Description
These Irresistible Churro Cheesecake Bites combine the crispy, cinnamon-sugar-coated delight of churros with the creamy richness of cheesecake, creating a perfect fusion dessert that’s bite-sized and utterly delicious.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Churro Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, melted
Churro Dough
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large eggs
Instructions
- Mix Cream Cheese: In a mixing bowl, beat 8 oz of softened cream cheese until smooth to create a creamy base for the cheesecake filling.
- Add Sugar and Vanilla: Gradually mix in 1/3 cup of granulated sugar and 1 teaspoon of vanilla extract until the mixture is well combined and smooth.
- Incorporate Egg: Add 1 large egg to the cream cheese mixture and beat until smooth. Set this cheesecake filling aside for later use.
- Heat Water and Butter: In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Bring this mixture to a boil over medium heat to prepare the churro dough base.
- Add Flour and Salt: Once boiling, remove the saucepan from heat and stir in 1 cup of all-purpose flour and 1/4 teaspoon of salt until a smooth dough forms.
- Add Eggs and Vanilla: Let the dough cool slightly, then beat in 3 large eggs and 1 teaspoon of vanilla extract until the dough is fully combined and smooth.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the churro cheesecake bites.
- Prepare Muffin Tin: Grease a mini muffin tin with non-stick spray to prevent sticking during baking.
- Fill Muffin Tin: Using a piping bag or spoon, fill each muffin cup halfway with churro dough. Add a small spoonful of cheesecake filling on top, then cover with more churro dough until full.
- Bake: Bake in the preheated oven for 15-20 minutes or until the tops turn golden brown and the cheesecake filling is set.
- Cool: Remove the tin from the oven and allow the churro cheesecake bites to cool for about 10 minutes. Then transfer them to a wire rack to cool completely.
- Prepare Cinnamon Sugar: In a small bowl, mix together 1 cup granulated sugar and 2 teaspoons ground cinnamon to create the churro coating.
- Brush with Butter: Once the bites are cool, brush their tops with 1/2 cup melted unsalted butter to help the cinnamon sugar adhere.
- Coat in Cinnamon Sugar: Roll each churro cheesecake bite in the cinnamon sugar mixture until they are fully coated for that signature churro flavor.
- Plate and Enjoy: Serve these delicious bites warm or at room temperature and enjoy the perfect blend of churro crunch with cheesecake creaminess.
Notes
- For best results, use room temperature ingredients especially the cream cheese and eggs.
- If you don’t have a piping bag, a spoon can be used to fill the muffin tins carefully.
- You can store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat before serving to regain the warm churro texture.
- Make sure the dough cools slightly before adding eggs to avoid cooking them prematurely.
