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Churro Cheesecake Bites

Churro cheesecake bites with a cinnamon-graham crust and a creamy, mostly-set filling are baked and then chilled for clean, bite-sized squares. They’re topped with cinnamon sugar and drizzled with dulce de leche for a churro-style finish.
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Prep Time 25 minutes
Cook Time 20 minutes
resting and chilling 1 hour
Total Time 1 hour 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Bake the cinnamon-graham crust
  1. Preheat oven to 325°F. Mix cinnamon sugar crumbs with melted butter and press firmly into a 6x8 inch or 8x8 inch baking pan until compact.
  2. Bake for 8 minutes, then let cool slightly. Stop when the crust looks set and fragrant at the edges.
Make the churro cheesecake batter
  1. Beat cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth. Scrape the bowl as needed so the mixture is glossy and lump-free.
  2. Add the egg and beat on low speed. Mix only until the batter looks uniform with no streaks.
  3. Fold in chopped churro pieces. The batter should show even specks throughout.
Bake, chill, and portion
  1. Spread the cheesecake mixture over the cooled crust. Smooth the top so it bakes evenly.
  2. Bake for 12-15 minutes at 325°F until mostly set but slightly jiggly in the center. Look for a firm outer ring with a gentle wobble in the middle.
  3. Cool completely, then refrigerate for at least 1 hour. Chill until firm to the touch so the bites cut cleanly.
  4. Cut into 24 bite-sized squares. Use a sharp motion and wipe the blade between cuts for neat edges.
Finish and serve
  1. Drizzle each square with dulce de leche. Add a visible ribbon on top so the drizzle stands out.
  2. Sprinkle each with cinnamon sugar for topping. Finish with an even, light dusting.
  3. Serve chilled or at room temperature. Keep leftovers in an airtight container in the refrigerator.

Notes

For the cleanest squares, chill the cheesecake until fully firm (at least 1 hour) before cutting, and cool the crust slightly so the filling doesn’t loosen. Store in an airtight container in the refrigerator for up to 4 days; freeze is not recommended for best texture. If you want a lighter option, use reduced-fat cream cheese and keep the mixing on low to avoid aerating the batter.