Description
Churro Cheesecake Bars are a fusion dessert that combines layers of cinnamon-sugar-coated crescent dough with a creamy cheesecake filling, inspired by classic churros. The result is a dessert that’s buttery, spiced, and decadently smooth perfect for parties, holidays, or any time you crave comfort and sweetness. This recipe offers indulgence with minimal effort and can easily be customized for gluten-free, dairy-free, or vegan diets.
Ingredients
Scale
For the Base and Filling:
- Cooking spray (for greasing)
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 packages (7.5 ounces each) spreadable brown sugar and cinnamon cream cheese
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest (optional)
For the Dough Layers:
- 2 packages (8 ounces each) refrigerated crescent dough sheets
For the Topping:
- ¼ cup melted salted butter
- 2 tablespoons warmed Cajeta (Mexican caramel, optional)
Optional Add-Ins:
- Chocolate chips
- Nuts
- Sea salt
Dietary Substitutions (Optional):
- Plant-based butter
- Dairy-free cream cheese
- Gluten-free dough
Instructions
- Preheat oven to 350°F (177°C) and lightly grease a 13×9-inch baking pan with cooking spray.
- In a small bowl, combine sugar and cinnamon. Sprinkle half of the mixture evenly across the bottom of the prepared pan.
- Unroll one sheet of crescent dough and place it in the pan, trimming edges to fit.
- In a medium bowl, blend cream cheese, egg, vanilla extract, and orange zest until smooth.
- Spread filling evenly over the dough layer.
- Top with the second sheet of crescent dough, smoothing gently to cover completely.
- Pour melted butter evenly over the top layer. Sprinkle with the remaining cinnamon-sugar mixture.
- Bake for 30 minutes, or until the top is golden brown and the filling is set.
- Cool slightly in the pan, then cut into squares.
- Drizzle with warmed Cajeta before serving, if desired.
Notes
- Use softened cream cheese for a smooth filling.
- Avoid overbaking to keep layers tender.
- Warm Cajeta slightly for easy drizzling.
- For a low-sugar version, replace sugar with monk fruit or stevia.
- To make it vegan, use plant-based butter, dairy-free cream cheese, and flax eggs.
- Store in an airtight container for up to 3 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion / Mexican-inspired
Nutrition
- Serving Size: 1 bar
- Calories: ~230
- Sugar: ~17 g
- Sodium: ~200 mg
- Fat: ~14 g
- Saturated Fat: ~8 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~22 g
- Fiber: ~1 g
- Protein: ~4 g
- Cholesterol: ~45 mg