Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
How to Make Churros Cheesecake Bars Easy Recipe
When two of the most favorite treats, churros and cheesecake, come together in one dessert – incredible things happen!
Post written in collaboration with Got Milk?. All opinions are mine alone.
Imagine sinking your fork into a slice of creamy cheesecake nestled between two layers of mouthwatering churro pastry. Each bite combines the velvety, vanilla-flavored cheesecake and the crispy, cinnamon-sugar essence of churros.
What more can I say, these churro cheesecake bars are nothing short of magical. Like any hybrid after all. A perfect fusion of two beloved treats that are clearly meant for each other.
Here are a few notes about the ingredients:
– Cream Cheese: Use two 8-ounce bricks of regular (full-fat) cream cheese for a rich texture and flavor. Let it come to room temperature before mixing for easier blending.
– Sweetened Condensed Milk: Adds extra creaminess and sweetness to the cheesecake layer. Remember, there’s no additional sugar in the cream cheese mixture, so be sure to use sweetened condensed milk.
– Whipping Cream: Incorporate this into the batter without whipping it first. It enhances the cheesecake’s creamy texture.
– Large Eggs: Bring these to room temperature before use for easier mixing.
– Vanilla: Opt for real vanilla extract or paste rather than imitation vanilla for the best flavor.
– Crescent Roll Sheets: For this recipe I’m using pre-made crescent rolls to simplify the churro top and bottom layers. If you can’t find the sheets, use regular crescent roll dough, roll it out into a square, sprinkle with cinnamon sugar, and cut into two layers to fit your pan.
How to Serve:
Cut the churro cheesecake into medium-sized bars, or make 16 smaller pieces if you prefer. Serve them with fresh strawberries and a drizzle of condensed milk, or pair with vanilla ice cream, whipped cream, fresh fruit, or a drizzle of chocolate or caramel. The choice is yours!
How to Store:
First, let the dessert cool to room temperature after baking. Once cooled, transfer the churro cheesecake bars to an airtight container or cover tightly with plastic wrap. Refrigerate for at least half an hour before cutting into bars and serving.
Enjoy every delightful bite of these churro cheesecake bars, and savor the perfect blend of creamy and crispy, sweet and cinnamon-spiced goodness.
How to Make Churros Cheesecake Bars Easy Recipe
When two of the most favorite treats, churros and cheesecake, come together in one dessert – incredible things happen!
Servings:
0
Prep Time
15 min
Cook Time
35 min
Resting Time
Total Time
50 min
Ingredients
- 16 oz (450 g) regular cream cheese, softened
- 1/2 cup (120 ml) sweetened condensed milk
- 1/2 cup (120 ml) whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 crescent roll sheet (8 oz, 225 g)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- strawberries, for serving (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Add the cream cheese in a large mixing bowl and beat with a handheld mixer (or stand mixer) until creamy. Add the condensed milk, whipping cream, egg, and vanilla extract. Beat until combined and smooth.
- In a small bowl, mix the sugar with the cinnamon.
- Unroll the crescent roll sheet onto a piece of parchment paper, sprinkle with the cinnamon sugar, roll if needed, and cut into two 8-inch squares.
- Place one square of dough with parchment paper inside an 8-inch square baking pan. Spread the cream cheese mixture over the dough and level with a spatula.
- Carefully top with the second square of dough.
- Bake at 375°F (190°C) in the lower third of the oven for about 35 minutes, until golden brown on top, and set in the middle. Keep an eye on the top and cover loosely with aluminum foil if it darkens too quickly.
- Let it cool down completely and refrigerate for at least one hour before cutting into squares.
- Serve with fresh strawberries and a drizzle of condensed milk if you like.
