Churro Cheesecake Sweet Creamy is a delightful dessert fusion, blending the warm, crispy, cinnamon-sugar joy of churros with the smooth, rich, and tangy perfection of classic cheesecake. This crowd-pleasing treat offers a symphony of textures and flavors in every bite. Whether you’re hosting a party or simply satisfying your sweet tooth, this dessert is sure to impress.
Why You’ll Love This Churro Cheesecake Sweet Creamy
This churro cheesecake recipe is not only easy to make but also incredibly satisfying. Here are several reasons to love it:
- Combines two beloved desserts into one unforgettable treat.
- Perfect for any occasion, from family gatherings to celebrations.
- The creamy texture pairs perfectly with the crunchy churro topping.
- Easy to prepare, making it great for beginner bakers.
- Can be customized with various toppings like dulce de leche or chocolate.
- A true crowd-pleaser that will leave everyone asking for seconds.
This Mexican-American dessert, with its vegetarian diet-friendly profile, is a must-try for anyone who loves delicious creamy desserts.
Ingredients for Churro Cheesecake Sweet Creamy
Gather these items:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar (for cinnamon-sugar mix)
- 2 (8-ounce) packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar (for filling)
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
How to Make Churro Cheesecake Sweet Creamy Step-by-Step
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Step 2: In a small bowl, combine ½ cup granulated sugar and 1 tablespoon ground cinnamon. Reserve half of this mixture for the topping.
- Step 3: Unroll one can of crescent roll dough; press it firmly into the bottom and slightly up the sides of the prepared dish. Sprinkle with the unreserved half of the cinnamon-sugar mixture.
- Step 4: In a large mixing bowl, beat softened cream cheese until smooth, about 2-3 minutes. Gradually add ¾ cup granulated sugar, beating for 1-2 minutes until combined. Beat in the large egg just until incorporated, then stir in 1½ teaspoons pure vanilla extract.
- Step 5: Evenly pour the cream cheese filling over the cinnamon-sugar dusted crust. Carefully unroll the second can of crescent roll dough, pinching seams if necessary, and lay it over the filling. Gently press the edges of the top dough to seal with the bottom dough around the perimeter.
- Step 6: Bake in the preheated oven for 30-40 minutes, or until the top crescent layer is golden brown and the cheesecake filling is mostly set with a slight jiggle in the center.
- Step 7: While the cheesecake bakes, melt 3 tablespoons unsalted butter. Immediately upon removing the cheesecake from the oven, brush the entire hot surface generously with melted butter. Evenly sprinkle the reserved cinnamon-sugar mixture over the buttered top.
- Step 8: Allow the cheesecake to cool completely at room temperature on a wire rack for 1-2 hours. Then, cover loosely and transfer to the refrigerator to chill for a minimum of 3-4 hours, or ideally overnight, for optimal setting and flavor development.
- Step 9: Once thoroughly chilled, cut the Churro Cheesecake into squares using a sharp knife. Optionally, dust with powdered sugar or drizzle with warm dulce de leche or chocolate sauce before serving. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Pro Tips for the Best Churro Cheesecake Sweet Creamy
Keep these in mind:
- Ensure your cream cheese is at room temperature for a smooth filling.
- Don’t skip the chilling time; it helps the flavors meld beautifully.
- For an extra indulgent treat, try adding a layer of dulce de leche on top.
Best Ways to Serve Churro Cheesecake Sweet Creamy
Here are some serving ideas:
- Drizzle with warm caramel or chocolate sauce.
- Top with whipped cream and a sprinkle of cinnamon.
- Serve alongside fresh fruit for a refreshing contrast.
How to Store and Reheat Churro Cheesecake Sweet Creamy
To store, cover the cheesecake with plastic wrap and refrigerate. It will keep well for up to 3-4 days. If you want to reheat, simply microwave a slice for about 20-30 seconds, but serve it warm right after baking for the best experience.
Frequently Asked Questions About Churro Cheesecake Sweet Creamy
What is churro cheesecake?
Churro cheesecake is a unique dessert that combines the flavors of churros with cheesecake, featuring a creamy filling and a crispy topping.
Can I make churro cheesecake ahead of time?
Yes, you can prepare churro cheesecake a day in advance. It actually tastes better after chilling overnight, allowing the flavors to develop.
How do I avoid common mistakes with churro cheesecake?
To prevent cracks in your cheesecake, avoid overmixing the filling and ensure your ingredients are at room temperature before baking.
Variations of Churro Cheesecake Sweet Creamy You Can Try
Here are a few delicious variations:
- Churro cheesecake with dulce de leche: Drizzle dulce de leche on top for added sweetness.
- Churro-flavored cheesecake: Infuse the cheesecake batter with extra cinnamon for a stronger churro flavor.
- Chocolate churro cheesecake: Incorporate chocolate chips into the cream cheese mixture for a rich twist.
- Easy churro cheesecake: Use store-bought cheesecake filling instead of making it from scratch for a quicker dessert.
Embrace these variations to create your own signature take on this delicious creamy dessert.

For more dessert ideas, check out our easy dessert recipes and learn how to make delicious creamy desserts. You can also explore baking tips to enhance your skills in the kitchen.
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Churro Cheesecake Sweet Creamy Delight in Every Bite
- Total Time: 6 hours 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert fusion, blending the warm, crispy, cinnamon-sugar joy of churros with the smooth, rich, and tangy perfection of classic cheesecake.
Ingredients
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar (for cinnamon-sugar mix)
- 2 (8-ounce) packages refrigerated crescent roll dough or sheets
- 16 ounces full-fat cream cheese, softened
- ¾ cup granulated sugar (for filling)
- 1 large egg
- 1½ teaspoons pure vanilla extract
- 3 tablespoons unsalted butter, melted and slightly cooled
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a small bowl, combine ½ cup granulated sugar and 1 tablespoon ground cinnamon. Reserve half of this mixture for the topping.
- Unroll one can of crescent roll dough; press it firmly into the bottom and slightly up the sides of the prepared dish. Sprinkle with the unreserved half of the cinnamon-sugar mixture.
- In a large mixing bowl, beat softened cream cheese until smooth, about 2-3 minutes. Gradually add ¾ cup granulated sugar, beating for 1-2 minutes until combined. Beat in the large egg just until incorporated, then stir in 1½ teaspoons pure vanilla extract.
- Evenly pour the cream cheese filling over the cinnamon-sugar dusted crust. Carefully unroll the second can of crescent roll dough, pinching seams if necessary, and lay it over the filling. Gently press the edges of the top dough to seal with the bottom dough around the perimeter.
- Bake in the preheated oven for 30-40 minutes, or until the top crescent layer is golden brown and the cheesecake filling is mostly set with a slight jiggle in the center.
- While the cheesecake bakes, melt 3 tablespoons unsalted butter. Immediately upon removing the cheesecake from the oven, brush the entire hot surface generously with melted butter. Evenly sprinkle the reserved cinnamon-sugar mixture over the buttered top.
- Allow the cheesecake to cool completely at room temperature on a wire rack for 1-2 hours. Then, cover loosely and transfer to the refrigerator to chill for a minimum of 3-4 hours, or ideally overnight, for optimal setting and flavor development.
- Once thoroughly chilled, cut the Churro Cheesecake into squares using a sharp knife. Optionally, dust with powdered sugar or drizzle with warm dulce de leche or chocolate sauce before serving. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Churro Cheesecake, Sweet, Creamy