Can I use crescent roll sheets instead of the perforated crescent roll tubes?

Yes and in fact crescent roll sheets are the preferred option for this recipe because they have no seams to press together and produce the most even and uniform crust and top layers. Use two 8-ounce packages of crescent roll sheets in exactly the same way as the perforated tubes.

Do these bars need to be refrigerated?

Yes. The cream cheese filling requires refrigeration at all times because it contains dairy. Store in the refrigerator from the moment the bars have cooled and serve cold directly from the refrigerator. The bars will soften if left at room temperature for extended periods and the filling may become too soft to hold a clean slice.

Can I make these churro cheesecake bars for Cinco de Mayo the day before?

Absolutely yes and making them the day before is actually the most recommended approach. Bake, cool completely at room temperature, then refrigerate overnight. The overnight chilling produces the most cleanly set filling, the cleanest cuts, and allows all the flavors to integrate into the most cohesive and deeply delicious result. Cut and serve the morning of Cinco de Mayo.

Churro Cheesecake Easy 7 Ingredient Bars Cinco de Mayo Recipe

Description

The most easy and irresistible Churro Cheesecake Bars made with a flaky buttery crescent roll crust filled with smooth sweetened cream cheese and topped with more crescent dough melted butter and a generous cinnamon sugar coating. A completely brilliant 7-ingredient Cinco de Mayo churro dessert bar that serves 16 from one pan.

Ingredients

Scale

1 tbsp Ground Cinnamon for cinnamon sugar

1/2 cup Granulated Sugar for cinnamon sugar

Two 8-oz packages Refrigerated Crescent Roll Dough or Sheets

16 oz Full-Fat Cream Cheese softened to room temperature

3/4 cup Granulated Sugar for filling

1 large Egg

1 1/2 tsp Pure Vanilla Extract

3 tbsp Unsalted Butter melted and slightly cooled

Optional: Dulce de Leche Caramel Chocolate Sauce or Fresh Strawberries for serving

Instructions

1. Mix cinnamon and sugar in a small bowl. Set aside.

2. Preheat oven to 350°F. Grease a 9×13-inch baking pan. Sprinkle 1 to 2 tbsp cinnamon sugar in the bottom.

3. Open one crescent dough tube. Unroll and press all seams together to form one rectangle. Place in bottom of pan.

4. Beat softened cream cheese, sugar, egg, and vanilla until completely smooth.

5. Pour cream cheese mixture over crust and spread into an even layer.

6. Open second crescent dough tube. Unroll and press seams together. Lay over cream cheese layer completely.

7. Pour melted butter over the top and spread evenly.

8. Sprinkle remaining cinnamon sugar generously over buttered top.

9. Bake 26 to 30 minutes until top is puffed and golden brown.

10. Cool completely at room temperature on a wire rack.

11. Refrigerate at least 3 hours or overnight until filling is fully set.

12. Cut into 16 squares and serve chilled with optional toppings.

Prep Time: 21 minutes
Cook Time: 28 minutes
Category: Dessert, Bars, Cheesecake
Method: Baking
Cuisine: Mexican American

Nutrition

Serving Size: 1 bar
Calories: 284
Sugar: 20g
Sodium: 315mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: churro cheesecake, churro cheesecake bars recipe, Cinco de Mayo churro cheesecake, easy crescent roll cheesecake bars