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Home » Recipes » Desserts » Bars » Easy Churro Cheesecake Bars

Easy Churro Cheesecake Bars

February 7, 2023 by Jennifer @ Plowing Through Life 69 Comments

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The amazing cinnamon sugar topping on these Churro Cheesecake bars reminds me of an elephant ear on a cheesecake.  

Also known as Cinnamon Cream Cheese Bars, this dessert recipe is so easy to make at home with crescent roll dough and has a layer of cream cheese for extra goodness!

Close up churro cheesecake with a baked cinnamon sugar topping and cream cheese oozing out of the center of Pillsbury crescent dough

Churro Cheesecake Recipe

Imagine a flaky crescent roll crust with a perfect combination of cinnamon and sugar then filled with a rich cream cheese mixture.  Whether you’re imagining or eating these Churro Cheesecake bars this is a dessert recipe that leaves you and your guests wanting more!

One bite and you’ll know why these are trending on TikTok as the Churro Cheesecake recipe to make. My neighbor says the recipe is so simple that her kindergartner has it memorized!

We love how sprinkling cinnamon sugar evenly over melted butter and crescent dough really makes the magic happen in this recipe.  Pop this combination in the oven to make a unique dessert is a hit at every get-together. Or skip the top layer of butter for another fun variation.

Also called Sopapilla Cheesecake, Cinnamon Cream Cheese Bars, Cream Cheese Squares and Mexican Cheesecake this is one of those recipes that is perfect for a potluck or holiday meal.  These bars are easy to make, will be different from the other desserts and people always devour them!

Stack of four churro cheesecake bars with a thick cream cheese filling topped with crescent roll dough and cinnamon sugar mixture

Some other unique yet crave-worthy recipes we have for potlucks are Pineapple Pretzel Salad, Banana Split Cake, Cheery Cheesecake, and Marshmallow Brownies.

What is Churro Cheesecake Made Of?

  • Crescent roll dough – Pillsbury is most popular, but we find the store brand works fine too.
  • Cream cheese – we do prefer the name brand Philadelphia cream cheese if it fits in the budget and the quality is excellent.
  • Granulated sugar – helps transform the cream cheese into a cheesecake.
  • Vanilla – enhances the flavors of all the other ingredients.
  • Cinnamon – the flavor that makes these cream cheese bars unique and better than a plain cheesecake
  • Butter – adds another rich and enjoyable flavor, but is optional depending on the type of top finish that you desire
Butter, crescent dough, vanilla, cinnamon, cream cheese and granulated sugar on a brown wooden counter top to make churro cheesecake

Cinnamon Cream Cheese Bars

Semi-homemade recipes are some of our favorites!  We don’t want to spend hours in the kitchen, and this easy recipe is perfect since it only take a few minutes to make.

This cream cheese dessert with a taste of cinnamon and sugar is very convenient to make with refrigerated crescent dough.  Crescent rolls work well or the sheets of Pillsbury crescent dough work great too!  The sheets fit very well in a 9 x 13 inch baking pan.

overhead view of 9 x 13 pan of cream cheese bars in white baking dish

We’ve had some debate about whether these cream cheese bars are more of a dessert sandwich or bar cookie.  Whatever you call it I bet you love the taste.  They’re so good we recently made a chocolate version called Chocolate Cream Cheese Crescent Bars and have this Chocolate Chip Cheesecake Bars.

Step By Step Instructions

  1. Spread one package of crescent roll dough in an ungreased 9 x 13 pan.
  2. Beat filling ingredients – cream cheese, sugar and vanilla. Spread mixture over rolls.
  3. Spread second package of crescent rolls across top of the cream cheese mixture.
  4. Melt butter and spread evenly over the top.
  5. Mix cinnamon and 1/4 cup of sugar and sprinkle over top.
  6. Bake at 350° for 25 – 30 minutes until lightly browned.
  7. Cool completely before cutting. Serve at room temperature or chilled.
Close up of cream cheese filling with crescent dough and cinnamon sugar topping in a churro cheesecake dessert bar on a stack of small white plates

Tips for Making Cream Cheese Dessert Bars

  • Let cream cheese soften so it’s easier to mix and spread
  • Sheets of crescent dough can be easier to work with than sheets that are perforated for rolls
  • When pouring butter over the top be sure it’s spread evenly, we use a basting brush to spread the melted butter around
  • Ensure there are no pools of butter, keep spreading it out if butter puddles exist – this will make a more uniform looking top crust
  • Butter may be omitted for more of a churro type texture and another delicious option
  • Sprinkle the cinnamon-sugar mixture with your fingers evenly across the melted butter
  • Store extra bars in an air tight dish or bag in the refrigerator

How to Make Churro Cheesecake Bars

Begin by unrolling one package of crescent roll dough in the bottom of a 9×13 inch pan.

