Crescent Roll Churro Cheesecake Recipe

Behind This Churro Cheesecake Recipe

This churro cheesecake recipe begins with crescent rolls. That might sound like a strange start to a cheesecake but hear me out – the flaky, buttery crescent roll dough mimics the dough texture of actual churros, moreso than a graham cracker crust or any standard cheesecake crust. (I tried them all!) Plus, it keeps the prep time super quick and easy.

The churro vibes continue in the filling, with cinnamon sugar and condensed milk adding sweet, creamy flavor to offset the tangy cheesecake filling.

And while I love a fancy cheesecake, I love a quick and easy cheesecake even more. So you’ll find no water baths in this recipe, and there’s no need to worry about cracking or babying this cheesecake. This churro cheesecake is a fail-proof recipe that ANYONE can make, with just a handful of ingredients and 15 minutes of prep time.

Tips From My Kitchen

• It doesn’t need to be perfect. One of my favorite things about this recipe is that there’s no need to stress about making the cheesecake pretty or perfect. The dough on the bottom is covered by the cheesecake and the top is covered by cinnamon sugar. Once they’re cut into squares, no one will notice any imperfections.
• Keep the crescent dough chilled. Crescent dough is much easier to work with when it’s still cold from the fridge. Room temperature dough is even stickier and softer. So I recommend keeping it in the fridge until you’re ready to roll it out.
• Use room temperature ingredients. Besides the dough, all of the other ingredients should be at room temperature. This is especially true for the cream cheese. The softer the cream cheese, the smoother and creamier the filling will be.
• Make ahead. This churro cheesecake is the perfect dessert to make a day in advance. Not only does it need to chill for at least 8 hours, but it tastes even better on day 2.

Ingredients You’ll Need & Why

This crescent roll churro cheesecake is made with two cans of Pillsbury crescent roll dough, layers of cinnamon-sugar, and an easy creamy cheesecake filling. You’ll love how simple this ingredient list is!

• Crescent roll dough – The sheets work much better if you can find them so you don’t have to fuss with the pre-cut lines but a regular can of Pillsbury crescent dough works too.
• Cream cheese – Be sure to use blocks of cream cheese, not the kind in the container, and stick with full fat. Otherwise, the filling will be too soft.
• Sour cream – Adds creaminess and the classic cheesecake tang to the filling.
• Eggs – Help bind the cheesecake filling.
• Vanilla extract – Helps to add flavor and offset the tartness of the sour cream and cream cheese.
• Sweetened condensed milk – Adds creamy, milky sweetness to the filling.
• Cinnamon sugar – Adds more churro flavor to the cheesecake.

How To Make Churro Cheesecake

When I say this recipe is easy, I mean EASY! Let’s take a look at the steps to making this dessert.

• Prep. Preheat the oven to 350F. Grease the bottom and sides of the casserole dish.
• Make the filling. In a large bowl, combine the cream cheese, sour cream, eggs, vanilla, sweetened condensed milk, sugar, and cinnamon. Mix with a hand mixer until smooth, with no chunks of cream cheese remaining.
• Add the crust. Roll one can of crescent dough to roughly the size of the baking dish. Carefully lay it into the bottom of the dish, pressing gently to evenly cover the bottom. Don’t worry about making it look perfect, though!
• Add the filling. Sprinkle the crescent dough with cinnamon sugar then pour the cheesecake evenly on top.
• Add the dough on top. Roll out the second can of crescent dough to roughly the size of the pan and carefully lay it on top of the cheesecake. Be gentle, as pressing too hard can cause the dough to sink. Sprinkle the remaining cinnamon sugar on top.
• Bake. Bake the churro cheesecake for 40-45 minutes. A toothpick inserted in the center should come out clean.
• Cool. Place the pan on top of a cooking rack to allow the heat to escape under the dish. Cool for about an hour then cover tightly and refrigerate for at least 8 hours.

Topping Ideas

Toppings are definitely NOT a necessity for churro cheesecake. If I’m serving these at a potluck-type event, I usually slice them into squares and leave them as-is, so people can grab one and walk around (usually leaving a trail of cinnamon sugar in their wake, ha).

But, it can be fun to add a little something extra when serving these on a plate, like:

• A drizzle of dulce de leche, caramel sauce, or chocolate sauce
• A scoop of vanilla ice cream (pair with one of the above sauces for an extra decadent dessert)
• Fresh fruit and honey

Proper Storage

When you make this churro cheesecake recipe, it can last up to 4 days in the fridge (tightly wrapped or in an air-tight container). If you want to save this for a future date they freeze really well.

I recommend cutting them into the desired size first. Then individually wrap them in plastic wrap and place into a zip-top bag. Sometimes we’ll cut them into small one-bite size pieces for topping on ice cream sundaes or for snacking.

Looking For More Easy Desserts?

If you enjoy creamy, layered desserts that are perfect for sharing, this churro cheesecake will fit right in with some of my other favorites.

Recipes like Oreo Delight and No-Bake Eclair Cake have the same irresistible layered texture, while the Biscoff No-Bake Cheesecake and Dubai Chocolate Cheesecake are perfect if you’re craving another rich cheesecake-style treat. For something a little more classic, my Pecan Pie Trifle brings all the cozy pecan pie flavors into an easy layered dessert, and during the warmer months my Cookies & Cream Ice Cream Cake is always a go-to crowd pleaser.