Go Back
- 16 oz cream cheese, softened - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/4 cup sour cream - 1 1/2 cups all-purpose flour - 1/2 cup unsalted butter, melted - 1/2 cup granulated sugar - 2 teaspoons cinnamon - 1/4 teaspoon salt - 1/2 teaspoon baking powder - 1/4 cup granulated sugar - 1 tablespoon cinnamon The ingredients for these bars create a lovely mix of flavors. The cream cheese forms a rich layer. It gives the bars a smooth texture. I use softened cream cheese for easy mixing. Sugar adds sweetness and balances the creaminess. Eggs help bind the cheesecake layer together. The vanilla extract enhances the flavor, while sour cream adds a slight tang. For the churro crust, I melt unsalted butter to bring out its flavor. This crust needs flour to hold it together. Sugar and cinnamon give it that classic churro taste. A bit of salt brings out the sweetness, while baking powder makes it rise. Finally, the cinnamon sugar topping adds a delightful crunch. It is the finishing touch that ties the whole dessert together. This combination of ingredients makes the bars irresistible. When you bite into them, you get a bit of everything. Each layer complements the others perfectly. {{ingredient_image_1}} First, set your oven to 325°F (163°C). This ensures even baking for your bars. Next, grab a 9x9-inch baking pan. Grease it well and line it with parchment paper. This makes it easy to lift the bars out later. In a medium bowl, mix 1/2 cup of melted butter, 1/2 cup of sugar, 2 teaspoons of cinnamon, and a pinch of salt. Stir until it's all combined. Now, add 1 1/2 cups of all-purpose flour and 1/2 teaspoon of baking powder. Mix until a dough forms. The dough should be soft and slightly sticky. Take half of the churro dough and press it evenly into the bottom of your pan. Make sure it covers the entire base. Bake it in the oven for 10 minutes. Once done, remove it and let it cool a bit. In a large bowl, add 16 oz of softened cream cheese and 3/4 cup of sugar. Beat them together until smooth. Then, add in 2 large eggs one at a time. Mix well after each egg. Now, add 1 teaspoon of vanilla extract and 1/4 cup of sour cream. Mix until everything is fully blended. Spread the cheesecake mixture over the baked churro crust. Crumble the remaining churro dough on top. Make sure to leave some gaps for the cheesecake to peek through. Bake it for 25-30 minutes. The cheesecake should be set but still jiggle slightly in the center. While the bars bake, mix 1/4 cup of sugar with 1 tablespoon of cinnamon in a small bowl. Once the baking time is up, remove the pan from the oven. Evenly sprinkle the cinnamon sugar mixture over the top of the hot bars. Let them cool completely in the pan. For best results, refrigerate them for at least 3 hours to set. For creamy cheesecake bars, mix the cream cheese and sugar well. Use a hand mixer for smoothness. Add eggs one at a time. Beat until each egg blends in fully. This helps create a fluffy texture. For the churro crust, make sure your butter is melted but not hot. Mix until a dough forms, but don’t over-mix. Press half of the dough into the pan firmly but gently. Bake the crust until just set. This gives it a good base. For a beautiful presentation, slice the bars neatly. Use a sharp knife for clean edges. Place them on a decorative plate. Dust with a bit of cinnamon and sugar for flair. A dollop of whipped cream adds a nice touch, too. You can also serve these bars with a scoop of vanilla ice cream for a special treat. This makes each bite even more delightful. One common mistake is overbaking the cheesecake. It should jiggle a bit in the center when done. If it looks too firm, it may dry out. Another mistake is not cooling the bars fully. Let them sit at room temperature first, then chill in the fridge. This helps the cheesecake set properly. If you rush this step, the bars may not hold together well when you slice them. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth and creamy cheesecake filling. Don’t Overmix: When mixing the cheesecake batter, avoid overmixing once you add the eggs to prevent cracking during baking. Chill Before Serving: Allow the cheesecake bars to chill in the refrigerator for at least 3 hours to ensure they set properly and enhance the flavors. Experiment with Toppings: Feel free to add chocolate drizzle or caramel sauce on top for extra decadence and flavor. {{image_2}} You can add fun flavors to these cheesecake bars. Mixing in chocolate chips creates a sweet surprise. Use about 1 cup of chocolate chips for a rich taste. If you prefer fruit, berries work well too. Chopped strawberries or blueberries add a fresh touch. Just fold them in gently after mixing the cheesecake layer. If you need a gluten-free version, substitute the all-purpose flour. Use a gluten-free flour blend instead. Make sure to choose a blend that has a good texture for baking. This change keeps the bars soft and tasty. The rest of the recipe stays the same, so no need to change anything else. For a vegan twist, swap out the cream cheese and eggs. Use vegan cream cheese instead, which is widely available. For the eggs, try using flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. You can also use dairy-free yogurt to replace the sour cream. These changes keep the bars rich and creamy while being plant-based. To keep your cheesecake bars fresh, store them in the fridge. Place them in an airtight container. This helps maintain their creamy texture and prevents drying out. They will stay good for about 4 to 5 days. If you want to cut down on waste, wrap each piece in plastic wrap before placing them in the container. You can freeze the cheesecake bars if you want to save some for later. First, let the bars cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. After that, place them in a freezer-safe bag or container. They will last up to three months in the freezer. When you're ready to enjoy them, simply thaw them in the fridge overnight. To enjoy your cheesecake bars warm, you can reheat them. If they are frozen, thaw them in the fridge first. For refrigerated bars, heat them in the microwave for about 10 to 15 seconds. Check them to see if they are warm enough. Avoid overheating, as it can affect the texture. Enjoy your delicious treat! You can use several options in place of cream cheese. Soft tofu works well. It has a smooth texture and absorbs flavors nicely. You can also try Greek yogurt for a tangy twist. Cashew cream is another great choice, offering a rich taste. Remember, the flavor may change slightly with each substitute. Yes, you can make these bars ahead of time. They store well in the fridge for up to five days. Just make sure to cover them tightly. If you want to freeze them, wrap them in plastic wrap and foil. They can last for up to three months in the freezer. Thaw them in the fridge when you’re ready to enjoy. Check for a slight jiggle in the center of the cheesecake. It should look set around the edges. You can also insert a toothpick in the center. If it comes out clean or with just a few crumbs, it’s done. Remember, overbaking can lead to cracks, so keep an eye on the time. In this blog post, we explored how to make delicious churro cheesecake bars. You learned about the key ingredients, from the cream cheese layer to the churro crust. I shared step-by-step instructions and tips to avoid common mistakes. We also discussed fun variations and proper storage methods. Making these bars is a treat worth trying. Enjoy baking and sharing these sweet delights!