If seams in the dough pull apart gently press them back together to avoid leaving any gaps.

Crescent roll dough unrolled in 9x13 baking dish

In a mixing bowl beat softened cream cheese, then mix in sugar and vanilla.

Cream cheese and sugar filling with vanilla in Kitchen aid mixing bowl with the beater in the air above the bowl

Next spread cream cheese layer over crescent roll dough.

Sweet cream cheese filling on top of unbaked crescent roll dough

Unroll second package of crescent roll dough over top of the cream cheese filling.

Second layer of refrigerated crescent dough on churro cheesecake dessert

Pour melted butter as evenly over top as possible. Use a pastry brush to help spread around if necessary.

Melted butter poured over crescent dough in white 9 x 13" baking dish

Mix together cinnamon and sugar and sprinkle evenly over top. Use pastry brush to help mix butter and sugar mixture if necessary.

Cinnamon sugar mixture sprinkled over melted butter on top of Churro cheesecake recipe from Tiktok

Bake in a 350°F for 25 – 30 minutes. I usually check to see how the dessert is baking about 20 minutes. When the top is evenly and lightly browned the cream cheese bars are done.

Allow to cool just a bit so the cream cheese can set up. When the dish cools more a clean cut can be made. Warm bars will be soft and will not cut as cleanly, but they all taste delicious!

Square piece of Tiktok churro cheesecake on white plate with fork by pan and another plate with dessert

Other Easy Dessert Recipes:

  • Mini Cheesecake Dessert Bars
  • Magic Cookie Bars
  • Chocolate Delight
  • Candy Land Dessert
  • Cinnamon Applesauce Cake
  • The Best Rich & Moist Chocolate Cake

Click HERE to sign-up for our weekly newsletter to get more easy and delicious recipes!

square cream churro cheesecake on white plate

Churro Cheesecake Bars

The amazing cinnamon sugar topping on these Churro Cheesecake bars reminds me of an elephant ear on a cheesecake.  
Also known as Cinnamon Cream Cheese Bars, this dessert recipe is so easy to make at home with crescent roll dough and has a layer of cream cheese for extra goodness!
4.87 from 23 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Churro Cheesecake, cinnamon cream cheese bars, cream cheese bars
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 15 bars
Calories: 329kcal
Author: Jennifer @ Plowing Through Life

Ingredients

  • 2 packages crescent rolls

Filling

  • 2 – 8 ounce packages of cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla

Topping

  • 1 stick butter
  • 1 1/2 teaspoons cinnamon
  • 1/4 cup sugar

Instructions

  • Preheat oven to 350°F. Spread one package of crescent roll dough across an ungreased 9 x 13 pan.
  • Beat two packages of cream cheese with one cup of sugar and 1 teaspoon of vanilla. Spread mixture over rolls.
  • Spread out second package of crescent rolls and lay on top of the cream cheese mixture.
  • Melt butter and spread evenly over the top.
  • Mix cinnamon and 1/4 cup of sugar and sprinkle over top.
  • Bake at 350° for 25 – 30 minutes until lightly browned.
  • Cool completely before cutting. Serve at room temperature or chilled. Store extras in the refrigerator.

Video

Notes

  • Let cream cheese soften so it’s easier to mix and spread
  • Sheets of crescent dough
  • When pouring butter over the top be sure it’s spread evenly, we use a basting brush to spread the melted butter around
  • Ensure there are no pools of butter, keep spreading it out if butter puddles exist – this will make a more uniform looking top crust
  • Sprinkle the cinnamon-sugar mixture with your fingers evenly across the melted butter
  • Store extras in the refrigerator

Equipment

9×13 Baking Dish
Silicone Spatula
Stand Mixer

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Nutrition

Calories: 329kcal | Carbohydrates: 30g | Protein: 3g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 388mg | Potassium: 42mg | Fiber: 1g | Sugar: 21g | Vitamin A: 594IU | Calcium: 33mg | Iron: 1mg
Tried this recipe?Follow me@PlowingThroughLife and mention #PlowingThroughLife!

Shared Weekend Potluck and Meal Plan Monday

Originally posted on November 14, 2019 with updates made on February 7, 2023.

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Filed Under: Bars, Cheesecake, Desserts, Recipes

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Reader Interactions

Comments

  1. Carolyn thomas

    December 13, 2019 at 5:21 pm

    I put some drain pineapple in the mix tooI

    Reply
    • Jennifer @ Plowing Through Life

      December 13, 2019 at 7:18 pm

      That sounds great! I want to try making a lemon flavored version too!

