Cinnamon Churro Cheesecake Bars are a delightful treat that brings together creamy cheesecake with the crispy, cinnamon-sugar goodness of churros. Imagine biting into a smooth, rich cheesecake layered on top of a crunchy, buttery base topped with sweet cinnamon that makes every bite feel like a little celebration.
I love making these bars because they’re such a fun twist on two classic favorites—cheesecake and churros. What’s great is that you get the best of both worlds: the soft creaminess of cheesecake paired with that crispy, cinnamon-covered crust. I usually sprinkle a little extra cinnamon sugar on top for a perfect finishing touch, and it always makes everyone smile.
These bars are perfect for sharing at any gathering or just as a cozy treat with a cup of coffee. I find that cutting them into small squares makes them easy to enjoy without any mess. Whether you’re serving them as a dessert after dinner or bringing them to a potluck, these bars always disappear quickly—trust me, they’re a total crowd-pleaser!
Key Ingredients & Substitutions
Graham cracker crumbs: This is the base of the crust, giving that classic churro crunch with buttery notes. You can swap for cinnamon graham crackers for extra cinnamon flavor or use digestive biscuits if graham crackers aren’t available.
Cream cheese: It’s the star of the cheesecake filling, creating smooth, creamy texture. For a lighter option, try a mix of cream cheese and Greek yogurt, but it may change the firmness slightly.
Cinnamon & sugar: Essential for the churro flavor! Using fresh ground cinnamon gives the best aroma. You can adjust sugar amounts if you like it less sweet or swap regular sugar for coconut sugar for a deeper taste.
Sour cream or heavy cream: Adds richness and creaminess to the filling. I prefer sour cream for its slight tang, but heavy cream gives a smoother texture if you want a richer bar.
How Can You Get That Perfect, Swirled Cinnamon Topping?
To mimic the churro’s cinnamon sugar look and flavor, the topping needs a gentle swirling into the cheesecake. Here’s how I do it:
- Mix melted butter, sugar, and cinnamon well to create a cinnamon sugar sauce.
- Drizzle the mixture evenly over the cheesecake layer once poured into the pan.
- Use a knife or skewer to gently swirl the topping through the cheesecake in slow, circular motions.
- Be careful not to over-swirl; too much stirring can blend away the pattern and affect the texture.
- This swirled topping bakes into a sweet, cinnamon-spiced layer that crisps up slightly, giving that churro vibe to the bars.
Equipment You’ll Need
- 9×9-inch baking pan – I prefer this size because it gives the perfect thickness for the bars.
- Parchment paper – makes lifting out the bars easy and mess-free.
- Mixing bowls – for preparing the crust, filling, and topping.
- Electric mixer or hand whisk – helps beat the cream cheese smoothly and evenly incorporate ingredients.
- Spatula – for spreading the crust and filling evenly.
- Small bowl – to mix the cinnamon sugar topping.
- Toothpick or skewer – for swirling the topping into the cheesecake.
Flavor Variations & Add-Ins
- Insert chopped nuts like pecans or walnuts on top before baking for extra crunch and flavor.
- Use coconut sugar instead of regular sugar for a richer, caramel-like sweetness.
- Add a layer of chocolate chips in the filling for a chocolate-cinnamon twist.
- Mix in a teaspoon of pumpkin pie spice or nutmeg to enhance the warm spice flavor.
Cinnamon Churro Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (or cinnamon graham crackers, crushed)
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
For the Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 40-45 minutes to bake, plus at least 3 hours of chilling time in the fridge. Planning ahead is key so the bars have time to set fully for the best texture and flavor.
Step-by-Step Instructions:
1. Prepare the Baking Pan and Crust:
First, preheat your oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper, leaving extra on the sides for easy removal later. In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture feels like wet sand. Press this evenly into the bottom of your pan, then bake for 8-10 minutes until fragrant. Let it cool slightly before moving on.
2. Make the Cheesecake Filling:
While the crust cools, beat the softened cream cheese in a large bowl with an electric mixer until smooth and creamy (about 2 minutes). Add sugar and continue beating until well combined. Add the eggs one at a time, mixing just until combined after each. Stir in vanilla extract and sour cream (or heavy cream) gently, being careful not to overmix.
3. Assemble and Add Topping:
Pour the cheesecake filling over the slightly cooled crust and spread it evenly. In a small bowl, combine melted butter, sugar, and cinnamon for your topping. Drizzle or spoon the cinnamon sugar mixture over the cheesecake layer. Use a knife or skewer to gently swirl the topping through the filling, creating a pretty marbled effect.
4. Bake and Chill:
Bake at 325°F (163°C) for 40-45 minutes. The center should be almost set but still a little jiggly. Let the bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight to let them firm up nicely.
5. Serve and Enjoy:
Use the parchment paper overhang to lift the bars out of the pan. Cut into squares and, if you like, sprinkle a little extra cinnamon sugar on top for that delicious churro finish. Serve chilled and enjoy your creamy, cinnamon-sweet Cinnamon Churro Cheesecake Bars!
Can I Use Frozen Cream Cheese for This Recipe?
It’s best to use cream cheese that’s fully thawed and softened for a smooth filling. Thaw frozen cream cheese overnight in the fridge, then let it sit at room temperature for about 30 minutes before mixing.
How Should I Store Leftover Bars?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the bars for up to 2 months—just thaw in the fridge overnight before serving.
Can I Substitute the Graham Cracker Crust?
Yes! You can use crushed cinnamon cookies, digestive biscuits, or even speculoos cookies for a different but tasty twist. Just make sure to adjust sugar if your substitute is already sweetened.
What’s the Best Way to Prevent Cracks in the Cheesecake Layer?
To avoid cracks, don’t overmix the batter and bake at a moderate temperature (325°F). Also, removing the cheesecake from the oven while it’s still slightly jiggly in the center helps keep it creamy and crack-free.
