-together, try these Sausage Balls without Bisquick, Southern Deviled Eggs, or this Jalapeno Popper Dip! They are always crowd favorites.
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Ingredients & Substitutions
Crescent Roll Dough: This forms the base of our cheesecake and mimics the flakiness of churros. Phillisberry sells the crescent rolls in sheet form (so they aren't perforated), but if you can't find those, you will need to pinch the precut seams together.
Cream Cheese: Ensure your cream cheese is softened at room temperature for a smooth and creamy filling. It usually takes 45-60 minutes for my cream cheese to soften.
Granulated Sugar: This sweetens the cheesecake filling and adds a touch of sweetness to the cinnamon sugar topping.
Vanilla Extract: Pure vanilla extract adds a touch of warmth and depth to the filling.
Butter: Melted butter adds richness and moisture to the topping.
Ground Cinnamon: Cinnamon is a key ingredient in churros, adding warm, spiced flavor to the topping.
Honey: A drizzle of honey on top adds a touch of sweetness and a beautiful finishing touch.
Full ingredient list with quantities in the recipe card below
How to Make Churro Cheesecake
Step 1: In a bowl, cream the cream cheese, 1 cup of sugar, and vanilla extract until smooth with an electric hand mixer.
Step 2: Unroll one crescent roll and press into the bottom of your baking dish. Spread the cream cheese mixture evenly over the dough in the pan. Top with the remaining sheet of dough.
Step 3: Mix together the remaining sugar, melted butter, and cinnamon. Spread over the top of the dough.
Step 4: Bake for 30 minutes or until the crescent dough is puffed and golden brown. Let it cool completely in the pan for 2 hours before cutting it into 16 rectangle bites. Drizzle with honey and serve.
Tips
Let the bars cool for at least 2-3 hours before cutting. The cheesecake layer will not be firm until then.
Toppings: Besides honey, you could drizzle the cheesecake with caramel sauce or chocolate sauce.
Add Ice Cream: You can also serve it warm with a scoop of ice cream.
How to Store / Freeze / Serve
Store: Since they contain dairy, you'll want to store any leftover churro cheesecake bars in an airtight container in the refrigerator for up to 4 days.
Freeze: Once cool, you can wrap and store them in the freezer for up to 3 months. When you're ready to eat one, let the bars sit out for 30-60 minutes. Microwave in a short 5-second burst if you would like them warm.
Serve: You can microwave them in short bursts to reheat them, store them at room temperature, or serve them frozen.
Churro Cheesecake Bars
Ingredients
- 2 8-ounce cans of crescent dough sheet* like Pillsbury
- 2 8-ounce packages of cream cheese , at room temperature
- 1 ½ cups granulated sugar
- 2 teaspoon vanilla extract
- 6 tablespoons butter melted
- 1 tablespoons cinnamon
- 2 tablespoons honey
See it. Make it. Eat it!
Instructions
- Preheat your oven to 350F. Grease a 9x13-inch baking dish with cooking spray.
- In a bowl, cream the cream cheese, 1 cup of sugar, and vanilla extract until smooth.
- Unroll one dough roll and press it into the bottom of your greased baking dish. You may have to stretch it out to cover the pan.
- Spread the cream cheese mixture evenly over the dough in the pan. Top with the remaining sheet of dough.
- Mix the remaining ½ cup of sugar, melted butter, and cinnamon in a separate bowl. Spread it evenly over the top of the dough.
- Bake the cheesecake for 30 minutes or until the crescent dough is puffed.
- Let it cool completely in the pan for 2 hours before cutting it into 16 rectangles. Drizzle with honey and serve.
Notes
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Lynn says
I halved the recipe and used a 9x9 pan. I did not use the honey. Easy and quick to make. A real crowd pleaser.