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About This Recipe
Just take a second to imagine the best cinnamon sweet, doughy churros you’ve ever had. Now imagine those same churros… but with a creamy, sweet vanilla cheesecake filling! Are you drooling yet? Because I know I am! 😂
Honestly, these churro cheesecake bars are unlike anything I have ever made, and really unlike anything I have ever tasted. They just have such a unique texture and flavor combination that just goes so well together.
Besides the fact that they are crazy delicious (I mean really, you must try them), they are super easy to make! They require a simple short list of ingredients and only 30 minutes in the oven.
Another bonus? They freeze incredible well! So you can keep some stored in the freezer and have them ready to pull out when the sweet craving hits. Talk about WINNING!
If you love how easy and simple these cheesecake bars are, try my Fruity Pebbles Cheesecake Bars or Cinnamon Swirl Protein Cheesecake! You can also satisfy your churro cravings with these Cinnamon Sugar Donuts!
Why You’ll Love These Churro Protein Cheesecake Bars
- They are seriously HEAVENLY! I can’t tell you enough.
- Lightened up from your traditional cheesecake!
- Protein packed 🙌🏼
- They freeze GREAT. Delicious snack to pull out when you have nothing else!
- You will always be in the mood for these – highlight of your day every time, I guarantee it! 😉
- Crescent rolls – I used Pillsbury.
- Sugar – you want to use the real stuff for the churro topping!
- Cream cheese – for this recipe I used fat-free. You can use Neufchâtel, 1/3 reduced-fat or full fat cream cheese here.
- Greek yogurt – thick greek yogurt works best over normal yogurt for a thicker cream cheese layer. I love using Fage.
- Baking essentials: egg, vanilla extract, cinnamon
- Protein powder – I used PEScience vanilla protein powder (code Laurenfitfoodie saves you 10%) Any type of protein powder works for this recipe, you don’t need a specific type. A snickerdoodle or cinnamon flavored protein powder would also be delicious in this!
- Sweetener – I used Swerve granular sweetener. You can use sugar or any granular sweetener you like here!
How To Make
- Preheat the oven to 350 degrees F. Spray a 8×8″ baking dish with cooking spray. Using your hands, press 4 of the crescent rolls into the bottom of the dish. Try to seal the seams as much as possible.
- In the bowl of a stand mixer (or with a hand mixer), combine the cream cheese, yogurt, egg, vanilla, protein powder, and sweetener until smooth. Spread the cheesecake mixture over the bottom layer of crescent rolls.
- Flatten out the remaining four crescent rolls to form a crescent roll sheet that is the same size as the one on the bottom. You can do this by flattening out between two pieces of parchment paper or by using a rolling pin. Gently place dough on top of the filling.
- In a small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon sugar mixture all across the top.
- Bake for 25-30 minutes, or until the cheesecake bars start to become golden brown along the edges.
- Let cool completely to room temperature. Then store in the fridge for 2-3 hours to set before slicing. Best if you let them sit overnight!
Serving Tip!
Be sure to let these cheesecake bars cool completely then store in the fridge for 2-3 hours to set before slicing. They’re even better if you let them sit overnight!
Can I make these cheesecake bars gluten-free?
To make these cheesecake bars gluten-free, you’ll have to use a gluten-free crescent roll mix (in place of the pre-made crescent roll sheet).
How do I store these churro cheesecake bars?
Store these churro protein cheesecake bars in an airtight container in the fridge.
Can I freeze these cheesecake bars?
Yes, you can easily freeze these cheesecake bars and pull them out whenever a craving hits! To freeze, wrap bars tightly in saran wrap or parchment paper then store in a freezer bag for 2-3 months.
More Healthy Cheesecake Recipes You’ll Love
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Churro Protein Cheesecake Bars
Ingredients
For the Churro Dough:
- 1 (8-oz.) crescent rolls
- 1 Tbsp cinnamon
- 2 Tbsp sugar (24g)
For the Cheesecake Filling:
- 8 oz. cream cheese* fat-free, light, full-fat
- 3/4 cup plain Greek yogurt (170g)* nonfat, 2%, whole
- 1 large egg
- 1 tsp pure vanilla extract
- 1/4 cup vanilla protein powder (30g)
- 1/4 cup Swerve granular sweetener (48g) or sugar, or other sweetener of choice
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Instructions
- Preheat the oven to 350 degrees F. Spray a 8×8" baking dish with cooking spray. Using your hands, press 4 of the crescent rolls into the bottom of the dish. Try to seal the seams as much as possible.
- In the bowl of a stand mixer (or with a hand mixer), combine the cream cheese, yogurt, egg, vanilla, protein powder, and sweetener until smooth. Spread the cheesecake mixture over the bottom layer of crescent rolls.
- Flatten out the remaining four crescent rolls to form a crescent roll sheet that is the same size as the one on the bottom. You can do this by flattening out between two pieces of parchment paper or by using a rolling pin. Gently place dough on top of the filling.
- In a small bowl, combine the cinnamon and sugar. Sprinkle the cinnamon sugar mixture all across the top.
- Bake for 25-30 minutes, or until the cheesecake bars start to become golden brown along the edges.
- Let cool completely to room temperature. Then store in the fridge for 2-3 hours to set before slicing. Best if you let them sit overnight!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
