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Side view of several churro cheesecake bars on parchment paper with cinnamon sticks and cinnamon chips on the side
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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.
Course Dessert
Cuisine American, Fusion, Latin Inspired
Keyword Biscoff, Cheesecake, Cheesecake Bars, Churro flavored, Cinnamon, Cream cheese
Prep Time 30 minutes
Cook Time 54 minutes
Chilling time 3 hours
Total Time 4 hours 30 minutes
Servings 24 bars

Equipment

  • 9x13-inch pan
  • Parchment paper
  • Food processor or rolling pin for crushing Biscoff cookies
  • Mixing bowls
  • Hand Mixer
  • Small microwave bowl
  • Sharp knife (for cutting 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 9x13-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.
    Biscoff cookies in a food processor
  • Add the sugar, pulse a couple of times.
    Cookie crumbs and sugar in a food processor
  • Drizzle the melted butter over the crumbs. Pulse until thoroughly combined.
    Melted butter and cookie crumbs in a food processor
  • Pour the Biscoff crumbs into the bottom of a 9x13-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.
    Cookie crust being pressed into a rectangular baking mold
  • 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.
    Cinnamon chips and heavy cream in a glass bowl
  • 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.
    Cinnamon chip mixture in a glass bowl
  • 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.
    Cream cheese, brown sugar, granulated sugar, cinnamon, and flour in a large mixing bowl
  • On low speed, mix in the cooled cinnamon chip mixture and the vanilla.
    Cinnamon mixture and whipped cream cheese mixture in a large mixing bowl
  • Continue blending at low speed, adding eggs one at a time until just combined.
    Eggs being whipped into a cream cheese batter in a glass bowl
  • Using a spatula, fold in the sour cream, scraping down the sides and folding the mixture until smooth.
    Sour cream being added into a cream cheese batter in a glass bowl
  • Pour the cream cheese mixture over the crust.
    Cream cheese batter being poured into a cookie crust
  • Spread it carefully to the edges of the pan, not disrupting the crust, until the top is smooth.
    Unbaked cheesecake in a rectangular baking pan
  • 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.
    Baked cheesecake in a rectangular baking pan

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.
    Cinnamon chips and heavy cream in a glass bowl
  • Stir until smooth. If the chips are not completely melted, microwave for an additional 15 seconds.
    Cinnamon chip ganache
  • 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.
    Cinnamon ganache being poured over a rectangular cheesecake
  • Push the ganache to the edge of the cheesecake and carefully smooth it with a spatula.
    Preparation for Churro Cheesecake Bars with Cinnamon Chip Ganache in a rectangular baking pan
  • 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 3x3-inch—creating 24 bars) with a sharp knife or bench scraper. Sprinkle the bars generously with the cinnamon/sugar mixture.
    Cheesecake bars sprinkled with cinnamon sugar
  • You can also drizzle extra cinnamon ganache on top.
    Cinnamon ganache being drizzled over cheesecake bars with a spoon
  • As an optional decoration, top each cheesecake bar with Cinnamon Whipped Cream and crushed Biscoff cookies.
    Cinnamon whipped cream being piped on a cheesecake bar
  • 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.