Churro Cheesecake Bars Recipe

If you love churros and cheesecake, this Churro Cheesecake Bars Recipe brings the best of both into one pan—cinnamon sugar crunch on top, creamy cheesecake center, and a buttery graham cracker crust that makes the whole kitchen smell like a bakery.

These churro cheesecake bars are my go‑to dessert when I want something that feels festive and a little nostalgic, but still easy enough for a busy weeknight. Think baked churro cheesecake, but in bar form—perfect for holidays, potlucks, game days, or just a “we made it through Monday” treat. They’re a Mexican inspired dessert bar with a cinnamon cream cheese filling that holds up beautifully on a dessert table and slices like a dream.

If you’re used to frying churros and dealing with oil splatters, you might be pleasantly surprised here: this is a baked cheesecake bar recipe with a cinnamon sugar topping that tastes like churros, without a single drop of hot oil.

Why You’ll Love This Churro Cheesecake Bars Recipe

Big churro flavor, no frying mess – All that cinnamon sugar goodness in a clean, oven‑baked dessert bar.
Simple pantry ingredients – Cream cheese, graham crackers, sugar, butter, cinnamon; nothing fussy or hard to find.
Perfect for parties and holidays – These party dessert bars slice neatly and travel well for potlucks, cookie swaps, and holiday dessert tables.

Crowd‑pleasing flavor combo – It’s churro cheesecake bars… people rarely say no to that.
Easy cheesecake bars recipe for beginners – No water bath, no cracks to stress over, just smooth batter and a 9×13 pan.
Make‑ahead friendly – They need chilling time, which means dessert is done long before guests arrive.

Versatile base recipe – You can twist it into pumpkin churro cheesecake, chocolate swirled bars, or gluten‑friendly with a crust swap.
Kid‑ and adult‑approved – My grown kids tackle these just as fast as the grandkids. That says a lot.

Ingredients

Let me walk you through what you’ll need for this churro cheesecake recipe. I’ll add a few notes so you can tweak things to your taste or what you already have in the pantry.

For the Graham Cracker Crust

2 cups finely crushed graham cracker crumbs (about 16 full sheets; honey or plain work great)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/2 cup (1 stick / 113 g) unsalted butter, melted and slightly cooled

Tip: For the best graham cracker crust dessert, crush the crackers very finely (a food processor works well). Fine crumbs pack better and give you that firm, bakery‑style base.

For the Cinnamon Cheesecake Filling

24 oz (3 bricks) full‑fat cream cheese, softened to room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
3 large eggs, at room temperature
1/2 cup sour cream (or plain full‑fat Greek yogurt)
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/8 teaspoon fine sea salt

Tip: Room‑temperature cream cheese and eggs are key. Cold cream cheese tends to stay lumpy and will make your filling harder to smooth.

For the “Churro” Cinnamon Sugar Topping

1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons melted unsalted butter (for brushing on top after baking)

Optional Garnishes

Warm caramel sauce for drizzling
Whipped cream
Extra cinnamon sugar for sprinkling
A few crushed graham crackers for texture

Directions

We’re keeping these baked churro cheesecake bars straightforward and forgiving—perfect if cheesecake has ever felt intimidating.

Prep your pan and oven
Preheat your oven to 325°F (163°C). Line a 9×13‑inch baking pan with parchment paper, leaving a little overhang on the long sides so you can lift the bars out later. Lightly spray the parchment and sides with nonstick spray. This makes slicing the bars so much easier and cleaner.
Make the graham cracker crust
In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Pour in the melted butter and stir until all the crumbs are evenly moistened and feel like damp sand. If you squeeze a bit in your hand, it should hold together.

Press and par‑bake the crust
Pour the crust mixture into the prepared pan. Use your hands or the bottom of a measuring cup to press it firmly into an even layer, making sure you go all the way to the edges and corners. Bake for 8–10 minutes, just until lightly set and fragrant. Remove from the oven and let it cool slightly while you prepare the filling.
Beat the cream cheese and sugars
In a large mixing bowl (a stand mixer with the paddle attachment is easiest), beat the softened cream cheese on medium speed for 2–3 minutes, until very smooth and creamy. Scrape down the sides and bottom of the bowl. Add the granulated sugar and brown sugar; beat again for 1–2 minutes, until well combined and fluffy.
Add eggs, sour cream, and flavorings
Add the eggs one at a time, beating on low speed just until each one is incorporated. Don’t rush, but don’t overmix either—overmixing can add too much air. Add the sour cream, vanilla, cinnamon, and salt. Mix on low until the batter is smooth and silky, with no streaks.

