Description
Delight in these Churro Cheesecake Bites that combine a cinnamon-spiced churro crust with a creamy cheesecake layer topped with a crunchy cinnamon sugar sprinkle. Perfect as a sweet treat or dessert, these bars offer the classic flavors of churros in cheesecake form, baked to perfection and chilled for the ideal texture.
Ingredients
Scale
For the Churro Crust
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
For the Cheesecake Layer
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
For the Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang to easily lift out the bars after baking.
- Make the Churro Crust: In a medium bowl, whisk together the flour, brown sugar, cinnamon, baking powder, and salt. Add melted butter, vanilla extract, and egg, stirring until a thick and pliable dough forms.
- Press into Pan: Transfer the dough to the lined pan and press it evenly across the bottom using the back of a spoon or measuring cup to smooth the surface.
- Par-bake the Crust: Bake the crust for 10 minutes to set it. Remove from oven and allow to cool slightly before adding the filling.
- Make the Cheesecake Filling: Beat the softened cream cheese, granulated sugar, vanilla extract, and egg until smooth and creamy. Be sure to scrape down the bowl sides and avoid overmixing.
- Add the Cheesecake Layer: Pour the cheesecake batter over the warm crust, spreading it evenly with an offset spatula or the back of a spoon.
- Add the Topping: Mix the cinnamon and sugar in a small bowl, then sprinkle evenly over the cheesecake layer.
- Bake: Return the pan to the oven and bake for 30–35 minutes, until edges are lightly golden and the center is just set with a firm cinnamon sugar crust on top.
- Chill and Slice: Let the bars cool completely at room temperature, then refrigerate for at least 3 hours until fully set. Use the parchment paper overhang to lift out the bars and cut into 16 squares.
Notes
- Make sure the cream cheese is fully softened before mixing to avoid lumps.
- Do not overmix the cheesecake batter to maintain creamy texture.
- Chilling the bars thoroughly ensures clean, even slices.
- Use parchment paper for easy removal from the pan.
- If desired, sprinkle a bit of extra cinnamon sugar on top after chilling for added crunch.
