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Simple Churro Cheesecake for Parties

This Simple Churro Cheesecake combines crispy cinnamon-sugar-coated crescent roll layers with a creamy cheesecake filling, creating the perfect fusion of Mexican churro flavors and classic American cheesecake. Using just five simple ingredients and refrigerated crescent rolls, this recipe delivers bakery-quality results in under an hour. The golden churro crust paired with smooth tangy cheesecake creates an irresistible dessert that's perfect for parties, potlucks, or any occasion when you want to impress without spending all day in the kitchen.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 3 hours
Total Time 50 minutes
Servings: 16 bars
Course: Dessert
Cuisine: Fusion, Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon Sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup granulated sugar
Cheesecake Bars
  • 2 packages (8 oz each) refrigerated crescent roll dough or sheets
  • 16 oz full-fat cream cheese softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1.5 teaspoons vanilla extract
  • 3 tablespoons unsalted butter melted and slightly cooled
Optional Toppings
  • dulce de leche for drizzling
  • chocolate sauce for drizzling
  • fresh strawberries sliced
  • whipped cream for serving

Equipment

  • 9x13-inch baking pan
  • Electric mixer or hand mixer
  • Medium mixing bowl
  • Small mixing bowl
  • Rubber spatula
  • Pastry brush (optional)
  • Wire cooling rack
  • Sharp knife for slicing

Method
 

  1. Prepare Cinnamon Sugar: In a small bowl, mix 1 tablespoon ground cinnamon with 1/2 cup granulated sugar until well combined. Set aside.
  2. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan generously with cooking spray or butter. Sprinkle 1–2 tablespoons of the cinnamon sugar mixture evenly on the bottom of the prepared pan.
  3. Create Base Layer: Open one tube of crescent roll dough. Unroll it carefully and press the seams together firmly to form a single rectangular sheet. Place this sheet into the prepared pan, ensuring it covers the bottom completely. Press gently to adhere to the pan.
  4. Make Cheesecake Filling: In a mixing bowl, beat softened cream cheese with an electric mixer on medium speed for 1-2 minutes until completely smooth. Add 3/4 cup sugar, egg, and vanilla extract. Continue beating until the mixture is light, fluffy, and creamy with no lumps remaining.
  5. Add Cheesecake Layer: Pour the cream cheese mixture over the base layer in the pan. Use a rubber spatula to spread it evenly to all corners, creating a smooth uniform layer.
  6. Top Layer and Butter Coating: Open the second tube of crescent roll dough and repeat the process of sealing seams to form one rectangular sheet. Gently place it over the cheesecake filling without pressing down hard. Pour melted butter over this top layer and spread it evenly using a spoon or pastry brush, covering the entire surface.
  7. Add Cinnamon Sugar Topping: Sprinkle the remaining cinnamon sugar generously and evenly over the buttered top layer, ensuring complete coverage for maximum flavor.
  8. Bake to Perfection: Place the pan in the preheated oven and bake for 26–30 minutes, or until the crescent dough is puffed and golden brown. The center should jiggle only slightly when gently shaken. Remove from oven and cool on a wire rack.
  9. Chill and Serve: Once cooled to room temperature (about 30 minutes), transfer the pan to the refrigerator. Chill for at least 3 hours or overnight to allow the layers to set completely. Slice into 16 bars before serving. Garnish with optional toppings like dulce de leche, chocolate sauce, fresh strawberries, or whipped cream if desired.

Notes

Make-Ahead Tips

  • Advance Preparation: These bars taste even better made 1-2 days ahead, allowing flavors to develop and meld. Store covered in refrigerator until serving time.
  • Freezer-Friendly: Freeze individual bars wrapped in plastic wrap then stored in freezer bags for up to 3 months. Thaw in refrigerator overnight or at room temperature for 30-45 minutes.
  • Party Planning: Cut into smaller bite-sized pieces for dessert buffets, serving 24-32 pieces instead of 16.

Pro Tips for Success

  • Room Temperature Cream Cheese: Soften cream cheese for 1-2 hours at room temperature for smoothest, lump-free filling. Cold cream cheese creates chunky texture.
  • Crescent Roll Handling: Work quickly with cold dough straight from fridge. Press seams firmly using heel of hand, not fingertips.
  • Prevent Cracking: Don't overbake. Remove when center still jiggles slightly and cool gradually at room temperature before refrigerating.
  • Clean Slicing: For bakery-perfect cuts, dip knife in hot water and wipe clean between each slice.
  • Cinnamon Sugar Distribution: Mix cinnamon and sugar thoroughly 10 minutes before using for deeper flavor development.

Variation Ideas

  • Dulce de Leche: Drizzle warm dulce de leche over chilled bars for authentic Mexican caramel flavor.
  • Chocolate Lover's: Add 1/4 cup cocoa powder to cream cheese mixture and drizzle with chocolate ganache.
  • Pumpkin Spice: Replace 1/2 cup cream cheese with pumpkin puree and add pumpkin pie spice to cinnamon sugar.
  • Strawberry Fusion: Swirl strawberry preserves through cream cheese layer and top with fresh strawberries.
  • Tres Leches Twist: Poke holes in warm bars and pour three-milk mixture over top for ultra-moist variation.

Storage Instructions

Refrigerator: Store covered tightly with plastic wrap or in airtight container for up to 5 days. Crescent roll layers soften slightly but remain delicious.
Freezer: Wrap individual bars in plastic wrap then aluminum foil or place in freezer bags. Freeze for up to 3 months. Thaw in refrigerator overnight.
Serving Temperature: Serve slightly chilled or at room temperature. Let sit 15-20 minutes before serving for softer texture and more pronounced flavors.