  2. Terry Williamson

    December 18, 2019 at 11:42 am

    Sopapilla cheesecake! This is a church social favorite and so easy to make.

    Reply
  3. Rhonda

    December 20, 2019 at 1:35 pm

    Where do you find the printed recipe?

    Reply
    • Jennifer

      December 20, 2019 at 4:09 pm

      Thanks for asking! At the bottom of the page is a printable recipe. I hope you love this recipe!

  4. Dee

    December 21, 2019 at 2:43 am

    I’m going to try this with Splenda and coconut!

    Reply
    • Jennifer

      December 21, 2019 at 6:03 pm

      That variation sounds delicious! I hope it turns out great for you!

    • Angela

      September 7, 2020 at 10:50 am

      I used monk Fruit sweetener and light cream cheese. The taste was as good as the original.

  5. Linda

    December 30, 2019 at 7:20 pm

    5 stars
    can I freeze them?

    Reply
    • Jennifer

      December 30, 2019 at 9:38 pm

      Great question! We haven’t tested freezing them yet, but I love the idea. I’m also curious how the baked crescent dough would hold up in the freezing and thawing process. Please let me know if you test this and I’ll let you know when we test freezing! Thanks!

  6. Carlee

    February 11, 2020 at 6:56 pm

    5 stars
    Mmmm! Such a yummy and easy treat. They’re perfect for Cinco de Mayo.

    Reply
    • Jennifer

      February 11, 2020 at 7:01 pm

      Thanks so much! We enjoy them all year around!

  7. Julie

    February 12, 2020 at 1:23 am

    5 stars
    These look amazing! Thanks for sharing the recipe.

    Reply
    • Jennifer

      February 12, 2020 at 8:21 pm

      Thanks so much! We hope you enjoy the recipe as much as we do!

  8. Henry

    March 4, 2020 at 8:21 pm

    5 stars
    This is a great recipe try making a chocolate version soon

    Reply
    • Jennifer

      March 4, 2020 at 10:27 pm

      Thanks so much! I’ve added trying out a chocolate version to my list. Great idea!

  9. Amy

    April 9, 2020 at 2:59 am

    3 stars
    So bummed. Baked for additional 20 min but my top layer of dough still is not cooked in the middle. 🙁

    Reply
    • Jennifer

      April 9, 2020 at 6:24 pm

      So sorry to hear this! We love making these and haven’t had this trouble. Thanks for giving the recipe a try.

  10. Kori

    April 21, 2020 at 8:18 pm

    I didn’t have Crescent rolls so used Biscuits and flattened then and covered it just like it said. Oh my gosh! I may make this once a week. It was so easy and so good!

    Reply
    • Jennifer

      April 21, 2020 at 10:00 pm

      So glad to hear this! Great idea to make due when grocery supplies are limited. Thanks so much for trying the recipe and sharing this great report!

  11. Karen Keller

    April 22, 2020 at 7:27 pm

    5 stars
    Love love love this recipe. It was easy and delish.

    Reply
    • Gretchen Tuccy

      June 26, 2021 at 5:37 pm

      Does refrigerating affect the crispness of the crescents? I’ve made these before and loved them, but due to time constraints, had to cut them before completely cool (which as you know is really messy).

      I was thinking about making them the night before and refrigerating overnight, and then cutting before serving,but I worry a bit about the change in texture.

    • Jennifer @ Plowing Through Life

      June 28, 2021 at 4:39 pm

      Hey There! I haven’t tested this, but I have friends who have and they told me it worked really well. Hope you love this recipe as much as we do!

  12. Suzy Q

    May 6, 2020 at 2:04 pm

    5 stars
    So Yummy! I halved the recipe and used an 8×8 glass pan. It turned out wonderfully. This will be my contribution to the next teacher potluck lunch. Thanks so much for the recipe.

    Reply
    • Jennifer

      May 7, 2020 at 3:19 pm

      So glad to hear this! Thanks so much for sharing!!

  13. Angie

    June 9, 2020 at 2:00 pm

    Would light cream cheese work as well?

    Reply
    • Jennifer @ Plowing Through Life

      June 9, 2020 at 3:40 pm

      Hey There! I haven’t tested light cream cheese yet, but I think it should work okay. Will you please let me know if you give it a try? Thanks!

    • Angela

      September 7, 2020 at 10:48 am

      I used light cream cheese and it turned out wonderfully.

