Churro Cheesecake Bars with Cajeta
These Churro Cheesecake Bars are a Mexican-inspired American dessert made with a mouthwatering combination of crunchy cinnamon sugar, tangy cream cheese, and thick, rich caramel sauce. Using crescent dough as the base and top layer is a handy shortcut, so you still get that flaky, bakery-style look without having to make dough from scratch. The cajeta simmers to thick, gooey perfection on the stove, and then the bars take mere minutes to assemble. They’re beautifully decadent and straightforward to make.
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These churro cheesecake bars with cajeta have a crisp cinnamon sugar top, a soft cream cheese layer, and sweet, thick cajeta spooned over them. They made with store-bought dough, so even newbie home cooks should find this recipe easy to whip up.
Looking for more ideas for homemade bars? You may also like my classic Churro Bars, these wholesome Apple Oatmeal Bars are a definite crowd-pleaser and these Carrot Cake Bars are pretty hard to resist!
Why You’ll Love It
Caramel Churro Cake Bars can be savored with a cup of coffee, brought out for dessert or made when you’re expecting hungry guests.
- Shortcut dough: Crescent dough saves time and still gives the bars a flaky top and bottom.
- Rich caramel flavor: Cajeta has a richer, cooked-milk flavor that’s so much better than a standard bottled caramel sauce.
- Balanced sweetness: The cream cheese brings a slight tang that balances out the sweetness and overall flavor.
What is Cajeta?
Cajeta is a milk caramel sauce from Mexico. It’s traditionally made with goat milk, although whole milk is a common substitute north of the border. Cajeta cooks slowly until the milk and sugar reduce into a deep brown sauce. Baking soda helps achieve the right color and texture, and a cinnamon stick gives the sauce a warmer flavor while it simmers.
Churro Cake Bars with Cajeta Ingredients
See the recipe card below for a complete list of ingredients and measurements.
- Whole Milk: Whole milk cooks down into the cajeta and gives the sauce a rich base. Goat milk is more traditional, but whole milk works well too.
- Sugar: This is to sweeten the cajeta, the filling and the cinnamon sugar topping.
- Baking Soda: Helps the cajeta foam, darken and develop a nice thick texture as it cooks.
- Cinnamon Stick: To add flavor to the cajeta while it simmers.
- Vanilla: Vanilla goes into both the cajeta and the filling. I always use pure vanilla extract because it’s so much better than anything synthetic.
- Butter: Unsalted butter is stirred into the cajeta and also brushed over the top layer before baking to encourage browning.
- Crescent Rolls Dough: These make the crust and top layer, so you don’t have to make dough from scratch.
- Ground Cinnamon: Cinnamon mixed with sugar gives the bars their distinctive churro flavor.
- Cream Cheese: To make the filling smooth and rich. Bring it to room temperature first, for easier blending.
- Egg: The egg helps the cheesecake layer set.
- Cajeta: Spoon this thick, creamy caramel over the bars before serving or serve it on the side.
Substitutions and Variations
- Try goat milk: This gives the cajeta a more traditional flavor.
- Use crescent sheets: These are easier to work with than perforated crescent rolls, although you can use either.
- Swap the cajeta: If you don’t want to make cajeta or don’t have the time, use dulce de leche or bottled caramel syup instead.
- Cut smaller squares: This is a good idea if you want churro cheesecake bites for a dessert tray or similar.
- Add more cinnamon: Increase the cinnamon a little if you want a stronger churro flavor.
Top Tips
- Use a large pot for the cajeta: The milk mixture will foam up when the baking soda goes in. I use my tallest stockpot!
- Stir more near the end: The cajeta thickens as it cooks and can catch on the bottom if left too long.
- Start with room temperature cream cheese: This helps keep the filling smooth.
- Patch the dough where needed: Crescent dough tears easily, so press the seams and gaps together as you go.
- Cool before adding the cajeta: Cajeta added to warm bars would just slide off the top.
How to Store
Refrigerator: Store leftover churro cheesecake bars with caramel in an airtight container in the fridge for up to 3 days.
Cajeta: Store extra cajeta in a jar or other airtight container in the fridge for up to 7 days.
