Chef Maria Santos - Pastry Specialist
👨‍🍳 Pastry Chef

Recipe by Mitchell

🎓 Pastry Arts Graduate ⏰ 15+ Years Experience 🍽️ Dessert Innovation Expert

❤️ My Recipe Story

"This recipe was inspired by my childhood love of churros and my adult obsession with cheesecake. After experimenting with different combinations, I created these bars that capture the best of both worlds - crispy cinnamon coating meets creamy cheesecake filling."

Maria specializes in fusion desserts that blend traditional Mexican flavors with classic American favorites. She's passionate about creating treats that are both nostalgic and innovative.

View All Mitchell's Recipes →
Golden churro cheesecake bars stacked on a white plate, coated in cinnamon sugar with sweet vanilla drizzle

The Perfect Cinnamon Sugar Coating

The secret to authentic churro flavor lies in the cinnamon-sugar coating. By brushing the cooled bars with melted butter before coating, you create a surface that holds the sugar mixture perfectly, resulting in that signature churro crunch and sweetness.

The cheesecake filling must be completely cooled before applying the coating. This prevents the sugar from melting and ensures you get that beautiful textured exterior that makes these bars so visually appealing and delicious.

💡 Professional Tip

For extra churro authenticity, use Mexican cinnamon (canela) which has a softer, sweeter flavor than regular cinnamon. Double-coat the bars for maximum cinnamon sugar coverage.

Frequently Asked Questions

Yes, bake and cool the bars completely, then refrigerate for up to 2 days. Add the cinnamon sugar coating and drizzle just before serving for best texture.

Cracks often occur from overbaking or rapid temperature changes. Bake just until the center barely jiggles, and let cool gradually at room temperature before refrigerating.

Absolutely! Graham cracker crust, shortbread crust, or even a cinnamon cookie crust would all work wonderfully. Just pre-bake according to your chosen crust recipe.

Use a sharp knife dipped in hot water and wiped clean between each cut. The bars cut most cleanly when fully chilled.

Yes, freeze without the drizzle for up to 2 months. Thaw in refrigerator overnight, then add cinnamon coating and drizzle before serving.

Greek yogurt works great as a substitute and provides the same tangy flavor and creamy texture that balances the sweetness.

Aim for a generous coating that's visible but not clumpy. You want enough to taste in every bite without overwhelming the creamy filling.

Store in an airtight container in the refrigerator for up to 4 days. The cinnamon coating may soften slightly, but they'll still taste delicious.

Recipe Troubleshooting Guide

✅

Soggy Bottom Crust

Problem: The bottom crust becomes soggy after adding filling

Solution: Pre-bake the crust fully until golden, and make sure it's completely cooled before adding the cheesecake filling.

✅

Coating Won't Stick

Problem: Cinnamon sugar falls off the bars

Solution: Brush bars generously with melted butter and press the cinnamon sugar firmly onto all surfaces while butter is still tacky.

✅

Runny Cheesecake

Problem: Cheesecake layer doesn't set properly

Prevention: Ensure cream cheese is at room temperature before mixing, bake until just set, and refrigerate for at least 4 hours before cutting.

✅

Drizzle Too Thick

Problem: Vanilla drizzle won't flow smoothly

Recovery: Add cream or milk one teaspoon at a time until you reach drizzling consistency. It should flow slowly off a spoon.

✅

Bars Falling Apart

Problem: Bars crumble when cutting

Prevention: Chill thoroughly before cutting, use a hot knife, and make sure the cream cheese layer is fully set.

✅

Flavor Balance Issues

Too Sweet: Add a pinch more salt to the cheesecake filling

Too Salty: Increase vanilla extract or add a bit more powdered sugar to the drizzle

Bland: Use more cinnamon in the coating or add a touch of vanilla to the sugar mixture

Ingredients for churro cheesecake bars including cream cheese, eggs, cinnamon, sugar, and pastry arranged on a marble surface

Selecting Quality Ingredients

Full-fat cream cheese is essential for rich, creamy cheesecake bars. Low-fat versions will result in a less smooth texture and may not set properly. Always bring cream cheese to room temperature for easiest mixing and smoothest results.

