These churro cheesecake bars are the dessert that made me a legend at potlucks. Creamy cheesecake layer on buttery crust, topped with cinnamon sugar just like actual churros. Bakes in one pan, slices into perfect bars, tastes like you combined two incredible desserts into one. I make these churro cheesecake bars whenever I need something that looks impressive but uses basic ingredients I already have.
Why You'll Love This Churro Cheesecake Bars Recipe
Real talk, these churro cheesecake bars disappear faster than any dessert I've ever made and people beg for the recipe every single time.
What Actually Works: This churro cheesecake bars recipe presses a simple crust into a pan, spreads creamy sweetened cream cheese on top, bakes until set, then coats everything with melted butter and cinnamon sugar while it's hot. The combination tastes exactly like churros met cheesecake and had a baby. Takes about an hour including baking time. My coworkers literally fight over the last piece when I bring these to the office. Simple enough that my teenager made them for her baking class and got compliments from the teacher.
Why Other Methods Fail: Most cheesecake bar attempts crack on top because people overbake them or don't use enough moisture. Others skip the cinnamon sugar topping which makes them just regular cheesecake instead of churro-inspired. Some use complicated crusts that are hard to work with. These easy churro cheesecake bars keep it simple with foolproof technique that works every time.
The thing that changed everything: BRUSH BUTTER ON WHILE HOT and DON'T OVERBAKE THE CHEESECAKE. My first batch I baked until the center was completely firm like regular cake. The cheesecake cracked down the middle and had a dry, dense texture instead of creamy. Forgot to add the cinnamon sugar so they were just plain cheesecake bars. Once I started pulling them when the center still jiggled slightly, letting them cool completely, then brushing with butter and cinnamon sugar while warm, suddenly I had churro cheesecake bars that tasted like the real churro-cheesecake hybrid everyone wanted. That technique is everything.
Jump to:
- Why You'll Love This Churro Cheesecake Bars Recipe
- What You'll Need for Churro Cheesecake Bars Recipe
- How to Make Churro Cheesecake Bars Recipe
- Top Tip
- Ingredient Substitutions & Variations
- Storage and Reuse Instructions
- What to Serve With Churro Cheesecake Bars Recipe
- My Churro Cheesecake Bars Recipe Journey
- FAQ
- More Recipes You'll Love
- Churro Cheesecake Bars
- Related
- Pairing
What You'll Need for Churro Cheesecake Bars Recipe
Pantry staples that come together into something magical. This is the easiest impressive dessert you'll make.
For the Crust
- Graham cracker crumbs
- Granulated sugar
- Melted butter
- Ground cinnamon
For the Cheesecake Layer
- Cream cheese (full-fat, softened)
- Granulated sugar
- Large eggs
- Vanilla extract
- Sour cream
- All-purpose flour
For the Cinnamon Sugar Topping
- Melted butter
- Granulated sugar
- Ground cinnamon
Optional Add-Ins
- Dulce de leche for drizzling
- Chocolate chips
- Caramel sauce
- Whipped cream for serving
Exact measurements in the recipe card.
How to Make Churro Cheesecake Bars Recipe
These churro cheesecake bars come together in layers. The process is straightforward once you know the order.
