I'm back with another cream cheese dessert; this time, it's a Churro Cheesecake recipe, and it's so good! It has a chewy churro crust, a smooth, creamy filling, and a cinnamon sugar topping. YUM!
Churro Cheesecake Bars
I used to make the base 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.
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.
Step By Step Photos
Here is an overview of how to make this recipe with step-by-step photos. The full detailed instructions and ingredients are in the recipe card below.
Start by making the churros base; in a saucepan, add butter, sugar and water over low-high heat until the butter melts and the sugar dissolves.
Lower the heat and stir in the flour, mixing constantly until the mixture is smooth and free of lumps.
Put the mixture in a mixing bowl and allow it to cool for approximately 10 minutes. Add the vanilla extract and eggs, then whisk using an electric mixer until everything is fully blended.
Spread the dough evenly in the baking pan and bake for 20–25 minutes or until golden brown.
To make the cinnamon sugar layer, mix the ground cinnamon and granulated sugar in a bowl. Once the base comes out of the oven, sprinkle it with about 2 tablespoons of the cinnamon sugar and then let it cool completely.
Whip the heavy cream: In a mixing bowl, mix heavy cream with powdered sugar using the electric mixer until a stiff peak forms (save ¼ cup for decorating the top).
Fluff the cream cheese: Whip the cream cheese and vanilla extract in a different mixing bowl until fluffy and lump-free.
Make the cheesecake filling: Fold the whipped heavy cream into the cream cheese mixture until combined.
Evenly spread the cheesecake filling on top of the cooled churro base and sprinkle the cinnamon sugar on top.
Use the reserved heavy cream to make small swirls on top of the cheesecake. Refrigerate for 3-4 hours to firm, then cut into small bars and enjoy.
Pro Tips
- To save time, you can use store-bought crescent roll dough as a base.
- Use cream cheese at room temperature to avoid lumps in your cheesecake filling
- Don’t overwhip the heavy cream: Overwhip the heavy cream will result in a grainy cheesecake filling texture.
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Also, check out my Raspberry Cheesecake and Baked Chocolate Cheesecake. They are AMAZING!
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Recipe
Churro Cheesecake
Equipment
- Electric mixer
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.
- Reduce the heat and add the flour (stir continuously) until you have a smooth, lump-free mixture.
- 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. (Tip: The mixture may look like it’s separating at first; just keep mixing until it’s fully combined.)
- 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.
- 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.
- 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).
- 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.
- Assemble the cheesecake: 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.
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