If you’ve ever dreamed of biting into a Taco Bell churro and finding a creamy cheesecake swirl tucked inside, this is the dessert for you. While Taco Bell hasn’t officially released a Churro Cheesecake Bar, fans of their cinnamon-spiced sweets (like Cinnabon Delights or Milk Bar churros) will instantly recognize the flavor cues in this copycat recipe. It’s crunchy on the outside, creamy in the middle, and packed with cinnamon sugar in every bite.
These Copycat Taco Bell Churro Cheesecake Bars capture the nostalgic warmth of a cinnamon churro fused with the tangy richness of cheesecake. They’re shockingly easy, too. You’ll start with store-bought crescent dough, whip up a smooth cream cheese filling, then bake until golden and bubbling at the edges. The top? A thick layer of cinnamon sugar that crackles under your fork.
They taste like Taco Bell should be selling them in every late-night box, but now you can make them whenever the craving hits, no drive-thru necessary.
Table of Contents
How to Make Copycat Taco Bell Churro Cheesecake Bar
Start with crescent roll dough for the flaky base and top. The cream cheese filling only needs four ingredients: cream cheese, sugar, vanilla, and an egg. After assembling the layers, a heavy dusting of cinnamon sugar and melted butter creates that classic churro coating. Bake until puffed and golden, then cool before slicing into chewy-crunchy squares.
Optional, but very Taco Bell: toss on a few pink confetti sprinkles before serving to echo their Milk Bar churros.
Nutrition facts (per 2×3-inch bar)
Calories: 285
Total Fat: 17 g
Saturated Fat: 9 g
Carbohydrates: 29 g
Sugar: 18 g
Protein: 4 g
Ingredients (makes 12 bars)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 bars
Base & Top
• 2 cans crescent roll dough (or crescent dough sheets)
• ¼ cup unsalted butter, melted
Filling
• 2 (8 oz) blocks cream cheese, softened
• ¾ cup granulated sugar
• 1 large egg
• 1½ tsp vanilla extract
Cinnamon Sugar Topping
• ⅔ cup granulated sugar
• 1 tbsp ground cinnamon
Optional garnish
• 1–2 tbsp rainbow or pink sprinkles (to mimic Milk Bar churros)
Tools You’ll Need
• 9×13-inch baking dish
• Electric mixer or whisk
• Spatula
• Mixing bowls
• Measuring cups and spoons
• Pastry brush
• Knife for slicing
Instructions
1. Preheat oven and prep dish
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
2. Lay down the base
Unroll one can of crescent dough and press it into the bottom of your pan. Pinch seams closed to form a smooth base layer.
3. Make the filling
In a bowl, beat the cream cheese and sugar until smooth. Add in the egg and vanilla, mixing until creamy and lump-free (about 2 minutes with a mixer).
4. Assemble the bars
Spread the cream cheese mixture evenly over the dough base. Carefully unroll the second can of crescent dough and place it over the top, pressing gently to cover the filling.
5. Add churro topping
Mix the cinnamon and sugar in a small bowl. Brush the top layer of dough with melted butter, then sprinkle the cinnamon sugar generously over the entire surface.
6. Bake
Bake uncovered for 28 to 32 minutes, or until the top is golden brown and puffed. The edges should look crisp and slightly caramelized.
7. Cool & slice
Let bars cool at room temp for at least 30 minutes, then chill for cleaner slicing. Cut into 12 squares and serve cold or slightly warmed.
Tips
• Chill before slicing if you want sharp, bakery-style bars.
• For extra churro crunch, broil the bars for 1–2 minutes after baking, but watch closely.
• A sprinkle of flaky sea salt over the cinnamon sugar can balance the sweetness in a really nice way.
• Want a softer bite? Use crescent dough sheets instead of perforated rolls to avoid gaps.
• Store leftovers in the fridge for up to 3 days. Reheat in an air fryer for crisp edges.
What to Serve With
Fresh and Fruity
• Berries with lime zest – A handful of strawberries or raspberries brightened with lime cuts through the richness of the cheesecake.
• Pineapple chunks – Their natural acidity is a juicy foil for the creamy cinnamon dessert.
• Minty melon salad – Honeydew and cantaloupe cubes tossed with chopped mint offer a light finish.
Comforting Treats
• Vanilla bean ice cream – Classic pairing. A scoop next to a warm churro bar turns this into a plated dessert worthy of any café.
• Warm apple compote – The cinnamon in the bars sings next to spiced apples.
• Café de olla (Mexican spiced coffee) – Cinnamon-forward coffee with brown sugar and cloves feels like it was made for this.
Savory Sides
• Breakfast sausage patties – For a brunchy twist, serve these bars with salty sausage for a sweet-savory duo.
• Cheddar scrambled eggs – The richness of cheese and egg keeps the bars from feeling too dessert-y if served early in the day.
• Smoky bacon strips – Crunchy, salty bacon on the side brings that iconic sweet-meets-savory balance Taco Bell loves.
Variations
Mini Churro Bites
Use a mini muffin pan instead of a large dish. Cut crescent dough into squares, fill, and bake for 15–18 minutes. Pop-able and great for parties.
Dulce de Leche Swirl
Add 2 tablespoons of dulce de leche or caramel sauce over the cream cheese layer before adding the top crust. Swirl gently with a toothpick.
Spicy Churro Bars
Add ⅛ tsp cayenne or chipotle powder to the cinnamon sugar for a warm, smoky kick.
Chocolate-Churro Cheesecake
Toss mini chocolate chips into the filling or drizzle the baked bars with melted dark chocolate.
Dairy-Free Version
Use vegan cream cheese, plant-based crescent dough, and a dairy-free butter alternative. You can also swap in coconut whip for serving.
Ingredient Substitutes
Crescent Roll Dough
Original: Pillsbury crescent rolls
Substitutes: Puff pastry sheets (for flakier layers), pie crust (for more crunch), or biscuit dough (for thicker texture)
Cream Cheese
Original: Full-fat blocks
Substitutes: Neufchâtel (lighter), vegan cream cheese, mascarpone (richer)
Granulated Sugar
Original: White sugar
Substitutes: Coconut sugar (darker flavor), light brown sugar (chewier crust), monk fruit blend (for low sugar)
Vanilla Extract
Original: Classic vanilla
Substitutes: Almond extract, maple extract, or skip entirely for more cream-forward flavor
Cinnamon
Original: Ground Saigon cinnamon
Substitutes: Pumpkin spice blend, cardamom-cinnamon mix, or freshly ground Ceylon for floral notes
Egg
Original: 1 large egg
Substitutes: 3 tbsp Greek yogurt, 1 flax egg, or ¼ cup sweetened condensed milk (adds richness)
Ingredients
Base & Top
• 2 cans crescent roll dough (or crescent dough sheets)
• ¼ cup unsalted butter, melted
Filling
• 2 (8 oz) blocks cream cheese, softened
• ¾ cup granulated sugar
• 1 large egg
• 1½ tsp vanilla extract
Cinnamon Sugar Topping
• ⅔ cup granulated sugar
• 1 tbsp ground cinnamon
Optional garnish
• 1–2 tbsp rainbow or pink sprinkles (to mimic Milk Bar churros)
Instructions
1. Preheat oven and prep dish
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan or line it with parchment paper.
2. Lay down the base
Unroll one can of crescent dough and press it into the bottom of your pan. Pinch seams closed to form a smooth base layer.
3. Make the filling
In a bowl, beat the cream cheese and sugar until smooth. Add in the egg and vanilla, mixing until creamy and lump-free (about 2 minutes with a mixer).
4. Assemble the bars
Spread the cream cheese mixture evenly over the dough base. Carefully unroll the second can of crescent dough and place it over the top, pressing gently to cover the filling.
5. Add churro topping
Mix the cinnamon and sugar in a small bowl. Brush the top layer of dough with melted butter, then sprinkle the cinnamon sugar generously over the entire surface.
6. Bake
Bake uncovered for 28 to 32 minutes, or until the top is golden brown and puffed. The edges should look crisp and slightly caramelized.
7. Cool & slice
Let bars cool at room temp for at least 30 minutes, then chill for cleaner slicing. Cut into 12 squares and serve cold or slightly warmed.