Freezing: Freeze the bars for up to 2 months. Thaw in the refrigerator before serving. Freeze the cajeta separately.
Reheating: Churro cheesecake bites are best chilled or served at room temperature. Warm the cajeta gently if you want to spoon it over the bars.
Serving Suggestions
Pair this delicious dessert with Strawberry Agua Fresca or treat yourself to some Frozen Mango Margaritas to keep the Mexican theme going! If you’re making a dessert platter, you could add some Brookies Cookies and Dr Pepper Cupcakes to the table too. Leftover cajeta is delicious drizzled over Cinnamon Roll Cups with Apple Pie.
Churro Cheesecake Bars FAQs
I’ve tried the bars with both. You can use whichever you have. Crescent sheets are easier because you don’t have to press the perforations together, but the crescent roll dough works too.
It thickens up as it cools, so don’t judge it straight from the pot when hot. If it doesn’t thicken enough, give it a bit more time.
Yes. Bake them a day ahead and keep them chilled until you need them.
MORE easy homemade bars TO TRY
Churro Cheesecake Bars with Cajeta
Equipment
- Stockpot Large
Ingredients
For the Cajeta
- 4 cups whole milk or goat milk
- 1 cinnamon stick
- 2 Tablespoons unsalted butter
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
For the Churro Cheesecake Bars
- 2 or 3 packages crescent sheets or crescent rolls dough
- ½ cup granulated sugar
- 16 oz cream cheese softened
- 2 teaspoons vanilla extract
- 4 Tablespoons unsalted butter melted
- 1 egg
- 1 Tablespoon ground cinnamon
Instructions
Make the Cajeta
- In a large stock pot, combine the milk, sugar and cinnamon stick.
- Heat over medium low just until beginning to steam and bubble around the edges.
- Add in the baking soda – use caution as it may bubble up (hence the large stock pot). This is normal.
- Continue to simmer over medium low heat for 50 to 60 minutes, stirring frequently, especially as it starts to get thick. The cajeta is done when it becomes deep golden in color and sticks to the back of a spoon.
- Remove the stockpot from the heat and discard the cinnamon stick.
- Mix in the vanilla and butter until combined.
- Allow to cool – it will thicken more as it cools.
- Note: At this point you can store the cajeta in the fridge in a jar for up to 7 days. Or continue with the recipe.
Start the Cheesecake Bars
- Line a 13 x 9-inch baking dish with parchment paper and preheat the oven to 350°F.
- In a small bowl, combine the cinnamon and sugar.
- Sprinkle about ⅓ of the mix in the bottom of the prepared baking dish – set the rest of the mix aside.
- Carefully unwrap the crescent sheets.
- Separate the rectangles and put them in a baking dish, gently pressing the seams together. Tear pieces as needed to fit the bottom on the dish in an even layer. Reserve the remaining crescent sheets for the top.
Make the Cheesecake Layer
- To the bowl of a stand mixer, add the softened cream cheese and approximately ⅓ of the cinnamon/sugar mix. Mix until combined.
- Add the egg and vanilla and mix thoroughly, scraping down the sides often.
Assemble the Churro Cheesecake Bars
- Spread the cheesecake mixture evenly over the crescent rolls in the baking dish.
- Top the cheesecake filling evenly with the rest of the crescent sheets, piecing together the sheets to cover the top entirely.
- In a small bowl, melt the butter and then brush over the top of the crescent sheets.
- Sprinkle the last ⅓ of the cinnamon and sugar mix over the bars.
Bake the Bars
- Bake in the preheated oven for about 30 minutes or until the crescent sheets look golden and toasted.
- Remove from the oven and let the bars cool.
- Drizzle with the cajeta sauce or serve it on the side.
Notes
- Use a large pot for the cajeta: The milk mixture will foam up when the baking soda goes in.
- Stir more near the end: The cajeta thickens as it cooks and can catch on the bottom if left too long.
- Start with room temperature cream cheese: This helps keep the filling smooth.
- Patch the dough where needed: Crescent dough tears easily, so press the seams and gaps together as you go.
- Cool before adding the cajeta: Cajeta added to warm bars would just slide off the top.
Nutrition Information
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