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Churro Cheesecake Bars Recipe
If you love classic cinnamon sugar churros and creamy cheesecake, this Churro Cheesecake Bars Recipe gives you the best of both in one easy, crowd-pleasing dessert bar.
These churro cheesecake bars start with a buttery graham cracker crust, get filled with a smooth cinnamon cream cheese filling, and finish with a crisp cinnamon sugar topping that tastes just like your favorite fair treat—only baked right at home. This is one of my most requested Mexican inspired dessert bars for holidays, parties, and potlucks, and it’s simple enough for a weeknight sweet tooth.
What Makes These Churro Cheesecake Bars So Special
Let me explain what we’re making here.
Think of these baked churro cheesecake bars as a mash-up between a classic New York–style cheesecake and those warm churros you get from a street cart or at a ballgame. We’re taking all that cinnamon sugar magic and pairing it with a creamy, tangy cheesecake on a graham cracker crust. The result? Cinnamon sugar cheesecake bars that cut clean, travel well, and taste even better the next day.
I’m a 50-year-old mom and grandma who’s been bringing dessert bars to church gatherings and holiday parties for years. These have become my go-to holiday dessert bars because they check so many boxes: they feel special and festive, they stack nicely on trays, and they actually hold up on a buffet table.
They’re not “health food” by any stretch, but they are special in a smarter way:
- We’re baking them as thin cheesecake bars, so a piece is more reasonable than a big wedge of cheesecake.
- There’s no heavy frosting, just cinnamon sugar and a light drizzle if you like.
- You can reduce the sugar a bit and they still taste like a treat.
I also love that this easy cheesecake bars recipe works for so many occasions. I serve them for:
- Cinco de Mayo dinners
- Holiday dessert trays (they look beautiful with some berries)
- Birthday parties and baby showers
- Game-day spreads (they hold up well at room temp)
- Casual “it’s Thursday and I want something sweet” evenings
And you know what? They’re surprisingly beginner-friendly. If you’ve ever been nervous about cheesecake, this is a gentle, forgiving way to try it.
Why You’ll Love This Churro Cheesecake Bars Recipe
- Simple ingredients, huge flavor – Everything comes from basic pantry and fridge staples, but the churro-cinnamon flavor feels bakery-level.
- Perfect for parties and potlucks – These Mexican inspired dessert bars slice clean, layer well on platters, and travel like a dream.
- Less fussy than a full cheesecake – No springform pan, no water bath, and no panicking about cracks.
- Great make-ahead dessert – The flavor actually improves after chilling, so you can bake these the day before you need them.
- Customizable – From caramel drizzle to chocolate chips or even pumpkin spice, you can tweak this churro cheesecake recipe to match any season.
- Freezer-friendly – Stash a few bars in the freezer and you’ve got an instant “company is here” dessert.
- Kid and adult approved – The cinnamon sugar topping reminds kids of snickerdoodles, and adults taste the creamy cheesecake and go back for seconds.
- Ideal for holiday dessert bars – Warm cinnamon, pretty layers, and easy serving make them perfect for Thanksgiving, Christmas, or New Year’s spreads.
Ingredients for Churro Cheesecake Bars
Let’s walk through what you’ll need. I’ll add a few notes and simple substitutions I’ve learned over many pans of these bars.
For the graham cracker crust
- 2 cups graham cracker crumbs
- (About 16 full sheets; you can use store-bought crumbs or pulse whole crackers in a food processor. Gluten-free graham crackers work well, too.)
- 1/2 cup (1 stick) unsalted butter, melted
- (Salted butter is fine—just cut back the extra salt a bit.)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of fine sea salt
- (Salt brings out the cinnamon flavor, so don’t skip it.)
For the cinnamon cream cheese filling
- 16 ounces cream cheese, softened to room temperature
- (Use full-fat brick-style cream cheese for the best texture. Reduced-fat can work, but the filling will be softer.)
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup sour cream or plain Greek yogurt
- (I like whole milk Greek yogurt for a little extra tang and creaminess.)
