Living in Florida, we know that the smell of a hot churro cart at a theme park is basically the scent of happiness. But you shouldn't have to buy a ticket (or stand in the sun!) to get that fix. These Churro Stuffed Cheesecake Bites are my homemade answer to that craving. We take that classic, crunchy cinnamon sugar coating and elevate it by stuffing the center with a rich, tangy cream cheese filling. It's the magic of the fairgrounds, wrapped up in a bite-sized pastry you can make in your pajamas.
This easy churro stuffed cheesecake bites recipe is made with only 7 ingredients and comes together in minutes. You can make these churro cheesecake bites by layering crescent roll dough crust, creamy cheesecake filling layer, and more crescent dough in a pan, baking, and chilling. The result is a layered cinnamon-sugar topping over soft churro cheesecake bars that taste like they came from a fancy bakery. Whether you're hosting a party, celebrating a holiday, or just craving something sweet, these baked churro-style dessert bites are guaranteed to impress. They're also incredibly versatile with options for puff pastry cheesecake bites, no bake versions, and fun toppings like strawberries, condensed milk drizzles, or even chocolate ganache.
Jump to:
- Why You'll Love These Churro Stuffed Cheesecake Bites
- Ingredients for Churro Stuffed Cheesecake Bites
- How to Make Churro Stuffed Cheesecake Bites
- My Top Tips For Perfect Churro Stuffed Cheesecake Bites
- Little Moments in the Kitchen
- Substitutions for Churro Stuffed Cheesecake Bites
- Variations on Churro Stuffed Cheesecake Bites
- Equipment for Making Churro Stuffed Cheesecake Bites
- Storage Tips for Churro Stuffed Cheesecake Bites
- Adam's Tip for Churro Stuffed Cheesecake Bites
- FAQ About Churro Stuffed Cheesecake Bites
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love These Churro Stuffed Cheesecake Bites
- Quick and easy to make. With only 7 ingredients and minimal prep time, these churro cheesecake bites come together in about 30 minutes of active work. Perfect for last-minute entertaining or satisfying sudden sweet cravings.
- The perfect texture combination. Crispy, cinnamon-sugar coated exterior meets creamy, tangy cheesecake filling. Every bite gives you that satisfying crunch followed by smooth, rich cream cheese.
- Crowd-pleasing finger food. These bite-sized treats are perfect for parties, potlucks, or holiday gatherings. They're easy to grab, mess-free, and always disappear quickly.
Ingredients for Churro Stuffed Cheesecake Bites
This recipe makes about 16 to 20 bite-sized pieces, depending on how you cut them. The ingredient list is simple, and most items are probably already in your kitchen.
What You'll Need
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons sour cream
For the Churro Layers:
- 2 cans (8 ounces each) refrigerated crescent roll dough
- ¼ cup (½ stick) unsalted butter, melted
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Toppings:
- Fresh strawberries, sliced
- Sweetened condensed milk, for drizzling
- Nutella or chocolate ganache, for drizzling
- Whipped cream
Why These Ingredients Matter
Cream cheese creates the rich filling. Full-fat cream cheese gives you that thick, creamy texture that makes these bites taste like authentic cheesecake. Make sure it's softened to room temperature for easy mixing.
Crescent roll dough makes it easy. Using refrigerated crescent dough means no need to make pastry from scratch. It bakes up golden and flaky, creating that perfect churro-like texture.
Cinnamon sugar adds the churro magic. The combination of cinnamon and sugar is what transforms these from regular cheesecake bites into churro-inspired treats. Don't skip this step!
How to Make Churro Stuffed Cheesecake Bites
Step-by-Step Directions
- Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment.
- Prepare the cheesecake filling. In a medium mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2 minutes. Add the vanilla extract, egg, and sour cream. Beat until fully combined and no lumps remain. Set aside.
- Layer the bottom crescent dough. Unroll one can of crescent roll dough and press it into the bottom of the prepared pan, stretching to cover the entire bottom. Press the seams together to seal. Use a fork to poke a few holes in the dough to prevent it from puffing up too much.
- Add the cheesecake filling. Pour the cream cheese mixture over the bottom layer of crescent dough. Use a spatula to spread it evenly to the edges.
- Add the top crescent dough layer. Unroll the second can of crescent roll dough and carefully lay it over the cream cheese filling. Gently press the seams together to seal. Brush the top layer generously with melted butter.
- Add the cinnamon sugar topping. In a small bowl, mix together the sugar and cinnamon. Sprinkle the cinnamon sugar mixture evenly over the buttered top layer.
