Churro Cheesecake Bars

These Churro Cheesecake Bars are rich, creamy, and packed with warm cinnamon flavor in every bite. A buttery Biscoff cookie crust is layered with ultra-smooth cinnamon cheesecake, topped with silky cinnamon chip ganache, and finished with a sprinkle of cinnamon sugar. They taste just like a churro wrapped in luscious cheesecake form—decadent, cozy, and completely irresistible.

Why I love this recipe

• Big churro flavor with warm cinnamon and brown sugar in every layer.
• Ultra-creamy cheesecake texture balanced with a crisp cookie crust.
• Perfect for gatherings—easy to slice into generous bakery-style bars.
• Make-ahead friendly, ideal for holidays and entertaining.
• Unique twist on classic cheesecake, making it stand out from traditional flavors.

Ingredient Notes and Substitutions

• Biscoff cookies: These are also known as Speculoos or Lotus Biscoff Cookies. One sleeve of these cookies is 8.8 ounces or 32 cookies. Reserve a couple of cookies before making the crust so you can crumble them on top of the cheesecake bars. You can use Graham crackers as a replacement if you can’t find Biscoff Cookies.
• Unsalted butter: Unsalted or salted butter can be used. It is your preference.
• Cinnamon chips: You can buy cinnamon chips year-round at the Orson Gygi website: gygi.com (they also have a physical store in Salt Lake City, Utah). They sell mini chips, and the flavor is amazing! Cinnamon chips are also available on Amazon from various companies. It is challenging to find them in the supermarkets, except during the Christmas holiday season. You can replace the cinnamon chips with white chocolate chips + ground cinnamon.
• Heavy cream
• Cream cheese: It is vital for the cream cheese to be at room temperature before mixing, so it doesn’t remain chunky in the batter. To speed up the process, microwave a brick of cream cheese for 5-10 seconds if needed.
• Brown and Granulated sugar: Brown sugar adds a caramelized flavor, accentuating the cinnamon in the batter. Granulated sugar adds a preferred sweetness.
• Cinnamon
• All-purpose flour: The addition of flour helps thicken the cheesecake, which is perfect for cheesecake bars. It is a stabilizer and helps keep the cheesecake from cracking.
• Vanilla extract
• Eggs: It is important for the eggs to be at room temperature when added to the cheesecake batter. Mixing them one at a time ensures the batter doesn’t separate and becomes a smooth, beautiful texture.
• Sour cream: Full-fat sour cream adds extra creaminess to the cheesecake’s texture.

Storage Instructions

These Churros Cheesecake bars should be stored in the refrigerator until ready to serve, for up to 3 days. You can also make them ahead of time and freeze them, cheesecake bars freeze well in a covered container. It takes about 20 minutes to thaw at room temperature or a couple of hours in the refrigerator. Freezing the bars in individual bags or containers is the perfect way to have a little treat ready whenever you need one!

Frequently Asked Questions

What is the texture of Churro Cheesecake Bars?

Smooth and creamy. The little crunch from the Biscoff crust and the cinnamon sugar on top just adds to the deliciousness of these cheesecake bars.

How do I know when the cheesecake bars are done?

As the baking time nears completion, look for these signs: the edges start to rise and puff up, and the center starts to lose its shine. Lightly touch the center; it should feel jelly-like underneath, but not like liquid. The internal temperature should reach 150° to 155°F.

How do you make Cinnamon Whipped Cream?

Combine all ingredients in a mixing bowl. Whisk or beat the mixture until firm peaks. Dollop on the cheesecake bar and sprinkle with cinnamon/sugar. Or use a decorating bag and a Wilton IM tip to create a star shape on top.

What if I don’t have parchment paper?

Parchment paper makes it so much easier to remove the cheesecake as a whole and then cut it into bars. If you don’t have parchment paper, you can cut the cheesecake bars and use a spatula to remove them one at a time.

What if I don’t have a food processor to make the crust?

You can also use a blender, or you can place the cookies in a resealable bag and crush them with a rolling pin into small crumbs. Dump them into a bowl, mix in the sugar, and drizzle the butter over the top. Mix well and then press into the pan.

Churro Cheesecake Bars

These decadent cheesecake bars consists of a Biscoff cookie crust layered with creamy cinnamon churro cheesecake, topped with a silky cinnamon ganache and finished with cinnamon sugar and an optional cinnamon whipped cream.

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Course: Dessert

Cuisine: American, Fusion, Latin Inspired

Keyword: Biscoff, Cheesecake, Cheesecake Bars, Churro flavored, Cinnamon, Cream cheese

Prep Time: 30 minutes minutes

Cook Time: 54 minutes minutes

Chilling time: 3 hours hours

Total Time: 4 hours hours 30 minutes minutes

Servings: 24 bars

Ingredients

For the Biscoff Cookie Crust:

• 2 8.8 ounce packages Biscoff cookies 500g (17.6 ounces)
• 4 tablespoons granulated sugar
• ½ cup 1 stick unsalted butter, melted 113g (4 ounces)

For the Churro Cheesecake Batter:

