Easy Churro Cheesecake Bars

All that you could want from a churro and more! Cinnamon, butter, and cream cheese make these bars irresistible. If you’re a fan of sweet cinnamon and cheesecake, you will love this portable version!

If you’ve ever been to a Mexican restaurant, perhaps you’ve tried Sopapillas for dessert. Sopapillas are fried pastries served with cinnamon sugar or honey and they are divine. Sopapillas are much like Churros in Spain, which are fried dough (a bit denser) rolled in cinnamon sugar. These Churro Cheesecake Bars are my version of the Latin American/Spanish dessert with a creamy twist!

The cream cheese mixture in the middle is so indulgent and pairs well with the sweet Churro like crunchy topping. Pillsbury crescent rolls has a version but I’ve cut down the sugar in mine because it’s plenty sweet already. The cinnamon and vanilla also lend a light sweetness to the dessert and I amped up the cinnamon because you really want to highlight it as these are indeed CHURRO bars.

I like drizzling my bars with a little honey for serving because 1) why not? and 2) it adds a gooey factor to the already delicious dessert.

If you prefer the bars slightly less sweet, you could use salted butter instead to cut through some of the sugar.

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Easy Churro Cheesecake Bars

Crispy buttery crust filled with an indulgent cream cheese mixture and a cinnamon sugar topping. 

Servings: 8 people

Ingredients

• 2 8-oz pkgs cream cheese softened
• 2 8-oz cans crescent rolls
• 1 1/4 cup granulated sugar divided
• 1 tsp vanilla
• 1/2 cup unsalted butter melted
• 2 tblsp ground cinnamon
• 1/4 tsp salt
• 1 egg
• honey

Instructions

1. Heat oven to 350ºF.

2. Mix together 1/2 cup sugar with the ground cinnamon and set aside..

3. Unroll one can of crescent rolls and place in the bottom of a 9x13 inch pan sprayed with cooking spray. Pinch the seams together and stretch the dough slightly. to fit.

4. In a medium sized mixing bowl, beat together the softened cream cheese, vanilla, egg, salt, and 3/4 cup sugar. Pour mixture over crescent roll dough in pan.

5. Unroll the second can of crescent rolls (preferably on a cutting board) and pinch the seams together. Lay the dough gently on top of the cream cheese mixture.

6. Pour the melted butter on top of the crescent roll dough. Evenly sprinkle the top with the cinnamon sugar.

7. Bake for 30-35 minutes until golden brown. Cool for 20 minutes and then place in the refrigerator for at least one hour to set and then cut into bars. 

8. Drizzle with honey and serve.