Fluffernutter Churro Cheesecake Bars

5 from 2 votes

Sharing Fluffernutter Churro Cheesecake Bars inspired by my favorite Churro from Disneyland! Perfect for your next party or celebration with family and friends!

hero shot cheesecake bars

Cheesecake Bars

This fun spin on cheesecake bars is so simple to prepare and wins over all of your guests. They’re topped with sweet buttery cinnamon sugar and drizzled with marshmallow fluff, peanut butter and mini chocolate chips.

Try my Fluffernutter Churros too! Follow Picky Palate on Instagram for daily recipe inspiration.

ingredients for cheesecake bars

Ingredients Needed For Cheesecake Bars

*See bottom of post for full recipe in recipe card

  • granulated sugar
  • ground cinnamon
  • Pillsbury Crescent Rolls x 2 cans
  • softened cream cheese x 2
  • salted butter
  • marshmallow creme/fluff
  • creamy peanut butter
  • mini chocolate chips

How To Make Fluffernutter Churro Cheesecake Bars

  1. Preheat oven to 350 degrees F. and line a 9 x 13 inch baking sheet with parchment paper. Plan churro topping, 1/2 cup sugar and 1 tablespoon cinnamon into a small bowl, stir to combine.
  2. Open one of the Crescent Rolls packages and unroll so it’s a rectangular sheet. Place in the bottom of the baking dish. Trim edges if needed. I trimmed 1/2 inch from each side. Press and flatted to bottom of dish. Sprinkle bottom crescent layer with 2 teaspoons of the cinnamon/sugar mixture.
  3. Place cream cheese and sugar and vanilla into a large mixing bowl, stir until creamy and smooth. You can do this with a stand mixer or electric mixer if you’d like. Tip- make sure cream cheese is softened completely for best results. If it’s not softened, you’ll find it lumpy. Pour cream cheese mixture over bottom crescent layer, spreading evenly. Sprinkle with another 2 teaspoons of cinnamon/sugar. Open second package of Crescent Rolls and unroll so it’s a rectangular sheet. Carefully place over top of cream cheese layer. Trim edges if needed. Spoon melted butter over top of crescent sheet, spreading evenly. Sprinkle remaining cinnamon/sugar over top of buttery crescent top. Bake for 33-37 minutes, or until center is set and crust puffed and cooked through. Remove and let cool for 1 hour before cutting into squares. Before serving drizzle marshmallow fluff, peanut butter and mini chocolate chips over each square. Serve room temperature.

collage instructions for cheesecake bars

Sopapilla Cheesecake Bars

Sometimes, this dessert is also called sopapilla cheesecake bars! Let’s discuss how to make them!

  1. Open one of the Crescent Rolls packages and unroll so it’s a rectangular sheet. Place in the bottom of the baking dish. Press and flatted to bottom of dish. Sprinkle bottom crescent layer with 2 teaspoons of the cinnamon/sugar mixture.
  2. Pour cream cheese mixture over bottom crescent layer, spreading evenly.
  3. Sprinkle tops of cream cheese with cinnamon/sugar
  4. Top with another sheet of Crescent rolls, spread top with melted butter.

topping cheesecake bars with cinnamon sugar

Top with remaining cinnamon/sugar and bake.

baked cheesecake bars cut into squares

Buttery crisp churro cheesecake bars! Note- you can enjoy them just like this or continue making them into my Fluffernutter version!

drizzle placed into ziplock bag

I warm 1 cup of marshmallow creme/fluff in a microwave safe bowl for about 20 seconds. Remove bowl from microwave and stir to smooth slightly. Spoon into the corner of a ziplock bag, twist end and snip small corner to use as a mini piping bag.

drizzling icing over cheesecake bars

Drizzle marshmallow creme and do the same with the creamy peanut butter. Warm to smooth and drizzle over top of marshmallow creme.

topping cheesecake bars with chocolate chips

Top with mini chocolate chips.

hero shot of cheesecake bars

The cheesecake filling is so delicious with the cinnamon sugar/fluffernutter! You’re going to love this recipe!

finished photo of cheesecake bars

Cut into squares. Best if enjoyed warm or room temperature.

How To Store Cheesecake Bars

For any leftovers, store in an airtight container in the refrigerator for up to 3 days. Warm in microwave as needed.

cheesecake bars
5 from 2 votes

Fluffernutter Churro Cheesecake Bars

These Fluffernutter Churro Cheesecake Bars are cinnamon sugar fantastic. Perfect for parties and celebrations. Inspired by my favorite Disneyland Churro!
Course: Dessert
Cuisine: Mexican
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings: 16
Calories: 200kcal
Author: Jenny
Cost: $15
Print Pin Rate

Equipment

  • Oven
  • Bowl
  • 9 x 13 inch baking dish

Ingredients

Churro Topping

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 cans Pillsbury Crescent Rolls 8 count
  • 2 packages cream cheese softened
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons salted butter melted

Fluffernutter Topping

  • 1 cup marshmallow fluff/creme slightly melted
  • 1/2 cup creamy peanut butter melted
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat oven to 350 degrees F. and line a 9 x 13 inch baking dish with parchment paper. Plan churro topping, 1/2 cup sugar and 1 tablespoon cinnamon into a small bowl, stir to combine.
  • Open one of the Crescent Rolls packages and unroll so it's a rectangular sheet. Place in the bottom of the baking dish. Trim edges if needed. I trimmed 1/2 inch from each side. Press and flatted to bottom of dish. Sprinkle bottom crescent layer with 2 teaspoons of the cinnamon/sugar mixture.
  • Place cream cheese and sugar and vanilla into a large mixing bowl, stir until creamy and smooth. You can do this with a stand mixer or electric mixer if you'd like. Tip- make sure cream cheese is softened completely for best results. If it's not softened, you'll find it lumpy. Pour cream cheese mixture over bottom crescent layer, spreading evenly. Sprinkle with another 2 teaspoons of cinnamon/sugar. Open second package of Crescent Rolls and unroll so it's a rectangular sheet. Carefully place over top of cream cheese layer. Trim edges if needed. Spoon melted butter over top of crescent sheet, spreading evenly. Sprinkle remaining cinnamon/sugar over top of buttery crescent top. Bake for 33-37 minutes, or until center is set and crust puffed and cooked through. Remove and let cool for 1 hour before cutting into squares. Before serving drizzle marshmallow fluff, peanut butter and mini chocolate chips over each square. Serve room temperature.

Notes

  • I melt my marshmallow fluff in a microwave safe bowl for about 15-20 seconds to soften. Stir it, then place into a corner of a ziplock baggie. Snip a small corner and use to drizzle over cheesecake bars. 
  • You can also drizzle marshmallow fluff and peanut butter before cutting into squares. I prefer cutting into squares first, but either way is just fine.

Nutrition

Calories: 200kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 92mg | Potassium: 52mg | Fiber: 1g | Sugar: 27g | Vitamin A: 94IU | Calcium: 13mg | Iron: 1mg
Keywords: cheesecake bars, churro cheesecake bars, fluffernutter dessert, sopapilla cheesecake bars

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collage of cheesecake bars

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4 Responses
  1. Geena

    Okay!! I was watching the scale creep up at Fluffernutter Churros and untucked my shirt at Fluffernutter Blondies. Girl!!! These Fluffernutter Cheesecake Bars will have me wearing a mumu! 🤣😂🤣😂 Making this now! Your recipes are phenomenal. Especially the desserts. Thank you so much for sharing. You make quarantine bearable here in the east valley.

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