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- (Helps the bars set and slice neatly.)
- Pinch of salt
For the churro-style cinnamon sugar topping
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 tablespoons melted butter (optional, for an extra “churro” feel)
Optional garnishes
- Warm caramel sauce for drizzling
- Whipped cream
- Fresh berries (strawberries, raspberries, or blueberries look pretty on a platter)
- A sprinkling of extra cinnamon sugar
If you’re used to the classic crescent roll churro cheesecake bars, don’t worry—this version leans into a graham cracker crust dessert base but still keeps all the churro flavor. I’ll share a crescent roll variation a bit later.
Step-by-Step Directions
Use a 9×13-inch baking pan for this recipe. Metal or glass both work; just keep an eye on the edges during baking.
- Prep your pan and oven.
Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch pan or line it with parchment paper, leaving an overhang on the long sides. The parchment “handles” make it easier to lift out the churro cheesecake bars for clean slicing. - Make the graham cracker crust.
In a medium bowl, stir together the graham cracker crumbs, 1/4 cup sugar, 1 teaspoon cinnamon, and a pinch of salt. Pour in the melted butter and mix until all the crumbs are evenly moistened and look like wet sand. If the mixture looks dry, add another tablespoon of melted butter. - Press and pre-bake the crust.
Transfer the crumb mixture to the prepared pan. Use the bottom of a measuring cup or a clean glass to press the crumbs into an even layer, going slightly up the sides if you like. Bake for 8–10 minutes, until the crust looks set and smells toasty. Set aside to cool slightly while you make the filling. - Beat the cream cheese.
In a large mixing bowl, beat the softened cream cheese with a hand mixer (or stand mixer with the paddle attachment) on medium speed for 2–3 minutes. You want it very smooth with no lumps. Scrape down the sides of the bowl once or twice; this helps keep your cinnamon cream cheese filling silky. - Add sugar, then eggs.
Add 2/3 cup sugar and beat again for about 1 minute, until combined and fluffy. Add the eggs one at a time, mixing on low to medium speed after each addition just until you no longer see streaks of egg. Try not to whip in too much air; too much mixing can cause cracks later. - Mix in the flavor boosters.
Add the sour cream (or Greek yogurt), vanilla, 1 1/2 teaspoons cinnamon, flour, and a pinch of salt. Beat on low speed until everything is smooth and uniform. Scrape down the bowl and give it one more quick mix. The batter should be pourable but not runny. - Make the churro cinnamon sugar.
In a small bowl, stir together 1/4 cup sugar and 1 1/2 teaspoons cinnamon. This mixture will go on top to give that classic churro vibe. If you love an intense cinnamon punch, you can mix a tiny pinch of nutmeg in here too. - Pour the filling over the crust.
Give your graham cracker crust a quick check—if it’s still very hot, let it cool for a few more minutes. Then pour the cinnamon cheesecake filling over the crust and gently spread it into an even layer with an offset spatula or the back of a spoon. Tap the pan on the counter a couple of times to pop any large air bubbles. - Add the churro topping.
If using the extra melted butter for a more “fried churro” flavor, lightly brush or drizzle it over the surface of the filling. Then sprinkle the cinnamon sugar evenly over the top. Don’t worry if it looks like a lot—it bakes into the cheesecake and gives you that sweet, crackly top. - Bake the churro cheesecake bars.
Bake at 350°F for 25–30 minutes. The edges should look set, and the center should still have a slight jiggle when you gently shake the pan. If the top is browning too fast, you can tent it loosely with foil near the end. Remember, cheesecake continues to firm up as it cools. - Cool slowly.
Turn off the oven, crack the door open a couple of inches, and let the pan sit in the oven for about 10 minutes. Then transfer the pan to a cooling rack and let it cool to room temperature. This gentle cooling helps keep the top from cracking too much, though with the cinnamon sugar topping, a little crack here and there is hardly noticeable. - Chill before slicing.
