Simple Churro Cheesecake That’s Perfect for Parties and Potlucks

If you love the warm, cinnamon-sugar magic of churros and the creamy richness of cheesecake, this mash-up is your new go-to dessert.

It’s simple to make, bakes in one pan, and always gets a stack of compliments. No water bath, no fussy steps—just crisp cinnamon-sugar layers with a velvety center.

Bring it to a potluck, and you’ll head home with an empty pan. It cuts cleanly, travels well, and tastes even better the next day.

What Makes This Special

Low effort, high payoff: Uses store-bought crescent dough for a flaky, faux-churro crust without deep-frying.
Perfect make-ahead dessert: It sets beautifully in the fridge, so it’s ideal for prepping the night before.
Texture combo: Buttery, cinnamon-sugar layers + creamy cheesecake filling = total win.
Portable and sharable: Baked in a 9×13 pan, easy to slice into neat squares for parties.
Flexible: Simple base that welcomes fruit, chocolate, or caramel add-ins.

Ingredients

2 cans (8 oz each) refrigerated crescent roll dough or crescent dough sheets
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar, divided
1/4 cup powdered sugar (optional, for extra-smooth filling)
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
1 tablespoon ground cinnamon
Pinch of salt
Optional toppings: honey, caramel sauce, chocolate sauce, or fresh berries

How to Make It

Prep the pan and oven: Heat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment, leaving a little overhang for easy lifting.
Lightly grease the sides.
Make cinnamon sugar: In a small bowl, mix 1/2 cup granulated sugar with the cinnamon. Set aside. You’ll use this for the top layer and a little for the base.
Blend the filling: In a large bowl, beat cream cheese, remaining 1/4 cup granulated sugar, powdered sugar (if using), egg, vanilla, and a pinch of salt until silky and smooth.
Don’t overbeat—just mix until no lumps remain.
Lay down the base: Unroll one can of crescent dough and press it evenly into the bottom of the pan. Pinch seams closed if using perforated dough. Sprinkle lightly with 1–2 teaspoons of the cinnamon sugar for extra churro flavor.
Add the cheesecake layer: Spread the cream cheese mixture over the dough, smoothing it into an even layer.
Top with dough: Gently unroll the second can of dough and place it over the filling.
If it tears, just press it back together. Aim for a fairly even surface.
Butter and sugar coat: Brush the top with melted butter, then shower on most of the remaining cinnamon sugar. Reserve a tablespoon to finish after baking, if you like.
Bake: Bake for 28–35 minutes, until the top is golden brown and puffed and the center looks set (no jiggly waves).
If the top browns too quickly, tent loosely with foil.
Cool and chill: Let it cool on a rack for 30–45 minutes, then refrigerate at least 3 hours, preferably overnight. This firms the layers and makes slicing clean.
Finish and serve: Dust with the last bit of cinnamon sugar. Lift out using the parchment, slice into squares, and serve plain or with drizzles of honey, caramel, or chocolate.
Fresh berries on the side are great too.

Storage Instructions

Refrigerate: Cover tightly and store in the fridge for up to 4 days. The texture stays lovely and sliceable.
Freeze: Freeze slices on a sheet pan until firm, then wrap individually and store in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Travel tips: Keep it chilled before transport.
Use an insulated bag with an ice pack if you’re heading to a potluck.

Why This is Good for You

Portion-friendly: Baking in a slab means you can cut small squares to satisfy a sweet tooth without going overboard.
Protein from dairy: Cream cheese adds a bit of protein and calcium, balancing the indulgence.
Built-in shareability: Desserts meant for sharing help reduce mindless snacking—enjoy your piece and pass the plate.
Make-ahead calm: Prepping the night before removes last-minute stress, which is good for your schedule and sanity.

What Not to Do

Don’t skip chilling: Cutting while warm leads to messy layers and a runny center.
Don’t overbake: Overbaking dries the filling and toughens the dough. Pull it when just set and golden.
Don’t use cold cream cheese: It won’t blend smoothly. Softened cream cheese is key for a velvety filling.
Don’t drown the top in butter: Use what’s listed.
Too much butter can make the crust greasy.
Don’t skip the pinch of salt: It sharpens the flavors and balances the sweetness.

Variations You Can Try

Apple cinnamon: Add a thin layer of sautéed cinnamon apples over the cheesecake filling before topping with dough.
Dulce de leche swirl: Dollop and swirl 1/3 cup dulce de leche into the filling for caramel ribbons.
Chocolate chip: Fold 1/2 cup mini chocolate chips into the filling for a crowd-pleasing twist.
Mexican vanilla and citrus: Add 1/2 teaspoon almond extract and 1 teaspoon orange zest to the filling for a fragrant lift.
Glaze finish: Drizzle with a quick glaze (powdered sugar + milk + vanilla) after chilling for a bakery look.
Graham crunch: Sprinkle 1/3 cup crushed graham crackers over the bottom dough before adding the filling for extra texture.

FAQ

Can I use puff pastry instead of crescent dough?

Yes, but expect a different texture—lighter and flakier. Dock the pastry with a fork, keep an eye on the bake time, and let it cool completely so the layers set.

Do I have to use the egg in the filling?

No. You can skip the egg for a denser, no-bake-style texture, but bake time may shorten slightly.

Chill well to ensure clean slices.

How do I prevent soggy bottoms?

Sprinkle a thin layer of cinnamon sugar (or a tablespoon of fine breadcrumbs) on the base dough before adding the filling. Bake until the top is deeply golden and let it chill fully.

Can I reduce the sugar?

You can cut the sugar in the filling by 2–3 tablespoons and still get great flavor. Keep most of the cinnamon sugar on top to preserve that churro vibe.

What if I only have one 8-ounce cream cheese block?

Halve the filling ingredients and bake in an 8×8-inch pan.

Start checking around 22–25 minutes.

How far ahead can I make this?

Make it up to 24 hours in advance. It actually tastes better the next day as the flavors meld and the filling firms up.

What should I serve it with?

Coffee, hot chocolate, or a big pitcher of cold milk. For parties, set out small bowls of caramel, chocolate sauce, and berries so people can top their slices.

Can I make it gluten-free?

Yes.

Use gluten-free crescent dough or a gluten-free pie crust alternative. Check labels on all ingredients to confirm they’re gluten-free.

Why is my top layer separating?

If the top dough wasn’t pressed gently to the edges or the filling was overly wet, layers can pull apart. Chill longer and slice with a sharp knife for best results.

How do I reheat leftovers?

It’s best cold or at room temp.

If you want it slightly warm, heat a slice in the microwave for 10–12 seconds—just enough to soften without melting.

Final Thoughts

This Simple Churro Cheesecake delivers bakery-level flavor with weeknight-level effort. It’s easy to transport, simple to slice, and endlessly adaptable. Keep the ingredients on hand, and you’ll always have a reliable dessert for parties, potlucks, or last-minute guests.

One pan, big smiles, zero stress.

Simple Churro Cheesecake That’s Perfect for Parties and Potlucks – Easy, Crowd-Pleasing Dessert