• 7 ounces or 198g cinnamon chips – can replace with white chocolate chips + 2 to 3.5 teaspoons of cinnamon
• 2 tablespoons heavy cream (35-40% fat)
• 4 packages of block full-fat cream cheese, room temperature 36oz or 907g
• ½ cup brown sugar 106.5g
• ¼ cup granulated sugar 50 grams
• ¾ teaspoon cinnamon
• ¼ cup all-purpose flour 30g
• 1 tablespoon vanilla extract
• 4 large eggs room temperature
• 1 cup sour cream 227g

For the Cinnamon Chip Ganache:

• 12 ounces or 340g cinnamon chips – can replace with white chocolate chips + 3 to 6 teaspoons of cinnamon
• ½ cup heavy cream (35-40% fat) 113.5g

For the Cinnamon Sugar Mixture:

• 1 tablespoon granulated sugar
• ½ teaspoon cinnamon
• 1 pinch kosher salt

Additional garnish:

• 1-2 crushed Biscoff Cookies to sprinkle on top

For the Cinnamon Whipped Cream (optional):

• ¼ cup heavy cream (35-40% fat) 57g
• 3 tablespoons powdered sugar 21g
• ¼ teaspoon cinnamon

Instructions

To make the Biscoff Crust:

• Preheat oven to 350°F (175°C). Prepare a 9×13-inch pan by spraying it with non-stick spray, adding parchment (cut in corners and folded into the pan), and then spraying the bottom and sides a second time.
• In a food processor, pulse the Biscoff cookies until you have fine crumbs.
  
• Add the sugar, pulse a couple of times.
  
• Drizzle the melted butter over the crumbs. Pulse until thoroughly combined.
  
• Pour the Biscoff crumbs into the bottom of a 9×13-inch pan. Press the crumbs into the bottom of the pan, using a spatula and then a flat-surfaced measuring cup, until even, smooth, and firm.
  
• Bake at 350°F (175°C) for 10 minutes. Remove and allow to cool.

To make the Churro Cheesecake Batter:

• Reduce the oven temperature to 325°F (160°C).
• In a small bowl, melt the cinnamon chips and heavy cream in a microwave for 30 seconds.
  
• Stir until smooth. If the chocolate is not fully melted, microwave for an additional 15 seconds and stir again. If using white chocolate chips as a replacement, add the ground cinnamon after melting the chocolate with the cream. Start with 2 teaspoons of cinnamon, mix in, taste and add more if needed.
  
• Set aside to cool.
• In a large bowl, combine cream cheese, brown sugar, granulated sugar, cinnamon, and flour. Using a hand mixer on low speed, mix until all of the ingredients are incorporated, about 2 minutes.
  
• On low speed, mix in the cooled cinnamon chip mixture and the vanilla.
  
• Continue blending at low speed, adding eggs one at a time until just combined.
  
• Using a spatula, fold in the sour cream, scraping down the sides and folding the mixture until smooth.
  
• Pour the cream cheese mixture over the crust.
  
• Spread it carefully to the edges of the pan, not disrupting the crust, until the top is smooth.
  
• Bake the cheesecake bars at 325°F (160°C) for 44-46 minutes. Remove the cheesecake bars from the oven and place them on a cooling rack at room temperature. Cool at room temperature until the pan is at least warm to the touch, or completely room temperature, about 1 hour.
  

To make the Cinnamon Chip Ganache:

• While the cheesecake is cooling, prepare the Cinnamon Chip Ganache by adding the cinnamon chips and the heavy cream to a small microwave-safe bowl. Heat in the microwave for 30 seconds.
  
• Stir until smooth. If the chips are not completely melted, microwave for an additional 15 seconds.
  
• If using white chocolate chips as a substitute, add between 3-6 teaspoons of cinnamon to the white chocolate and heavy cream mixture (after melting them together and stirring), start with 3, taste, and adjust based on the strength of the cinnamon flavor and your personal preference.
• When the pan is warm to the touch, pour the Cinnamon Chip Ganache over the cheesecake bars.
  
• Push the ganache to the edge of the cheesecake and carefully smooth it with a spatula.
  
• Chill in the refrigerator for at least 2 hours, or more, before cutting the bars.

To Decorate and Serve:

• Remove the cheesecake bars from the pan, using the parchment paper. Cut the bars (approximately 3×3-inch—creating 24 bars) with a sharp knife or bench scraper. Sprinkle the bars generously with the cinnamon/sugar mixture.
  
• You can also drizzle extra cinnamon ganache on top.
  
• As an optional decoration, top each cheesecake bar with Cinnamon Whipped Cream and crushed Biscoff cookies.
  
• Keep cheesecake bars chilled in the refrigerator until ready to serve.

Notes

To replace the cinnamon chips with white chocolate chips and ground cinnamon:

• For the cheesecake batter, add between 2 to 3.5 teaspoons of cinnamon to the white chocolate and heavy cream mixture (after melting them together and stirring). Start with the smaller amount and taste for preference, then add more if desired. Cinnamon can feel overpowering.
• For the cinnamon chip ganache, add 3-6 teaspoons of cinnamon to the white chocolate and heavy cream mixture (after melting them together and stirring).

To make the optional Cinnamon Whipped cream topping:

• Combine all ingredients in a mixing bowl. Whisk or beat the mixture until firm peaks.
• Dollop on the cheesecake bar and sprinkle with cinnamon/sugar. Or use a decorating bag and a Wilton IM tip to create a star shape on top.

Photos of the step by step preparation process for Churro Cheesecake Bars:

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