Cover the pan with foil or plastic wrap and refrigerate for at least 3 hours, or overnight for the best texture and flavor. Cold time is when the magic happens—the bars set, the flavors blend, and they slice up beautifully. - Slice and serve.
Use the parchment overhang to lift the chilled churro cheesecake out of the pan. Place it on a cutting board and slice into 16–24 bars, depending on how big you like them. Wipe your knife with a warm, damp towel between cuts for clean edges. Add caramel drizzle, whipped cream, or fresh berries if you want to dress them up.
You’ll notice the layers: buttery crust, creamy cinnamon filling, and that crinkly cinnamon sugar top. It’s like a churro, a cheesecake, and a cookie bar all decided to share a pan.
Servings, Prep Time & Total Time
- Yield: About 16 large bars or 20–24 smaller party bars
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes
- Cooling & Chill Time: 3–4 hours
- Total Time: About 4 hours (mostly hands-off chilling time)
These are perfect “make-it-early-and-forget-it” party dessert bars. You can bake them in the morning and they’ll be ready for dessert after dinner, or bake them a full day ahead for stress-free hosting.
Fun Variations to Try
Once you’ve made this base Churro Cheesecake Bars Recipe, it’s easy to play around. Here are a few ideas my family loves:
- Salted Caramel Churro Cheesecake Bars – Drizzle warm salted caramel sauce over the bars right before serving and finish with a tiny sprinkle of flaky sea salt.
- Pumpkin Churro Cheesecake Bars – Stir 1/2 cup pumpkin puree and 1 teaspoon pumpkin pie spice into the filling for a fall-forward twist on baked churro cheesecake.
- Chocolate-Streaked Churro Cheesecake – Swirl 1/3 cup melted semi-sweet chocolate into the filling before baking for a churro-meets-chocolate cheesecake flavor.
- Gluten-Free Churro Cheesecake Bars – Use gluten-free graham crackers in the crust, and check your vanilla and spices to be sure they’re gluten-free.
- Crescent Roll Churro Cheesecake Bars – Swap the graham cracker crust for a layer of refrigerated crescent roll dough on the bottom and top (brush with butter and cinnamon sugar); it mimics the popular crescent churro cheesecake recipe.
- Holiday Dessert Bars – Add a splash of rum extract or eggnog in place of some of the sour cream for a cozy holiday flavor, and sprinkle with red and green sprinkles after baking.
Feel free to make half the pan “plain” and half with toppings—great for picky eaters or mixed crowds.
How to Store and Reheat Churro Cheesecake Bars
Refrigerator storage
- Place leftover churro cheesecake bars in an airtight container or cover the pan tightly.
- Store in the fridge for up to 4–5 days.
- The cinnamon sugar topping softens a bit over time, but the flavor stays wonderful.
Freezer storage
- For longer storage, freeze the bars.
- Cut into bars, place them on a parchment-lined baking sheet, and freeze until solid.
- Transfer to a freezer-safe bag or container with parchment between layers.
- Freeze for up to 2 months. Label them so you don’t forget what treasure you’ve tucked away.
Thawing and reheating
- Thaw frozen bars in the fridge overnight for the best texture.
- If you like your churro cheesecake bars a touch warm (like a fresh churro), microwave an individual bar for 8–10 seconds. Don’t overheat or the cheesecake texture can turn rubbery.
- I usually serve them chilled or just slightly cool—enough that the flavors really pop.
Make-ahead tips
- For parties, I bake these the day before and chill overnight.
- You can also bake, cool fully, and freeze the whole pan (well covered) for a couple of weeks. Let it thaw in the fridge and then slice before serving.
Recipe Notes from My Kitchen
A few personal tips, from one home baker to another:
-
Room temperature ingredients matter.
Soft cream cheese and room temperature eggs make the filling smooth. Cold cream cheese tends to leave little lumps, no matter how much you mix. -
Don’t overbake.