Fresh, high-quality cinnamon makes a noticeable difference in these bars. Look for Ceylon or Mexican cinnamon for the most authentic churro flavor. The spice is featured prominently, so quality matters.

Essential Ingredient Notes

  • Cream Cheese: Use full-fat brick-style cream cheese, not spreadable varieties. Let it soften at room temperature for 1-2 hours before mixing.
  • Cinnamon: Mexican cinnamon (canela) provides the most authentic churro flavor. It's softer and sweeter than standard cinnamon.
  • Vanilla Extract: Pure vanilla extract enhances both the cheesecake and drizzle. Avoid imitation vanilla for best flavor.
Churro cheesecake bars being coated with cinnamon sugar, showing the buttery surface and generous coating application

Mastering the Technique

The key to perfect cheesecake bars is not overbaking. The center should still have a slight jiggle when you remove it from the oven - it will continue to set as it cools. Overbaking results in a dry, crumbly texture instead of creamy perfection.

Applying the cinnamon sugar coating while the butter is still tacky ensures maximum adherence. Work quickly but gently, pressing the mixture onto all visible surfaces for that authentic churro appearance and flavor in every bite.

The Double Coating Method

For extra churro flavor, apply a light first coat of cinnamon sugar, let it set for 5 minutes, then brush with more butter and add a second coating for maximum impact.

Churro Cheesecake Bars

Prep 25 min
Cook 35 min
Serves 12 servings
Level Intermediate

📋 Ingredients

For the Cheesecake Filling

  • 150g granulated sugar
    For cinnamon coating
  • 2 tsp ground cinnamon
    Mexican cinnamon preferred
  • 120g melted butter
    For coating adhesion
  • 120g powdered sugar
    For vanilla drizzle
  • 60ml heavy cream
    Creates smooth drizzle
  • 1 tsp vanilla extract
    For drizzle flavor

For the Cinnamon Coating & Drizzle

  • 340g cream cheese, softened
    Must be room temperature
  • 120g granulated sugar
    For cheesecake sweetness
  • 2 large eggs
    Provides structure
  • 120ml sour cream
    Adds tang and creaminess
  • 1 tsp vanilla extract
    Essential flavor enhancer
  • 1 sheet puff pastry
    Creates flaky base
  • Pinch of salt
    Balances sweetness

Instructions

  1. Prepare Base

    Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper. Press pastry into bottom of pan and pre-bake for 8-10 minutes until lightly golden.

  2. Make Cheesecake Filling

    Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla until creamy and well combined.

  3. Assemble and Bake

    Pour cheesecake mixture over pre-baked crust. Bake for 30-35 minutes until center is just set but still slightly jiggly. Cool completely in pan.

  4. Add Cinnamon Sugar Coating

    Mix 3/4 cup sugar with cinnamon. Brush tops and sides of cooled bars with melted butter, then generously coat with cinnamon-sugar mixture.

  5. Make Drizzle and Serve

    Whisk powdered sugar, heavy cream, and vanilla until smooth. Cut into bars and drizzle with vanilla glaze. Serve immediately or refrigerate until ready to serve.

Recipe Notes & Tips

Storage

Store covered in the refrigerator for up to 4 days. The cinnamon coating may soften slightly but will still taste delicious. Best served chilled or at room temperature.

Serving Suggestions

Serve with a dusting of extra cinnamon sugar, a scoop of vanilla ice cream, or alongside hot chocolate for the ultimate churro-inspired dessert experience.

Variations

Try adding chocolate chips to the cheesecake filling, using a chocolate drizzle instead of vanilla, or mixing mini chocolate chips into the cinnamon sugar coating for a twist.