1)First step, croissant dough

1. 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.

2)Second step, cream cheese

1. 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

1. 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.

4)Forth step, cornstarch mixture

1. 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

1. 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.

6)Sixth step, final layer

1. 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.

7)Seventh step, bake the churro cheesecake bars

1. 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.
2. 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.