Oh my goodness, you have to try these cinnamon churro cheesecake bars! They’re my absolute favorite dessert mashup – the crispy cinnamon-sugar crust of a churro hugging the creamiest cheesecake filling. I first made these for a potluck last Cinco de Mayo, and let me tell you, they disappeared faster than you can say “¡delicioso!”

What makes this cinnamon churro cheesecake bars recipe so special? It’s that magical moment when the warm spices meet the cool, velvety cheesecake. The graham er base gets an extra crunch from the cinnamon sugar topping – just like your favorite fairground churros, but in perfect bite-sized form. My kids beg me to make these weekly (and I often do because they’re shockingly easy!).

Why You’ll Love This Cinnamon Churro Cheesecake Bars Recipe

Trust me, once you try these bars, you’ll be hooked! Here’s why everyone falls in love with this recipe:

Crazy easy to make – No fancy techniques needed, just simple mixing and baking. Even my 10-year-old can help!
That perfect sweet spot – The cinnamon sugar topping gives you that churro crunch, while the cheesecake stays dreamy soft.
Crowd-pleaser magic – I’ve brought these to parties, potlucks, and school events – they always disappear first.
Better than bakery – Fresh from your oven, these taste way better than anything you’d buy.
Foolproof – Unlike regular cheesecakes that crack, these bars come out perfect every single time.

The best part? You probably have most ingredients in your pantry right now. Go check – I’ll wait!

Ingredients for Cinnamon Churro Cheesecake Bars Recipe

Gather these simple ingredients – I promise you won’t need anything fancy! Here’s exactly what goes into my favorite cinnamon churro cheesecake bars:

2 cups graham er crumbs – Pack them lightly in your measuring cup for the perfect crust
1/2 cup + 2 tbsp melted butter – Divided (the extra 2 tbsp is for that glorious cinnamon sugar topping)
1/4 cup + 1/4 cup granulated sugar – You’ll use these separately (trust me, it matters!)
16 oz cream cheese – Must be softened to room temperature (no cheating with cold cream cheese!)
2 large eggs – Also at room temperature for smooth mixing
1 tsp vanilla extract – The good stuff makes all the difference
1 tsp + 1 tsp cinnamon – Divided (one for the filling, one for that churro-like topping)

See? Nothing complicated! Just quality ingredients that work together beautifully. Now let’s get baking!

Equipment You’ll Need

Here’s what I grab from my kitchen to make these heavenly bars:

9×9 inch baking pan – My trusty square pan never fails
Mixing bowls – One for the crust, one for the filling
Electric mixer – Makes that cheesecake filling silky smooth
Spatula – For scraping every last bit of deliciousness
Pastry brush – Perfect for that buttery cinnamon sugar topping

That’s it! Nothing fancy required – just basic tools you probably already have.

How to Make Cinnamon Churro Cheesecake Bars Recipe

Ready to create magic? Follow these simple steps for the most irresistible cinnamon churro cheesecake bars you’ve ever tasted. I’ve made this dozens of times, and these tips will guarantee your success!

Step 1: Prepare the Graham er Crust

First, preheat your oven to 350°F – this is crucial for that perfect golden crust! In a bowl, mix 2 cups graham er crumbs with 1/2 cup melted butter and 1/4 cup sugar until it looks like wet sand. Press this heavenly mixture firmly into a lined 9×9 pan – I use the bottom of a measuring cup to get it nice and even. Bake for 10 minutes until fragrant, then let it cool while you make the filling. Don’t skip the cooling – it helps prevent a soggy bottom!

Step 2: Make the Cheesecake Filling

Now for the creamy dreamy part! Beat 16 oz softened cream cheese with 1/2 cup sugar until smooth – about 2 minutes with your mixer. Add 2 eggs one at a time, mixing just until combined. Stir in 1 tsp vanilla and 1 tsp cinnamon. Pro tip: Don’t overmix after adding eggs, or your filling might puff up then fall (we want smooth, not soufflé!).

Step 3: Bake and Chill the Cheesecake

Pour your luscious filling over the cooled crust and bake for 25 minutes – the edges should be set but the center still slightly jiggly. This is normal! Let it cool completely on the counter (about 1 hour), then refrigerate for at least 2 hours. I know it’s hard to wait, but chilling makes all the difference for clean cuts!

Step 4: Add the Cinnamon Sugar Topping

The grand finale! Mix 1/4 cup sugar with 1 tsp cinnamon in a small bowl. Gently brush the chilled cheesecake with 2 tbsp melted butter – just enough to make the topping stick. Sprinkle your cinnamon sugar generously over the top, pressing lightly so it sticks. Now slice into bars and try not to eat them all at once!

