Cinnamon Churro Cheesecake Bars are a delightful treat that combines the best of two worlds—creamy cheesecake and the crispy, cinnamon-sugar goodness of churros. You’ll notice the buttery crust at the bottom, a smooth cheesecake center, and a crunchy, cinnamon-spiced topping that gives you that perfect churro vibe in every bite.
I love making these bars when I want something sweet but a little different from the usual dessert. The cinnamon sugar on top adds just the right amount of warmth and sweetness, making it feel like a cozy hug on a plate. Plus, they’re easy to cut into squares, so sharing with friends is a breeze. I always try to grab one warm, right out of the oven—it’s when they taste the best!
These bars are fantastic for parties, potlucks, or even just a weekend treat. I like serving them with a cup of coffee or a cold glass of milk. They’re delicious on their own but also great if you want to dress them up with a little caramel drizzle or some fresh berries. Whichever way you serve them, they have a way of bringing smiles all around!
Key Ingredients & Substitutions
Graham Cracker Crust: This crust adds a buttery, crunchy base. If you’re not a fan of graham crackers or can’t find them, try digestive biscuits or vanilla wafers—it’ll still taste great!
Cream Cheese: Full-fat cream cheese gives the best creamy texture. For a lighter option, you can use Neufchâtel cheese but expect a slightly less rich result.
Sour Cream or Greek Yogurt: Both add moisture and tang while keeping the filling smooth. Greek yogurt is a trusty substitute and adds protein, if you prefer.
Cinnamon Sugar Topping: The magic of churros comes from this. Use ground cinnamon fresh for better flavor. If you like it sweeter or less spicy, adjust cinnamon or sugar to taste.
How Do You Get the Perfect Creamy, Jiggle-Just-Right Cheesecake Texture?
It’s key not to overbake your cheesecake bars so they stay smooth and creamy inside.
- Beat the cream cheese until smooth before adding other ingredients to avoid lumps.
- Add eggs one at a time and mix gently to keep air out and avoid cracks.
- Bake at 325°F (163°C) until edges are set but center still jiggles like gelatin—about 35-40 mins.
- Let bars cool fully at room temperature, then chill in the fridge to firm up. This helps them slice cleanly.
Following these steps makes a soft yet stable cheesecake layer that melts in your mouth every time.
Equipment You’ll Need
- 8×8-inch baking pan – I like this size because it’s perfect for the amount of filling and makes slicing easy.
- Mixing bowls – for combining crust ingredients, filling, and cinnamon sugar topping.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Stand mixer or hand mixer – helps get the cream cheese mixture smooth and fluffy.
- Rubber spatula – to scrape the bowls and spread the filling evenly.
- Parchment paper – optional, to help lift the bars out of the pan for clean slicing.
Flavor Variations & Add-Ins
- Swirl caramel or chocolate into the cheesecake before baking to add a sweet surprise in each bite.
- Use vanilla extract instead of cinnamon for a simpler, classic flavor.
- Add chopped nuts like pecans or walnuts on top or inside for crunch and extra flavor.
- Sprinkle on coated mini chocolate chips or chopped cookies before baking for extra richness.
How to Make Cinnamon Churro Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
For the Churro Topping:
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
Time Needed
This recipe takes about 15 minutes for preparation, 40 minutes baking time, and at least 3 hours of chilling time in the refrigerator before serving.
Step-by-Step Instructions
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper or grease it to prevent sticking. In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the crumbs are evenly coated and the mixture feels like wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake it for 8-10 minutes until the crust is set. Remove it from the oven and let it cool slightly.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy. Add in the eggs one at a time, beating well after each. Mix in the vanilla extract and sour cream or Greek yogurt until the mixture is smooth and fully combined. Pour this filling over the cooled crust and spread it evenly.
3. Add Churro Topping and Bake:
In a small bowl, mix the melted butter, 1/3 cup sugar, and ground cinnamon to create the churro topping. Drizzle or carefully spread this cinnamon-sugar mixture over the cheesecake layer. Bake everything together in the preheated oven for 35-40 minutes, or until the edges are set but the center still jiggles slightly when moved.
4. Cool and Chill:
Remove the bars from the oven and let them cool completely at room temperature. Then, place them in the refrigerator for at least 3 hours or overnight to let the cheesecake fully set. Once chilled, lift the bars out using the parchment paper edges and cut into squares.
5. Serving:
Optionally, sprinkle extra cinnamon sugar on top before serving for an extra churro touch. Enjoy these creamy, cinnamon-sugar coated cheesecake bars with a smile!
Can I Use Frozen Cream Cheese for the Cheesecake Filling?
It’s best to use cream cheese that’s fully thawed and softened for a smooth filling. Thaw frozen cream cheese in the fridge overnight and let it come to room temperature before mixing to avoid lumps.
Can I Make These Bars Ahead of Time?
Yes! These cheesecake bars actually taste better after chilling overnight. Just cover and store them in the fridge, then slice and serve when ready.
How Should I Store Leftover Cinnamon Churro Cheesecake Bars?
Keep leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, bring them to room temperature or warm briefly before serving.
Can I Substitute the Graham Cracker Crust?
Absolutely! You can use digestive biscuits, crushed vanilla wafers, or even gingersnap cookies for a different flavor twist. Just keep the same quantity and prepare the crust the same way.
