Churro Cheesecake Recipe

If you love the sweet cinnamon sugar of churros and the creamy richness of cheesecake, this churro cheesecake is about to be your new favorite dessert. It layers flaky crescent dough, a smooth vanilla cheesecake filling, and plenty of buttery cinnamon sugar to create a churro-meets-cheesecake bar that’s totally irresistible. It’s perfect for the holidays or parties because you can bake it ahead, chill it, and slice it into bars or squares right before serving. Easy to transport, easy to share, and always a hit on the dessert table, this churro cheesecake recipe checks every box.

Why I Love This Churro Cheesecake Recipe

This recipe is straight from my aunt Nancy's family cookbook, who would always bring the most incredible desserts to our family get-togethers. Each year, it was a different holiday dessert, but one year has always stood out from the rest. 

She first made this churro cheesecake for a Christmas dinner she and my Uncle Bob hosted, and I was instantly obsessed. The warm, cinnamon flavor paired with the creamy cheesecake filling was too good to be true. I'd go as far as saying it's straight fire. Ok, ok... that might've been a bit "extra," as the kids say, but it really is an exceptional cheesecake recipe. 

In fact, after I had it for the first time, I fell in love with it so much that I begged her to make it every year for the holiday. Thankfully, she obliged, and I'd always get my fill when she'd host Christmas. However, a few years ago, she passed away, and I've been going without it ever since. Luckily, my uncle came across her cookbook recently and let me have the recipe.  I took her original recipe and combined it with a TikTok recipe I found to create my own version, and I think it's legit. Now, this churro cheesecake is a staple at my house during not only Christmas but all year long!

And I'm not the only one who thinks this churro cheesecake is the best. Check out what this reader said about it:

This is the BEST recipe for Churro Cheesecake I’ve made. I doubled the recipe and baked in a glass 9x13 dish and it came out to perfection! Once you refrigerate it overnight, place it in the freezer for 2 hours. This is help you cut “clean” squares and makes for a more beautiful presentation. Well done Brendan and Joe!! 👏👏👏 -Elizabeth R.

Ingredients

Here's everything you'll need to make this cheesecake recipe:

• 8 oz cream cheese, softened
• 1 egg
• 2 tablespoon sour cream
• 1 ½ teaspoon vanilla extract
• ½ can of sweetened condensed milk
• 2 tablespoon melted butter
• ¼ cup sugar
• 1 ½ teaspoon cinnamon
• 1 (8 oz) crescent dough sheet, cut in half
• 1 cup fresh strawberries, diced (*Optional)

How to Make Churro Cheesecake

Step 1: Prepare the Cheesecake Filling

Preheat your oven to 350°F (175°C). In a mixing bowl, combine cream cheese, egg, vanilla extract, condensed milk, and sour cream. Beat with a hand mixer until smooth and creamy.

Step 2: Prepare the Cinnamon Sugar and Pan

In a small bowl, whisk together sugar and cinnamon. Brush 1 tablespoon of melted butter onto the bottom of an 8x8-inch baking dish and sprinkle half of the cinnamon sugar mixture evenly over the butter.

Step 3: Layer the Dough and Filling

Place one sheet of crescent dough into the baking dish, ensuring it covers the bottom evenly. Pour the cheesecake filling over the dough, spreading it into an even layer. Top with the second crescent dough sheet.

Step 4: Add the Cinnamon Sugar Topping

Brush the top dough layer with the remaining melted butter and sprinkle with the remaining cinnamon sugar. Bake in the preheated oven for 30 minutes, or until golden and set.

Step 5: Chill, Serve, and Enjoy

Allow the cheesecake bars to cool to room temperature, then refrigerate for 3-4 hours to fully set. Cut into 9 squares and top with diced strawberries and a drizzle of condensed milk. Serve chilled for the best flavor and texture.

