Churro cheesecake recipe is the ultimate dessert fusion—combining the crispy, cinnamon-sugar perfection of a churro with the creamy indulgence of cheesecake. This easy version takes just minutes to assemble and creates an unforgettable treat that tastes restaurant-quality but requires no advanced baking skills. If you love easy desserts, you’ll want to check out our collection of easy dessert recipes for more inspiration.
What makes this easy churro cheesecake recipe so special? It’s the perfect blend of textures and flavors: a buttery crescent roll crust dusted with brown sugar and cinnamon, a silky cream cheese filling, and a second layer of golden crescent rolls on top creating that signature churro crunch. Whether you’re hosting a dinner party, bringing dessert to a potluck, or simply craving something indulgent, this churro cheesecake bars recipe delivers every single time.
I’ve been making variations of this churro cheesecake recipe for years, and the response is always the same: people ask for the recipe immediately. The beauty is its simplicity—using store-bought crescent rolls instead of a traditional graham cracker crust means no mixing, no pressing, no fuss. Just layer, bake, and prepare for compliments. For another creative dessert that uses simple ingredients, try our pumpkin dump cake.
Let me walk you through exactly how to make this showstopping dessert—with expert tips to ensure your cheesecake turns out perfect every time.
Why You’ll Love This Churro Cheesecake Recipe
Perfect for Potlucks & Gatherings
This churro cheesecake recipe serves 12-16 people, making it ideal for feeding a crowd. Unlike a traditional cheesecake that requires careful portioning and a springform pan, you bake this in a standard 9×13 pan and cut into squares. Everyone gets a piece, and it’s easy to transport, plate, or serve family-style. If you’re looking for more crowd-pleasing desserts, our rainbow jello sugar cookies are always a hit at parties.
Two Desserts in One
Can’t decide between churros and cheesecake? This recipe solves that problem. You get the crispy, cinnamon-sugar exterior that defines a churro, combined with the creamy, tangy richness of cheesecake. It’s a flavor fusion that feels indulgent but surprisingly balanced. For another dessert that combines amazing textures, try our protein chocolate mousse.
Easier Than Traditional Cheesecake
Intimidated by cheesecake? This easy churro cheesecake recipe eliminates the stress. No water bath required, no graham cracker crushing, no springform pan wrestling. Just crescent rolls, cream cheese filling, and into the oven. Even first-time cheesecake makers succeed with this recipe. If you’re new to baking, start with our healthy banana bread recipe to build your confidence.
Ingredients for Churro Cheesecake Recipe(Serves 12-16)
Main Ingredients
| Ingredient | Amount | Notes |
| Pillsbury crescent roll dough | 2 (8 oz) tubes | Pressed and layered for crust and topping |
| Cream cheese | 16 oz (softened) | Room temperature for smooth filling |
| Brown sugar | ¾ cup | For filling and cinnamon-sugar coating |
| Cinnamon | 2 tsp | Ground cinnamon—this defines the churro flavor |
| Granulated sugar | ½ cup | For the top cinnamon-sugar layer |
| Large eggs | 2 | Room temperature |
| Vanilla extract | 1½ tsp | Pure vanilla for depth |
| Unsalted butter | 4 tbsp (melted) | For brushing between layers |
| Sour cream | ¼ cup | Adds tang and moisture |
| Salt | Pinch | Balances sweetness |
Dulce de Leche Variation
Add ¼ cup dulce de leche to the cream cheese filling for a richer, caramel-infused churro cheesecake. Swirl it into the filling before adding the top layer, or drizzle it on top after baking. This elevates your churro cheesecake recipe to premium levels.
No-Bake Version
Skip the crescent rolls and baking. Layer crushed graham crackers mixed with melted butter in a 9×13 pan, add the cream cheese filling (no eggs—use heavy whipping cream instead), top with cinnamon sugar, and refrigerate for 6 hours. It’s a no-bake churro cheesecake that delivers similar flavor with zero oven time. For more no-bake options, check out our cottage cheese ice cream.
Mini Cheesecake Cups
Cut crescent roll dough into quarters and press into a muffin tin. Fill each cup with 2 tbsp cream cheese mixture. Bake at 350°F for 12-14 minutes. These mini churro cheesecake cups are perfect for portion control or individual servings. They’re similar in concept to our popular pancake cereal for individual portions.
