Churro Cheesecake is the dessert you didn’t know you needed! Creamy vegan cheesecake stuffed between layers of flaky, cinnamon sugar flavored crescent crust. It’s the perfect dessert to make for a special event or a family dinner.
What is Churro Cheesecake?
I’ve always wanted to combine the flavors of churro and cheesecake, and I am SO glad I did! The cheesecake component tastes rich, creamy and just like the real thing. The flaky crescent dough layers in combination with the cinnamon sugar makes it the perfect little bar! Churros are sticks of deep fried dough coated in cinnamon sugar. So the churro flavor comes from the cinnamon-sugar and flakey crust for this specific recipe.
This recipe was created with indulgence in mind so don’t ask about the “macros” or calories :). Please remember that being healthy is much more than just the physical aspect. I’m a firm believer that all foods fit and your relationship with food is just as important as eating your veggies!
Tips & Substitutes:
What kind of vegan cream cheese to get? There are lots of types out there so I’ll give you the low down:
Trader Joe’s: Great product for a low price! This is not the best vegan cream cheese but I have used it and works great once its mixed with all the other ingredients.
Kite Hill: Amazing and not super overpriced. I also think this is the closest tasting to regular cream cheese. Highly recommend this one!
Miyokos: Great cream cheese but can be pretty pricey.
Don’t have maple syrup? You can use regular cane sugar as well! Same amount will work just fine. I have also tried this recipe with monk fruit sweetener and it is good but has a slight aftertaste
Gluten-Free Option:
Unfortunately they don’t make gluten-free versions of Pilsburry Crescent dough but if you can also make your own pastry dough and use that! Click here to find a vegan and gluten-free pastry dough crust recipe.
Other Recipes Like This Churro Cheesecake:
Strawberry Swirl Cheesecake Bars
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Churro Cheesecake
- Total Time: 45 minutes
- Diet: Vegan
Description
Churro Cheesecake is the dessert you didn’t know you needed! Creamy vegan cheesecake stuffed between layers of flaky, cinnamon sugar flavored crescent crust. It’s the perfect dessert to make for a special event or a family dinner.
Ingredients
Crust:
- 2 rolls of Pilsburry Doughboy Crescent Rolls
- Cinnamon sugar:
- ½ cup cane sugar
- 2 ½ tablespoons of cinnamon
Cheesecake:
- 3 packages of vegan cream cheese (8oz containers)
- ¾ cup maple syrup
- 2 ½ tablespoons of lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon of coconut oil
- 4 tablespoons of cornstarch
Toppings:
- Melted chocolate drizzle
- Bakery on Main Granola Crumbles
Instructions
- Preheat oven to 350 F (176 C).
- In a small bowl, combine the sugar and cinnamon.
- To a mixing bowl, add all your cheesecake filling ingredients and whisk together with a handmixer or by hand with a whisk.
- Roll the crescent rolls out and mold them together using your hands to they won’t rip apart.
- Add half of the cinnamon sugar to a 9×13” baking dish. Place the first crescent dough layer down on top of the cinnamon sugar.
- Add cheesecake filling and spread out using a spatula or the back of a spoon.
- Carefully add the second crescent dough layer and the rest of the cinnamon sugar.
- Bake at 350 F for 35 minutes. Let cool off completely and chill in the fridge for 4 hours or overnight for best results.
- Once it’s chilled, use a knife to cut it into squares/bars and enjoy!
- Optional: Drizzle melted chocolate and add Bakery on Main Dark Chocolate Sea Salt Granola.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Oven
- Cuisine: Mexican Inspired
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