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Churro Cheesecake Bites

Churro cheesecake bites with a cinnamon-graham crust and creamy cheesecake centers. Baked until mostly set with a gentle jiggle, then chilled for clean bite-sized squares topped with cinnamon sugar and dulce de leche drizzle.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill time 1 hour
Total Time 1 hour 45 minutes
Servings: 24 servings
Course: Dessert
Cuisine: Mexican-Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cinnamon-graham crust
  • 1 cup cinnamon sugar graham cracker crumbs
  • 0.25 cup melted butter Use melted butter for easy pressing.
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
Topping
  • 0.25 cup dulce de leche Drizzle over each bite after slicing.
  • 2 tbsp cinnamon sugar for topping

Equipment

  • 1 sheet pan

Method
 

Bake and cool the cinnamon-graham crust
  1. Preheat the oven to 325°F, then set out a 6x8 inch or 8x8 inch baking pan. This helps the crust bake evenly right away.
  2. Mix the cinnamon sugar graham cracker crumbs with the melted butter, then press firmly into the baking pan. Pressing tightly creates a sliceable crust base.
  3. Bake the crust for 8 minutes, then remove it and let it cool slightly. The crust should look set and fragrant before topping.
Make the churro cheesecake filling
  1. Beat the cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth. Scrape the sides as needed for a lump-free batter.
  2. Add the egg and beat on low speed until just combined. Low speed keeps the texture creamy.
  3. Fold in the chopped churro pieces. Distribute them evenly so every bite has churro pieces.
Bake, cool, and chill
  1. Spread the cheesecake mixture over the cooled crust. Smooth the top so the squares cut cleanly.
  2. Bake at 325°F for 12-15 minutes, until mostly set but slightly jiggly in the center. Aim for a gentle wobble rather than fully firm.
  3. Cool the cheesecake completely, then refrigerate for at least 1 hour. Chilling firms the centers for bite-sized squares.
Slice and finish with churro topping
  1. Cut into 24 bite-sized squares. Use a steady, clean cut for neat edges.
  2. Drizzle each square with dulce de leche and sprinkle with cinnamon sugar for topping. Finish with both the creamy drizzle and the cinnamon crunch.
  3. Serve chilled or at room temperature, and store in an airtight container in the refrigerator. Keep it cold for the best creamy bite.

Notes

For the cleanest squares, chill until fully firm (at least 1 hour, ideally 2). Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 1 month. If you want a dairy-light option, use cream cheese and sour cream made for reduced-fat textures, and expect a slightly softer center.