Enjoy these Churro Cheesecake Bars, made with just a few simple ingredients. Dessert bars with a light filling and cinnamon-sugar topping.
Let’s go ahead and call these a diet buster. Low carb, low fat, paleo, whatever else people do these days; doesn’t stand a chance against these bars. Trust me, I’m on like, week 3 of my first week of dieting.
So worth it, though.
Ingredients for Churro Cheesecake Bars:
- 2 cans Pillsbury Crescent Dinner Rolls
- 12 oz cream cheese, softened
- 1/2 tsp vanilla
- 1 egg, slightly beaten
- 1/2 cup sugar, divided
- 1 Tbsp ground cinnamon
Directions for Churro Cheesecake Bars:
- Preheat the oven to 350 degrees.
- Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and 1/4 cup sugar until smooth.
- Mix together the rest of the sugar (1/4 cup) and 1 tablespoon cinnamon. Set aside.
- Spray a 8 x 8 baking dish with cooking spray and sprinkle cup about half of your cinnamon sugar mixture evenly into the bottom of the pan.
- On a piece of parchment paper, roll out your crescent dinner roll dough into a big 8 x 8 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your baking dish on top of the cinnamon sugar.
- Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
- Sprinkle the top with the remaining cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.
First, as with most of my recipes, it’s crazy easy. You use ready-made crescent dough, although pizza dough or puff pastry sheets would work as well.
And the measurements are loosey goosey. Which is unique for a baked good, but that’s how I roll.
The more cinnamon sugar, the better. That’s basically the recipe. As long as you’re liberal with the yummy topping, it’ll all work out.
And then there’s the cinnamon sugar on the bottom, which is one of my absolutely favorite tricks in baked dishes. It gets all caramelized and crunchy.
See for yourself.
These are obviously perfect for dessert, but I could also see them as a brunch staple, especially for holidays. If you cut them a little smaller, into Churro Cheesecake Bites, they would be a perfect finger food. Add some powdered sugar, a drizzle of caramel on top; and it’s gorgeous and festive. Not to mention, completely irresistible.
Helpful Cooking Tools for Churro Cheesecake Bars:
8 inch nonstick pan – these pans clean up easily and are really great quality (without a high price tag)
Reusable baking mat – I love these mats in place of parchment!
How to make churro cheesecake dip?
This website has a great recipe for a light and fluffy Churro Cheesecake Dip that you can scoop right up with some graham crackers or strawberries!
How to make a no bake cheesecake?
There are a million recipes for no bake cheesecake, but the biggest thing to remember is that the no bake part comes from not adding eggs. Substitute refrigerator time for baking time, and you have a no bake cheesecake. This recipe for No Bake Cheesecake will not disappoint!
Can you make a keto cheesecake?
Of course you can! You just have to make some simple substitutions in the crust and fillings.
Is baked cheesecake better than no bake?
This is really a personal preference. They take about the same amount of time, but the results are different. No bake cheesecakes are lightly sweet, creamy and fluffy, while bake cheesecakes are sweet, dense and filling!
Serving Size: 1
Amount Per Serving: Calories: 420 Total Fat: 26g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 99mg Sodium: 392mg Carbohydrates: 40g Fiber: 2g Sugar: 20g Protein: 8g