Churro cheesecake bars combine the flakiness of croissant dough with rich and creamy cheesecake filing, all topped with a buttery cinnamon sugar mixture that gives it a delightful churro effect. These bars offer a delightful churro inspired twist that is sure to satisfy any sweet tooth. Each bite delivers a harmonious blend of textures and flavors making it a perfect treat for gatherings or a sweet indulgence at home.
They have been a viral dessert for a while and we finally decided to give it a try using our own recipe. It’s super easy to make and it tastes amazing!
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Everything you’ll find in this post
Here is a list of everything you will find in this churro cheesecake bars recipe post.
before cooking
materials
different flavors
tips
questions
process
more recipes
full recipe
video recipe
printable recipe
Before cooking
Click here for the link of everything we used for this recipe.
-Start by gathering all your ingredients and equipment to ensure you have everything you need at your fingertips. Check your pantry and fridge to see what you already have for this recipe. If you discover any ingredients you don‘t have make a quick shopping list and head to the store.
-Use a food scale or measuring cups and spoons to measure your ingredients accurately. Precise measurements are crucial for achieving the desired taste and texture in baking.
-After you measure the ingredients on one side keep the ones for the store bought pastry dough and on the other side the ones that go on the cheesecake so you don’t get confused when mixing the ingredients together.
-Check your equipment, make sure you have mixing bowls, oven, baking dish…you don’t always have to use the same equipment we are using, just make sure you have a baking dish that can go on the oven, something where you can mix all the ingredients..
Materials
you’ll need to make the churro cheesecake bars
- Oven, it will be used to bake both the base and the cheesecake layers.
- baking dish, a square baking dish is the ideal for this recipe
- mixing bowls, essential for combining the ingredients
- mini mixing bowls, we used ramekins to mix some ingredients
- measuring cups and spoons or food scale, will help you measure ingredients accurately.
- Stand mixer, electric hand mixer or whisk, is necessary for creaming the cheesecake ingredients together.
- silicone spatula, is useful for scraping down the sides of bowls.
- pastry brush, perfect for applying melted butter to the dough ensuring a rich flavor.
- knife, for slicing the finished bars into squares, we used a bread knife in this recipe to make sure we don’t break the pastry dough too much.
different flavors
if you wanna change the churro cheesecake bars a little..
–chocolate chip churro cheesecake bars, incorporate mini chocolate chip into the cheesecake filling for a rich chocolatey flavor.
–fruits, such as strawberries, raspberries.. top your bars with fresh fruits a drizzle of caramel or a fruit compote.
–nuts, add crushed pistachio or walnuts, pecans to the topping for added crunch and flavor.
–pumpkin spice, to make it perfect for the fall substitute some of the cream cheese with the pumpkin puree and add warming spices like nutmeg and ginger for an autumn inspired treat.
Tips
We will give you the best tips on how to succeed when making this churro cheesecake bars.
- Make sure your ingredients are room temperature ( cream cheese and eggs ). Make sure to work the cream cheese for a long time before mixing it with the rest of ingredients. This will help you avoid big lumps.
- If you don’t want any lumps and you don’t wanna use a sieve or hand blender make sure you mix the cornstarch with the heavy cream in a separate bowl first and then you add it to the rest of ingredients. This will make a huge difference.
- Bake the base for 15 minutes before adding the cheesecake filling to make sure it’s fully cooked by the time the churro cheesecake bars are baked. If you don’t bake the base first two different things could happen,
- Raw croissant dough base
- soggy doughy base
- If you have condensed milk, substitute half of the sugar for this ingredient. Condensed milk always makes the cheesecake taste 100 times better but we always forget to buy it!
- if you have the time to make homemade croissant dough this viral food would be so much better, everything is better when it’s homemade.
- You can cover the cheesecake with aluminium foil the first 30 minutes if you are scared of the top dough burning and then remove the foil after 30 minutes have passed.
Questions
can i use puff pastry instead of croissant store bough dough?
yes! The texture will be slightly different and will be flakier and lighter.
What is the best way to ensure the CHEESECAKE layer is set without over baking it?
to check if the churro cheesecake bars are cooked gently jiggle the pan, the edges should be firm while the center remains slightly wobbly. Avoid opening the oven door frequently as this can cause temperature fluctuations.
how can i prevent the top layer from becoming to dark during baking?
If you notice your top layer browning too quickly cover the dish loosely with aluminium foil, this will allow the cheesecake to continue cooking without over browning the top.
can i freeze the bars?
yes, you can freeze the bars for up to three months. Wrap them tightly im plastic wrap and aluminium foil to prevent freezer burn and place them inside of a food container. You can also put the bars on a ziplock bag and place the bag in a food container.
How should i store this dessert?
Store any leftover churro cheesecake bars in an airtight container in the fridge for up to 4 days.
Process
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RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
Ingredients
base
- 1 roll of croissant dough
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
cheesecake filling
- 450 grams cream cheese
- 3 eggs
- 150 grams granulated sugar
- 150 grams Greek yogurt
- 50 grams heavy whipping cream ( 35 % )
- 40 grams cornstarch
top layer
- 1 roll of croissant dough
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
we are planing on making a completely from scratch version of this recipe so make sure to search it in our web site in the future if it’s something you’d be interested in!
