Recipe

Churro Cheesecake Bars

A cinnamon-sugar, churro-style crust and topping wrapped around a thick cream cheese cheesecake layer. Crisp edges, cozy sweetness, and doneness options: set and sliceable or slightly gooey.

By Matt Campbell

•

4.8

A pan of churro cheesecake bars with a golden cinnamon-sugar top, cleanly sliced into squares on parchment paper with a few crumbs scattered, natural window light food photo

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If a churro and a cheesecake had a very delicious, slightly chaotic kitchen baby, this would be it. These Churro Cheesecake Bars hit all my favorite dessert notes: crisp edges, buttery cinnamon-sugar, and a creamy center that makes you pause mid-bite like, okay wow.

The best part is you do not need a water bath, fancy pans, or hard-to-find ingredients. We are using an easy press-in crust (no fussy dough work), a quick cheesecake filling, and a cinnamon-sugar finish that bakes up like a churro on top. You also get a choice: bake them until fully set and super sliceable, or pull them a touch earlier for that slightly gooey center that feels like you are breaking the rules in a good way.

A thick cream cheese cheesecake filling being spread smoothly over a cinnamon-sugar crust in a metal baking pan with an offset spatula, close-up kitchen photo

Why It Works

Churro vibes without deep frying: Cinnamon-sugar crust and topping give you that classic flavor with zero hot oil drama.
Texture contrast for days: Buttery base, creamy cheesecake center, and a lightly crisp, caramelized top.
Accessible ingredients: Pantry cinnamon, sugar, vanilla, and everyday cream cheese.
Doneness control: Clear cues for fully baked bars or a slightly gooey, soft-set center.

Pairs Well With

Storage Tips

Store and Serve

Fridge: Store bars in an airtight container for up to 5 days. Put parchment between layers to protect the cinnamon-sugar top.

Food safety note: These are best kept refrigerated. Do not leave them at room temperature for more than about 2 hours.

Texture note: The topping is crispest the first day. After chilling, it softens a bit (still delicious). If you want a little snap again, let a bar sit at room temp for 15 to 20 minutes before eating.

Freezer: Freeze sliced bars for up to 2 months. Wrap each piece in plastic wrap, then store in a freezer bag or container. Thaw overnight in the fridge.

Serving tip: For clean slices, cut cold with a sharp knife wiped clean between cuts.

Common Questions

Why is there cinnamon-sugar and also cinnamon in the dough?

Great catch. The dough is lightly spiced so every bite tastes warm and buttery. The separate cinnamon-sugar is the churro moment: it creates that crackly, sweet top and a little cinnamon hit on the base.

Do I have to par-bake the bottom crust?

I recommend it. A short par-bake helps the base stay buttery and structured instead of turning a little soggy under the cheesecake layer.

How do I know when the cheesecake layer is done?

Start with visuals. Look for a set edge and a gentle jiggle in the center when you lightly shake the pan.

Fully baked, sliceable bars: Center jiggles like set gelatin, not like liquid. The top is lightly golden.
Slightly gooey bars: The center looks a touch glossy and jiggles a bit more.

Optional thermometer note: If you like numbers, treat them as approximate because ovens, pan materials, and carryover cooking vary. Aim for roughly 150 to 155°F in the center for fully baked bars, or 145 to 148°F for a softer set, and remember the temp can climb a few degrees as it cools.

Why did my top crack?

Cracks usually come from overbaking or cooling too fast. Good news: cinnamon-sugar is the most forgiving cover-up on earth. Next time, bake a few minutes less and cool at room temp before refrigerating.

Can I use a glass pan?

You can, but glass bakes differently and often takes a little longer. Keep the same oven temperature and use the visual doneness cues. Expect you may need a few extra minutes.

Can I use low-fat cream cheese?

You can, but the filling will be softer and less rich. For the classic thick, creamy bar, stick with full-fat block cream cheese.

Can I make these ahead?

Yes. These are even better after chilling. Make them the day before, refrigerate overnight, then slice right before serving.

Do these need to stay refrigerated?