Expert Tips To Make The Best Churro Cheesecake

• Use room temperature cream cheese: Cold cream cheese will stay lumpy no matter how long you beat it. Let it sit out for 30–45 minutes so it softens, then beat it with the egg, vanilla, condensed milk, and sour cream until completely smooth before you pour it over the dough. This gives you that velvety cheesecake layer.
• Don’t overbeat the egg: You want the egg fully incorporated, but not whipped to death. Overbeating can add too much air, which can cause the cheesecake layer to puff up and crack, then sink. Once the mixture looks smooth and uniform, stop mixing.
• Grease & line if you want extra easy removal: Brushing the pan with melted butter is great for flavor, but if you want super clean squares, you can also line the pan with parchment, leaving a little overhang on two sides. That way you can lift the whole churro cheesecake out, then cut it on a cutting board.
• Press the dough into the corners: Make sure each piece of dough fits snugly into the 8x8 pan. Feel free to gently stretch it or trim and “patchwork” if needed so the bottom layer covers the whole base and the top layer covers the cheesecake mixture completely. This helps keep the filling inside and gives you even layers.
• Even cinnamon sugar = even “churro” flavor: When you sprinkle the cinnamon sugar on the bottom and top, try to distribute it as evenly as possible. It’s tempting to dump it in one spot and spread, but sprinkling from a little height (like salting food) gives you better coverage and that classic churro crust.
• Bake until just set, not dry: You’re looking for the top to be lightly golden and the cheesecake layer to be set around the edges with just a slight jiggle in the very center. If it’s very wobbly, give it a few more minutes. If it’s totally firm and starting to crack, it’s overbaked and will be a bit dense once chilled.
• Cool completely before chilling: Let the pan come to room temperature before it goes into the fridge. Putting it in the fridge too hot can cause condensation on the top and make the crust a little soggy. Once it’s room temp, chill for at least 3–4 hours (or overnight) so the cheesecake layer firms up.
• Use a sharp knife for clean squares: Once chilled, cut into squares with a sharp knife, wiping the blade between cuts. This helps you get those nice, defined layers of cinnamon sugar, cheesecake, and dough instead of smearing the top.
• Garnish right before serving: Diced strawberries and a drizzle of condensed milk are great, but add them right before serving so the fruit stays fresh and the top doesn’t get soggy in the fridge. If you’re serving a crowd, set out toppings and let people garnish their own slice.
• Make it your own with flavor boosts: You can tweak the flavor by adding a little extra cinnamon to the cheesecake filling, swapping vanilla for almond extract (just a tiny bit), or adding a pinch of salt to the cinnamon sugar mix to balance the sweetness

Churro Cheesecake Recipe FAQS

Can I use store-bought cinnamon sugar?

Yes, pre-made cinnamon sugar works perfectly in this churro cheesecake recipe and saves you a step. If you’re mixing your own, just combine granulated sugar with ground cinnamon to taste (I usually lean slightly heavy on the cinnamon for that true “churro” flavor).

Can I make churro cheesecake ahead of time?

Absolutely. Churro cheesecake bars are ideal for making ahead, which is why they're the perfect party or holiday dessert. Bake them, let them cool to room temperature, then chill in the fridge for at least 3–4 hours or overnight. They slice more cleanly and the flavor is even better the next day.

How long does churro cheesecake need to chill?

Plan on at least 3–4 hours in the fridge so the cheesecake layer can fully set. For the best texture and cleanest slices, chilling overnight is even better. If you cut too early, the center may be soft and messy.

How should I store churro cheesecake bars?

Once cooled and chilled, cover the baking dish tightly, or transfer the cut squares to an airtight container lined with parchment between layers. Store in the refrigerator for 3–4 days. Add fresh fruit and extra condensed milk drizzle right before serving, not before storing.

Can I freeze churro cheesecake bars?

Yes, they freeze well. After chilling and slicing, place the bars on a baking sheet to freeze until firm, then wrap each bar individually or layer them in a freezer-safe container with parchment between layers. Freeze for up to 2 months. Thaw in the fridge before serving, then add strawberries and condensed milk on top.

Can I use a different fruit or topping instead of strawberries?

Definitely. Raspberries, blueberries, or a mixed berry topping all work well. You can also skip fruit and go with a drizzle of caramel sauce, chocolate sauce, or even just extra sweetened condensed milk and powdered sugar. The cheesecake base and cinnamon sugar crust are very flexible.

Is crescent dough necessary, or can I use puff pastry?

Crescent dough gives these bars their classic soft, flaky, slightly bready layers that taste very “churro-like.” You can use puff pastry as an alternative, but the texture will be lighter and more airy. If you do swap, watch the baking time, as puff pastry can brown faster.

What if I can’t find crescent dough sheets?

You can use regular crescent roll dough. Just unroll it, press the seams together to form a solid sheet, and then cut it in half for the top and bottom layers. Make sure to press the dough into the corners of the pan, so it fully covers the base and the cheesecake layer.

Can I double this recipe for a 9x13 pan?

Yes. For a 9x13-inch baking dish, double all of the ingredients and follow the same method. Bake until the top is lightly golden and the cheesecake is set around the edges with a slight jiggle in the center. The bake time may increase slightly, so keep an eye on it near the end.

Can I serve churro cheesecake warm instead of cold?

This recipe is designed to be served chilled, so the cheesecake layer is firm and the bars hold their shape. If you prefer them softer, you can let individual slices sit at room temperature for 10–15 minutes before serving, but avoid reheating in the oven or microwave. This will change the texture of both the cheesecake and the crescent layers.

My Final Thoughts

These churro cheesecake bars are the ultimate dessert for cinnamon and cheesecake lovers (like me). Whether you’re making them for a party, family gathering, or just a sweet treat for yourself, they’re guaranteed to impress. Give them a try, and let me know what you think in the comments below! 

More Cheesecake Recipes to Try Next

• No bake cheesecake with Cool Whip
• No bake banana pudding cheesecake
• Lemon cheesecake
• Jello cheesecake
• Nieman Marcus cake