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Churro Cheesecake Bites

Churro cheesecake bites with a cinnamon-graham crust, baked until just set and slightly jiggly, then chilled for clean bite-size squares. Each square gets a dulce de leche drizzle and a cinnamon sugar topping for a churro-style finish.
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Prep Time 25 minutes
Cook Time 32 minutes
Rest/Refrigerate 1 hour
Total Time 1 hour 57 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon-sugar graham crust
  • 1 cup cinnamon sugar graham cracker crumbs Crust base for the bites.
  • 0.25 cup melted butter Binds the crumbs into a firm crust.
Churro cheesecake filling
  • 16 oz cream cheese Softened for a smooth batter.
  • 0.25 cup granulated sugar Sweetens the filling.
  • 0.25 cup sour cream Adds tang and creamy texture.
  • 0.5 tsp vanilla extract Warm vanilla flavor.
  • 0.5 tsp cinnamon Cinnamon flavor in the filling.
  • 1 egg Helps the center set while staying slightly jiggly.
  • 0.5 cup chopped churro pieces Adds churro bits throughout.
Topping and drizzle
  • 0.25 cup dulce de leche Drizzle over each bite.
  • 2 tbsp cinnamon sugar for topping Sprinkle finish for a churro look.

Equipment

  • 1 sheet pan

Method
 

Make the cinnamon crust
  1. Preheat the oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter, then press firmly into a 6x8 inch or 8x8 inch baking pan.
  2. Bake the crust for 8 minutes at 325°F, then let it cool slightly before adding the filling. This helps the layer stay firm when the cheesecake batter goes in.
Mix and bake the cheesecake layer
  1. Beat cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth. Mix until no lumps remain for a clean slice.
  2. Add the egg and beat on low speed just until incorporated. Keep it on low so the batter stays silky rather than airy.
  3. Fold in the chopped churro pieces. The mixture should look speckled with churro bits throughout.
  4. Spread the cheesecake mixture over the cooled crust. Smooth the top so the squares bake evenly.
  5. Bake at 325°F for 12-15 minutes, until mostly set but still slightly jiggly in the center. The jiggle should be gentle, not liquid.
Chill, cut, and top
  1. Cool the cheesecake completely at room temperature, then refrigerate for at least 1 hour. Chilling firms the bites for neat cutting.
  2. Cut into 24 bite-sized squares. Wipe the blade between cuts if needed for sharp edges.
  3. Drizzle each square with dulce de leche and sprinkle with cinnamon sugar for topping. Serve chilled or at room temperature for the best texture.
  4. Store the cheesecake bites in an airtight container in the refrigerator. Keep them cold until ready to serve.

Notes

Pro tip: line the pan with parchment or lightly grease it so the cheesecake squares lift out cleanly after chilling. Refrigerate in an airtight container for up to 4 days; freezing is not recommended because the dulce de leche topping can become grainy. For a lighter option, use reduced-fat cream cheese and keep the bake time the same to maintain the slightly jiggly center.