Churro Cheesecake Bites
Churro Cheesecake Bites combine the rich creaminess of cheesecake with warm, cinnamon-sugar churros, making for a delightful dessert that's perfect for any occasion.
Ingredients
Cheesecake Filling
- 16 oz cream cheese, softened Use softened for a smoother filling.
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
Churro Batter
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1 large egg
- 2 tbsp melted butter
Coating
- 1/2 cup granulated sugar For coating.
- 1 tbsp cinnamon
Toppings and Drizzle
- 1 cup fresh strawberries, sliced Optional for serving.
- 1/2 cup powdered sugar
- 2 tbsp milk For drizzle.
- Chocolate & caramel sauce Optional for dipping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the cream cheese, granulated sugar, vanilla extract, and one egg until smooth.
- Pour the mixture into a greased 8×8-inch pan and bake for 25 minutes.
- Let it cool and refrigerate until firm.
Churro Batter
- In another bowl, combine the flour, baking powder, and salt.
- Whisk together the milk, another egg, and melted butter.
- Fold the wet mixture into the dry ingredients until combined.
Assembly and Baking
- Once the cheesecake is set, cut it into bite-sized cubes.
- Dip each cube into the churro batter, ensuring they are fully coated.
- Bake the coated cubes at 375°F (190°C) for 15-18 minutes, until golden brown.
- Mix granulated sugar and cinnamon together in a bowl.
- Roll the warm bites in the cinnamon-sugar mixture until fully coated.
Drizzle and Serve
- Mix powdered sugar and milk together until smooth for drizzle.
- Top bites with fresh sliced strawberries and drizzle the sweet mixture over them.
- Serve with chocolate or caramel sauce for dipping.
Notes
Best enjoyed warm. Store leftovers in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze them and thaw in the refrigerator before serving. Customize with chocolate chips or other fruits as topping.