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Crispy Churro Cheesecake Bars

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These crispy churro cheesecake bars feature a buttery cinnamon-sugar crust with a creamy, tangy cheesecake center, delivering a perfect balance of crunch and cream in an easy-to-make dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180 g)
  • ½ cup granulated sugar (100 g)
  • 2 teaspoons ground cinnamon
  • ½ cup unsalted butter, cold and cubed (113 g)
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 16 oz cream cheese, softened (450 g)
  • ¾ cup granulated sugar (150 g)
  • 2 large eggs, room temperature
  • ½ cup sour cream (120 ml)
  • 1 tablespoon all-purpose flour (8 g)
  • ½ cup granulated sugar (100 g) for topping
  • 2 teaspoons ground cinnamon for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, whisk together 1 ½ cups flour, ½ cup sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt.
  3. Add cold, cubed ½ cup butter to the flour mixture. Use a food processor pulse or pastry cutter to cut butter into flour until mixture resembles coarse crumbs.
  4. Stir in 1 teaspoon vanilla extract with a fork until dough starts to come together but remains crumbly.
  5. Press about two-thirds of the dough evenly into the bottom of the prepared pan. Compact firmly and bake for 12-15 minutes until lightly golden and fragrant.
  6. While crust bakes, beat 16 oz softened cream cheese in a large bowl with an electric mixer until smooth, about 2-3 minutes.
  7. Add ¾ cup sugar and blend until combined. Beat in 2 eggs one at a time until fully incorporated.
  8. Mix in ½ cup sour cream and 1 teaspoon vanilla extract until silky.
  9. Add 1 tablespoon flour last, mixing gently to stabilize filling; avoid overbeating.
  10. Pour cheesecake filling over baked crust and spread evenly.
  11. Crumble remaining one-third of churro dough over cheesecake layer evenly.
  12. Bake assembled bars for 35-40 minutes until edges are set and slightly golden but center still jiggles gently.
  13. Remove from oven and cool on wire rack for 15 minutes.
  14. Mix ½ cup sugar and 2 teaspoons cinnamon in a small bowl. While bars are warm, sprinkle cinnamon sugar topping evenly and press gently with spatula.
  15. Allow bars to cool completely, then refrigerate at least 3 hours or overnight to set and develop flavors.
  16. Use parchment overhang to lift bars from pan. Cut into 16 squares with a sharp knife, wiping knife between cuts for clean edges.

Notes

Use cold butter for a crisp crust. Avoid overmixing cheesecake filling after adding eggs to prevent cracking. Sprinkle cinnamon sugar topping while bars are warm for better adhesion. Chill bars thoroughly before cutting for clean slices. For gluten-free, substitute all-purpose flour with gluten-free blend. For dairy-free, use plant-based alternatives but texture may vary.

Nutrition

Keywords: churro cheesecake bars, cinnamon sugar bars, crispy cheesecake bars, easy dessert, homemade churro bars

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