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Churro Cheesecake Bites

Churro cheesecake bites with a cinnamon-sugar graham crust and creamy baked cheesecake center. Churro pieces fold into the batter, then bites are drizzled with dulce de leche and topped with cinnamon sugar.
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Prep Time 25 minutes
Cook Time 20 minutes
Rest & chill 1 hour
Total Time 1 hour 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon-churro crust
  • 1 cup cinnamon sugar graham cracker crumbs
  • 0.25 cup melted butter
  • 2 tbsp cinnamon sugar for topping
Cheesecake filling
  • 16 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 0.25 cup sour cream
  • 0.5 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 1 egg
  • 0.5 cup chopped churro pieces
  • 0.25 cup dulce de leche For drizzling

Equipment

  • 1 sheet pan

Method
 

Bake the cinnamon crust
  1. Preheat the oven to 325°F. Mix the cinnamon sugar graham cracker crumbs with the melted butter until evenly coated, then press firmly into a 6x8 inch or 8x8 inch baking pan.
  2. Bake at 325°F for 8 minutes, then let the crust cool slightly before adding the filling.
Make and bake the cheesecake layer
  1. Beat the cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth.
  2. Add the egg and beat on low speed just until combined.
  3. Fold in the chopped churro pieces until evenly distributed.
  4. Spread the cheesecake mixture over the cooled crust and bake at 325°F for 12-15 minutes, until mostly set but still slightly jiggly in the center.
  5. Cool completely, then refrigerate for at least 1 hour.
Slice and finish
  1. Cut the chilled cheesecake into 24 bite-sized squares.
  2. Drizzle each square with dulce de leche and sprinkle with cinnamon sugar for topping.
  3. Serve chilled or at room temperature, and store any leftovers in an airtight container in the refrigerator.

Notes

For the cleanest squares, chill until fully firm (at least 1 hour) before cutting, and use a sharp knife with a quick wipe between slices. Refrigerate in an airtight container for up to 4 days. Freezing is not recommended because the graham crust and dairy filling can soften after thawing. For a lighter option, use reduced-fat cream cheese instead of full-fat cream cheese while keeping the rest of the recipe the same.