Churro cheesecake recipe is a fusion dessert that layers creamy cheesecake between buttery crescent dough, then showers it with cinnamon sugar. It’s sweet, cozy, and far easier than traditional cheesecake.
When I first wandered the streets of Madrid, the scent of warm churros dipped in chocolate was everywhere — crisp, golden, dusted with cinnamon sugar. Later in Mexico, I found street vendors frying churros by the dozen, serving them fresh with café de olla. That unforgettable crunch and spice stuck with me.
Fast-forward to my own kitchen: blending that churro magic with a cheesecake’s silky filling turned out to be the kind of recipe that delights both seasoned bakers and busy parents. It reminds me of the same playful indulgence I felt when testing my Cinnamon Roll Honeybun Cheesecake — desserts that blur the lines between comfort food and celebration.
The churro cheesecake recipe doesn’t ask for fancy skills. Instead, it offers simple steps, familiar ingredients, and a flavor that feels like home — whether you grew up with churros, cheesecakes, or neither.
What You’ll Find Here
What Is Churro Cheesecake And Why You’ll Love It
Churro cheesecake is a shortcut dessert that combines the cinnamon-sugar crunch of churros with the creamy center of a classic cheesecake. Instead of fussing with water baths or springform pans, you’ll use crescent roll dough as the crust and topping. The result is golden, buttery, and irresistibly spiced.
Is churro cheesecake better than regular cheesecake? In many ways, yes. Regular cheesecake is luscious but time-consuming — springform pans, long bakes, and cracked tops if you’re not careful. Churro cheesecake skips the stress. It delivers the same creamy center with a buttery crust and the churro’s signature cinnamon-sugar finish, all in under an hour.
Who It’s For
- Busy bakers who want cheesecake flavor without the fuss.
- Families looking for a fun weekend treat.
- Anyone who craves churros but doesn’t want to deep fry.
When to Cook It
- Weekend brunch spreads (pairs beautifully with coffee).
- Potlucks and bake sales — slices travel well.
- Holiday dessert tables when you want something nostalgic yet new.
I first baked churro cheesecake on a Sunday morning when my cousins came over for brunch. I’d made café con leche, scrambled eggs, and a fruit salad — but it was this cheesecake that had everyone hovering by the oven, waiting for the cinnamon-sugar crust to bubble. By the time I sliced it, the squares vanished faster than I could plate them. That’s the magic of this recipe: it feels both indulgent and familiar, the kind of dessert that invites stories around the table.
If you enjoy layered, playful desserts, you might also love my Strawberry Earthquake Cake — another bake that surprises with texture and flavor in every bite.
How To Make The Best Churro Cheesecake Recipe
Ingredients
- 2 cans refrigerated crescent rolls (8 oz each)
- 2 packages cream cheese (8 oz each, softened)
- 1 cup sugar (divided)
- 1 teaspoon vanilla extract
- ½ cup unsalted butter (melted)
- 2 tablespoons ground cinnamon
Optional Swaps:
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer first crust: Unroll one can of crescent dough and press into the bottom of dish. Pinch seams together.
- Mix filling: Beat softened cream cheese, ½ cup sugar, and vanilla until smooth. Spread over dough.
- Top with crust: Unroll second can of dough and place over filling.
- Make topping: Combine remaining ½ cup sugar with cinnamon. Pour melted butter over the top crust, then sprinkle with cinnamon-sugar mixture.
- Bake 30–35 minutes, until golden brown.
- Cool at least 20 minutes before slicing into squares. Best served slightly warm.
Tools You’ll Need
- 9×13-inch baking dish
- Hand mixer or stand mixer
- Rubber spatula
- Small mixing bowl
- Pastry brush (for butter)
For People with Diabetes: Sugar Substitutes
Swap the sugar for erythritol, monk fruit, stevia, or allulose. Avoid honey or maple syrup here since they still spike blood sugar.
This recipe’s beauty is its simplicity — just a handful of ingredients, a single pan, and no cheesecake cracking stress. When it bakes, your kitchen fills with the same cinnamon-sugar aroma you’d find in a Spanish churrería.
Print
Churro Cheesecake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Churro cheesecake recipe is an easy dessert that layers cinnamon-sugar coated crescent dough with a rich cream cheese filling, mimicking the flavor of churros with the creamy texture of cheesecake.
Ingredients
- 2 cans refrigerated crescent rolls (8 oz each)
- 2 packages cream cheese (8 oz each, softened)
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- ½ cup unsalted butter, melted
- 2 tablespoons ground cinnamon
- Optional: Neufchâtel cheese or dulce de leche swirl
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Unroll one can of crescent dough and press into bottom of dish. Pinch seams together.
- In a bowl, beat cream cheese, ½ cup sugar, and vanilla until smooth. Spread over dough.
