Churro Stuffed Cheesecake Bites

These Churro Stuffed Cheesecake Bites are warm, cinnamon-sugar coated little squares filled with creamy cheesecake. They’re one of my daughter Olivia’s favorite treats to make together, and the perfect memory-making dessert for any family kitchen.

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Course: Dessert

Cuisine: American

Keyword: Churro Stuffed Cheesecake Bites, cinnamon sugar cheesecake bars, crescent dough cheesecake bites, easy dessert recipes, family baking recipes

Prep Time: 15

Cook Time: 30

Chilling Time: 2

Total Time: 2 45

Servings: bites

Calories: 168kcal

Cost: $12

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.

Nutrition