Prep Your Pan
- Preheat oven to 325°F
- Line a 9x13 inch baking pan with parchment paper
- Leave overhang on the sides for easy removal
- This makes getting churro cheesecake bars out super simple
- Spray the parchment lightly with cooking spray
- Room temperature ingredients mix better
Make the Crust
- Mix graham cracker crumbs with sugar and cinnamon
- Pour in melted butter and stir until mixture looks like wet sand
- Every crumb should be coated in butter
- Press mixture firmly into bottom of prepared pan
- Use the bottom of a measuring cup to pack it tight
- A firm crust won't fall apart when you cut churro cheesecake bars
- Bake crust for 10 minutes until lightly golden
- Let cool while you make the filling
Beat the Cream Cheese
- Make sure cream cheese is fully softened to room temperature
- Cold cream cheese makes lumpy filling
- Beat cream cheese with sugar until smooth and fluffy
- This takes 3-4 minutes with an electric mixer
- Scrape down the bowl sides to catch all lumps
- Smooth filling is key for perfect churro cheesecake bars
- The mixture should be light and creamy
Add Remaining Filling Ingredients
- Add eggs one at a time, beating after each addition
- Don't overmix once eggs are in or bars will puff and crack
- Mix in vanilla extract and sour cream
- The sour cream adds tanginess and moisture
- Add flour and mix just until combined
- Flour helps the cheesecake set properly
- Pour filling over the baked crust
- Spread evenly to all corners of the pan
Bake the Cheesecake
- Bake at 325°F for 35-40 minutes
- The center should still jiggle slightly when you shake the pan
- Edges will be set but center looks slightly underdone
- This is correct for creamy churro cheesecake bars
- Overbaking makes them dry and causes cracks
- Turn off oven and crack the door open
- Let bars sit in the warm oven for 10 minutes
- This prevents sudden temperature change that causes cracks
Cool Completely
- Remove pan from oven to a wire rack
- Let cool at room temperature for 1 hour
- Then refrigerate for at least 3 hours or overnight
- Churro cheesecake bars must be completely cold to slice clean
- Warm cheesecake is too soft and messy
- The filling continues to set as it cools
- Patience here makes perfect bars
Add Cinnamon Sugar Topping
- Once bars are cold, use parchment to lift them from pan
- Place on a cutting board
- Brush the top generously with melted butter
- Make sure every spot gets butter
- Mix cinnamon and sugar in a small bowl
- Sprinkle cinnamon sugar mixture evenly over buttered top
- The butter makes the cinnamon sugar stick
- This is what makes them taste like actual churros
- Let sit for 5 minutes so topping sets
Slice and Serve
- Use a sharp knife to cut into bars
- Wipe knife clean between cuts for neat edges
- Cut into 12-16 bars depending on size you want
- Smaller pieces work great for parties
- Serve your churro cheesecake bars cold or room temperature
- They're rich so small portions go far
- Store leftovers covered in the fridge
You'll have these incredible churro cheesecake bars with creamy cheesecake, buttery crust, and that signature cinnamon sugar coating that tastes exactly like churros in bar form.
Top Tip
Don't overbake your churro cheesecake bars or they'll be dry and cracked. Made this mistake twice because I thought the center needed to be completely firm like regular cake. Baked them until there was zero jiggle and ended up with dense, dry cheesecake that cracked straight down the middle. Looked terrible and the texture was all wrong. Started pulling them when the center still had a slight wobble, like barely set Jell-O, and letting them finish setting as they cool. Suddenly perfect creamy churro cheesecake bars with no cracks and silky smooth texture. That slight jiggle in the center is your signal to take them out.
Also, make sure your cream cheese is actually room temperature. Cold cream cheese makes lumpy batter that won't smooth out no matter how long you beat it. Leave it on the counter for 2 hours before starting.
Ingredient Substitutions & Variations
The base churro cheesecake bars are perfect but you can customize them.
Crust Options
Use vanilla wafer crumbs instead of graham crackers for sweeter crust. Nilla wafers work great. Cinnamon graham crackers add extra cinnamon flavor to your churro cheesecake bars. Biscoff cookies make a caramel-flavored crust. Even Oreos with filling removed work if you want chocolate.
Make It Richer
Add a layer of dulce de leche between the crust and cheesecake filling. Swirl it through the batter before baking. Or drizzle it on top after the cinnamon sugar. Makes your churro cheesecake bars even more decadent.
Chocolate Version
Mix mini chocolate chips into the cheesecake batter. Or drizzle melted chocolate over the finished bars after the cinnamon sugar. Chocolate and cinnamon together tastes amazing. Some people press chocolate chips into the crust before baking.
Add Caramel
Drizzle caramel sauce over the cinnamon sugar topping right before serving. The sweet caramel with cinnamon sugar tastes like fancy churros. Makes your churro cheesecake bars feel extra special for parties.
Spice It Up
Add a pinch of cayenne pepper to the cinnamon sugar for Mexican hot chocolate vibes. Just a tiny amount adds warmth without obvious heat. Or add cardamom to the cinnamon for unique flavor.
Individual Portions
Make these in a muffin tin lined with cupcake papers instead of a pan. Press crust into bottom, add filling, bake for 20-25 minutes. Makes perfect single-serve churro cheesecake bars that are easier to transport.
No-Bake Version
Use a no-bake cheesecake filling with gelatin to set it. Press the crust and chill without baking. Pour filling on top and refrigerate until firm. Add the butter and cinnamon sugar topping just before serving. Takes longer to set but no oven needed.
Storage and Reuse Instructions
These churro cheesecake bars actually keep really well, which is rare for desserts.
Refrigerator: Store churro cheesecake bars in an airtight container in the fridge for up to 5 days. Keep them covered so they don't absorb other food smells. The cinnamon sugar topping might lose some crunch after a day but they still taste great. Serve cold straight from the fridge.
