Churro Cheesecake Bars-Eggless-Love Churros and cheesecake! Don’t choose between the two! Combine the sweet cinnamon sugar crunch of churros with creamy and tangy cheesecake to make the easiest and best Eggless Churro Cheesecake Bars. With only 10 minutes of prep time and 8 ingredients these eggless Churro cheesecake bars are easy to make. Flavors of cinnamon sugar, buttery, flaky crust and sweet creamy cheesecake filling are a match made in heaven.
Why this recipe is so easy-Readymade Crescent Roll dough(I use Pillsbury brand) when topped with melted butter and cinnamon sugar gives us the classic churro flavors. Add to it an egg free cheesecake filling and we have the easiest, tastiest eggless Churro Cheesecake Bars.
Topping suggestions-These taste good as is but you can drizzle some honey, (just like they do for sopapillas), caramel sauce, chocolate sauce or Dulce de leche.
I have tried these Churro Cheesecake Bars-Eggless a few times. I feel baking the first layer of crescent dough sheet for 7 minutes gives better texture to the bars. I have tried sprinkling cinnamon sugar at the bottom of the pan and without it. Its prettier with the cinnamon sugar but the sugar cooks and sticks to the pan and you need a spatula to release the bars from the pan. I have used the Crescent sheets instead of the crescent rolls. Crescent rolls have perforations, If using rolls, then pinch the perforation/indentation to make it seamless.
How to store-These bars last for 3-4 days in the refrigerator in an air tight container. These can be frozen. Place the bars in a single layer in a freezer safe container. Put parchment paper between layers.
Some other recipes to try are-
Biscoff Tiramisu-Easy Eggless Recipe
Pistachio Chocolate Eclair Dessert-No Bake Recipe
Eggless Tiramisu with Rusk/No alcohol/No ladyfingers
30 Easy Indian Desserts Ready in 10 Minutes
Red lentil Bread/Masoor Dal Bread-No Yeast V&GF
Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-
Churro Cheesecake Bars with Pillsbury Crescent Sheets
Equipment
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1 mixing bowl
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1 9*13 pan
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1 measuring cups and spoons
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1 electric egg beater
Ingredients
Cinnamon sugar
- 1/2 cup White granulated sugar 100 grams/3.6 oz
- 1 +1 tbsp+ tsp ground cinnamon powder 1 tbsp plus 1 tsp
Cheesecake Filling
- 2 packages 8 oz each Blocks of cream cheese, at room temperature. I used Philadelphia Cream Cheese 16 oz/1 LB/ 453 grams
- 1/3 cup sour cream, at room temperature 75 grams
- 3/4 cup white granulated sugar 150 grams, can use 1 cup if you like it sweeter
- 1/2 tsp fresh squeezed lemon juice
- 1 tsp vanilla extract
Churro layers
- 2 packages 8 oz each Pillsbury Crescent dough SHEETS 226 grams each
- 4 tbsp unsalted butter, melted 1/2 stick or 1/4 cup or 60 grams
- 1 tbsp oil for brushing bottom of pan or non stick spray
Instructions
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Preheat oven to 375F/190C
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Brush the bottom of 9*13 pan with oil or non stick spray and set aside
Cinnamon Sugar
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Mix the sugar and cinnamon powder in a bowl and set aside
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Sprinkle 1/2 of the cinnamon sugar on the pan
Cheesecake Filling
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In a large mixing bowl, combine cream cheese, sour cream, sugar, lemon juice and vanilla extract and beat with electric egg beater till smooth. Set aside
Assemble the Churro Cheesecake
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Unroll 1 Crescent dough sheet and place it over the cinnamon sugar at bottom of pan. Stretch to fit the pan. Cut with knife to fit. Press down lightly.
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Bake at 375F/190C for 7 minutes. Remove from oven and cool completely. REDUCE TEMPERATURE OF OVEN TO 350 F/180C
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Once the first layer has cooled, spread the whipped cheesecake filling on top of the first layer.
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Unroll the second Crescent dough sheet and place it over the cheesecake filling, stretching to fit and cutting off any excess dough wit knife. Make sure the filling is fully covered by the dough
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Sprinkle the remaining cinnamon sugar. Smoothen out with the back of spoon to make sure its level. Drizzle melted butter on top
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Bake at 350F/180C for 30 minutes. Cool completely and cut into bars
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Serve immediately or store in refrigerator and serve cold. Tastes best served cold.
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Drizzle with honey for it to taste like sopapilla served in Mexican restaurants
Notes
Ingredients
and beat with electric egg beater till smooth. Set aside
Unroll the second Crescent dough sheet and place it over the cheesecake filling, stretching to fit and cutting off any excess dough with knife. Make sure the filling is fully covered by the dough
Store in fridge and serve Churro Cheesecake Bars-Eggless chilled
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