Churro Cheesecake Recipe

Close-up of a slice of churro cheesecake with a cinnamon-sugar crust and creamy filling

Churro Cheesecake Recipe

This churro cheesecake is the perfect fusion dessert, combining the crispy, cinnamon-sugar goodness of classic churros with the creamy indulgence of cheesecake. It’s easy to make, requires no deep frying, and is guaranteed to impress at any gathering. Perfect for holidays, potlucks, or a special family treat!

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Course: Dessert

Cuisine: Mexican

Keyword: Churro cheesecake, Churro cheesecake bites recipe, Churro cheesecake ingredients, Churro cheesecake recipe, Churro cheesecake recipe tiktok, Churro cheesecake recipe with crescent rolls, Churro cheesecake recipe with sour cream

Prep Time: 20

Cook Time: 40

Chill Time: 4

Total Time: 5

Servings:

Calories: 380kcal

Cost: $15

Equipment

9x13 inch baking pan Lined with parchment paper
Food processor For making crust (optional)
Mixing bowls Large and medium-sized
Electric mixer Hand or stand mixer
Measuring cups Dry and liquid
Measuring spoons For precise spice measurements
Rubber spatula For folding ingredients
Parchment paper For easy removal
Wire rack For cooling

Ingredients

For the Churro Crust:

2 cups all-purpose flour Can substitute gluten-free
1 cup unsalted butter Cold, cubed
¼ cup granulated sugar For light sweetness
¼ cup brown sugar Packed, adds depth
1 tablespoon ground cinnamon Key churro flavor
½ teaspoon salt Balances flavors
¼ cup ice water As needed

For the Cinnamon Sugar Coating:

½ cup granulated sugar
2 tablespoon ground cinnamon

For the Cheesecake Filling:

24 oz cream cheese Full-fat, softened
1 cup granulated sugar
3 large eggs Room temperature
1 tablespoon vanilla extract Pure vanilla recommended
¼ cup sour cream Can substitute Greek yogurt
2 tablespoon all-purpose flour Helps thicken the filling

For the Optional Churro Topping:

1 tube refrigerated crescent dough
4 tablespoon melted butter
½ cup cinnamon sugar mixture

Instructions

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
In a food processor, pulse flour, sugars, cinnamon, and salt. Add cold butter and pulse until coarse crumbs form.
Slowly add ice water, pulsing until dough comes together. Press into prepared pan.
Bake crust for 15 minutes, then let cool slightly. Reduce oven to 325°F (165°C).
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Fold in flour.
Pour batter over crust and smooth top. Bake for 35-40 minutes until center has a slight jiggle.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour to prevent cracking.
Transfer cheesecake to fridge and chill for at least 4 hours (overnight is best).
If adding churro topping, bake crescent roll strips at 375°F (190°C) for 8-10 minutes. Brush with melted butter and coat in cinnamon sugar.
Sprinkle cinnamon sugar over cheesecake, add optional churro toppings, slice, and serve chilled.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition