What is Churro Cheesecake made of?

Churro Cheesecake is made with layers of crescent dough, a cream cheese-based filling, and a cinnamon-sugar topping. The result is a crisp, sugary crust with a smooth, creamy center that mimics both churros and cheesecake.

Can I make Churro Cheesecake ahead of time?

Absolutely! It’s perfect for prepping ahead. You can refrigerate it for up to 5 days or freeze it for up to 2 months. Just wrap tightly and reheat in the oven to get that crispy topping back.

What’s the best way to serve Churro Cheesecake?

Serve it chilled or at room temperature. You can drizzle it with caramel, chocolate sauce, or even add fresh fruit. Pair it with peaches and cream crumble bars for a delicious dessert spread.

Can I use puff pastry instead of crescent dough?

Yes, but expect a flakier texture. Crescent dough gives a chewy, buttery bite that complements the cheesecake layer. Puff pastry works well for a crisper finish, similar to lemon brownies .

Churro Cheesecake – 5-Star Recipe for the Delicious Dessert Fusion

Ingredients

Units Scale

2 cans crescent dough
2 packages (8 oz) cream cheese
1 cup sugar
1 tsp vanilla extract
1/2 cup melted butter
1/4 cup sugar + 2 tbsp cinnamon (for topping)

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Instructions

Preheat oven to 350°F.
Spread 1 can of crescent dough in greased baking dish.
Mix cream cheese, sugar, and vanilla until smooth.
Spread cream cheese mix over dough.
Top with second layer of dough.
Brush with melted butter and sprinkle cinnamon sugar.
Bake for 30–35 minutes until golden brown.
Cool and refrigerate before slicing.

Notes

Chill before slicing for cleaner cuts.
Store in fridge for 5 days or freeze up to 2 months.
Use puff pastry for a flakier version.

Author: Paula
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 265
Sugar: 18g
Sodium: 220mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0.5g
Protein: 4g
Cholesterol: 45mg