  14. Suzanne

    July 11, 2020 at 8:14 pm

    This looks delicious, thank you for sharing!

    Reply
  15. Angela

    September 7, 2020 at 10:47 am

    5 stars
    Made these for my husband and teen sons. Super easy and delicious! Will definitely make again. I started watching them after 20 min to make sure not to burn or over bake. I ended up pulling them around 28 min.

    Reply
  16. susan ross hill

    September 25, 2020 at 11:36 am

    4 stars
    Easy to make. Recipe was good but both me and my husband thought it needed one more note of flavor.

    Reply
  17. Courtney

    October 19, 2020 at 4:17 am

    I don’t know if this is a dumb question or not, Im no good in the kitchen lol but the butter is that salted butter or unsalted?

    Reply
    • Jennifer @ Plowing Through Life

      October 19, 2020 at 4:02 pm

      Good question! Unsalted is best, but I’ve used both kinds and I don’t think it makes a big difference. Hope you love the recipe as much as we do!

  18. Sherri

    October 20, 2020 at 6:26 pm

    How long will these last in the refrigerator?

    Reply
    • Jennifer @ Plowing Through Life

      October 20, 2020 at 11:29 pm

      They taste best eaten in the first 2 to 3 days.

  19. T Berry

    November 5, 2020 at 2:02 am

    5 stars
    Had a great time making these with my 4 year old grandson today! They were so fun, easy, and delicious!

    Reply
  20. RPYee

    November 14, 2020 at 8:38 pm

    5 stars
    I’ve made this several times but today was my first using the crescent sheet as opposed to the rolls. There seems to be a lot of butter left puddled at the top and the top crust is inconsistent in doneness as a result. I will go back to using the rolls with the slits or else slit the sheet if that’s all I have.

    On another note, I love to replace the vanilla with whiskey. Revel Stoke Pecan Whiskey is AMAZING 🙂

    Reply
  21. Amber siereveld

    December 18, 2020 at 2:22 pm

    5 stars
    Easy making and great taste

    Reply
  22. Jodi

    December 26, 2020 at 3:34 am

    5 stars
    I made this and brought it to our family Christmas dinner. It was a huge hit. I had so many people ask me for the recipe and that never happens to me! I’ve been asked to bring it to every family dinner in the future and I’m thrilled. It’s so simple and tasty!

    Reply
  23. Patricia Gibson

    February 11, 2021 at 5:19 pm

    Do you ever put fruit or chocolate on top when serving?

    Reply
    • Jennifer @ Plowing Through Life

      February 11, 2021 at 6:35 pm

      Oh I love that idea! I haven’t tried it yet, but sounds like a great idea for Valentine’s Day 🙂

  24. Deanna Brown

    March 9, 2021 at 1:11 am

    5 stars
    I just made these today and I forgot to take a pic but let me tell you…it is amazing♥️♥️

    Reply
  25. Melanie

    April 7, 2021 at 10:06 pm

    Can this recipe be cut in half? There is only me and my husband and I’m afraid it might get soggy before we could eat all of it. I’m dying to try it because it looks delicious!!!

    Reply
    • Jennifer @ Plowing Through Life

      April 8, 2021 at 12:42 am

      Yes! Great question! Just use an 8×8 or 9×9 pan and one sheet of crescent dough along with half of the other ingredients. Hope you enjoy it 🙂

  26. Jean

    April 27, 2021 at 3:30 pm

    Can these be made a day ahead of time? Does the roll part get soggy in the refrigerator? Thanks,

    Reply
    • Jennifer @ Plowing Through Life

      April 28, 2021 at 12:49 am

      Hey There! Yes, they can be made a day ahead and served cold. I would recommend serving within 24 hours for best results. Hope you enjoy!

  27. Shelagh CarrollP

    April 30, 2021 at 4:37 pm

    Hi

    I made it recently mixing Nutella with the cream cheese, it went down a bomb. I’ve got another cooking now and mixed drained tinned strawberries, hope it turns out a winner too.

    Shelagh, Scotland

    Reply
    • Jennifer @ Plowing Through Life

      May 1, 2021 at 3:27 pm

      Love these variations! Thanks so much for sharing!

  28. Beth

    May 1, 2021 at 11:00 pm

    5 stars
    Excellent! I’m serving these for a Cinco de Mayo party, and I made a trial run to make sure I loved them. I do!!! The only thing I’ll do differently next time is to make a little more cinnamon sugar for the top and add some finely chopped pecans to the topping. I can’t wait for my guests to try them!