Pour over the crust
Give the crust a gentle tap with a spoon to make sure it’s still even, then pour the cinnamon cream cheese filling over the warm crust. Use an offset spatula or the back of a spoon to smooth the top. Gently tap the pan on the counter a couple of times to release any large air bubbles.
Bake until just set
Bake at 325°F for 30–38 minutes, depending on your oven. The edges should look set, but the center should still have a very slight jiggle—like firm Jell‑O, not sloshy. If you see big cracks starting to form, it’s probably done. You know what? It’s better to pull it a bit early than bake it dry.
Cool gradually
Turn off the oven, crack the door open a few inches, and let the cheesecake bars sit inside for 15 minutes. Then move the pan to a cooling rack and cool to room temperature. This gentle cooling helps prevent cracking and keeps the texture extra creamy.

Add the churro topping
While the bars cool, mix together the sugar and cinnamon for the topping in a small bowl. When the cheesecake is just warm (not hot), brush the top lightly with the melted butter, then sprinkle the cinnamon sugar evenly over the surface. It will stick to the butter and form that classic churro‑style coating.
Chill until firm, then slice
Cover the pan and refrigerate for at least 4 hours, or overnight for the best structure and flavor. When you’re ready to serve, use the parchment overhang to lift the whole slab out onto a cutting board. Use a long, sharp knife, wiping it clean between cuts, and slice into 16–20 bars.
Serve and enjoy
Serve as‑is, or add a little drizzle of warm caramel sauce and a dollop of whipped cream for a holiday dessert bar moment. If you’re setting them out on a buffet, keep them chilled until about 20 minutes before serving so they stay firm but not too cold.

Servings & Timing

Yield: About 16 large bars or up to 24 smaller party dessert bars
Prep Time: 20 minutes
Bake Time: 35 minutes (plus 8–10 minutes for the crust)
Chill Time: Minimum 4 hours (overnight recommended)
Total Time: About 5 hours, mostly hands‑off—ideal for make‑ahead entertaining

Fun Variations On These Churro Cheesecake Bars

You can treat this as a base churro cheesecake recipe and play with flavors depending on the season or event.

Caramel Swirl Churro Cheesecake Bars – Swirl 1/3 cup thick caramel sauce into the batter before baking, then drizzle more caramel over the cooled bars.
Pumpkin Churro Cheesecake Bars – Replace 1/2 cup of cream cheese with 1/2 cup pumpkin puree and add 1/2 teaspoon pumpkin pie spice.

Chocolate Churro Cheesecake Bars – Stir in 1/2 cup mini chocolate chips or drizzle melted dark chocolate over the chilled bars.
Gluten‑friendly version – Use gluten‑free graham crackers for the crust and make sure your other ingredients are certified gluten‑free.
Extra‑crunch Churro Bars – Add a very light second sprinkle of cinnamon sugar right before serving for a crisp, sugary finish.

Individual Mini Bars – Bake in two 8×8 pans or in a lined 9×13 and cut smaller squares for bite‑sized party dessert bars.

Storage & Reheating (Well, “Re‑Chilling”)

Cheesecake doesn’t really get “reheated,” but how you store and serve it matters for texture.

Fridge: Store churro cheesecake bars in an airtight container in the refrigerator for up to 5 days. Keep them in a single layer, or separate layers with parchment paper.

Freezer: For longer storage, freeze bars (without whipped cream or caramel topping) on a baking sheet until solid, then transfer to a freezer bag or container. They keep well for up to 2 months.
Thawing: Thaw in the fridge overnight, or on the counter for 30–45 minutes if you’re short on time. The cinnamon sugar topping softens a bit after freezing but the flavor is still fantastic.
Make‑ahead tips: This is a wonderful make‑ahead dessert. Bake and chill the bars the day before your event, then slice and garnish the day you serve. That way you’re not fussing with dessert when guests walk in the door.

