Churro Cheesecake Bars

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These creamy Churro Cheesecake Bars are totally irresistible! With a generous dusting of cinnamon sugar on top, this dessert is perfect for churro and cheesecake lovers alike. A fun dessert combines a rich and tangy filling with light, sugar-crusted dough.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: churro cheesecake, cream cheese bars, crescent rolls, dessert bars

Servings:

Calories: 223kcal

Author: Jill

Equipment

Oven

Ingredients

For the Cheesecake Bars

2 tubes refrigerated crescent rolls
16 oz cream cheese room temperature
1 egg
1 cup granulated sugar
1 Tbsp vanilla extract

For the Cinnamon Sugar Coating

1 stick unsalted butter
1/4 cup cinnamon
1/2 cup sugar

Instructions

Preheat oven to 350°F.
Coat a 13x9" baking dish with cooking baking spray.
Set aside.
Open your crescent roll containers.
Lay one roll of crescent rolls down on the bottom of the baking dish.
Make sure to stretch the roll as needed to fit the dish.
Set aside.
In a medium sized bowl, beat the cream cheese, egg, white sugar and vanilla with an electric mixer until combined.
Spread the cheesecake mixture over top of the crescent roll.
Unroll the other crescent roll sheet and carefully lay it over top of the cheesecake filling, covering it completely.
Melt your butter in a microwave for 45 seconds.
In a small bowl add your sugar and cinnamon for the coating and stir to combine.
Pour the melted butter evenly over the top.
Sprinkle the cinnamon sugar on top.
Bake for 30 minutes.
Set to the side to let it cool completely.

Notes

To Store: Refrigerate in an airtight container for up to 3 days.
To Freeze: Freeze bars wrapped in plastic wrap and a layer of foil. Put wrapped bars in a double-lock freezer bag or a freezer-safe container. For multiple layers, make sure parchment paper is between them. Keep frozen up to 3 months and let thaw in fridge overnight.
To Reheat: Warm each bar in the microwave for 5-10 seconds before eating.

Nutrition