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Dessert / Best Cinnamon Churro Cheesecake Bars You’ll Ever Make

Best Cinnamon Churro Cheesecake Bars You’ll Ever Make

September 30, 2025 by BriannaDessert

Cinnamon Churro Cheesecake Bars are not just a dessert; they are a truly inspired culinary creation that brings together two universally adored treats into one magnificent bite. Have you ever dreamed of the warm, crispy, cinnamon-sugar delight of a freshly made churro, perfectly married with the luscious, creamy, and slightly tangy bliss of a classic cheesecake? Well, I certainly have, and I’m thrilled to share a recipe that turns that dream into a delectable reality.

A Sweet Fusion of Flavors and Textures

This ingenious dessert takes the best elements of both worlds. We pay homage to the beloved churro, a timeless fried dough pastry with roots deeply embedded in Spanish and Latin American culture, known for its distinct ridged shape and generous dusting of cinnamon sugar. We then layer that delightful essence over a rich, smooth cheesecake base, a dessert celebrated globally for its comforting creaminess. People simply adore these Cinnamon Churro Cheesecake Bars because they offer an exciting interplay of textures—a delightful crunch from the churro-inspired topping gives way to an irresistibly silky cheesecake filling, all infused with that heartwarming aroma of cinnamon. It’s the perfect balance of familiar comfort and innovative indulgence, making it an ideal treat for any occasion, easy to prepare, and even easier to fall in love with.

Best Cinnamon Churro Cheesecake Bars You'll Ever Make this Recipe

Ingredients:

  • For the Cinnamon Sugar Topping:
    • ½ cup (100g) granulated sugar
    • 1 tablespoon ground cinnamon
  • For the Cinnamon Churro Cheesecake Bars Crust:
    • 1 ¾ cups (210g) all-purpose flour
    • ½ cup (100g) granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup (113g) unsalted butter, very cold and cut into small cubes
    • ½ cup (120ml) milk
    • 1 teaspoon vanilla extract
  • For the Cheesecake Filling:
    • 3 (8-ounce / 226g each) blocks cream cheese, full-fat, softened to room temperature
    • 1 cup (200g) granulated sugar
    • ¼ cup (30g) all-purpose flour
    • 2 large eggs, room temperature
    • ½ cup (120g) sour cream, full-fat, room temperature
    • 1 teaspoon vanilla extract
  • For the Cream Cheese Glaze:
    • 4 ounces (113g) cream cheese, full-fat, softened to room temperature
    • 2 cups (240g) powdered sugar, sifted
    • 2-3 tablespoons milk or heavy cream
    • ½ teaspoon vanilla extract

Preparing the Cinnamon Sugar Topping

  1. Let’s start by creating that irresistible cinnamon sugar topping that gives our Cinnamon Churro Cheesecake Bars their signature flavor. In a small bowl, combine the ½ cup of granulated sugar and 1 tablespoon of ground cinnamon.
  2. Using a fork or a small whisk, mix these two ingredients together thoroughly until the cinnamon is evenly distributed throughout the sugar. You want to make sure there are no clumps of cinnamon, so give it a good stir.
  3. Once perfectly blended, set this aromatic cinnamon sugar mixture aside. We’ll be using it in a couple of different stages for these delightful Cinnamon Churro Cheesecake Bars – first, layered into the crust, and then generously sprinkled over the finished glaze. It’s the essential element that really brings the “churro” part of the name to life!

Crafting the Cinnamon Churro Cheesecake Bars Crust

  1. Preheat your oven to 350°F (175°C). This ensures your oven is at the optimal temperature for consistent baking from the moment your crust goes in.
  2. Prepare a 9×13-inch baking pan. Line the pan with parchment paper or aluminum foil, making sure to leave an overhang on the sides. This overhang acts as “handles,” making it incredibly easy to lift your finished Cinnamon Churro Cheesecake Bars out of the pan for clean, precise slicing later. Lightly grease the parchment or foil with non-stick cooking spray or a thin layer of butter. A well-prepared pan is key to preventing sticking.
  3. In a large mixing bowl, whisk together the dry ingredients for the crust: 1 ¾ cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Make sure these are thoroughly combined to ensure the baking powder is evenly distributed, which is crucial for a tender, well-risen crust.
  4. Now, add the ½ cup of very cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two forks, or even your fingertips, cut the butter into the flour mixture. You want to work quickly to keep the butter as cold as possible. Continue mixing until the mixture resembles coarse crumbs, with some pieces of butter still visible, ranging from the size of small peas to tiny lentils. These butter pieces will create pockets of steam during baking, contributing to a flaky and tender crust for your Cinnamon Churro Cheesecake Bars.
  5. In a separate small bowl, whisk together the ½ cup of milk and 1 teaspoon of vanilla extract. Pour this wet mixture into the butter-flour mixture. Stir gently with a spoon or spatula just until everything is combined and a soft dough forms. Be careful not to overmix; overworking the dough can lead to a tough crust.
  6. Press about two-thirds of this dough mixture evenly into the bottom of your prepared 9×13-inch baking pan. Use your fingers or the bottom of a flat-bottomed measuring cup to ensure the crust is compact and uniform. A consistent thickness will ensure even baking.
  7. Bake the crust in the preheated oven for 10 minutes. This initial bake, often called blind baking, helps to set the crust and prevent it from becoming soggy once the cheesecake filling is added.
  8. Remove the pan from the oven. Evenly sprinkle half of the reserved cinnamon sugar topping (about ¼ cup) over the partially baked crust. This layer of cinnamon sugar will melt slightly into the crust, infusing it with that quintessential churro flavor right from the base of your Cinnamon Churro Cheesecake Bars.
  9. Return the pan to the oven and bake for an additional 5-7 minutes, or until the cinnamon sugar is slightly melted and bubbly, and the crust appears lightly golden brown.
  10. Remove the pan from the oven and set it aside to cool slightly while you prepare the cheesecake filling. It’s important for the crust to be somewhat cooled so it doesn’t overly heat the cheesecake batter when poured on top.

Whipping Up the Velvety Cheesecake Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl with an electric hand mixer, place the three 8-ounce blocks of softened cream cheese. It is absolutely crucial that your cream cheese is at room temperature. If it’s too cold, it will be lumpy and difficult to incorporate other ingredients smoothly, leading to a lumpy cheesecake. Beat the cream cheese on medium speed for about 2-3 minutes, scraping down the sides of the bowl occasionally, until it is completely smooth and creamy. This initial step ensures a flawless, lump-free filling for your Cinnamon Churro Cheesecake Bars.
  2. Gradually add the 1 cup of granulated sugar to the cream cheese, beating on medium speed. Continue to beat for another 2-3 minutes until the sugar is fully dissolved and the mixture is light and fluffy. Scrape down the sides of the bowl one more time to ensure everything is well combined. This process incorporates air, contributing to the cheesecake’s luxurious texture.
  3. Next, sprinkle in the ¼ cup of all-purpose flour. Mix on low speed just until the flour is incorporated. The flour acts as a stabilizer, helping to prevent cracks in your cheesecake as it bakes and cools.
  4. Add the 2 large eggs, one at a time, beating on low speed after each addition just until combined. Do not overmix at this stage! Overmixing once the eggs are in can incorporate too much air, which can cause the cheesecake to puff up too much during baking and then collapse and crack as it cools. We’re aiming for a dense, creamy texture for these Cinnamon Churro Cheesecake Bars.
  5. Finally, add the ½ cup of full-fat sour cream and 1 teaspoon of vanilla extract to the mixture. Beat on low speed until just combined and smooth. The sour cream adds a wonderful tang and an extra layer of richness and moisture to the cheesecake, making it incredibly creamy and decadent.
  6. Give the entire filling a final gentle stir with a spatula, scraping the bottom and sides of the bowl to ensure no unmixed pockets remain. You should now have a wonderfully smooth, thick, and velvety cheesecake batter.
  7. Carefully pour the cheesecake filling evenly over the partially baked crust in your prepared 9×13-inch pan. Gently tap the pan on the counter a few times to release any trapped air bubbles. This step is important for achieving a smooth, even top on your finished Cinnamon Churro Cheesecake Bars.

