Description
Churro cheesecake bites blend Mexican dessert magic with creamy indulgence, promising a delightful twist on classic flavors. Sweet cinnamon-sugar coating and rich cheesecake center make these miniature treats irresistible for you to savor and share.
Ingredients
Scale
Cheesecake Filling:
- 2 packages (8 ounces/226 grams each) cream cheese, softened
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
Dough Layer:
- 2 tubes crescent roll dough (or puff pastry)
Cinnamon-Sugar Coating and Topping:
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, melted
- Extra cinnamon-sugar mixture for coating (optional)
Optional Serving Suggestions:
- Dulce de leche
- Chocolate sauce
- Caramel sauce
Instructions
- Preheat oven to 350°F (175°C) and coat a 9×13-inch baking dish with cooking spray or butter for smooth release.
- Whip cream cheese and sugar in a mixing bowl until velvety smooth, using an electric mixer to eliminate any potential lumps.
- Incorporate vanilla extract and egg into the cream cheese mixture, blending thoroughly until uniform consistency is achieved.
- Craft a fragrant cinnamon-sugar blend by thoroughly combining granulated sugar and ground cinnamon in a separate small bowl.
- Carefully unroll the first crescent roll dough sheet, pressing it into the prepared baking dish and meticulously sealing any visible seams.
- Distribute the cream cheese filling evenly across the dough layer, ensuring complete coverage from edge to edge.
- Gently layer the second crescent roll dough sheet atop the cheesecake filling, delicately pressing the edges to create a secure seal.
- Lavishly brush melted butter over the entire top dough surface, creating a golden canvas for the cinnamon-sugar coating.
- Generously sprinkle the prepared cinnamon-sugar mixture across the buttered dough, ensuring complete and even coverage.
- Bake for 25-30 minutes until the top turns a rich golden brown and the dough appears fully cooked through.
- Allow the dish to cool at room temperature for approximately 15 minutes, then refrigerate for a minimum of 1 hour to solidify the cheesecake layer.
- Once thoroughly chilled, slice into petite squares or bite-sized pieces, optionally rolling them in additional cinnamon-sugar for enhanced flavor.
- Serve with complementary dipping sauces like dulce de leche, chocolate, or caramel for an indulgent finishing touch.
Notes
- Soften cream cheese at room temperature for 30-60 minutes to ensure a smooth, lump-free filling that blends easily.
- Press crescent roll dough seams carefully to create an even base and prevent filling leakage during baking.
- Use parchment paper for easier removal and clean cutting of cheesecake bites, allowing smooth edges and simple serving.
- Customize by adding a drizzle of chocolate, replacing some sugar with alternative sweeteners, or using gluten-free crescent dough for dietary modifications.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg