Simple Churro Cheesecake Bars

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Taco Night Dessert • 15-minute prep, bakery payoff

A caramel-cinnamon crust gives way to a plush vanilla cheesecake—clean slices, warm spice, and that unmistakable “churro” crunch.

Two stacked churro cheesecake bars with cinnamon-sugar crust and creamy center on parchment; pin with title text.

Why You’ll Love It

  • Perfect for Taco Night: Crowd-pleasing Taco Bar Dessert Ideas—slice small for a fiesta tray.
  • Fast & Fail-Safe: Crescent dough + one bowl filling = Fall Deserts Ideas Easy and totally doable.
  • Texture Goals: Crackly cinnamon-sugar top over creamy center—Yummy Baked Goods energy.
  • Mexican-Inspired Flair: Vanilla + cinnamon, optional cajeta drizzle nods to Mexican Cheesecake.
  • Scales Up or Down: 9×13 for parties; 8-inch pan or air fryer for small-batch weeknights.

Ingredients (notes only)

Base & Top

  • Refrigerated crescent dough sheets (no seams = cleaner layers)
  • Melted butter (helps cinnamon sugar fuse into a crackly crust)

Cheesecake Filling

  • Cream cheese, room-temp (ultra smooth)
  • Granulated sugar + pinch of salt (balance)
  • Egg (sets cleaner slices; omit for softer set)
  • Vanilla (Mexican vanilla if you have it)

Churro Sugar

  • Granulated sugar + ground cinnamon (classic ratio, 1 Tbsp cinnamon per ½ cup sugar)

Optional Toppings

  • Cajeta or dulce de leche, cinnamon stick shards, fresh berries

Step-by-Step

  1. Prep: Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving overhang.
  2. Bottom layer: Press one crescent sheet into the pan. Optional crisp: pre-bake 5 minutes.
  3. Filling: Beat 16 oz (450 g) cream cheese until smooth. Mix in ¾ cup sugar, 1 egg, 1 tsp vanilla, pinch salt until silky.
  4. Assemble: Spread filling evenly. Top with second crescent sheet; don’t press hard.
  5. Churro finish: Brush ¼ cup melted butter on top. Stir ½ cup sugar + 1 Tbsp cinnamon; shower evenly.
  6. Bake: 28–35 minutes until top is deeply golden and the center looks set with slight jiggle at the very middle.
  7. Cool & Chill: Cool 1 hour at room temp, then chill 2 hours for sharp edges.
  8. Serve: Lift with parchment, slice squares. Drizzle cajeta if you like and dust a whisper of cinnamon.

Pro Tips

  • Keep dough cold for easy handling; switch to crescent sheets to avoid sealing seams.
  • Par-bake the bottom 5 minutes to prevent sogginess.
  • Use a parchment sling for drama-free lifting and neat edges.
  • Knife hygiene: Wipe blade between cuts for those perfect bakery squares.
  • Re-crisp hack: Day-2 bars revive with a 2-minute air fryer blast at 320°F (160°C).

Variations (mapped to interests)

  • Fiesta Party Tray (Fiesta Food): 1-inch bite squares with cajeta + flaky salt.
  • Cinnamon-Pumpkin (Fall Deserts Ideas Easy): Add ½ cup pumpkin purée + 1 tsp pumpkin spice, bake 5–8 min longer.
  • Puff Pastry Swap (Yummy Baked Goods): Use thawed puff pastry; bake 30–35 min.
  • Mini “Taco Bites” (Taco Bar Dessert Ideas): Press dough into mini muffin tins; bake 12–15 min.
  • Dulce de Leche Swirl (Mexican Cheesecake): Marble ⅓ cup into the filling.

How to Serve

Cool, chill, then slice small for taco-night platters. Add a drizzle of cajeta, a pinch of flaky salt, and coffee or cinnamon-spiked hot chocolate alongside.

Make Ahead & Storage

  • Make Ahead: Up to 24 hours; keep chilled, slice before serving.
  • Fridge: Cover and refrigerate 3–4 days.
  • Freeze: Freeze slices up to 2 months; thaw overnight in fridge.
  • Reheat/Crisp: 300–320°F (150–160°C) oven/air fryer 2–4 minutes.

FAQs

Can I skip the egg? Yes—texture will be a touch softer; chill fully before slicing.
Puffy top but raw center? Tent with foil at 20 minutes and bake longer until set.
No crescent sheets? Use regular crescents; pinch seams well.
Can I halve it? Yes—use an 8-inch square pan, bake 24–30 minutes.

Simple Nutrition (estimate, per of 24)

Calories 260 • Fat 17g • Carbs 24g • Protein 4g • Sugar 16g • Sodium 270mg

Sarah

Simple Churro Cheesecake Bars

Crackly cinnamon-sugar “churro” crust over plush vanilla cheesecake, baked in one pan—fast, party-ready, and perfect for taco night.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 2 hours 50 minutes
Servings: 24 squares
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2 cans (8 oz/226 g each) refrigerated crescent dough sheets
  • 16 oz (450 g) cream cheese, room temp
  • 0.75 cup (150 g) granulated sugar
  • 1 large egg (optional)
  • 1 tsp vanilla extract (Mexican vanilla if available)
  • 0.25 tsp fine salt
  • 0.25 cup (56 g) unsalted butter, melted
  • 0.5 cup (100 g) granulated sugar
  • 1 Tbsp ground cinnamon
  • 0.25 cup cajeta or dulce de leche, flaky salt (optional)

Equipment

  • 9×13 pan
  • Parchment paper
  • offset spatula
  • sharp knife

Method

  • Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment.
  • Press one crescent sheet into pan; optional: pre-bake 5 min.
  • Beat cream cheese smooth; mix in ¾ cup sugar, egg (if using), vanilla, and salt.
  • Spread filling over crust. Top with second crescent sheet.
  • Brush with melted butter. Combine ½ cup sugar + 1 Tbsp cinnamon; sprinkle evenly.
  • Bake 28–35 min until golden and mostly set with slight center jiggle.
  • Cool 1 hour; chill 2 hours. Lift, slice, and drizzle cajeta if desired.

Nutrition

Calories: 260kcalCarbohydrates: 24gProtein: 4gFat: 17gSaturated Fat: 9gCholesterol: 50mgSodium: 240mgSugar: 16g

Notes

Swap: Puff pastry works; bake to deep gold. No-egg: Skip egg for softer set; chill well. Dairy-free: Use dairy-free cream cheese + vegan butter; texture slightly different. Gluten-free: Use GF pastry/dough alternative.
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