- Unroll second can of dough and place over filling, sealing seams.
- Mix remaining ½ cup sugar with cinnamon. Pour melted butter over top crust, then sprinkle with cinnamon-sugar mix.
- Bake for 30–35 minutes until golden and set.
- Let cool at least 20 minutes before slicing. Serve slightly warm.
Notes
To make it diabetic-friendly, substitute sugar with erythritol, monk fruit, stevia, or allulose. Avoid using honey or maple syrup as alternatives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 22g
- Sodium: 310mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: churro, cheesecake, cinnamon, crescent dough, easy dessert
Churro Cheesecake Recipe Variations People Ask About
Churro Cheesecake Recipe With Condensed Milk
Yes — you can swap in condensed milk for part of the sugar in the filling. It adds extra sweetness and a custardy richness that’s popular in Mexican-style desserts. Just reduce the sugar to ¼ cup when mixing with cream cheese, then whisk in half a can of sweetened condensed milk. The texture comes out silkier, almost like flan meets cheesecake.
Tip: If you’re a fan of rich, milky desserts, you might also enjoy my Banana Cinnamon Overnight Oats — creamy, spiced, and make-ahead friendly.
Churro Cheesecake Recipe With Crescent Rolls
This is the classic version — the one most bakers turn to. Crescent rolls make it approachable for anyone, even if you’ve never baked a cheesecake. The dough layers mimic the crispness of churros without frying, and it’s what gives this recipe its weeknight magic. Use name-brand crescent rolls if possible; they stay flaky and bake up golden.
Churro Cheesecake Recipe With Cinnamon Rolls
It depends on how sweet you want it. Using cinnamon rolls instead of crescent dough gives the dessert a gooey, pull-apart style. You’ll roll out the cinnamon rolls slightly, press them into the pan, then top with cheesecake filling. Drizzle the included icing on top after baking for a fun brunch twist. It’s less crisp than churro cheesecake recipe but perfect for those who love sticky buns.
For another playful, over-the-top option, check out my Cookie Monster Ice Cream — a recipe with the same “wow” factor for parties and kids’ tables.
FAQs
What Are The Ingredients For Churro Cheesecake?
You’ll need two cans of crescent rolls, cream cheese, sugar, vanilla, butter, and cinnamon. That’s it. No special flours or fancy pans — just simple ingredients you probably already have in your kitchen.
How Do You Get The Churro Flavor In Cheesecake?
The churro flavor comes from butter, cinnamon, and sugar baked on top until crisp. When the cheesecake cools slightly, that cinnamon-sugar crust mimics the crunch of fried churros. If you want to take it further, sprinkle extra cinnamon sugar on the bottom crust before adding the filling.
How Does Churro Cheesecake Differ From Regular Cheesecake?
Regular cheesecake is dense, baked in a springform pan, and often takes hours to set. Churro cheesecake is quick: it uses crescent dough for the crust, bakes in 30–35 minutes, and has a lighter, snackable feel. Think of it as cheesecake’s playful cousin — more casual but just as satisfying.
How To Know If Churro Cheesecake Is Done?
Check for a golden-brown top and bubbling cinnamon-sugar edges. The center should jiggle slightly but not look raw. If the middle still looks glossy after 35 minutes, give it 5 more. Remember it firms up as it cools.
How Do You Store And Reheat Churro Cheesecake?
Store leftovers covered in the fridge for up to 4 days. For best flavor, reheat slices in the oven at 300°F for 8–10 minutes. This keeps the cinnamon crust crisp — the microwave makes it soggy.
For another bake that reheats beautifully, try my Frozen S’mores — they taste like campfire memories straight from the freezer.
Conclusion
When churro cheesecake recipe comes out of the oven, it fills your kitchen with the same cinnamon-sugar aroma I first breathed in on the cobblestone streets of Madrid. It’s the kind of dessert that gathers people close — no fancy plates required, just squares of buttery crust, creamy filling, and that sweet, crisp topping that whispers of tradition with a twist.
Recipes like this remind me why I started PureSavory: soulful, globally inspired dishes that feel accessible to every home cook. Whether you’re making this for brunch, a bake sale, or simply to brighten a Tuesday night, you’re carrying on the same spirit of joy and togetherness I felt when I first tasted churros abroad.
Now it’s your turn. Bake it, share it, and tell me how you made it your own. Did you drizzle dulce de leche? Swap crescent dough for cinnamon rolls? Or maybe sprinkle a little extra cinnamon just because? Drop your story in the comments — our kitchen is always open.
And if churro cheesecake recipe has you craving more creamy, playful desserts, don’t miss my Cinnamon Roll Honeybun Cheesecake — another recipe where comfort meets celebration.
Come hang out with me on Facebook and Pinterest—I’d love to see your creations!