These Cinnamon Churro Cheesecake Bars are the ultimate fusion of creamy, rich and the warm, sugary crunch of a classic churro. With a buttery graham cracker crust, velvety cheesecake filling, and a golden cinnamon-sugar topping, every bite delivers irresistible flavor and texture.
Perfect for easy dessert trays, potlucks, or indulgent after-dinner treats, this crowd-pleasing recipe takes less than 30 minutes to bake and chills into neat, sliceable bars that taste even better the next day. Whether you’re craving comforting party food or new easy dessert ideas, this bar recipe hits all the right notes.
Why You’ll Love This Recipe
Combines cheesecake creaminess with churro-style crunch
Great make-ahead dessert for holidays or potlucks
No water bath or fancy tools required
Simple ingredients and beginner-friendly steps
Kid-approved and perfect for cinnamon lovers
Easily customizable with fun topping ideas
Ingredient Breakdown
Graham Cracker Crumbs: Create a sturdy, buttery crust base
Unsalted Butter: Binds the crumbs and adds richness
Granulated Sugar: Sweetens both the crust and cheesecake layers
Ground Cinnamon: Brings that classic churro warmth and spice
Cream Cheese: The silky star of the filling—use full-fat for best texture
Vanilla Extract: Enhances flavor with a warm, sweet aroma
Eggs: Help the cheesecake set into sliceable bars
Step-by-Step Instructions
Preheat & Prepare Pan: Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking dish with parchment paper or lightly grease it.
Make the Crust: In a bowl, mix graham cracker crumbs, melted butter, ¼ cup sugar, and 1 teaspoon cinnamon. Press evenly into the bottom of your prepared pan. Use a flat-bottomed glass or spoon to pack the crust firmly.
Mix the Cheesecake Filling: Beat softened cream cheese and 1 cup sugar with a hand mixer on medium speed until smooth and creamy (about 2 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Assemble the Bars: Pour the cheesecake mixture over the crust and smooth the top. In a small bowl, combine the remaining ¼ cup sugar with 2 teaspoons cinnamon. Sprinkle evenly over the cheesecake.
Bake: Bake for 25–30 minutes or until the center is just set and the edges are lightly golden. It should not jiggle when gently shaken.
Cool & Chill: Let bars cool at room temperature for 1 hour, then refrigerate for at least 2 hours (or overnight) to fully set before slicing.
Use Parchment Paper: Makes removing and slicing bars a breeze
Chill Thoroughly: Cold bars slice more cleanly and taste richer
Check Doneness: The center should look matte, not shiny or jiggly
Use a Hot Knife: Dip your knife in warm water and wipe between slices for clean edges
Ingredient Swaps or Variations
Use Cinnamon Toast Crunch for Crust: Swap graham crackers for a fun cereal twist
Add Chocolate Chips: Stir mini chips into the filling for a churro-chocolate combo
Spice it Up: Add nutmeg or allspice for deeper warmth
Try a Biscoff Crust: Use crushed Biscoff cookies for a caramel flavor kick
Make It Gluten-Free: Use gluten-free graham-style crackers
Serving Suggestions
Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream
Drizzle with warm caramel or chocolate sauce for extra decadence
Garnish with fresh berries or a light dusting of powdered sugar
Make Ahead + Storage Tips
Make Ahead: These bars are best made a day in advance for maximum flavor and structure
Store: Keep refrigerated in an airtight container for up to 5 days
Freeze: Wrap tightly and freeze for up to 2 months; thaw in the fridge overnight
Reheat (Optional): Not necessary, but can be briefly microwaved for a warm texture
Cultural or Historical Notes
This recipe blends two classic dessert traditions—American cheesecake and Mexican churros—into a bar that feels both nostalgic and new. Churros are known for their cinnamon-sugar coating and fried dough crispiness, while cheesecake brings creamy decadence. Together, they create a rich dessert that captures the soul of street food and home baking in one bite.
Frequently Asked Questions (FAQ)
Can I double the recipe? Yes, double the ingredients and use a 9×13-inch pan. Bake for 35–40 minutes and check for doneness.
Can I make this without eggs? You can try a commercial egg replacer or use ¼ cup plain Greek yogurt per egg, but texture may vary.
Can I use low-fat cream cheese? You can, but full-fat cream cheese creates a smoother, richer filling.
How do I prevent cracks in the cheesecake? Don’t overmix the batter and avoid opening the oven door during baking.
Are these bars freezer-friendly? Yes! Slice and freeze with parchment between each bar for grab-and-go treats.