Yes. They are cream cheese bars, so keep them chilled. For food safety, do not leave them out at room temperature for more than about 2 hours (less if it is very warm in your kitchen).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan (metal recommended for best browning)
Parchment paper (highly recommended for easy lifting)
Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Whisk or fork (for cinnamon-sugar)
Optional: instant-read thermometer

I started making these when I wanted churro flavor but did not want to smell like fryer oil for the next two days. The first time, I went a little heavy on the cinnamon-sugar and thought, welp, I ruined it. Turns out it was the best accident. That extra layer bakes into this crackly, caramelized top that tastes like the edges of a churro, and now I do it on purpose. This is the kind of dessert I bring when I want people to ask for the recipe before they even finish the first square.

Churro Cheesecake Bars

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes + chill time

Servings 16 bars

Ingredients

For the cinnamon-sugar

1/2 cup granulated sugar
2 tsp ground cinnamon
Pinch of fine salt

For the crust and topping

2 1/2 cups all-purpose flour (about 300 g)
1 cup granulated sugar (about 200 g)
1 tbsp ground cinnamon
1/2 tsp baking powder
1/2 tsp fine salt
1 cup (2 sticks) unsalted butter, melted and cooled 5 minutes (226 g)
1 large egg
1 tsp vanilla extract

For the cheesecake layer

16 oz cream cheese, softened (2 blocks, about 450 g)
1/2 cup granulated sugar (about 100 g)
1 large egg
1 tsp vanilla extract
2 tbsp sour cream (optional, for extra tang and creaminess) (about 30 g)

Optional finish

2 tbsp melted butter (for brushing the warm top) (about 28 g)
Extra cinnamon-sugar for a final dusting

Instructions

Prep the pan. Heat oven to 350°F. Line a 9x13-inch pan with parchment so there is overhang on the long sides (easy lift, less drama later). Lightly grease the parchment.
Pan note: Metal pans brown more consistently. If you use glass, expect it may need a few extra minutes.
Mix cinnamon-sugar. In a small bowl, combine 1/2 cup sugar, 2 tsp cinnamon, and a pinch of salt. Set aside. (This is the cinnamon-sugar you will sprinkle on the base and the top.)
Make the crust mixture. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, and salt. Stir in melted butter, then mix in the egg and vanilla. It should look like soft, buttery crumbs that hold together when pressed.
Press in the base and par-bake. Press about two-thirds of the dough evenly into the bottom of the pan. Sprinkle 2 to 3 tbsp of the cinnamon-sugar from the bowl over the base. Bake for 10 minutes. This helps the bottom stay sturdy.
Make the cheesecake layer. Beat cream cheese and sugar until smooth, 1 to 2 minutes. Beat in egg, vanilla, and sour cream (if using) just until combined. Do not overmix.
Assemble. Pour cheesecake filling over the warm crust and spread smooth. Crumble the remaining dough over the top in small pieces, leaving some cheesecake peeking through. Sprinkle with the remaining cinnamon-sugar (use it all, or hold back a spoonful if you prefer a lighter finish).
Bake. Bake 22 to 28 minutes, until the edges are set and the center jiggles gently.
Doneness cues:
- Fully baked bars: Center jiggles like set gelatin, not like a wave. Top is lightly golden. Optional temp check: about 150 to 155°F in the center (approximate, ovens and pans vary, and it will rise a bit as it cools).
- Slightly gooey bars: Pull when the center is still a bit glossy and jiggles more. Optional temp check: about 145 to 148°F (approximate).
Cool, then chill. Cool at room temp for 45 to 60 minutes. Refrigerate at least 3 hours (overnight is even better) before slicing.
Do not skip the chill: slicing too early turns the center into a delicious mess, but it will not slice cleanly.
Optional churro finish. While the bars are still a little warm, brush the top lightly with melted butter and dust with extra cinnamon-sugar for that fresh-churro energy.
Slice and serve. Lift bars out using parchment. Slice cold for clean edges. Serve chilled or let sit 10 to 15 minutes for a softer bite.

Nutrition information is estimated.

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