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Crispy Churro Cheesecake Bars

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These crispy churro cheesecake bars feature a buttery cinnamon-sugar crust with a creamy cheesecake center, topped with a luscious dulce de leche drizzle. Perfect for a quick, indulgent dessert that balances crunchy and creamy textures.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (or almond flour for gluten-free)
  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • 16 oz (450 g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • ¼ cup sour cream (or Greek yogurt)
  • ½ cup dulce de leche
  • Optional: sprinkle of sea salt
  • ¼ cup granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk together flour, sugar, cinnamon, and salt. Add cold cubed butter and work into dry ingredients until mixture resembles coarse crumbs with some pea-sized bits.
  3. Add the egg and stir until dough just comes together; it will be crumbly but should hold when pressed.
  4. Press about two-thirds of the dough evenly into the bottom of the prepared pan, reserving the remaining third for topping.
  5. Bake the crust for 12 minutes or until lightly golden around the edges.
  6. In a mixing bowl, beat softened cream cheese until smooth and creamy (2-3 minutes). Gradually add sugar and beat until combined.
  7. Add eggs one at a time, beating gently after each addition. Stir in vanilla extract.
  8. Sift in flour and mix just until combined. Fold in sour cream until smooth, being careful not to overmix.
  9. Pour cheesecake filling over the warm crust and smooth the top with a spatula.
  10. Sprinkle reserved churro crust crumbs evenly over the cheesecake layer.
  11. Bake bars for 35-40 minutes, until edges are set but center jiggles slightly when shaken gently.
  12. Remove from oven and cool completely on a wire rack. Chill in the refrigerator for at least 3 hours or overnight.
  13. Warm dulce de leche slightly until pourable but not hot.
  14. Drizzle dulce de leche generously over chilled bars before serving. Optionally sprinkle flaky sea salt on top.

Notes

Chill cream cheese before mixing for smooth filling. Pre-bake crust to keep it crispy. Use parchment paper for easy removal. Warm dulce de leche gently before drizzling. Cutting bars chilled with a hot knife yields clean edges. Optional water bath baking for silky texture. Bars taste better after chilling overnight.

Nutrition

Keywords: churro cheesecake bars, dulce de leche dessert, crispy cheesecake bars, cinnamon sugar crust, easy dessert bars

Find it online: https://breezybake.com/crispy-churro-cheesecake-bars-recipe-easy-dulce-de-leche-dessert/