Baking the Cinnamon Churro Cheesecake Bars to Perfection

  1. Prepare a water bath for baking. This is a crucial step for cheesecake and greatly helps in preventing cracks and ensuring a creamy texture. Place your 9×13-inch baking pan with the crust and filling inside a larger roasting pan. Carefully pour hot water into the larger roasting pan until it comes about halfway up the sides of the cheesecake pan. Be very careful not to get any water into the cheesecake batter itself. The steam from the water bath creates a moist baking environment, which gently cooks the cheesecake and results in a smooth, custardy texture without cracking.
  2. Carefully transfer the roasting pan with the cheesecake setup into your preheated 350°F (175°C) oven.
  3. Bake for 50-60 minutes, or until the edges of the cheesecake are set, but the center still has a slight jiggle when you gently shake the pan. Do not overbake! Overbaking is a common cause of cracks in cheesecakes. The residual heat will continue to cook the center as it cools.
  4. Once baked, turn off the oven, but leave the cheesecake in the oven with the door slightly ajar (you can prop it open with a wooden spoon) for about 1 hour. This gradual cooling process helps prevent drastic temperature changes, which can lead to cracking, ensuring your Cinnamon Churro Cheesecake Bars remain beautiful and smooth.
  5. After an hour in the cooling oven, carefully remove the roasting pan from the oven. Take the cheesecake pan out of the water bath. Remove the foil/parchment lining, if desired, or simply let it cool in the pan. Let the cheesecake cool completely at room temperature on a wire rack for at least 2-3 hours.
  6. Once cooled to room temperature, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling step is non-negotiable! It allows the cheesecake to fully set, making it firm enough to slice cleanly and enhancing its rich flavor and dense texture. Patience here will be rewarded with perfectly formed Cinnamon Churro Cheesecake Bars.

Making the Dreamy Cream Cheese Glaze

  1. Once your cheesecake bars are thoroughly chilled, it’s time to prepare the luscious cream cheese glaze. In a medium mixing bowl, combine the 4 ounces of softened cream cheese. Again, ensuring the cream cheese is at room temperature is key to a smooth, lump-free glaze.
  2. Add the 2 cups of sifted powdered sugar. Sifting the powdered sugar is important as it breaks up any clumps, ensuring a silky-smooth glaze. If you don’t sift, you might end up with tiny lumps of sugar in your glaze, which nobody wants!
  3. Add ½ teaspoon of vanilla extract.
  4. Begin by adding 2 tablespoons of milk or heavy cream. Using an electric hand mixer or a whisk, beat the ingredients together on low speed, then gradually increase to medium speed. Mix until the glaze is completely smooth and creamy.
  5. If the glaze seems too thick to drizzle or spread easily, add the remaining 1 tablespoon of milk or heavy cream, a teaspoon at a time, until you reach your desired consistency. You want a glaze that is thick enough to hold its shape but still pourable or spreadable. A perfect glaze will complement the rich cheesecake and churro flavors of your Cinnamon Churro Cheesecake Bars without overpowering them.

Assembling and Finishing Your Cinnamon Churro Cheesecake Bars

  1. Once the cheesecake has been thoroughly chilled and is firm, carefully lift it out of the baking pan using the parchment or foil overhangs. Transfer the entire cheesecake to a cutting board or a flat surface.
  2. Evenly spread the prepared cream cheese glaze over the top of the chilled cheesecake. You can use an offset spatula or the back of a spoon to spread it all the way to the edges. Aim for an even layer that beautifully tops your Cinnamon Churro Cheesecake Bars.
  3. Immediately and generously sprinkle the remaining half of the cinnamon sugar topping (about ¼ cup) over the freshly applied glaze. This gives your bars that iconic churro finish and adds an extra layer of texture and flavor.
  4. Now comes the satisfying part: slicing your Cinnamon Churro Cheesecake Bars! For the cleanest cuts, use a large, sharp knife. For each cut, dip the knife in hot water and wipe it clean with a paper towel. This prevents the cheesecake and glaze from sticking to the knife, resulting in perfectly neat bars every time. Slice the cheesecake into your desired bar size – typically 18-24 bars.
  5. Serve your spectacular Cinnamon Churro Cheesecake Bars chilled. They are perfect for dessert, a special treat, or sharing at any gathering. The combination of the sweet, crisp cinnamon crust, the creamy tangy cheesecake, and the delightful cinnamon sugar glaze truly makes these bars an unforgettable dessert.
  6. Store any leftover Cinnamon Churro Cheesecake Bars in an airtight container in the refrigerator for up to 3-5 days. While they are best enjoyed fresh, they remain incredibly delicious and firm for several days, making them perfect for meal prepping your dessert or enjoying throughout the week. Enjoy every delightful bite!