- Bake. Bake for 25 to 30 minutes, or until the top is golden brown and the edges are set. The center may jiggle slightly, but it will firm up as it cools.
- Cool and chill. Let the churro cheesecake bites cool in the pan for at least 15 minutes, then transfer to the refrigerator to chill for at least 2 hours before slicing. This helps the filling set completely.
- Slice and serve. Use the parchment paper overhang to lift the bites out of the pan. Cut into small squares or rectangles and serve with your favorite toppings.
Quick Tip: For extra crispy churro flavor, brush the top with additional melted butter and sprinkle with more cinnamon sugar after baking while still warm.
My Top Tips For Perfect Churro Stuffed Cheesecake Bites
- Cut with a sharp knife. Wipe the knife clean between cuts for neat, bakery-style squares. A hot knife (dipped in warm water and dried) works even better.
- Use softened cream cheese. Cold cream cheese will create lumps in your filling. Let it sit at room temperature for at least 30 minutes before starting.
- Seal the crescent dough seams. Press the perforated seams together firmly on both the bottom and top layers to prevent the filling from leaking out during baking.
- Don't skip the chilling time. These bites need at least 2 hours in the fridge to set properly. If you try to cut them too soon, the filling will be too soft and messy.
Little Moments in the Kitchen
The first time I made these, Adam walked into the kitchen and said, "Mom, it smells like we're at the theme park! Are you making churros?" I told him I was making something even better. He peeked into the oven and saw the golden crescent dough bubbling away. "That doesn't look like a churro," he said suspiciously.
When I finally cut into the cooled pan and showed him the creamy cheesecake layer inside, his eyes went wide. "Wait, there's cheesecake hiding in there?! That's like a magic trick!" He took his first bite and said, "This is what churros dream about being when they grow up." Grandma Viola smiled and said, "Now this is clever baking. Why make two desserts when you can surprise everyone with both?"
If you love creative fried treats like this, you'll also want to try our Vanilla French Beignets. They're another crowd-pleaser.
Substitutions for Churro Stuffed Cheesecake Bites
- Crescent roll dough: Use puff pastry sheets for a flakier, more delicate texture. Roll it out thin and follow the same layering steps.
- Sour cream: Swap with Greek yogurt for a tangier flavor or heavy cream for extra richness.
- Granulated sugar: Use coconut sugar for a deeper caramel flavor in the cinnamon sugar coating.
- Butter: Use melted coconut oil for a dairy-free version.
Variations on Churro Stuffed Cheesecake Bites
- Churro Stuffed Cheesecake Bites No Bake: Skip the baking step by using graham cracker crust on the bottom, a no-bake cheesecake filling made with whipped cream, and a cinnamon sugar topping. Chill for 4 hours and serve cold.
- Churro Cheesecake with Puff Pastry: Use puff pastry instead of crescent dough for an even flakier, more delicate texture. Bake at 375°F for 20 to 25 minutes until golden and puffed.
- Churro Cheesecake Bites with Strawberries: Top each bite with a fresh strawberry slice and drizzle with sweetened condensed milk for a fruity twist.
- Deep-Fried Churro Cheesecake Bites: Cut the assembled bites into small squares, freeze for 1 hour, then deep fry at 350°F for 2 to 3 minutes until golden. Roll immediately in cinnamon sugar.
- Chocolate Churro Cheesecake Bites: Add 2 tablespoons of cocoa powder to the cream cheese filling and drizzle with Nutella or chocolate ganache after baking.
If you love cinnamon desserts, try our Honey Cinnamon Dessert. It's another cozy favorite.
Equipment for Making Churro Stuffed Cheesecake Bites
- 9x13-inch baking pan: The standard size for layering the crescent dough and cheesecake filling evenly.
- Parchment paper: Essential for easy removal and clean slicing. Leave overhang on the sides to lift the whole slab out.
- Hand mixer or stand mixer: For beating the cream cheese filling until smooth and lump-free.
- Pastry brush: For brushing melted butter evenly over the top crescent layer.
- Sharp knife: For clean, neat cuts after chilling. Wipe between cuts for bakery-style presentation.
Storage Tips for Churro Stuffed Cheesecake Bites
- Refrigerator: Store in an airtight container in the fridge for up to 5 days. The cinnamon sugar coating may soften slightly, but they'll still taste delicious.
- Freezer: Wrap individual bites in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Room temperature: These bites are best served cold or at cool room temperature. Don't leave them out for more than 2 hours, as the cream cheese filling needs to stay chilled.
- Pro Tip: If the cinnamon sugar coating softens in the fridge, you can sprinkle fresh cinnamon sugar over the top right before serving to revive that churro crunch.