Notes From My Kitchen Tests

After a few rounds of testing this Churro Cheesecake Bars Recipe (and sending leftovers to my neighbors so I wouldn’t eat the whole pan), here’s what I learned:

Don’t skip the par‑bake on the crust. When I tried skipping it, the graham cracker crust stayed a little soft and didn’t hold up as well under the cheesecake layer. Those extra 8–10 minutes help it stay sturdy.
Room‑temperature ingredients really matter. When I rushed and used cream cheese that was still cold in the middle, I could never get the filling perfectly smooth. It still tasted good but the texture wasn’t as silky.

Low and slow is your friend. Baking at 325°F instead of a higher temperature keeps the top from puffing too much and cracking. It also gives you that creamy, cinnamon sugar cheesecake center.
Use fresh cinnamon. Old cinnamon loses its punch. For a strong “churro” flavor, use a fresh jar of ground cinnamon if yours has been sitting in the pantry for years.
Cut smaller pieces than you think. These bars are rich. At parties, I usually cut them into smaller rectangles, then people can always grab seconds.

If you like this flavor profile, you might also love my cinnamon sugar cheesecake dip or a classic graham cracker crust dessert like key lime bars—search my site for those when you’re in a citrus mood.

FAQs About Churro Cheesecake Bars

Can I use a different crust instead of graham crackers?
Yes. Crushed cinnamon sugar cookies, digestive biscuits, or even vanilla wafers work well—just keep the total crumbs to about 2 cups and add butter until the mixture holds together.

Do I have to use sour cream in the filling?
Sour cream gives that classic cheesecake tang and creaminess, but plain full‑fat Greek yogurt is a great stand‑in with very similar results.

My cheesecake cracked—did I ruin it?
Not at all. These are bars, not a fancy tall cheesecake, and the cinnamon sugar topping covers a lot. As long as it’s not overbaked and dry, it will still taste amazing.

How do I know when the bars are done baking?
The edges should look set and slightly puffed, while the center should still jiggle a bit when you gently shake the pan. If it looks completely solid with no movement, it’s probably slightly overbaked.

Can I cut the recipe in half?
Yes, you can bake a half batch in an 8×8 or 9×9‑inch pan. Start checking for doneness around 24–26 minutes since it will bake a little faster.

Are these churro cheesecake bars very sweet?
They’re sweet, as you’d expect from cheesecake plus cinnamon sugar, but the tang from the cream cheese and sour cream balances things. If you’re very sensitive to sweetness, you can reduce the cinnamon sugar topping slightly.

Can I make this recipe without eggs?
Cheesecake relies on eggs for structure, so this exact version doesn’t translate well to egg‑free. If you need something eggless, look for a no‑bake cinnamon sugar cheesecake bar recipe that uses whipped cream or gelatin instead.

Do they need to stay refrigerated when serving at a party?
They’re fine at room temperature for about 2 hours. For longer events, I like to keep a fresh plate in the fridge and swap them out, especially on warm days.

Conclusion

These churro cheesecake bars bring together everything I love about both desserts: that cozy cinnamon sugar crunch, a smooth cheesecake layer, and a buttery graham cracker crust that makes each bite feel special. They’re easy enough for a casual weekend, but pretty enough to earn a place on your holiday dessert table.

If you try this Churro Cheesecake Bars Recipe, I’d love to hear how it went—tell me what tweaks you made, what you served them with, and who you shared them with. And when you’re ready for your next baking project, take a look around my other cheesecake bar recipes and cinnamon‑forward desserts; there’s always something sweet waiting in the kitchen.

Churro Cheesecake Bars

These Churro Cheesecake Bars have a buttery graham cracker crust, a creamy cinnamon‑spiced cheesecake center, and a churro‑style cinnamon sugar topping. Baked (not fried), they slice cleanly into bars that are perfect for parties, holidays, or make‑ahead desserts.