Best Cinnamon Churro Cheesecake Bars You'll Ever Make

Conclusion:

Why These Cinnamon Churro Cheesecake Bars Are Your Next Baking Obsession

I truly hope you’re feeling inspired to whip up a batch of these incredible `Cinnamon Churro Cheesecake Bars` because, believe me, they are an absolute game-changer. From the very first bite, you’ll understand why this recipe has quickly become one of my all-time favorites, and I’m confident it will claim a special place in your heart (and recipe box!) too. What makes these bars undeniably spectacular is the ingenious fusion of two beloved desserts: the comforting, spiced warmth of a classic churro, perfectly married with the creamy, tangy richness of a quintessential cheesecake. It’s a symphony of textures and flavors that simply works. You get that delightful crunch and spicy-sweet aroma from the churro topping, which provides a brilliant contrast to the smooth, melt-in-your-mouth cheesecake layer. And let’s not forget the sturdy, buttery crust that holds it all together, adding yet another layer of satisfying texture and buttery richness. This isn’t just a dessert; it’s an experience, a moment of pure culinary delight that manages to feel both familiar and excitingly new all at once. The balance of sweet and savory, the interplay of crisp and creamy – it’s a harmonious combination that will leave you reaching for another slice, time and time again. Trust me, these bars are a guaranteed crowd-pleaser, perfect for any occasion that calls for something truly special.

Elevate Your Dessert Experience with These Versatile Treats

One of the many things I adore about these bars is their incredible versatility, making them perfect for almost any occasion and allowing for endless creative possibilities. Imagine serving them slightly warmed, perhaps with a generous scoop of vanilla bean ice cream melting deliciously over the top, creating an even more indulgent experience where the cold creaminess plays off the warm spice. A luxurious drizzle of homemade salted caramel sauce or a rich dark chocolate ganache would also elevate these to an extraordinary level, catering to those with an even sweeter tooth and adding another layer of sophisticated flavor. For a more sophisticated presentation, consider garnishing each bar with a few fresh berries, like vibrant raspberries or plump blackberries, whose slight tartness would beautifully cut through the richness, offering a refreshing counterpoint and a pop of color. On the flip side, these `Cinnamon Churro Cheesecake Bars` are equally delightful straight from the fridge, cold and firm, making them a fantastic make-ahead option for parties, potlucks, or busy weeknights when you need a quick, satisfying treat that requires no last-minute fuss.

And don’t hesitate to get wonderfully creative with variations! While the original recipe is perfection in my book, feel free to experiment and make it truly your own. For a cozy, seasonal twist, you could add a pinch of ground nutmeg or a touch of ground cloves to the cinnamon topping during autumn, or even swirl a spoonful of pumpkin puree into a portion of the cheesecake batter before baking for a festive touch that captures the essence of fall. If you’re a nut lover, a sprinkle of toasted pecans or walnuts over the churro topping just before baking would add another layer of flavor and a delightful crunch that complements the spice profile. For those who enjoy a bit of extra indulgence, mini chocolate chips or a swirl of dulce de leche folded into the cheesecake mixture would be absolutely divine. You could even play with the crust, perhaps using a crushed graham cracker base for a different texture profile, though I do highly recommend sticking with the original if you want that truly authentic churro-like foundation. These bars are truly a blank canvas for your culinary imagination – don’t be afraid to experiment and discover your own favorite rendition!

Your Kitchen Awaits: Bake, Share, and Inspire!

So, what are you waiting for? This is your heartfelt invitation to step into your kitchen, preheat that oven, and embark on a deliciously rewarding baking adventure. I promise you, the joy of creating something so utterly delightful from scratch is incredibly fulfilling, and the intoxicating scent of cinnamon wafting through your home as these `Cinnamon Churro Cheesecake Bars` bake is a treat in itself! Don’t be intimidated; this recipe is designed to be accessible and fun, yielding spectacular results even for novice bakers. The steps are straightforward, and the reward is truly magnificent. Once you’ve pulled these golden-brown beauties from the oven, allowed them to cool, and sampled your handiwork, I’d be absolutely thrilled to hear all about your experience. Did you add your own unique twist? Was it an instant hit with your family and friends? I genuinely love seeing your creations and hearing your stories! Please, feel free to share your photos, your triumphs, and any clever modifications you came up with, whether it’s on social media or by leaving a comment. Your insights and culinary adventures not only inspire me but also help others in our wonderful community discover new ways to enjoy these fantastic treats. Let’s make some magic in the kitchen together – happy baking, and I can’t wait to hear how much you loved them!