Equipment You’ll Need
- 9×13 inch baking pan – Standard rectangular pan for bars
- Large mixing bowl – For cream cheese filling
- Electric mixer – For smooth, lump-free filling
- Measuring cups & spoons – For precise ingredient amounts
- Rubber spatula – For spreading filling evenly
- Pastry brush – For applying butter between layers
- Sharp knife – For clean slicing after chilling
How to Make Churro Cheesecake Recipe (Step-by-Step)
Step 1: Prepare the Crust
Preheat your oven to 350°F. Spray a 9×13 inch baking pan with nonstick cooking spray. In a small bowl, mix together ½ cup granulated sugar and 1 teaspoon ground cinnamon. Set this cinnamon-sugar mixture aside.
Open the first tube of crescent rolls and unroll it onto a large piece of parchment paper. Press the perforated seams together to form one rectangular sheet. Carefully transfer this to the bottom of your prepared pan, pressing it to fit evenly across the surface.
Brush the crescent roll layer with 2 tablespoons of melted butter, then sprinkle generously with half of your cinnamon-sugar mixture (about ¼ cup). Bake for 10-12 minutes until lightly golden but not fully cooked. This creates a sturdy crust. Remove from oven and let cool slightly while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the softened 16 oz cream cheese on medium speed for 2-3 minutes until completely smooth and creamy. Scrape down the bowl frequently to ensure no lumps remain.
Add ¾ cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Mix on medium speed for 1 minute until well combined. The brown sugar and cinnamon are what give this churro cheesecake recipe its signature flavor.
Add the sour cream and 1½ teaspoons vanilla extract and mix until incorporated. Finally, add the 2 room-temperature eggs one at a time, mixing on low speed after each addition. Mix just until combined—do not overmix, as this can incorporate too much air and cause cracking.
Step 3: Assemble the Layers
Pour the cream cheese filling over the partially baked crescent roll crust. Use a rubber spatula to spread it evenly, making sure it reaches all corners of the pan.
Open the second tube of crescent rolls and unroll it onto parchment paper. Press the seams together to form one rectangular sheet. Carefully place this over the filling, pressing gently so it adheres.
Brush the top layer with the remaining 2 tablespoons melted butter. Sprinkle evenly with the remaining cinnamon-sugar mixture (about ¼ cup).
Step 4: Bake
Bake at 350°F for 20-25 minutes until the top crescent rolls are golden brown and the filling is set but still slightly jiggly in the center (about 1 inch of the middle should jiggle when you gently shake the pan). The internal temperature should reach 160°F when checked with a thermometer.
Important: Don’t overbake. The cheesecake continues to cook as it cools, and overbaking increases the risk of cracking.
Step 5: Cool & Chill
Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. This gradual cooling prevents thermal shock and reduces cracking. Then, transfer it to the refrigerator and chill for at least 4-6 hours, or ideally overnight. The cold temperature allows the filling to set completely and the flavors to meld beautifully.
Once fully chilled, you can cut this churro cheesecake recipe into squares and serve. Use a sharp knife wiped clean between cuts for neat, professional-looking pieces.
Nutrition Facts & Macros per Serving
Per serving (1 square, serves 16 from one 9×13 pan):
| Nutrient | Amount | % Daily Value |
| Calories | 285 cal | 14% |
| Protein | 5g | 10% |
| Carbohydrates | 32g | 11% |
| Dietary Fiber | 0.5g | 2% |
| Sugars | 24g | — |
| Fat (Total) | 15g | 19% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 68mg | 23% |
| Sodium | 380mg | 16% |
* Nutrition facts based on 16 servings. If serving 12 (larger pieces), calories increase to approximately 380 per serving.
Make-Ahead & Storage Tips
Refrigerator Storage (3-5 Days)
Once fully chilled and cut into squares, store your churro cheesecake recipe in an airtight container in the refrigerator. It will keep fresh for 3-5 days. Cover each piece with plastic wrap or parchment paper to prevent the cinnamon-sugar topping from absorbing moisture.
Freezer Storage (Up to 2 Months)
This easy churro cheesecake freezes beautifully. Cool completely, cut into squares, wrap each piece individually in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months. There’s no need to thaw—simply eat straight from the freezer for a creamy, frozen treat, or thaw in the refrigerator for 2-3 hours for the standard texture.
Reheating Instructions
This cheesecake is best served cold or at room temperature. To reheat (if desired), let sit at room temperature for 15-20 minutes. Do not microwave, as this can cause the texture to become rubbery. If you prefer a slightly warm slice, wrap it in foil and warm in a 300°F oven for 5-8 minutes.
Expert Tips & Troubleshooting for Churro Cheesecake Recipe
Why Did My Cheesecake Crack?
Problem: Overbaking, too-hot oven, or rapid temperature changes cause cracks.