Freezing: These freeze beautifully for up to 2 months. Wrap individual bars in plastic wrap, then place in a freezer bag. Thaw in the fridge overnight before serving. The texture stays creamy and perfect. Great for making churro cheesecake bars ahead for parties.
Make-Ahead: You can make these completely 2 days ahead and keep refrigerated. Add the cinnamon sugar topping the day you're serving for maximum crunch. Or add it when you make them, either way works. These are perfect make-ahead churro cheesecake bars for entertaining.
Serving Temperature: These taste best cold or at room temperature. I usually pull them from the fridge 15 minutes before serving so they're not ice cold. The flavors come through better when they're not super chilled.
What to Serve With Churro Cheesecake Bars Recipe
These churro cheesecake bars are rich enough to stand alone but pair well with a few things.
Coffee Pairing: Hot coffee or espresso cuts through the sweetness perfectly. Mexican coffee with cinnamon is especially good with churro cheesecake bars since it echoes the cinnamon flavor. Iced coffee works too if you're serving them in summer.
Beverage Ideas: Cold milk is classic with any cheesecake. Hot chocolate pairs amazingly with the cinnamon sugar. Horchata would be perfect for staying on theme with the churro inspiration. Even champagne or dessert wine works for fancy occasions.
Add Fresh Fruit: Sliced strawberries or raspberries on the side add freshness that balances the rich churro cheesecake bars. The tartness of berries cuts through the sweetness. Fresh whipped cream is always welcome too.
Ice Cream: A scoop of vanilla ice cream alongside warm churro cheesecake bars is incredible. Let the bars come to room temperature, add cold ice cream, and the temperature contrast is amazing. Cinnamon ice cream would be even better.
Keep It Simple: Honestly these are so good on their own that you don't need anything else. Just the churro cheesecake bars on a pretty plate is enough to impress everyone.
My Churro Cheesecake Bars Recipe Journey
First time I made churro cheesecake bars I didn't line the pan with parchment paper. Just greased it and poured everything in. When I tried to cut them, the crust stuck to the pan and everything fell apart into a crumbly mess. Had to serve them in bowls with spoons like some kind of deconstructed dessert. They tasted good but looked terrible.
Second attempt I used parchment but overbaked the cheesecake until the center was completely firm. Giant crack appeared down the middle while cooling. The texture was dense and dry instead of creamy. Plus I forgot the cinnamon sugar topping entirely so they were just plain cheesecake bars. Edible but not the churro experience I wanted.
Third time I pulled them early while the center still jiggled, but I tried to add the cinnamon sugar topping while they were still hot from the oven. The butter just melted and ran off the sides. The cinnamon sugar dissolved into a weird sticky mess instead of staying on top as a crunchy coating. Had to scrape it all off and start over.
Fourth attempt I finally got it right. Parchment paper for easy removal, pulled them with a slight jiggle, cooled completely before adding topping, brushed with butter then sprinkled cinnamon sugar while they were cold. Perfect creamy churro cheesecake bars with that iconic cinnamon sugar coating. Now I make them monthly because they're foolproof once you know the technique.
FAQ
Can churro cheesecake bars be made ahead of time?
Yes, churro cheesecake bars are perfect for making ahead and actually taste better the next day after the flavors meld. Make them 1-2 days before you need them, store covered in the fridge, and they'll be perfect. You can add the cinnamon sugar topping when you first make them or wait until the day you're serving for maximum crunch. I usually make these the night before parties so I'm not stressed day-of. They also freeze great for up to 2 months, so you can make them way ahead if needed. Just thaw in the fridge overnight before serving.
Do you bake or chill churro cheesecake bars?
You bake churro cheesecake bars first, then chill them. The crust bakes for 10 minutes alone, then you add the cheesecake filling and bake everything together at 325°F for 35-40 minutes. After baking, they need to cool at room temperature for an hour, then refrigerate for at least 3 hours or overnight before slicing. The chilling time is essential because cheesecake needs to be completely cold to slice cleanly. There are no-bake versions using gelatin to set the filling, but traditional churro cheesecake bars are baked then chilled.
What crust works best for churro cheesecake bars?