Cinnamon Churro Cheesecake Bars

Cinnamon Churro Cheesecake Bars

These Cinnamon Churro Cheesecake Bars are an inspired culinary creation, bringing together the warm, crispy, cinnamon-sugar delight of a churro with the luscious, creamy, and slightly tangy bliss of a classic cheesecake. Featuring a tender cinnamon-infused crust, a rich, smooth cheesecake filling, and a dreamy cream cheese glaze topped with an irresistible cinnamon sugar dusting, these bars offer a perfect balance of textures and comforting flavors.

Prep Time
45 Minutes

Cook Time
15 Minutes

Total Time
12 Hours

Servings
18-24 bars

Ingredients

  • ½ cup granulated sugar (for topping)
  • 1 tbsp ground cinnamon (for topping)
  • 1 ¾ cups all-purpose flour (for crust)
  • ½ cup granulated sugar (for crust)
  • 2 tsp baking powder (for crust)
  • ½ tsp salt (for crust)
  • ½ cup cold unsalted butter, cubed (for crust)
  • ½ cup milk (for crust)
  • 1 tsp vanilla extract (for crust)
  • 3 (8oz) blocks full-fat cream cheese, softened (for filling)
  • 1 cup granulated sugar (for filling)
  • ¼ cup all-purpose flour (for filling)
  • 2 large eggs, room temperature (for filling)
  • ½ cup full-fat sour cream, room temperature (for filling)
  • 1 tsp vanilla extract (for filling)
  • 4 oz full-fat cream cheese, softened (for glaze)
  • 2 cups sifted powdered sugar (for glaze)
  • 2-3 tbsp milk or heavy cream (for glaze)
  • ½ tsp vanilla extract (for glaze)

Instructions

  1. Step 1
    In a small bowl, combine ½ cup granulated sugar and 1 tbsp ground cinnamon. Mix thoroughly; set aside.
  2. Step 2
    Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang, and lightly grease. In a large bowl, whisk together 1 ¾ cups all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, and ½ tsp salt. Cut in ½ cup very cold, cubed unsalted butter until the mixture resembles coarse crumbs. In a separate small bowl, whisk together ½ cup milk and 1 tsp vanilla extract, then add to the flour mixture and stir gently until a soft dough forms. Press two-thirds of this dough evenly into the bottom of the prepared pan. Bake for 10 minutes.
  3. Step 3
    Remove the pan from the oven. Evenly sprinkle half (about ¼ cup) of the reserved cinnamon sugar topping over the partially baked crust. Return to the oven and bake for an additional 5-7 minutes, until the cinnamon sugar is slightly melted and bubbly. Remove and set aside to cool slightly.
  4. Step 4
    In a stand mixer with the paddle attachment, beat 3 (8oz) blocks softened cream cheese on medium speed for 2-3 minutes until completely smooth. Gradually add 1 cup granulated sugar, beating for another 2-3 minutes until light and fluffy. Sprinkle in ¼ cup all-purpose flour and mix on low speed until just incorporated. Add 2 large eggs one at a time, beating on low speed just until combined (do not overmix). Finally, add ½ cup full-fat sour cream and 1 tsp vanilla extract; beat on low speed until just smooth. Gently stir with a spatula to ensure no unmixed pockets remain. Pour the filling evenly over the partially baked crust and gently tap the pan to release air bubbles.
  5. Step 5
    Prepare a water bath: Place the cheesecake pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan. Transfer to the preheated 350°F (175°C) oven. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from water bath, let cool completely at room temperature on a wire rack for 2-3 hours. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to fully set.
  6. Step 6
    Once the cheesecake is thoroughly chilled, in a medium mixing bowl, combine 4 oz softened cream cheese, 2 cups sifted powdered sugar, and ½ tsp vanilla extract. Add 2 tablespoons of milk or heavy cream. Using an electric hand mixer, beat until completely smooth and creamy. If too thick, add the remaining 1 tablespoon of milk or heavy cream, a teaspoon at a time, until desired pourable/spreadable consistency is reached.
  7. Step 7
    Carefully lift the chilled cheesecake out of the baking pan using the parchment overhangs and transfer to a cutting board. Evenly spread the prepared cream cheese glaze over the top. Immediately and generously sprinkle the remaining half (about ¼ cup) of the cinnamon sugar topping over the freshly applied glaze. For clean cuts, dip a large, sharp knife in hot water and wipe clean before each slice. Slice into 18-24 bars. Serve chilled.
  8. Step 8
    Store any leftover Cinnamon Churro Cheesecake Bars in an airtight container in the refrigerator for up to 3-5 days.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

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