Churro Cheesecake with Kahlúa Espesso Drizzle
These dangerously easy churro cheesecake bars are made with store-bought crescent dough but taste like they came from a fancy brunch spot. They’re layered with cinnamon sugar, a rich cream cheese filling, and topped with a boozy Kahlúa espresso drizzle and shaved dark chocolate. Think: cinnamon roll meets cheesecake... with a splash of caffeine and chaos.
Ingredients
For the Cheesecake Bars:
2 cans crescent roll dough (or crescent dough sheets)
16 oz cream cheese, softened (about 30–60 min at room temp)
½ cup granulated sugar
1 large egg
1½ tsp vanilla extract
Pinch of salt
Zest of 1 lemon (optional, but amazing)
Cinnamon Sugar Topping:
½ cup granulated sugar
1½ tbsp ground cinnamon
Optional: 1 tsp espresso powder
Cinnamon Butter Layer:
3 tbsp unsalted butter, melted
1 tbsp brown sugar
1 tsp ground cinnamon
Optional: splash of vanilla or Kahlúa
For the Kahlúa Espresso Drizzle:
½ cup powdered sugar
1 tbsp Kahlúa
1 tbsp brewed espresso or strong coffee
Optional: 1–2 tsp milk or cream (to thin)
For Garnish:
Shaved dark chocolate (use a microplane or vegetable peeler)
Instructions
1. Prep the Pan
Preheat oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, creasing and trimming to fit with overhang. Lightly spray the bottom to help parchment stay in place.
2. Make Cinnamon Butter + Filling
Mix melted butter, brown sugar, cinnamon, and optional vanilla or Kahlúa.
In a separate bowl, beat cream cheese until smooth. Add sugar, egg, vanilla, salt, and lemon zest. Mix until creamy and spreadable.
3. Assemble
Press 1 crescent dough sheet into the bottom of your pan.
Brush with half the cinnamon butter. Sprinkle with 2–3 tbsp cinnamon sugar mix.
Spread cheesecake filling over evenly.
Top with second dough sheet. Brush with remaining cinnamon butter. Sprinkle with all remaining cinnamon sugar topping.
4. Bake & Chill
Bake 30–35 minutes, or until golden and slightly puffed.
Cool uncovered for 30–60 minutes, then cover and refrigerate at least 4 hours, or overnight for best results.
5. Make the Drizzle
Whisk powdered sugar, Kahlúa, and espresso together. Thin with milk or cream if needed. It should coat the back of a spoon.
6. Slice & Finish
Lift bars out with parchment. Slice into 12 clean bars using a hot knife.
Drizzle with espresso glaze and top with dark chocolate shavings while tacky.
Pro Tips
Overnight chilling = best texture and flavor. Let the cinnamon sugar settle and the cheesecake firm up.
Hot knife, clean slice. Wipe between cuts for that pro finish.
Lemon zest brightens it up. You won’t taste lemon—but you’ll notice it tastes better.
🍸 Pair It With:
Iced Mexican Coffee
(1 oz Kahlúa + 1 oz tequila + 3 oz cold brew. Shake and pour over ice. Top with whipped cream & cinnamon.)
Kitchenware: John Boos 24”x18” Cutting Board: https://amzn.to/4bKz0Oo
KitchenAid Stand Mixer: https://amzn.to/43KrqRW
Kitchen Aid Glass Bowl: https://amzn.to/3DvqiqR
DOWAN 10 oz. Ramekins: https://amzn.to/4iMbmU1