Churro Cheesecake

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I have been trying to watch what I eat lately. Kind of a hard thing to do when you are a food blogger. But I am really trying. Not only that but I am getting back into my normal exercise routine. I made it a goal to run two miles a day. I got home from my morning run and it was time to bake these babies. I knew that my boys would love them. These were so easy to make, within 10 minutes they were already baking in my oven and the cinnamon aroma filled my house. But I was determined to stay strong and resist.

I could tell that they turned amazing and I anxiously awaited for my little boy to return home from school. I could tell by his face that they were the bomb and the groaning out of pure delight didn’t help in any way. He said mom, try just one little bite! So I gave in. And two squares later these babies changed my life! I was in churro cheesecake heaven. I love cheesecake anyway, but these were amazing! They tasted like I was biting into a churro and then stuffed with cheesecake made them that much better! These were worth every mile I ran that day!

Stack of 4 Churro Cheesecake squares.

Churro Cheesecake

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Alyssa Rivers
Servings 12 Servings


A delicious and easy churro bar stuffed with cream cheese! Rating: 5 stars

Course Dessert
Cuisine American
Keyword churro cheesecake


  • 2 cans Pillsbury Crescent Dinner Rolls (I used the butter flake kind)
  • 2 package Cream Cheese 8 oz. each Cream Cheese, softened
  • 1 tsp vanilla
  • 1 egg slightly beaten
  • 1 cup sugar divided
  • 2 Tbsp ground cinnamon


  1. Preheat the oven to 350 degrees. Using a hand mixer or a kitchenaid, beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.
  2. Mix together the rest of the sugar (½ cup) and 2 tablespoons cinnamon. Set aside.
  3. Spray a 9x13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9x13.
  4. On a piece of parchment paper, roll out your crescent dinner roll dough into a big 9x13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9x13 baking dish on top of the cinnamon sugar.
  5. Spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.
  6. Sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

Nutrition Facts

Serves: 12

Calories335kcal (17%)Carbohydrates34g (11%)Protein4g (8%)Fat21g (32%)Saturated Fat11g (55%)Cholesterol55mg (18%)Sodium422mg (18%)Potassium63mg (2%)Fiber1g (4%)Sugar22g (24%)Vitamin A526IU (11%)Calcium52mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Do you think brioche dough would make a decent substitute? I’m probably going to just try it anyway and see how it comes out

  2. Hi! My teenager has asked for this for her birthday cake. We will be eating them tonight after dinner. If I bake them this afternoon do I put in the fridge or leave out?


  3. This looks delicious, but what are (and what might be substituted for) crescent rolls? I’m from Aus and have never heard of these 🙁

  4. These are truly AMAZING!! AND easy. When I first took them out of the oven I was worried that the crescent roll was overcooked on top because it looked too brown. But I followed the directions exactly and they came out perfectly!!! I served them for my Cinco de Mayo party dessert and they were a hit. I will definitely make this again. It will make quite a lot so it’s good to take for a dessert if you are attending a dinner party. So good!! Try them!

  5. I’m not wanting to do anything on mother’s day but I am most definitely making this. Sounds delish. Love churros 🙂

      1. I am making them in the morning. Does it need to be refrigerated because of the cream cheese? Not sure if the crust will get soggy. Or can it stay out all day. Thanks. Can’t wait to make this.

  6. I was wondering should u make this the day of or the day before a party? And should it be served warm or cold?

  7. Hi. Me. Debra. K.
    I. Am. Just. Starting. Out. Of. Making. My. Own. Food. My. Had. Brain. Cut. Open. Left. Me. Half. Not. Moving. Now. I. Am doing. Stuff. Myself. If. U. Have. Any. More. Recipes. To. Pass around. Just. Call. Me. Please.
    My. Number. Is. 920-217-9228 ok

  8. Cheesecake is typically refrigerated for at least 24 to 48 hours to set. I’m surprised there are no instructions as to when you can eat them in this recipe. Are you supposed to eat them warm? Or at room temperature? Or refrigerate them for a day

    1. That is totally your preference! I made these early morning and ate them with my son that afternoon. Warm is great but I did put it in the fridge waiting for him. They are delicious and melt in your mouth! XOXO

  9. Hi! I’m really wanting to make this! Just wondering if I can use fillo instead of the crescent rolls??

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