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Churro cheesecake bars are the viral TikTok dessert that taste like a fresh fried churro and a slice of cheesecake had a baby in a 9×13 pan. They layer two sheets of flaky crescent roll dough around a creamy cream cheese filling, finished with a crackly layer of cinnamon sugar that gives every bite that signature churro bite. The whole thing comes together in 45 minutes with just 6 ingredients and zero mixer skills required.
If you love viral TikTok desserts, you will also want my Crumbl churro cookies, snickerdoodle blondies, air fryer churros, and Nutella stuffed churro cookies.
Since you’re here, don’t miss my other viral dessert recipes like these Crumbl churro cookies, this Snickerdoodle blondies, these air fryer churros, as well as this Nutella stuffed churro cookies. They will definitely be your next favorites.
Why churro cheesecake bars went viral on TikTok (and why I kept making them)
Churro cheesecake bars hit TikTok hard a few years ago, and you have probably seen at least three versions scroll past your For You page. The hook is obvious. Two cans of crescent dough, a layer of cream cheese, a sprinkle of cinnamon sugar, and somehow it tastes like the inside of a Costco churro. The first time I made them, I expected them to be okay. They were great. The kind of great where you cut a square, eat it standing at the counter, then cut a second square and destroy it immediately.
What the viral videos do not tell you is that the cheap version of this recipe can go wrong in three places. The crescent dough seams pop open if you do not pinch them or use the seamless crescent dough version. The cream cheese turns grainy if it is cold. And the cinnamon sugar on the bottom can melt into a gummy layer if you do not sprinkle it evenly. I tested this recipe more times than I want to admit before I felt good about it, and the version below is the one I keep making for friends, the gym crew, and the fire station down the street whenever I have extra.
This is the recipe that taught me you do not need fancy pastry skills to make something everyone fights over. If you can open a can of crescent dough, you can make these.
Table of Contents
- What are churro cheesecake bars?
- Why you need to make this recipe!
- Ingredients for this 6-ingredient Dessert
- How to make the churro cheesecake bars (step by step)
- Tips for the best churro cheesecake bars
- Churro cheesecake bar variations to try
- Are churro cheesecake bars the same as sopapilla cheesecake?
- Frequently asked questions
- Easy churro cheesecake bars Recipe
What are churro cheesecake bars?
Churro cheesecake bars are a simple, crowd-pleasing dessert made by layering crescent roll dough with a sweetened cream cheese filling and topping it with cinnamon sugar. When baked, the layers create a golden flaky crust that tastes just like a churro, but with a creamy texture of cheesecake in the middle. They’re a viral Tiktok-inspired treat that’s been loved for years because they’re easy, affordable, and delicious!
Why you need to make this recipe!
- Only 6 ingredients: This simple dessert comes together with pantry staples.
- Customizable: Cut them into bite-sized bars or big squares depending on the occasion.
- Perfect for any event: Great for parties, holidays, and potlucks.
- Easy to elevate: Drizzle with Chocolate, caramel, or dulce de leche for extra decadence.
Ingredients for this 6-ingredient Dessert
Here are the ingredients you’ll need to make these crescent roll churro cheesecake bars, one of the most popular Mexican-inspired desserts out there. Scroll to the recipe card for detailed measurements.
- Granulated sugar- We will use the white sugar in the cinnamon sugar mixture and the cream cheese layer.
- Ground cinnamon- This recipe uses ground cinnamon for that churro vibe, but feel free to add other warm spices here as well to make it fit your preference and to fit the fall flavor vibes.
- Cream cheese- Make sure that the cream cheese is at room temperature for a smooth texture.
- Egg– Use an egg at room temperature so it mixes well into the cheesecake filling.
- Vanilla extract
- Pillsbury crescent dough sheets– This is our crust for these delicious bars.
- Salt- I didn’t count this as one of the ingredients when making this because I feel like we all have it at home. If you want to omit this, you can, but I think adding a little salt to your baked goods always helps balance out the sweetness of the dessert so much more.
How to make the churro cheesecake bars (step by step)
This is how you can make homemade churro cheesecake bars. It’s so simple, just layer, sprinkle, and bake!
- Mix the cinnamon and sugar in a small bowl and set aside.
- In a large mixing bowl, cream the cream cheese until smooth.
- Add the large egg, sugar, and vanilla extract and mix until creamy.
- Spray a 9×13-inch pan with nonstick cooking spray or grease with melted butter.
- Sprinkle half of the cinnamon sugar mixture onto the prepared baking pan.
- Unroll the first can of crescent dough, pinch seams to seal, and place it over the cinnamon sugar layer.
