Churro Cheesecake Bars
Creamy vanilla cheesecake featuring a Maria cookie crust and buttery topping sprinkled with cinnamon sugar.
There are some childhood experiences that are forever seared into our memory. And no, this is not where I talk about how I made churros with my grandmother in her kitchen. She never made churros, though she did make many other delicious Mexican treats.
No, when I think about churros I remember one summer day in the mid 90s. My father had bought me a warm, crunchy churro from a vendor at Sea World and I was so excited to bite into all that cinnamon sugar goodness.
I opened my mouth to take a big bite, not a care in the world. And just as my teeth were about to crunch into my donut… a seagull swooped down and snatched that churro right out of my hands. I’m fairly certain he cackled too as he absconded off to his lair to devour a little girls dreams.
I cried. I railed. I shook my fist at that seagull as he flew away. And then, I begged for another churro, which my father generously let me have. To say I ate that donut like a bird of prey protects its kill is an understatement. I probably looked like a half-mad little donut fiend.
Ever since that experience, churros have been something special in my mind. Whether it’s traditional churros or churro-inspired desserts like this cheesecake, anything churro is to be relished - and also protected from evil seagulls if you’re eating outside.
These churro cheesecake bars are one of my favorite ways to get a churro fix without going through all the trouble of making actual churros. Mexican Maria cookies are used to make a simple crust, which we’ll top with a creamy layer of vanilla cheesecake. To finish, we’re going to cheat and use Pillsbury crescent dough to create a top layer that’s coated in butter and cinnamon sugar.
The end result? Pure decadence. After the cheesecake is chilled overnight, you can cut it into bars and serve them with everything from ice cream, to chocolate sauce, or whipped cream with fresh berries. Usually I just grab a bar and eat it with my hands, cause why not? It feels a little rebellious to eat cheesecake that way no?
If you love churro flavors and creamy cheesecakes, then this recipe is calling your name my friend.
And if the idea of making cheesecake sparks anxiety, fear not. I’ve provided step-by-step photos along with the recipe and bonus, we won’t even need to fuss with a water bath!
Why You’ll Love This Recipe
Easy. There are no complicated steps in this recipe. Just make a simple cookie crust, mix up the cheesecake filling, then roll out Pillsbury crescent dough for the top of the cheesecake. Add butter and cinnamon sugar, then bake.
Tastes like churros. The crust on top of the cheesecake is reminiscent of biting into freshly fried churros, while the cinnamon sugar captures that authentic churro flavor.
Makes enough for a crowd. Because this cheesecake is baked in a 9×13 dish it’s perfect for larger groups of people. Depending on how large your slices are you can serve anywhere from 12-16 people. (This is why I make it for game day!)
Flexible. I like to use Mexican Maria cookies for the bottom crust, but you can also use graham crackers or Nilla wafers. Vanilla shortbread cookies would also work.
This recipe is for supporting members. Upgrade to a paid membership to get access to exclusive recipes, plus stories and reflections that bring food and life together. I also plant a tree for every new subscription. 🌳