Cinnamon Sugar Churro Cheesecake Bars

Delicious cheesecake bars with a churro-inspired crust and topping, finished with a cinnamon sugar sprinkle.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 16 oz cream cheese, softened
  • 3.75 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.25 cup sour cream
  • 1.5 cup all-purpose flour
  • 0.5 cup unsalted butter, melted
  • 0.5 cup granulated sugar
  • 2 teaspoons cinnamon
  • 0.25 teaspoon salt
  • 0.5 teaspoon baking powder
  • 0.25 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions
 

  • Preheat your oven to 325°F (163°C). Grease a 9x9-inch baking pan and line it with parchment paper for easy removal.
  • In a medium bowl, combine the melted butter, 1/2 cup sugar, 2 teaspoons cinnamon, and salt. Stir until combined. Add in the flour and baking powder, mixing until a dough forms.
  • Press half of the churro dough evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and let it cool slightly.
  • In a large mixing bowl, beat together the softened cream cheese and 3/4 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully incorporated.
  • Spread the cheesecake mixture evenly over the churro crust.
  • Crumble the remaining churro dough over the cheesecake layer, making sure to leave some gaps for the cheesecake to peek through.
  • Bake in the preheated oven for 25-30 minutes, or until the cheesecake is set but still has a slight jiggle in the center.
  • While the bars are baking, mix 1/4 cup sugar with 1 tablespoon cinnamon in a small bowl. Once the bars are done baking, remove them from the oven and sprinkle the cinnamon sugar mixture evenly over the top.
  • Allow the cheesecake bars to cool completely in the pan. For best results, refrigerate them for at least 3 hours to set fully.
  • Once set, lift the bars out of the pan using the parchment paper and slice them into squares. Serve chilled or at room temperature.

Notes

For best results, refrigerate the bars for at least 3 hours before serving.
Keyword cheesecake, churro, dessert bars