- Spread the cream cheese mixture on top of the bottom layer of dough.
- Unroll the second dough can, pinch the seams to seal, and carefully place it on top of the cream cheese filling.
- Sprinkle with the remaining cinnamon sugar mixture on top and bake in the preheated oven.
- Allow it to cool down before slicing and enjoying.
You can make this with an electric mixer, hand mixer, or in a stand mixer. If you want to make it by hand using a whisk make sure your cream cheese is softened for the best texture.
Churro Cheesecake Bar Layer Breakdown
- Bottom Layer: cinnamon sugar + crescent dough
- Middle Layer: cream cheese filling
- Top Layer: crescent dough +cinnamon sugar
If you love cinnamon desserts, you’ll also love my cinnamon roll recipes, I’ve got 11+ tested recipes from brioche to sourdough, plus a monthly flavor series!
Tips for the best churro cheesecake bars
- Room temperature cream cheese is non-negotiable. Cold cream cheese leaves lumps in the filling no matter how long you beat it. Set it on the counter for at least an hour, or microwave it on 50% power for 20 seconds.
- Pinch the seams of the crescent dough. The dough comes pre-perforated, and if you skip this step, the filling leaks through the cracks during baking. Press the seams together with your fingers before laying the dough in the pan.
- Sprinkle the bottom cinnamon sugar evenly. If you pile it in one corner, that corner turns gummy. A pinch-and-scatter motion from a few inches above the pan works best.
- Use crescent dough sheets if you can find them. They skip the seam-pinching step entirely. Both regular crescent rolls and sheets work fine, sheets are just faster.
- Cool completely before slicing. Warm churro cheesecake bars cut into a mess. Refrigerate for at least an hour before you try to get clean squares.
- Run a hot knife between cuts. Wipe the blade with a paper towel between slices and you get bakery-clean edges.
Churro cheesecake bar variations to try
- Apple churro cheesecake bars: Stir half a cup of finely chopped, sauteed apples into the cream cheese layer for fall vibes.
- Pumpkin churro cheesecake bars: Follow my step by step recipe for it here!
- Chocolate churro cheesecake bars: Sprinkle mini chocolate chips between the cheesecake and top dough layer, or drizzle melted chocolate on cooled bars.
- Dulce de leche churro cheesecake bars: Swirl a quarter cup of dulce de leche into the cream cheese layer before adding the top dough.
- Mini churro cheesecake bites: Press the crescent dough into a greased muffin tin instead of a 9×13. Fill, top, and bake for 18 to 20 minutes.
- Strawberry churro cheesecake bars: Add a thin layer of strawberry jam between the cream cheese and top dough.
Are churro cheesecake bars the same as sopapilla cheesecake?
Almost. Sopapilla cheesecake and churro cheesecake bars use the exact same method: two layers of crescent dough sandwiching a cream cheese filling, topped with cinnamon sugar. The difference is in naming. Sopapillas are a Mexican fried pastry coated in cinnamon sugar and drizzled with honey. Churros are a Spanish and Mexican fried dough also coated in cinnamon sugar. The dessert bar that mimics either one is essentially the same recipe.
If you want to lean sopapilla, drizzle honey on top of the finished bars. If you want to lean churro, drizzle caramel or dulce de leche. Same base, different finish.
Frequently asked questions
Yes. You can make them up to 24 hours in advance and refrigerate them covered. The flavor actually deepens overnight as the cinnamon sugar soaks into the dough.
Store leftovers in an airtight container in the fridge for up to 3 days. Warm individual squares in the microwave for 5 to 10 seconds before serving to bring back the soft cream cheese center.
Yes, freeze for up to 3 months. Layer cooled bars in an airtight container with parchment paper between each layer. Thaw on the counter for 2 to 3 hours before serving, or in the fridge overnight.
Both work. Crescent dough sheets are easier because they do not have perforations. If you use regular crescent rolls, press the seams together firmly with your fingers before placing the dough in the pan, otherwise the filling leaks through.
Yes. The top layer of dough is what gives you the signature churro bite on the surface. Without it, the cream cheese filling overbakes and dries out because it is exposed to direct heat. If you want a no-top-crust cheesecake, make a regular cheesecake recipe instead.
I do not recommend doubling just the filling because the crescent dough cannot support it and the bake time would change significantly. If you want more bars, make a second 9×13 pan in a separate batch.
Yes. Finely chopped pecans or walnuts work best. Sprinkle them on top of the cinnamon sugar before baking, about a quarter cup for the whole pan.
