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    Home » Recipes » Dessert

    Churro Cheesecake Recipe

    Published: May 5, 2025 by Radwa ·

    Jump to Recipe

    I'm back with another cream cheese dessert, this time, it's a Churro Cheesecake recipe. I start with a chewy churro crust, add a smooth, creamy filling, and top it all off with a sprinkle of cinnamon sugar. SO GOOD!

    Churro cheesecake.

    Churro Cheesecake Bars

    I used to make the crust with fried churros; however, I recently tried baking the churro dough instead of frying individual churros, and I loved it even more. It’s easier, less messy, and just as tasty.

    I also like to add a thin sprinkle of cinnamon sugar to the churro base just after baking for extra crunch and flavor.

    In my opinion, to make the best smooth and creamy cheesecake, use cream cheese at room temperature to avoid lumps, and also don’t overwhip the heavy cream to keep the texture from getting gritty.

    You'll Need

    Here are all the ingredients you'll need to make this dessert.

    Churro cheesecake ingredients.

    For the Churros Base, I use water, Unsalted butter, granulated sugar, all-purpose flour, eggs (room temperature) and vanilla extract.

    For the cheesecake filling: I used full fat cream Philadelphia cheese, heavy cream, powdered sugar and vanilla extract.

    For the cinnamon sugar: I use ground cinnamon and granulated sugar.

    Find the quantities in the recipe card.

    How To Make The Recipe

    Step 1: Preheat the oven to 350F / 180C and line a 9x13 pan with parchment paper.

    In a saucepan, add butter, sugar and water over low.

    Step 2: (Make the Churros base) In a large pot or saucepan, add butter, sugar and water over low-high heat until the butter melts and the sugar dissolves.

    Add the flour and stir continuously until you have a smooth, lump-free dough.

    Step 3: Reduce the heat and add the flour (stir continuously) until you have a smooth, lump-free mixture.

    Add The eggs.

    Step 4: Transfer the mixture to a mixing bowl and leave it to cool for about 10 minutes. Add vanilla extract and eggs and whisk the mixture with the electric mixture until combined.

    Tip: The mixture may look like it's separating at first, but keep whisking until it comes together and a smooth batter forms.

    Spread the mixture into the baking pan and bake until golden brown.

    Step 5: Wet your hands with water to prevent sticking, then spread the dough evenly in the baking pan. Bake for 20–25 minutes, or until golden brown.

    In a small bowl, mix the ground cinnamon and granulated sugar.

    Step 5: (Make the cinnamon sugar) In a small bowl, mix the ground cinnamon and granulated sugar. Set aside. Once the base comes out of the oven, sprinkle with 2 tablespoons of cinnamon sugar and then Allow it to cool completely.

    Beat heavy cream and the powdered sugar with the stand mixer until thick and stiff peak forms.

    Step 7: (Make the cheesecake filling) In a mixing bowl, add the heavy cream and the powdered sugar and whip using the electric mixer (or stand mixer) until thick and stiff peaks form (save ¼ cup for decorating the top).

    add cream cheese and vanilla extract and whip until fluffy and lump-free.

    Step 8: In another mixing bowl, add cream cheese and vanilla extract and whip until fluffy and lump-free.

    Now, fold the rest of the heavy cream mixer into the cream cheese mixture until combined.

    Step 9: Now, fold the rest of the heavy cream mixer into the cream cheese mixture until combined.

    Spread the cheesecake filling on top of the cooled churro base and sprinkle the cinnamon sugar on top.

    Step 10: Spread the cheesecake filling on top of the cooled churro base and sprinkle the cinnamon sugar on top.

    Cut the churro cheesecake into small bars and serve.

    Step 11: Add the reserved ¼ cup of the heavy cream in a piping bag and make small swirls on top of the cheesecake. Refrigerate for 3-4 horses and then cut into small bars and enjoy.

    Churro cheesecake bars.

    Pro Tips

    • If you don't want to make the churro base, use store-bought crescent roll dough instead.
    • For a rich, creamy filling, use full-fat cream cheese.
    • Store any leftovers in an airtight container in the fridge; they’ll stay fresh for 2 to 3 days.