Graham cracker crust works best for churro cheesecake bars because it's easy to make and has the right texture. Mix graham cracker crumbs with melted butter, sugar, and cinnamon, press into the pan, and bake briefly. The buttery cinnamon crust complements the churro theme perfectly. Some people use vanilla wafer crumbs for sweeter crust, or cinnamon graham crackers for extra cinnamon flavor. Shortbread cookie crust works too but is richer. Whatever crust you choose, make sure to press it firmly so it holds together when you cut the bars.
Can these bars be cut into bite-sized pieces?
Absolutely. Churro cheesecake bars cut beautifully into any size you want. For parties, I cut them into 24-30 small bite-sized pieces instead of 12-16 regular bars. Smaller pieces are easier for guests to grab and eat while standing. Use a sharp knife and wipe it clean between cuts for neat edges. The key is making sure the cheesecake is completely cold before cutting, otherwise it's too soft and messy. Room temperature cheesecake won't slice clean. These make perfect finger food desserts for gatherings when cut small.
More Recipes You'll Love
Once you've mastered these churro cheesecake bars, try my Cheesy Ranch Potatoes and Smoked Sausage for an easy one-pan dinner that's loaded with flavor. My Marry Me Chicken Pasta Recipe brings creamy sun-dried tomato sauce that lives up to its romantic name. And my Pineapple Dump Cake Recipe is the easiest tropical dessert with just three ingredients that turn into magic.
Churro Cheesecake Bars
Equipment
- 1 9×13 inch baking pan For baking the cheesecake bars
- 1 Parchment paper Essential for easy removal from pan
- 1 Electric mixer For beating cream cheese smooth
- 2 Mixing bowls One for crust, one for filling
- 1 Measuring cup For pressing crust firmly
- 1 Pastry brush For brushing butter on baked bars
- 1 Sharp knife For cutting clean bars
Ingredients
- 2 cups graham cracker crumbs about 16 full crackers
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter melted
- 24 oz cream cheese three 8-oz blocks, softened to room temperature
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- ¼ cup unsalted butter melted
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ cup dulce de leche for swirling or drizzling
- ¼ cup mini chocolate chips
- Caramel sauce for serving
- Whipped cream for serving
Instructions
- Preheat oven to 325°F. Line a 9x13 inch baking pan with parchment paper, leaving overhang on all sides for easy removal. Lightly spray parchment with cooking spray. Make sure cream cheese and eggs are at room temperature before starting.
- In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and 1 teaspoon cinnamon. Pour in ½ cup melted butter and stir until mixture resembles wet sand and all crumbs are coated. Press mixture firmly and evenly into bottom of prepared pan using the bottom of a measuring cup to pack it tight.
- Bake crust for 10 minutes until lightly golden and fragrant. Remove from oven and let cool slightly while you prepare the filling. Keep oven on at 325°F.
- In a large bowl, beat softened cream cheese with ¾ cup sugar using an electric mixer on medium speed for 3-4 minutes until smooth, fluffy, and no lumps remain. Scrape down sides of bowl to ensure everything is incorporated evenly.
- Add eggs one at a time, beating on low speed after each addition just until combined. Don't overmix once eggs are added. Mix in vanilla extract and sour cream until just combined. Add flour and mix on low just until incorporated. The filling should be smooth and creamy.
- Pour cheesecake filling over the baked crust. Spread evenly to all corners using a spatula. Tap pan gently on counter a few times to release any air bubbles trapped in the batter.
- Bake at 325°F for 35-40 minutes. The edges should be set but the center should still jiggle slightly when you gently shake the pan. It will look slightly underdone but will continue to set as it cools. Don't overbake or cheesecake will be dry and cracked.
- Turn off oven and crack the door open. Let bars sit in warm oven for 10 minutes to prevent sudden temperature change. Remove from oven and cool at room temperature on a wire rack for 1 hour. Then cover and refrigerate for at least 3 hours or overnight until completely cold and firm.
- Once bars are completely cold, use the parchment paper overhang to lift the entire cheesecake out of the pan onto a cutting board. This makes cutting much easier and cleaner.
- Brush the top of the cold cheesecake generously with ¼ cup melted butter, making sure to cover every spot. In a small bowl, mix ½ cup sugar with 1 tablespoon cinnamon. Immediately sprinkle cinnamon sugar mixture evenly over the buttered surface. The butter helps it stick.
- Using a sharp knife, cut into 16 bars (4 rows by 4 rows). For bite-sized pieces, cut into 24-30 smaller squares. Wipe knife clean between cuts for neat, professional-looking edges. Serve cold or at room temperature.
Notes
Nutrition
Related
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Pairing
These are my favorite dishes to serve with Churro Cheesecake Bars:
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