Cheesecake is a bit like custard. If it’s fully firm in the oven, it’ll be overdone once cooled. That slight jiggle in the middle is your friend. -
Use good cinnamon.
This recipe leans hard on cinnamon, so use fresh, fragrant ground cinnamon. If your jar has been sitting in the pantry for five years (no judgment; I’ve been there), it might be time for a new one. -
Adjust the sweetness to taste.
If you prefer less sweet desserts, you can reduce the sugar in the filling to 1/2 cup and in the topping by a tablespoon or two. The bars will still taste like churro cheesecake, just a little more subtle. -
Pan type makes a difference.
A metal pan tends to bake a bit faster than glass. Start checking for doneness around 23–25 minutes if you’re using a dark metal pan. -
Clean slices are all about patience.
Let the bars chill fully and use a sharp knife. Wiping between cuts really does help, especially if you want pretty pieces for a party dessert bar tray.
Honestly, the first time I tested these, I pulled them out too early and thought I’d ruined them. After chilling, they firmed right up and tasted incredible. So if yours look a little wobbly going into the fridge, give them time.
Frequently Asked Questions
Can I make these churro cheesecake bars without eggs?
You can try using a commercial egg replacer or 1/4 cup of full-fat Greek yogurt per egg, but the texture will be softer and a bit less “cheesecakey.” They’ll still be tasty, more like a thick cheesecake custard bar.
Can I use low-fat cream cheese?
Yes, but the bars will be softer and less rich. I don’t recommend fat-free cream cheese—it tends to be chalky and doesn’t set as well.
How do I know when the cheesecake bars are done baking?
The edges should look set, and the center should have a gentle jiggle when you nudge the pan. If it sloshes like liquid, it needs more time; if it’s completely firm, it’s likely overbaked.
Why did my cheesecake bars crack on top?
Overbaking or mixing the filling on high speed can cause cracks. The good news? The cinnamon sugar topping hides most of them, and cracks don’t affect the flavor at all.
Can I use a smaller pan, like 8×8 or 9×9?
You can, but the bars will be thicker and need more bake time—usually 10–15 extra minutes. Keep an eye on the edges and use the jiggle test for the center.
Can I cut this recipe in half?
Yes. Bake it in an 8×8- or 9×9-inch pan and reduce the baking time slightly (start checking around 20–22 minutes).
Can I make these churro cheesecake bars without a graham cracker crust?
Sure. Try the crescent roll version (one layer on the bottom, one on top) or use crushed digestive biscuits, vanilla wafers, or even cinnamon-sugar cookies as the base.
How long can these sit out at a party?
Cheesecake is dairy-based, so I like to keep it under 2 hours at room temp. For longer gatherings, I set out a tray and keep a backup tray in the fridge, swapping them out as needed.
Final Thoughts
These churro cheesecake bars bring together everything I love about a good dessert: familiar flavors, simple ingredients, and a little bit of “wow” when you set them on the table. The buttery graham cracker crust, creamy cinnamon filling, and that sweet, crisp cinnamon sugar topping make this Churro Cheesecake Bars Recipe a keeper for holidays, potlucks, and quiet evenings at home.
If you try these, I’d love to hear how they turn out—tell me how you served them, what variations you played with, or how fast they disappeared. And if you enjoy cinnamon-forward treats like this, take a look around the blog for more cinnamon sugar cheesecake ideas, holiday dessert bars, and easy party dessert bars you can bake any time the craving hits.
