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Churro Cheesecake Bites

Churro cheesecake bites with a buttery cinnamon-graham crust and creamy cheesecake center, baked until just set and slightly jiggly. Finish with dulce de leche drizzle and cinnamon-sugar topping for true churro flavor in bite-sized squares.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon sugar graham cracker crust
  • 1 cup cinnamon sugar graham cracker crumbs
  • 0.25 cup melted butter melted before mixing with crumbs
  • 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 small chopped pieces
  • 0.25 cup dulce de leche for drizzle

Equipment

  • 1 sheet pan
  • 1 mixing bowl
  • 1 springform pan

Method
 

Bake the cinnamon-churro crust
  1. Preheat the oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter until evenly coated.
  2. Press the crumb mixture firmly into a 6x8 inch or 8x8 inch baking pan. Bake for 8 minutes, then let cool slightly.
Make the cheesecake filling and bake
  1. Beat cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth. Scrape the sides as needed to keep the mixture lump-free.
  2. Add the egg and beat on low speed until fully combined. Fold in the chopped churro pieces.
  3. Spread the cheesecake mixture over the cooled crust. Bake at 325°F for 12-15 minutes until mostly set but still slightly jiggly in the center.
Chill, cut, and finish
  1. Cool completely at room temperature, then refrigerate for at least 1 hour. Chill until firm enough to cut cleanly.
  2. Cut into 24 bite-sized squares. Drizzle each with dulce de leche and sprinkle with cinnamon sugar for topping.
  3. Serve chilled or at room temperature. Store in an airtight container in the refrigerator.

Notes

For the cleanest squares, chill until fully firm (at least 1 hour) before cutting, and wipe your knife between cuts. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended due to texture changes. If you want a lighter option, swap in low-fat cream cheese for a slightly less rich bite without changing the method.