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Irresistible Churro Cheesecake Bars with Cinnamon Sugar Crust

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These churro cheesecake bars feature a crunchy cinnamon sugar crust paired with a creamy, tangy cheesecake layer, delivering a comforting and delicious dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or almond flour for a gluten-free twist)
  • ½ cup granulated sugar
  • 1 tbsp ground cinnamon (Mexican cinnamon preferred)
  • ½ tsp salt
  • 10 tbsp unsalted butter, cold and cubed (or vegan butter)
  • 16 oz (450 g) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup sour cream (or Greek yogurt or coconut yogurt for dairy-free)
  • 1 tbsp all-purpose flour
  • ¼ cup granulated sugar (for topping)
  • 1 tbsp ground cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, 1 tbsp cinnamon, and ½ tsp salt. Add cold, cubed butter and blend with a food processor pulse or pastry cutter until mixture resembles coarse crumbs with pea-sized bits of butter.
  2. Press about 2/3 of the crust mixture evenly into the bottom of a greased 8×8-inch baking pan. Press packed but still a little loose. Bake for 12 minutes until just starting to brown.
  3. While crust bakes, beat softened cream cheese with ½ cup sugar until smooth and creamy (about 2 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla, sour cream, and 1 tbsp flour. Mix just until combined.
  4. Pour cheesecake filling over warm crust and spread evenly.
  5. Crumble reserved 1/3 crust mixture evenly over cheesecake layer. In a small bowl, mix ¼ cup sugar and 1 tbsp cinnamon; sprinkle over crumb topping.
  6. Return pan to oven and bake for 35-40 minutes, until cheesecake is mostly set but slightly jiggly in center and topping is golden and crisp. Avoid overbaking.
  7. Let bars cool completely in pan on a wire rack.
  8. Refrigerate bars for at least 3 hours or overnight to firm up and meld flavors.
  9. Cut into bars and serve chilled.

Notes

Use cold butter for a flaky crust. Do not overmix cheesecake filling to avoid cracks. Pre-bake crust to prevent soggy bottom. Chill bars overnight for best texture. Use a sharp serrated knife and gentle sawing motion to cut bars without crumbling crust. Variations include adding chocolate chips, using gluten-free flour, or making dairy-free with vegan substitutes.

Nutrition

Keywords: churro cheesecake bars, cinnamon sugar crust, easy dessert, homemade cheesecake bars, churro dessert, quick dessert, comfort food

Find it online: https://lucastable.com/irresistible-churro-cheesecake-bars-recipe-easy-homemade-cinnamon-sugar-crust/