If you love the warm cinnamon sugar taste of churros, these bars are going to make you very happy.

They take that classic flavor and pair it with a creamy cheesecake filling tucked between two soft dough layers.

The best part is that they are completely dairy free, so you can enjoy them without worrying about the usual cream cheese and butter.

Finding desserts that taste this good without dairy isn’t always easy, but this one really delivers.

I like to make a batch, chill them, and cut them into neat little squares for sharing.

Why This Recipe Is a Keeper

Two Desserts in One – You get the crunch of a churro and the creamy middle of a cheesecake in every single bite.

Fully Dairy Free – Everyone can enjoy this treat since it swaps in dairy free cream cheese and vegan butter without losing any flavor.

That Cinnamon Sugar Crust – The sweet cinnamon coating bakes into a golden top that tastes just like a fresh churro.

Super Simple to Build – You just layer dough, filling, and dough, so no fancy baking skills are needed here.

Here’s What You’ll Need

For The Cinnamon Sugar

1/2 cup Granulated Sugar
1 1/2 tbsp Ground Cinnamon

For The Cheesecake Bars

2 packages Dairy-Free Crescent Dough Sheets
16 oz Dairy-Free Cream Cheese
3/4 cup Granulated Sugar
1 Large Egg
2 tsp Vanilla Extract
1/4 tsp Fine Salt
3 tbsp Melted Vegan Butter

How to Make It

Step 1

Preheat the oven to 350 degrees F and line a 9 by 13-inch baking pan with parchment paper. Mix the 1/2 cup sugar and cinnamon in a small bowl.

Step 2

Sprinkle one-third of the cinnamon sugar across the bottom of the prepared pan. Unroll one crescent dough sheet and gently fit it over the cinnamon sugar.

Step 3

Beat the dairy-free cream cheese and 3/4 cup sugar until smooth. Beat in the egg, vanilla, and salt just until combined.

Step 4

Spread the cheesecake filling evenly over the bottom dough layer. Place the second crescent dough sheet over the filling and gently smooth it flat.

Step 5

Brush the top with melted vegan butter and sprinkle on the remaining cinnamon sugar.

Step 6

Bake for 30 to 34 minutes, until the top is golden and the center has only a slight wobble. Cool to room temperature.

Step 7

Refrigerate the bars for at least 3 hours before portioning. Serve chilled or let them stand for 15 minutes for a softer cheesecake texture.

Recipe Tips

Bring the Cream Cheese to Room Temperature

Take your dairy-free cream cheese out of the fridge about 30 minutes before you start. Cold cream cheese stays lumpy no matter how long you beat it.

From my experience, room temperature cream cheese blends up smooth and creamy in just a minute or two. This gives you that silky cheesecake layer instead of a filling full of little bumps.

Don’t Overbeat After Adding the Egg

Once you add the egg, mix just until it disappears into the filling and no longer. Beating too much after the egg goes in pumps air into the batter.

All that extra air causes the cheesecake layer to puff up while baking and then sink and crack as it cools. Slow and gentle is the way to go here.

Press the Bottom Dough Into the Corners

When you lay down the first crescent dough sheet, gently push it out toward the edges and into the corners of the pan. This keeps the filling from leaking underneath and gives you an even bottom layer.

My favorite trick here is to pinch together any seams in the dough so the cinnamon sugar underneath stays put and doesn’t bubble up through the gaps.