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Churro Cheesecake Bites

Churro cheesecake bites with a cinnamon-graham crust and creamy baked cheesecake filling. Bites are topped with dulce de leche and finished with a cinnamon-sugar churro-style sprinkle.
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Prep Time 25 minutes
Cook Time 20 minutes
rest time 1 hour
Total Time 1 hour 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon sugar graham cracker crumbs
  • 1 cup cinnamon sugar graham cracker crumbs Use store-bought or make with graham cracker crumbs mixed with cinnamon sugar.
Melted butter
  • 0.25 cup melted butter Melt and cool slightly before mixing with crumbs.
Cream cheese
  • 16 oz cream cheese, softened Soften to room temperature for a smooth batter.
Granulated sugar
  • 0.25 cup granulated sugar Divided by the recipe; used for batter.
Sour cream
  • 0.25 cup sour cream Full-fat gives best texture.
Vanilla extract
  • 0.5 tsp vanilla extract
Cinnamon
  • 0.5 tsp cinnamon For batter.
Egg
  • 1 egg Room temperature helps the batter emulsify.
Churro pieces
  • 0.5 cup chopped churro pieces Chopped into small bite-size bits.
Dulce de leche
  • 0.25 cup dulce de leche For drizzling on top.
Cinnamon sugar topping
  • 2 tbsp cinnamon sugar Extra for sprinkling after drizzling.

Equipment

  • 1 sheet pan
  • 1 baking pan

Method
 

Make and bake the cinnamon crust
  1. Preheat oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter until evenly coated, then press firmly into a 6x8 inch or 8x8 inch baking pan.
  2. Bake the crust for 8 minutes, then let it cool slightly so the cheesecake layer can spread without melting the crust.
Mix the cheesecake batter
  1. Beat cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth. Scrape the sides and bottom for an even batter.
  2. Add the egg and beat on low speed just until combined. Avoid overmixing to prevent a dense texture.
  3. Fold in chopped churro pieces until evenly distributed through the batter.
Bake, cool, and chill
  1. Spread the cheesecake mixture over the cooled crust. Smooth the top into an even layer.
  2. Bake for 12-15 minutes at 325°F until mostly set but slightly jiggly in the center. Let it come out of the oven without fully firming.
  3. Cool completely at room temperature, then refrigerate for at least 1 hour to fully set.
Cut and serve
  1. Cut into 24 bite-sized squares. Use a sharp knife for clean edges.
  2. Drizzle each piece with dulce de leche and sprinkle with cinnamon sugar for the churro-style finish.
  3. Serve chilled or at room temperature. Store in an airtight container in the refrigerator.

Notes

Pro tip: soften the cream cheese fully so the batter stays silky and lump-free. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended due to texture changes. For a lighter swap, use low-fat cream cheese and low-fat sour cream, but expect a slightly softer set.