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Black Marble

Churro Cheese Cake Bars

aka Sopapilla Cheese Cake Bars


"What’s better than a churro? Churro flavored cheesecake! This incredible recipe is made with only 7 ingredients and it comes together in minutes. It’s flavored with lots of cinnamon sugar, a buttery flaky crust, and sweet and tangy cream cheese filling.

This is one of those recipes that you’ll come back to again and again. It’s great for feeding a crowd, it always tastes delicious, and it’s super easy."



Churro Cheese Cake Bars aka Sopapilla Cheese Cake Bars

Servings – 16 Prep Time – 20 Minutes Chill Time – 28 Minutes Ingredients:

Cinnamon sugar:

  • 1 tablespoon ground cinnamon

  • 1/2 cup granulated sugar


Cheesecake bars:

  • Two 8-oz packages refrigerated crescent roll dough or sheets

  • 16 oz full fat cream cheese, softened

  • 3/4 cup granulated sugar

  • 1 large egg

  • 1 1/2 teaspoons vanilla extract

  • 3 tablespoons unsalted butter, melted and cooled slightly


Optional toppings:

  • Dulce de leche or salted caramel sauce

  • Chocolate sauce

  • Honey

  • Vanilla ice cream

  • Fresh strawberries


Directions:

Cinnamon sugar:


Combine cinnamon and sugar. Set aside.


Cheesecake bars:


Preheat oven to 350°F with a rack in the middle of the oven. Grease a 9×13 baking pan and sprinkle 1-2 tablespoons cinnamon sugar in the bottom.


Open one tube of crescent rolls. Unroll the dough and press the seams together to form one rectangular piece. Place into the bottom of the prepared 9×13 baking pan, it should cover the whole bottom of the pan.


Combine cream cheese, sugar, egg, and vanilla, beating until smooth and well combined. Pour the cream cheese mixture over the crust and spread into an even layer.


Using the second tube of crescent roll dough, unroll and press the seams together (just like you did with the first one) and place it over the cream cheese layer. It should cover the cream cheese completely.


Pour melted butter over the top and spread it into an even layer (I use the back of a spoon). Sprinkle with remaining cinnamon sugar.


Bake for 26-30 minutes, until the crescent dough has puffed and is golden brown. Place on a wire rack to cool completely, then transfer to the fridge until chilled. Once chilled, cut and serve.

Nutrition:

Calories: 284 | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 315mg | Potassium: 45mg | Fiber: 1g | Sugar: 20g | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg


"You can make this with low fat cream cheese and stevia for a more healthy and less sugar version. Topped with strawberries and a tiny bit of condensed milk… Deelish"


CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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