I love how this Easy Churro Cheesecake transforms a classic treat into a luscious, cinnamon-sugar infused dessert that’s both rich and comforting. With just 7 ingredients, it’s incredibly simple to prepare but tastes like it came from a bakery.

Easy Churro Cheesecake

Why You’ll Love This Recipe

I’m obsessed with this dessert because it combines the warm, spicy crunch of churros with the velvety smoothness of cheesecake. It’s quick to put together, feeds a crowd, and always gets rave reviews. Plus, the flaky crust and cinnamon topping give it that perfect churro texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cinnamon sugar:
- 1 tbsp ground cinnamon
- ½ cup granulated sugar
For the cheesecake:
- Two 8‑oz packages refrigerated crescent roll dough or sheets
- 16 oz full‑fat cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 3 tbsp unsalted butter, melted and slightly cooled
- Optional toppings: dulce de leche, salted caramel sauce, chocolate sauce, honey, vanilla ice cream, fresh strawberries

Directions

Make cinnamon sugar: Mix ground cinnamon and sugar together and set aside.
Prep oven & pan: Preheat to 350°F. Grease a 9×13 pan and sprinkle 1–2 tbsp of the cinnamon sugar on the bottom.
Layer crust: Unroll one tube of crescent dough, seal seams into a rectangle, and press it into the pan.
Make cheesecake filling: Beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the crust.
Top layer: Unroll the second tube of crescent dough, seal seams, and gently place over the cheesecake layer.
Add butter & sugar: Drizzle melted butter over the top and sprinkle with remaining cinnamon sugar.
Bake: Bake for 26–30 minutes until the top is golden and puffed.
Chill: Let cool completely on a wire rack, then refrigerate for at least 3 hours before slicing and serving.

Servings and timing

Yield: 16 servings
Prep time: 21 minutes
Cook time: 28 minutes
Chilling time: 3 hours
Total time: 3 hours 49 minutes

storage/reheating

I keep this cheesecake covered in the refrigerator for up to 5 days. It tastes best when served cold, but I sometimes let it sit at room temperature for a few minutes if I want a softer bite. I don’t recommend reheating—it’s meant to be enjoyed chilled like a traditional cheesecake.

FAQs

How do I keep the crescent dough from getting soggy?

I make sure to press the seams firmly and bake until the top is puffed and golden. A well-preheated oven helps the bottom crust cook through.

Can I use a homemade crust instead of crescent rolls?

Definitely. I’ve used graham cracker or shortbread crusts with great results, though the crescent rolls give that flaky churro-like texture.

Is it okay to skip the chilling time?

I wouldn’t skip it. Chilling helps the cheesecake set properly, making it easier to slice and enjoy with that perfect texture.

Can I lighten this recipe?

I’ve swapped full-fat cream cheese with Neufchâtel and used less sugar before—it still tastes amazing, just a bit lighter and less rich.

What are some topping ideas?

I drizzle dulce de leche or chocolate sauce over the top, or sometimes add a scoop of vanilla ice cream and fresh strawberries for a decadent finish.

Conclusion

This Easy Churro Cheesecake has become one of my go-to desserts when I want something impressive without the fuss. It’s creamy, cinnamony, and totally satisfying—perfect for holidays, parties, or just a weeknight treat that feels special.