Churro Cheesecake Bars
Ingredients
- 2 cups graham cracker crumbs about 16 full sheets; gluten-free graham crackers can be used
- 1/2 cup unsalted butter melted; salted butter is fine, reduce added salt slightly
- 1/4 cup granulated sugar for the crust
- 1 teaspoon ground cinnamon for the crust
- pinch fine sea salt for the crust
- 16 ounces cream cheese softened to room temperature; use full-fat brick-style for best texture
- 2/3 cup granulated sugar for the filling
- 2 large eggs at room temperature
- 1/4 cup sour cream or plain Greek yogurt whole milk Greek yogurt adds extra tang and creaminess
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground cinnamon for the filling
- 1 tablespoon all-purpose flour helps the bars set and slice neatly
- pinch salt for the filling
- 1/4 cup granulated sugar for the topping
- 1 1/2 teaspoons ground cinnamon for the topping
- 2 tablespoons unsalted butter melted, optional, for brushing the top before adding cinnamon sugar
- warm caramel sauce optional, for drizzling
- whipped cream optional, for serving
- fresh berries optional; strawberries, raspberries, or blueberries for garnish
- extra cinnamon sugar optional, for sprinkling before serving
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper, leaving an overhang on the long sides to create handles for easy removal.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and a pinch of fine sea salt. Pour in the 1/2 cup melted butter and mix until all the crumbs are evenly moistened and the mixture resembles wet sand. If it looks too dry, add up to 1 more tablespoon melted butter.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, pinch fine sea salt
- Transfer the crumb mixture to the prepared pan. Use the bottom of a measuring cup or a clean glass to press the crumbs firmly into an even layer, going slightly up the sides if desired. Bake for 8–10 minutes, until the crust looks set and smells toasty. Set aside to cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer fitted with the paddle attachment on medium speed for 2–3 minutes, until very smooth and free of lumps. Scrape down the sides of the bowl once or twice.16 ounces cream cheese
- Add 2/3 cup granulated sugar to the cream cheese and beat for about 1 minute, until combined and slightly fluffy. Add the eggs one at a time, mixing on low to medium speed after each addition just until incorporated and you no longer see streaks of egg. Avoid overmixing to keep from incorporating too much air.2/3 cup granulated sugar, 2 large eggs
- Add the sour cream or Greek yogurt, vanilla extract, 1 1/2 teaspoons ground cinnamon, flour, and a pinch of salt. Beat on low speed until the mixture is smooth and uniform, scraping down the bowl as needed. The batter should be pourable but not runny.1/4 cup sour cream or plain Greek yogurt, 2 teaspoons pure vanilla extract, 1 1/2 teaspoons ground cinnamon, 1 tablespoon all-purpose flour, pinch salt
- In a small bowl, stir together 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon. Set aside. For extra depth, you can add a tiny pinch of nutmeg if desired.1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon
- Check that the crust has cooled slightly and is no longer very hot. Pour the cinnamon cheesecake filling over the crust and gently spread it into an even layer with an offset spatula or the back of a spoon. Tap the pan on the counter a few times to release any large air bubbles.
- If using, lightly brush or drizzle the 2 tablespoons melted butter over the surface of the filling for extra churro flavor. Sprinkle the cinnamon sugar mixture evenly over the top of the filling. It may look like a lot, but it will bake into the cheesecake and form a sweet, crackly top.2 tablespoons unsalted butter, 1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon
- Bake at 350°F (175°C) for 25–30 minutes. The edges should look set, and the center should still have a slight jiggle when you gently shake the pan. If the top starts to brown too quickly, tent the pan loosely with foil near the end of baking. Remember, the cheesecake will continue to set as it cools.
- Turn off the oven and crack the door open a couple of inches. Let the pan sit in the oven for about 10 minutes. Then transfer the pan to a wire rack and let it cool completely to room temperature. This gentle cooling helps minimize cracking, though the cinnamon sugar topping hides most small cracks.
- Cover the cooled pan tightly with foil or plastic wrap and refrigerate for at least 3 hours, or overnight for best texture and flavor. Chilling allows the bars to set fully and slice cleanly.
- Use the parchment overhang to lift the chilled churro cheesecake slab out of the pan and onto a cutting board. Slice into about 16 large bars or up to 24 smaller bars, wiping your knife with a warm, damp cloth between cuts for clean edges. Serve as is or garnish with warm caramel sauce, whipped cream, fresh berries, and a sprinkle of extra cinnamon sugar.warm caramel sauce, whipped cream, fresh berries, extra cinnamon sugar