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    Also, check out my Raspberry Cheesecake and Baked Chocolate Cheesecake. They are AMAZING!

    I hope you like this recipe! Follow Recipe Tale on Pinterest or subscribe to our newsletter to keep up-to-date with all new recipes.

    Recipe

    Churro cheesecake.
    Print Pin
    5 from 1 vote

    Churro Cheesecake

    Churro Cheesecake is a quick, delicious dessert made from scratch. It’s rich, creamy, and finished with a cinnamon-sugar topping.
    Course Dessert
    Cuisine American
    Prep Time 5 minutes minutes
    Refrigerate 4 hours hours
    Total Time 4 hours hours 5 minutes minutes
    Servings 16 Servings
    Calories 179kcal
    Author Radwa

    Equipment

    • Baking pan
    • Electric mixer
    • Mixing bowl
    • Measuring spoons

    Ingredients

    Churros base

    • ¼ cup unsalted butter
    • 1 tablespoon granulated sugar
    • 250 ml water
    • 1 ½ cups all-purpose flour
    • 1 teaspoon vanilla extract
    • 2 eggs ,room temperature

    Cinnamon Sugar

    • 1 tablespoon ground cinnamon
    • ¼ cup granulated sugar

    Cheesecake Filling

    • 280 g full fat cream cheese ,softened
    • 350 ml heavy cream ,cold
    • ½ cup powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350F / 180C and line a 9x13 pan with parchment paper.
    • Make the Churros base: In a large pot or saucepan, add butter, sugar and water over low-high heat until the butter melts and the sugar dissolves.
      In a saucepan, add butter, sugar and water over low.
    • Reduce the heat and add the flour (stir continuously) until you have a smooth, lump-free mixture.
      Add the flour and stir continuously until you have a smooth, lump-free dough.
    • Transfer the mixture to a mixing bowl and let it cool for about 10 minutes. Add the vanilla extract and eggs, then whisk with an electric mixer. (The mixture may look like it’s separating at first; just keep mixing until it’s fully combined.)
      Add The eggs.
    • Wet your hands with water to prevent sticking, then spread the dough evenly in the baking pan. Bake for 20–25 minutes, or until golden brown. Allow to cool completely.
      Spread the mixture into the baking pan and bake until golden brown.
    • Make the cinnamon sugar: In a small bowl, mix the ground cinnamon and granulated sugar. Set aside. Once the base comes out of the oven, sprinkle with 2 tablespoons of cinnamon sugar and then Allow it to cool completely.
      In a small bowl, mix the ground cinnamon and granulated sugar.
    • Make the cheesecake filling: In a mixing bowl, add the heavy cream and the powdered sugar and whip using the electric mixer (or stand mixer) until thick and stiff peaks form (save ¼ cup for decorating the top).
      Beat heavy cream and the powdered sugar with the stand mixer until thick and stiff peak forms.
    • In another mixing bowl, add cream cheese and vanilla extract and whip until fluffy and lump-free.
      add cream cheese and vanilla extract and whip until fluffy and lump-free.
    • Now, fold the rest of the heavy cream mixer into the cream cheese mixture until combined.
      Now, fold the rest of the heavy cream mixer into the cream cheese mixture until combined.
    • Spread the cheesecake filling on top of the cooled churro base and sprinkle the cinnamon sugar on top.
      Spread the cheesecake filling on top of the cooled churro base and sprinkle the cinnamon sugar on top.
    • Add the reserved ¼ cup of the heavy cream in a piping bag and make small swirls on top of the cheesecake. Refrigerate for 3-4 horses and then cut into small bars and enjoy.

    Notes

    Store any leftovers in an airtight container in the fridge; they’ll stay fresh for 2 to 3 days.

    Nutrition

    Serving: 1serving | Calories: 179kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 72mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 564IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 0.1mg
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    About Radwa

    Hi! I'm Radwa, a home chef and the creative mind behind Recipe Tale. I've spent years perfecting recipes and exploring flavors. All my recipes are thoroughly tested, and I guarantee you will love them. I only share the best recipes here.

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    Hi, I'm Radwa! Welcome to my blog. I'm passionate about home-cooked food and developing easy recipes that anyone can make.

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