    Reply
  29. Reva

    May 5, 2021 at 11:52 am

    After refrigerating due to making them ahead of time, can I reheat them or do they need to be room temp ? Will the crust be soggy

    Reply
    • Jennifer @ Plowing Through Life

      May 5, 2021 at 2:43 pm

      Hey There! I’ve heard from many people who love these warm and many who love them chilled or at room temperature. They store well for one day, but after a few days the moisture can cause a little sogginess. Hope you love the recipe as much as we do!

  30. Janet

    September 19, 2021 at 7:13 pm

    5 stars
    These things are amazing! Highly addictive! So easy to make and just so tasty!! Thanks Pam for the share. (And the introduction to these amazing delights!)

    Reply
  31. Chelsy Kyle

    October 18, 2021 at 7:33 pm

    Can i make them and store uncooked till I want to bake serve? Can i store it 5 days in the fridge uncooked?

    Reply
    • Jennifer @ Plowing Through Life

      October 18, 2021 at 9:36 pm

      Hmm…good question. I haven’t tested this method, but I do wonder if the melted butter and all of the moisture would affect the dough for that period of time?

  32. Chelsy Kyle

    October 18, 2021 at 7:35 pm

    Also can i use homemadr crescent dough instead of store bought? Are there any big differences between homemade crescent dough or canned? Im making some crescents for a family get together and thought i’d make a dessert too.

    Reply
    • Jennifer @ Plowing Through Life

      October 18, 2021 at 9:38 pm

      Hello! Great question! I’ve never used homemade crescent dough, I’ve always taken the shortcut, so if you give this a try please let me know. Hope you enjoy this recipe as much as we do!

  33. Chelsy Kyle

    November 19, 2021 at 12:23 am

    So I made my own dough & it was excellent! I also stored it pre cooked overnight & it cooked great!

    Crescent Roll Recipe
    https://inquiringchef.com/1-hour-light-buttery-crescent-rolls/

    Reply
  34. Wisha

    January 23, 2022 at 1:18 pm

    Has anyone tried these warm? I make the Crescent Cheesecake Roll-Ups all the time and we like those better warm. The ingredients are basically identical. The biggest difference is the oven and stove top. I was wondering if anyone has had these warm and if so did you like them that way ?

    Reply
    • Jennifer @ Plowing Through Life

      January 24, 2022 at 1:13 pm

      One of the magical things about this recipe is that they seriously taste so good warm, room temp and chilled! Hope you love them as much as we do 🙂

  35. Char Goodwin

    January 23, 2022 at 5:45 pm

    5 stars
    Easy and delicious!!!

    Reply
  36. Roseann

    May 24, 2022 at 10:07 pm

    Been making this for years but I use one cream cheese and than a layer canned sliced peaches before adding top…so awesome .

    Reply
  37. Trish

    June 16, 2022 at 1:30 am

    5 stars
    Delicious, easy, can’t ask for more than that.

    Reply
  38. Dawn

    July 4, 2022 at 3:14 pm

    5 stars
    Excellent and delicious. Everyone loved it except we had one that doesn’t like cinnamon. Has anyone tried a variation that doesn’t use cinnamon?

    Reply
  39. Kaitlin

    July 22, 2022 at 5:27 am

    Hey just wondering if adding an egg to the recipe would help firm up the filling a bit.

    Reply
    • Jennifer @ Plowing Through Life

      July 22, 2022 at 11:40 am

      Hey There! That’s a variation I haven’t tried, but I don’t think it would hurt the recipe at all. Would probably add a little more rich flavor and make it a bit more firm like you’re thinking. Please let me know if you give it a try how it turns out 🙂

  40. Sandy Buckner

    October 7, 2022 at 11:32 pm

    5 stars
    Very easy to make and simply delicious.

    Reply
  41. Rebecca Ambridge-Ridgway

    October 16, 2022 at 8:05 pm

    5 stars
    Sooo, I had one of those butter puddles, however, there was tons of cinnamon and sugar in the puddle…so yummy! This is a tasty treat, thanks for sharing your recipe.

    Reply
  42. Diane Tuttle

    March 26, 2023 at 1:28 pm

    5 stars
    Can you use powdered sugar instead of granulated? Also keep the recipes coming. I’ve tried several of yours and find them easy to follow and with great hints.

    Reply
    • Jennifer @ Plowing Through Life

      March 26, 2023 at 8:09 pm

      Hey There! I haven’t tested this recipe with powdered sugar…I’m thinking it would work better as a top coat after baking than in the filling, but I’m not sure.

      And thank you so much for your kind words. I put a lot of work into trying to be helpful, so I really appreciate the feedback and support 🙂 Thanks! ~Jennifer

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