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Prep Time 20

Cook Time 45

Total Time 5

Course Dessert

Cuisine American, Mexican-Inspired

Servings bars

Calories 350 kcal

Ingredients

2 cups graham cracker crumbs finely crushed, about 16 full sheets; honey or plain

1/4 cup granulated sugar for the crust
1/2 teaspoon ground cinnamon for the crust
1/8 teaspoon fine sea salt for the crust
1/2 cup unsalted butter melted and slightly cooled; for the crust
24 oz cream cheese full‑fat, softened to room temperature
3/4 cup granulated sugar for the cheesecake filling
1/4 cup light brown sugar packed
3 large eggs at room temperature
1/2 cup sour cream or plain full‑fat Greek yogurt
1 teaspoon pure vanilla extract
1 1/2 teaspoons ground cinnamon for the cheesecake filling
1/8 teaspoon fine sea salt for the cheesecake filling
1/4 cup granulated sugar for the churro topping
1 1/2 teaspoons ground cinnamon for the churro topping
2 tablespoons unsalted butter melted, for brushing on top after baking
caramel sauce warm, for drizzling (optional)
whipped cream for serving (optional)
extra cinnamon sugar for sprinkling (optional)
crushed graham crackers for extra texture, optional garnish

Instructions

Preheat your oven to 325°F (163°C). Line a 9x13‑inch baking pan with parchment paper, leaving overhang on the long sides for easy lifting. Lightly spray the parchment and sides with nonstick spray.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon fine sea salt. Pour in the 1/2 cup melted butter and stir until the crumbs are evenly moistened and the mixture holds together when pressed.
2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon fine sea salt, 1/2 cup unsalted butter
Pour the crust mixture into the prepared pan. Press it firmly into an even layer, all the way to the edges and corners, using your hands or the bottom of a measuring cup. Bake for 8–10 minutes, until lightly set and fragrant. Remove from the oven and let cool slightly while you prepare the filling.

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for 2–3 minutes until very smooth and creamy. Scrape down the sides and bottom of the bowl. Add 3/4 cup granulated sugar and the light brown sugar, then beat for 1–2 minutes more until well combined and fluffy.
24 oz cream cheese, 3/4 cup granulated sugar, 1/4 cup light brown sugar
Add the eggs one at a time, beating on low speed just until each is incorporated. Add the sour cream, vanilla extract, 1 1/2 teaspoons ground cinnamon, and 1/8 teaspoon fine sea salt. Mix on low until the batter is smooth and silky with no streaks, avoiding overmixing.
3 large eggs, 1/2 cup sour cream, 1 teaspoon pure vanilla extract, 1 1/2 teaspoons ground cinnamon, 1/8 teaspoon fine sea salt
Give the par‑baked crust a quick check to be sure it is even, then pour the cinnamon cheesecake filling over the warm crust. Smooth the top with an offset spatula or the back of a spoon. Gently tap the pan on the counter a few times to release any large air bubbles.

Bake at 325°F (163°C) for 30–38 minutes, depending on your oven. The edges should look set, while the center should still have a slight jiggle, like firm Jell‑O. If you see large cracks forming, it is likely done. Avoid overbaking so the bars stay creamy.
Turn off the oven and crack the door open a few inches. Let the cheesecake bars sit in the oven for 15 minutes. Then transfer the pan to a cooling rack and cool completely to room temperature. This gentle cooling helps prevent cracking and keeps the texture smooth.
In a small bowl, stir together 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon for the topping. When the cheesecake is just warm (not hot), brush the top lightly with the 2 tablespoons melted butter, then sprinkle the cinnamon sugar evenly over the surface so it adheres.
1/4 cup granulated sugar, 1 1/2 teaspoons ground cinnamon, 2 tablespoons unsalted butter

Cover the pan and refrigerate the bars for at least 4 hours, or overnight for best texture and flavor. When ready to serve, use the parchment overhang to lift the slab out onto a cutting board. With a long, sharp knife, wiping it clean between cuts, slice into 16–20 bars.
Serve the churro cheesecake bars plain or with warm caramel sauce, whipped cream, extra cinnamon sugar, and crushed graham crackers if desired. For parties, keep the bars chilled until about 20 minutes before serving so they stay firm but not too cold.
caramel sauce, whipped cream, extra cinnamon sugar, crushed graham crackers

Notes

Yield: about 16 large bars or up to 24 smaller bars. These bars are rich, so smaller pieces work well for parties. For variations, you can swirl 1/3 cup caramel into the batter, add pumpkin puree and pumpkin pie spice, or stir in mini chocolate chips. Store covered in the fridge up to 5 days, or freeze (without garnishes) for up to 2 months. Thaw in the fridge before serving.