For more delicious dessert inspiration, check out our Strawberry Banana Pudding Dream. It's always a hit.
Adam's Tip for Churro Stuffed Cheesecake Bites
"Don't try to eat these right out of the oven or the cheesecake will squish out everywhere and make a huge mess. I know because I tried. Wait until they're cold!"
FAQ About Churro Stuffed Cheesecake Bites
What do I need for churro cheesecake?
For this dessert, you need cream cheese, sugar, vanilla extract, eggs, sour cream for the filling, and crescent roll dough or puff pastry for the layers. You'll also need butter and a cinnamon sugar mixture for coating. Optional toppings include strawberries, condensed milk, or chocolate drizzle.
What is the best crust for cheesecake bites?
The best crust depends on the texture you want. Crescent roll dough creates a soft, flaky base that's easy to work with. Puff pastry makes a lighter, crispier crust. For no-bake versions, graham cracker crust is classic and requires no baking.
Should churros be frozen before frying?
Traditional churros don't need to be frozen before frying, but freezing these treats for about 1 hour before deep frying helps them hold their shape and prevents the cream cheese filling from leaking out during frying.
What toppings go on a cheesecake bite?
Popular toppings include fresh berries like strawberries or blueberries, fruit compote, caramel or chocolate drizzle, whipped cream, crushed cookies, or a dusting of powdered sugar. For this recipe specifically, cinnamon sugar, sweetened condensed milk, and Nutella are all delicious options.
For a classic recipe with a different twist, check out these Churro Cheesecake Bars from Allrecipes. They're a delicious variation.
Conclusion
Skip the long lines and the expensive tickets! I hope these warm, sugary, creamy bites bring a little bit of that theme park magic right to your kitchen counter. It's a vacation for your taste buds.
If you try this recipe, let me know how it turns out! And if you come up with any fun variations or topping ideas, I want to hear about it. For more fun and creative desserts, check out our Fudgy Chewy Brookies. Tag me on social media or leave a comment below. Happy baking, and enjoy every crispy, creamy bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Churro Stuffed Cheesecake Bites:
recipe
Churro Stuffed Cheesecake Bites
Equipment
- 1 9x13-inch baking pan Line with parchment for easy lifting
- 1 Hand mixer or stand mixer Helps get the cheesecake filling extra smooth.
- 1 Mixing bowls
- 1 Pastry brush
- 1 Sharp knife Wipe clean between cuts for neat squares.
Ingredients
For the Cheesecake Filling
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons sour cream
For the Churro Layers
- 2 cans 8 oz each refrigerated crescent roll dough
- ¼ cup unsalted butter melted
For the Cinnamon Sugar Coating
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Toppings
- 1 cup fresh strawberries sliced
- 2 tablespoons sweetened condensed milk for drizzling
- ¼ cup Nutella or chocolate ganache
- ½ cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). My daughter Olivia always races me to the oven buttons, her little ritual. Line a 9x13-inch pan with parchment paper so the bites lift out easily later.
- In a mixing bowl, beat together the softened [cream cheese], [granulated sugar], and [vanilla] until smooth. Add the [egg] and [sour cream]. Olivia loves watching the mixture turn silky, it's like magic in a bowl.
- Open one can of [crescent roll dough] and gently press it into the bottom of the pan. Seal the seams with your fingers, Olivia calls this “pastry puzzle time.”
- Pour the creamy cheesecake mixture over the dough and spread it evenly. Olivia uses the spatula like she’s frosting a cake, proud little helper moment every time.
- Lay the second [crescent dough] sheet on top and brush it with [melted butter]. It might not be perfect, and that’s okay, our kitchen motto is “perfectly imperfect.”
- Mix [granulated sugar] and [cinnamon], then sprinkle the mixture all over the buttered dough. This is Olivia’s favorite part, she says it “snows cinnamon.”
- Bake for 25–30 minutes, or until the top is golden and the edges are set. The center may wobble slightly, don’t worry, it will firm as it cools.
- Let the pan cool for 15 minutes, then refrigerate for at least 2 hours. Slice into small squares. Olivia loves cutting the first piece, she says it’s “opening the treasure.”
Notes
- For extra crisp edges, brush the top layer with more melted butter immediately after baking.
- You can swap sour cream for Greek yogurt for a tangier flavor.
- Puff pastry works beautifully if you want an even flakier churro texture.
- Store leftovers in the fridge for up to 5 days, or freeze for up to 2 months.
- These bites make wonderful holiday gifts, Olivia and I wrap them in small treat boxes with cinnamon-scented ribbon.
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