Solution: Bake only until the center is set but still slightly jiggly. Cool gradually at room temperature for 30 minutes before refrigerating. Use an oven thermometer to ensure accurate temperature. If cracks do appear, cover them with cinnamon-sugar, dulce de leche, or whipped cream—they become decorative features!
How Do I Prevent a Soggy Crust?
Problem: The crescent rolls absorb moisture from the filling.
Solution: Pre-bake the bottom crust for 10-12 minutes before adding the filling. This creates a barrier that prevents sogginess. The top layer stays crispy because it bakes directly in contact with the filling.
Can I Use a Springform Pan Instead of 9×13?
Absolutely! A 9-inch springform pan works perfectly for a full-size churro cheesecake. The baking time may increase slightly (25-30 minutes) because the filling is thicker. Use the same ingredients and method, then release the springform and slice into wedges.
What If I Don’t Have Crescent Rolls?
Substitute options:
- Puff pastry sheets – Creates a flakier texture, more similar to actual churros
- Graham cracker crust – Mix 2 cups graham cracker crumbs + ½ cup melted butter + 2 tbsp cinnamon + 2 tbsp brown sugar. Press into pan as crust only (no top layer)
- Homemade pie dough – Roll thin and layer as you would crescent rolls
- No crust at all – Pour filling directly into the oiled pan for a custard-style cheesecake (reduces bake time to 18-20 minutes)
Can I Make This a Full Cheesecake (Not Bars)?
Yes! Use a 9-inch round springform pan. Layer one crescent roll sheet pressed into the bottom, add the filling, then top with the second crescent roll sheet or leave uncrusted. Bake at 350°F for 28-32 minutes until set. Cool and chill as directed. Slice into 8-12 wedges.
Toppings & Serving Ideas for Churro Cheesecake
Topping Combinations (Serving Suggestions)
| Topping Combo | Flavor Profile | Best For |
| Whipped cream + cinnamon sprinkle | Classic & light | Everyday serving |
| Dulce de leche drizzle + crushed churro pieces | Authentic churro flavor | Special occasions |
| Caramel sauce + sea salt flakes | Sweet & salty | Sophisticated dessert |
| Chocolate sauce + crushed pecans | Rich & nutty | Chocolate lovers |
| Fresh berries (strawberries/raspberries) | Bright & refreshing | Summer serving |
| Cajeta (Mexican caramel) + cinnamon sugar | Authentic Mexican | Cultural celebration |
Serving Suggestions
- À la Mode: Top with a scoop of vanilla, cinnamon, or dulce de leche ice cream
- Brunch Style: Serve with fresh coffee and a fresh fruit platter
- Dessert Plate: Place a square on a plate, add whipped cream, caramel drizzle, and a cinnamon stick for garnish
- Potluck Ready: Cut into 16 squares, arrange on a platter with cinnamon-dusted parchment between pieces
Common Mistakes Table – Churro Cheesecake Troubleshooting
| Mistake | What Happens | How to Fix It |
| Cold cream cheese added to filling | Lumpy, uneven texture | Always soften cream cheese to room temperature first (leave out 1-2 hours) |
| Overmixing the filling | Too much air incorporated, causes cracking | Mix until just combined. Stop as soon as eggs are incorporated |
| Skipping the pre-bake of bottom crust | Soggy bottom layer | Pre-bake bottom crescent rolls for 10-12 minutes before adding filling |
| Not cooling gradually | Cracks on surface and interior | Cool at room temp for 30 minutes, then refrigerate for 4-6 hours minimum |
| Opening oven door during baking | Uneven baking, potential sinking center | Resist the urge to peek! Check only in the last 5 minutes |
| Cutting while still warm | Messy, uneven slices | Wait until fully chilled. Use a sharp, clean knife wiped between cuts |
FAQ About Churro Cheesecake Recipe
Is churro cheesecake authentic Mexican?
Not traditionally, but it’s a brilliant fusion inspired by two beloved desserts—churros (Spanish/Mexican origin) and cheesecake (American). The combination has become popular in contemporary cuisine, especially across the USA. If you want authentic Mexican flavors, use cajeta (Mexican caramel) or dulce de leche in or on top of the cheesecake.
Can I make this churro cheesecake ahead of time?
Absolutely! This is one of the best aspects of this easy churro cheesecake recipe. You can make it 1-2 days ahead of serving. Simply bake, cool, chill, and keep covered in the refrigerator. The flavors actually improve as they meld together. You can also freeze the entire pan (well-wrapped) for up to 2 months and thaw in the refrigerator before serving.
What’s the difference between churro cheesecake bars and full churro cheesecake?