Step by step
base layer
1)First step, croissant dough
Melt one tablespoon of butter and cover the bottom of the pan with the melted butter. In a separate bowl mix together cinnamon and brown sugar then, spread it evenly all over the bottom of the pan and then cover the base with the croissant dough. Bake in a preheated oven at 170 C ( 350 F ) for about 10 to 15 minutes, or until golden brown.
cream cheese filling
2)Second step, cream cheese
In a large mixing bowl add the room temperature cream cheese, using an electric mixer on medium speed, beat the cream cheese for about 5 to 8 minutes until it becomes smooth and creamy. This step is important to ensure a lump free filling with the right texture.
3)Third step, eggs
Add the three eggs and mix using an electric hand whisk until they are fully incorporated into the cream cheese. We want the cheesecake filling to be as smooth as possible. Add the granulated sugar to the mixture.
cornstarch
4)Forth step, cornstarch mixture
In a separate bowl combine cornstarch with heavy whipping cream. Mix until the cornstarch is fully incorporated into the heavy cream. This will act as a thickening agent for the cheesecake filling and previously mixing it with the heavy cream will help us achieve a smooth consistency with no lumps.
5)Fifth step, rest of ingredients
To the cheesecake mixture bowl add the Greek yogurt, you can use plain yogurt, vanilla, protein yogurt, raspberry.. whatever you have in your fridge works. In this case we used protein raspberry Greek yogurt because that’s what we had in our fridge! Mix all the ingredients using a whisk until they are well combined and the filling is smooth and uniform.
top layer
6)Sixth step, final layer
Pour the prepared cheesecake filling over the baked croissant base in the baking dish. Spread it evenly, roll out the second tube of croissant dough and carefully place it over the cheesecake layer, ensuring it covers the filling as much as you can. Brush the whole top layer with melted butter. In a small bowl mix brown sugar with cinnamon. Sprinkle this mixture evenly over the buttered top layer to enhance the churro flavor.
bake
7)Seventh step, bake the churro cheesecake bars
Place the assembled baking dish back into the preheated oven and bake for about 1 hour at 170 C ( 350 F ), keep an eye on the bars to ensure an even baking. Cover with aluminum foil if necessary. Once baked remove the dish from the oven and allow the bars to cool at room temperature.
After they have cooled transfer the baking dish to the refrigerator and chill for about 2 h, once chilled cut the bars and serve with a strawberry on top for a more refreshing dessert. You could also serve them warm if t you want the layers to be still extra crunchy.
Churro cheesecake bars
Ingredients
base
- 1 roll of croissant dough
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
cheesecake filling
- 450 grams cream cheese
- 3 eggs
- 150 grams granulated sugar
- 150 grams Greek yogurt
- 50 grams heavy whipping cream 35 %
- 40 grams cornstarch
top layer
- 1 roll of croissant dough
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
Instructions
base layer
1)First step, croissant dough
- Melt one tablespoon of butter and cover the bottom of the pan with the melted butter. In a separate bowl mix together cinnamon and brown sugar then, spread it evenly all over the bottom of the pan and then cover the base with the croissant dough. Bake in a preheated oven at 170 C ( 350 F ) for about 10 to 15 minutes, or until golden brown.
cream cheese filling
2)Second step, cream cheese
- In a large mixing bowl add the room temperature cream cheese, using an electric mixer on medium speed, beat the cream cheese for about 5 to 8 minutes until it becomes smooth and creamy. This step is important to ensure a lump free filling with the right texture.
3)Third step, eggs
- Add the three eggs and mix using an electric hand whisk until they are fully incorporated into the cream cheese. We want the cheesecake filling to be as smooth as possible. Add the granulated sugar to the mixture.
cornstarch
4)Forth step, cornstarch mixture
- In a separate bowl combine cornstarch with heavy whipping cream. Mix until the cornstarch is fully incorporated into the heavy cream. This will act as a thickening agent for the cheesecake filling and previously mixing it with the heavy cream will help us achieve a smooth consistency with no lumps.
5)Fifth step, rest of ingredients
- To the cheesecake mixture bowl add the Greek yogurt, you can use plain yogurt, vanilla, protein yogurt, raspberry.. whatever you have in your fridge works. In this case we used protein raspberry Greek yogurt because that’s what we had in our fridge! Mix all the ingredients using a whisk until they are well combined and the filling is smooth and uniform.
top layer
6)Sixth step, final layer
- Pour the prepared cheesecake filling over the baked croissant base in the baking dish. Spread it evenly, roll out the second tube of croissant dough and carefully place it over the cheesecake layer, ensuring it covers the filling as much as you can. Brush the whole top layer with melted butter. In a small bowl mix brown sugar with cinnamon. Sprinkle this mixture evenly over the buttered top layer to enhance the churro flavor.
bake
7)Seventh step, bake the churro cheesecake bars
- Place the assembled baking dish back into the preheated oven and bake for about 1 hour at 170 C ( 350 F ), keep an eye on the bars to ensure an even baking. Cover with aluminum foil if necessary. Once baked remove the dish from the oven and allow the bars to cool at room temperature.
- After they have cooled transfer the baking dish to the refrigerator and chill for about 2 h, once chilled cut the bars and serve with a strawberry on top for a more refreshing dessert. You could also serve them warm if t you want the layers to be still extra crunchy.
Nutrition
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