Tips for Perfect Cinnamon Churro Cheesecake Bars

After making these bars more times than I can count, here are my foolproof secrets:

Room temp is key – Cold cream cheese lumps, and cold eggs make the filling grainy. Trust me, patience pays off!
Mix gently – Overbeating after adding eggs creates air bubbles that lead to s. Smooth is what we want.
Hot knife trick – Dip your knife in hot water and wipe dry between cuts for picture-perfect bars every time.
Chill time matters – That 2-hour wait? It’s what gives you those clean slices you’ll be proud to serve.

Follow these, and you’ll have bars better than any bakery!

Ingredient Substitutions and Variations

Want to mix things up? Here are my favorite ways to tweak this recipe while keeping that amazing churro-cheesecake magic:

Gluten-free? Swap graham ers for gluten-free ones – they work just as well for the crust!
Dairy-free? Use plant-based cream cheese and butter alternatives – I’ve had great results with almond-based versions.
Extra decadence: Drizzle melted chocolate or caramel over the top before serving (because why not?).
Spice lovers: Add a pinch of cayenne to the cinnamon sugar for a Mexican hot chocolate twist!
Nutty crunch: Mix chopped pecans or almonds into the graham er crust.

The beauty of this recipe? It’s forgiving and flexible – make it your own!

Serving and Storing Cinnamon Churro Cheesecake Bars

These bars taste best chilled – I love serving them straight from the fridge with a steaming cup of coffee or Mexican hot chocolate. For extra indulgence, drizzle with warm caramel sauce right before serving! Store leftovers (if you have any!) covered in the fridge for up to 4 days. The cinnamon sugar topping stays crisp, and the cheesecake stays creamy – if anything, they get better after a day!

Nutritional Information

Just so you know, these numbers are estimates – your exact results might vary depending on your ingredients. For one delicious cinnamon churro cheesecake bar (about 1/12th of the recipe):

280 calories – Worth every single one!
18g fat – That’s where all the creamy goodness comes from
20g sugar – Perfectly balanced with the cinnamon spice
4g protein – A little bonus from the cream cheese and eggs

Now go enjoy your treat – life’s too short to count every calorie!

Frequently Asked Questions

Can I Make This Recipe Ahead of Time?

Absolutely! These cinnamon churro cheesecake bars actually taste better the next day. You can make them up to 2 days in advance – just wait to add the cinnamon sugar topping until right before serving to keep that perfect crunch. They freeze beautifully too – wrap individual bars tightly and freeze for up to 3 months. Thaw overnight in the fridge!

Why Did My Cheesecake ?

Don’t worry – s happen! Usually it’s from overmixing after adding eggs (creates too much air) or cooling too quickly. My foolproof trick? Run a knife around the edges right after baking to release tension, then let it cool gradually on the counter before refrigerating. But honestly? Those s just mean more surface for cinnamon sugar to stick to!

Can I Use a Different Crust?

You bet! While graham ers give that classic flavor, I’ve used vanilla wafers, shortbread cookies, even crushed cinnamon cereal for fun variations. Just keep the same butter-to-crumb ratio (about 1/4 cup butter per cup of crumbs). The cheesecake filling works with any crust you choose – that’s the beauty of this recipe!

Share Your Feedback

Did you make these cinnamon churro cheesecake bars? I’d love to hear how they turned out! Leave a comment below or tag me on social – nothing makes me happier than seeing your delicious creations. And if you loved them, please rate the recipe so others can find this sweet treat too!

Irresistible Cinnamon Churro Cheesecake Bars Recipe in 4 Steps

Author: Ella Parker
Total Time: 50 minutes plus chilling
Yield: 12 bars 1x
Diet: Vegetarian

Print Recipe

Description

Delicious cinnamon churro cheesecake bars with a crisp crust and creamy filling.

Ingredients

Scale

2 cups graham er crumbs
1/2 cup melted butter
1/4 cup granulated sugar
16 oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
2 tbsp melted butter (for topping)
1/4 cup granulated sugar mixed with 1 tsp cinnamon (for topping)

Instructions

Preheat oven to 350°F.
Mix graham er crumbs, melted butter, and 1/4 cup sugar. Press into a lined 9×9 pan.
Bake crust for 10 minutes, then let cool.
Beat cream cheese, 1/2 cup sugar, eggs, vanilla, and cinnamon until smooth.
Pour filling over crust and bake for 25 minutes.
Cool cheesecake, then refrigerate for 2 hours.
Brush top with melted butter and sprinkle cinnamon sugar.
Cut into bars and serve.

Notes

Use room-temperature cream cheese for smoother filling.
Chill cheesecake completely before slicing.
Store leftovers covered in the fridge.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 20g
Sodium: 220mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg

Keywords: cinnamon churro cheesecake bars, dessert recipe, easy cheesecake bars