Churro cheesecake bars are baked in a 9×13 rectangular pan and cut into squares—they’re more casual and easier to serve at parties. Full churro cheesecake is made in a springform pan and sliced into wedges—it’s more elegant and restaurant-style. The filling and flavor are identical; it’s just presentation and serving style.
How long does churro cheesecake last in the refrigerator?
Properly stored in an airtight container, this churro cheesecake recipe lasts 3-5 days in the refrigerator. After 5 days, the crust may become slightly soggy from moisture absorption. For longer storage, freeze individual pieces for up to 2 months.
Can I use phyllo dough instead of crescent rolls?
Yes! Phyllo creates an even crispier, more delicate texture than crescent rolls. Layer 3-4 sheets of phyllo dough brushed with melted butter on the bottom, add the filling, then layer another 3-4 sheets on top. The baking time remains the same (20-25 minutes). You’ll get a crispy, flaky crust that’s even more like actual churro dough.
What pairs well with churro cheesecake?
This indulgent dessert pairs beautifully with:
Coffee or espresso – The cinnamon and cream cheese complement dark, bold coffee
Horchata – A traditional Mexican pairing
Hot chocolate – Especially Mexican hot chocolate with cinnamon
Fresh berries – Cut the richness with bright fruit
Vanilla ice cream – The classic cheesecake pairing
Is churro cheesecake good for beginners?
Absolutely! This churro cheesecake recipe is perfect for first-time cheesecake makers. The crescent roll crust requires no mixing or pressing technique, the filling is just cream cheese and basic ingredients beaten together, and there’s no complicated water bath. It’s forgiving, foolproof, and delivers impressive results that look and taste like you spent hours perfecting it.
Related Dessert Recipes You’ll Love
If you love this churro cheesecake recipe, you’ll adore these other desserts from Meta Savory:
- Easy Dessert Recipes – A complete collection of crowd-pleasing sweets
- Pumpkin Dump Cake – Another easy, impressive dessert
- Caramel Apple Cake – Perfect for fall baking
- Rainbow Jello Sugar Cookies – Colorful and festive
- Christmas Crack Recipe – Addictive holiday treat
Final Thoughts on Churro Cheesecake Recipe
This churro cheesecake recipe represents everything I love about fusion desserts: taking two beloved treats and combining them into something even more delicious. The crispy cinnamon-sugar exterior, creamy tangy filling, and foolproof method make this a recipe you’ll return to again and again—for potlucks, special occasions, or just because you deserve something amazing.
Make a batch this weekend. Watch your family or friends’ faces light up when they taste it. Then come back and leave a comment telling me which variation you tried—dulce de leche swirl? No-bake version? Mini cups? I’d love to hear which version becomes your favorite!
Last updated: November 14, 2025 | Tested and verified for accuracy. Storage and make-ahead tips updated for optimal results.
Churro Cheesecake Recipe
This churro cheesecake combines flaky cinnamon-sugar crescent rolls with a creamy cheesecake filling for the ultimate fusion dessert. Easy to assemble, crowd-friendly, and irresistibly delicious.
- 9×13-inch baking pan
- large mixing bowl
- electric mixer
- measuring cups and spoons
- rubber spatula
- pastry brush
- sharp knife
- 2 tubes Pillsbury crescent roll dough (8 oz each)
- 16 oz cream cheese, softened
- 3/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 1/2 tsp vanilla extract
- 4 tbsp unsalted butter, melted
- 1/4 cup sour cream
- 1 pinch salt
Preheat oven to 350°F. Grease a 9×13 baking pan. Mix 1/2 cup granulated sugar with 1 teaspoon cinnamon and set aside.
Unroll one crescent roll tube, press seams together, and lay it into the pan. Brush with 2 tablespoons melted butter and sprinkle with half the cinnamon sugar. Bake 10–12 minutes.
Beat softened cream cheese until smooth. Add brown sugar, 1 teaspoon cinnamon, and salt. Mix in sour cream and vanilla, then add eggs one at a time.
Spread filling over the pre-baked crust. Unroll the second crescent sheet, press seams, and place on top. Brush with 2 tablespoons melted butter and sprinkle remaining cinnamon sugar.
Bake 20–25 minutes until top is golden and center is slightly jiggly. Internal temperature should reach 160°F.
Cool 30 minutes at room temperature, then chill 4–6 hours before slicing.
For a richer version, swirl 1/4 cup dulce de leche into the filling before baking. Chill for at least 4 hours for clean slices. For a no-bake variation, replace crescent rolls with a graham crust and omit eggs.
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