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Homemade Churro Cheesecake Crescent Bars recipe photo
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Churro Cheesecake Crescent Bars

These Churro Cheesecake Crescent Bars combine flaky crescent dough, creamy cheesecake, and cinnamon sugar with a chocolate drizzle—easy and irresistible!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Keyword: Cheesecake, Chocolate, Churro, Cinnamon, Easy, Quick
Servings: 12 servings

Ingredients

  • 2 cans crescent roll dough
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 cup unsalted butter melted
  • 1/4 cup granulated sugar for topping
  • 1/4 cup chocolate sauce for drizzling

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. Unroll crescent roll dough cans, pressing perforations to form solid sheets. Press one sheet evenly into the bottom of the baking dish as the base crust.
  • In a mixing bowl, beat softened cream cheese until smooth. Add 1/2 cup granulated sugar and 1 teaspoon vanilla extract; mix until silky. Spread the cheesecake filling evenly over the crescent dough base.
  • Combine 1/2 cup brown sugar and 1 teaspoon ground cinnamon in a small bowl. Melt 1/4 cup unsalted butter in another bowl. Brush the second crescent dough sheet with melted butter, then sprinkle cinnamon sugar mixture over it. Roll or fold this dough carefully over the cheesecake layer, sealing edges if needed.
  • Sprinkle the top with remaining 1/4 cup granulated sugar. Bake in the preheated oven for 25–30 minutes, until golden brown and bubbly.
  • Remove from oven and cool on a cooling rack for at least 15 minutes. Drizzle 1/4 cup chocolate sauce decoratively over the bars. Cut into squares and serve warm or at room temperature.

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Electric mixer or hand whisk
  • Spoon or spatula
  • Measuring cups and spoons
  • Pastry brush
  • Cooling Rack

Notes

  • Use puff pastry sheets instead of crescent dough for a flakier texture.
  • Substitute dairy-free cream cheese and plant-based butter to make this recipe vegan-friendly.
  • Store bars in an airtight container at room temperature for up to 1 day to keep crust crisp.
  • Refrigerate leftovers for up to 4 days; bring to room temperature before serving.
  • Freeze wrapped bars for up to 2 months; thaw overnight and warm slightly before enjoying.