Serve them warm, at room temperature, or chilled. Drizzle with homemade caramel sauce or dulce de leche, add a scoop of vanilla ice cream, or pair with fresh strawberries and whipped cream.
Two common causes. Either the cream cheese was too wet (use full-fat block cream cheese, not the tub or whipped version), or the bottom dough did not bake long enough. The bottom should look set, not raw, before you call them done.
They use the same crescent dough and cream cheese method. The naming comes from which fried pastry they mimic. Churros lean Spanish-Mexican, sopapillas lean Mexican-Southwestern. Recipe is essentially identical.
Easy churro cheesecake bars
Ingredients
- 1/2 cup granulated sugar
- 2 tbsp ground cinnamon
- 2-8 oz cream cheese packages softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 -8oz cans Pillsbury crescent dinner rolls
Instructions
- Preheat the oven to 350F.
- In a medium bowl combine the granulated sugar and cinnamon and set aside.1/2 cup granulated sugar, 2 tbsp ground cinnamon
- In a large bowl, cream the softened cream cheese. Add in the egg, the granulated sugar, vanilla extract, and a pinch of salt. Set aside.2-8 oz cream cheese packages, 1/2 cup granulated sugar, 1 egg, 1 tsp vanilla extract
- Spray a 9×13" pan with non-stick spray and evenly sprinkle half of the cinnamon sugar mixture on there.
- Unroll the first can of crescent dough onto your lightly floured surface and pinch the seams together to seal. Carefully place it on the cinnamon sugar and press onto the pan to cover the bottom.2 -8oz cans Pillsbury crescent dinner rolls
- Evenly spread the cream cheese mixture on top of the first layer of crescent dough. Unroll the second can of dough, repeat the process of sealing the seams then cover the cheesecake filling with it.
- Top with the remaining cinnamon sugar and bake in the preheated oven for 30 minutes or until light brown.
- Allow the bars to cool down before chilling in the fridge for an hour. Slice and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy and understandable to do. Love it 🥰
So glad to hear that!
my neighbor’s loved it sooo much ..I forgot the salt though
Hahah no worries, it happens to me too sometimes. Glad they still liked them!
Instead of a comment, I have a question for you. Is the top layer of dough really necessary? I ask because regular cheesecake doesn’t have a top crust. Also, it looks like you drizzled a sort of caramel syrup over the top. If it is caramel, did you buy it or make it yourself? And if you made it, can I get that recipe as well? This recipe, and the others I’ve seen, all look wonderful! I am making this one as soon as I hear from you! Thank you!
This recipe was made and tested with the top layer of crescent dough, so I definitely recommend keeping it on. Removing it would expose the cheesecake filling to direct heat, which can cause it to overbake or dry out. If you prefer a classic cheesecake texture without the top crust, you’d probably be better off making a regular cheesecake recipe instead.
And yes! That drizzle is my homemade caramel sauce! It’s so good on these bars and adds the perfect finishing touch.
Do you think you can use the Philadelphia cheesecake filing instead?
I’ve never tried it but it sounds like it could work?
If you read through the entire recipe, there are 2 different set of directions. First it reads: 1. place the dough on top of the cinnamon/sugar, 2. cover with the cream cheese mixture, 3. cover that with dough, cinnamon/sugar, and bake. Then it reads to take steps 1 & 2 but unroll the second can of dough, repeat the process of sealing the seams then cover the cheesecake filling, top with cinnamon sugar and then bake. So which is it? I followed the second set of instructions but I believe the first set would be much better.
Thanks so much for pointing that out! Sorry if the instructions felt a bit repetitive or confusing. Both descriptions are basically saying the same thing but in slightly different ways.
The key steps are:
Sprinkle half the cinnamon sugar in the pan.
Unroll and seal the first crescent dough layer, then place it over the cinnamon sugar.
Spread the cream cheese filling on top of that first dough layer.
Unroll and seal the second crescent dough layer, then place it over the cream cheese filling.
Finally, sprinkle the remaining cinnamon sugar on top and bake.
The second set of instructions just breaks it down a little more step-by-step, but the process is the same. Both methods will give you that delicious layered churro cheesecake bar!
I hope this clears it up, and thanks again for reading carefully! Let me know if you have any other questions. 😊
When do you add the salt and how much?!
Add it in step 3 with the softened cream cheese, egg, granulated sugar, vanilla extract and just a pinch of salt 😊
can the cheesecake recipe be doubled for a thicker and bigger size cheesecake or will it burn the crescent dough ?
I don’t recommend increasing the size of the cheesecake itself because it would need an entirely different baking time and I’m not sure what it would be. Doubling the recipe should just be made in multiple batches to have a larger quantity of pieces.