Churro Cheesecake Bites
These decadent Churro Cheesecake Bites combine the irresistible crunch and cinnamon-spice of classic churros with a soft cookie base and a luscious cheesecake core. Coated in a sugar-cinnamon blend and filled with a smooth, tangy center, these indulgent bites are a delightful dessert twist that echoes the beloved fried pastry in a handheld baked version.
Print
Pin
Ingredients
For the Cookie Base:
- ¾ cup unsalted butter brought to room temperature
- 2¼ cups plain all-purpose flour
- ¾ cup white granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- ½ teaspoon baking soda
For the Cheesecake Center:
- 6 ounces cream cheese softened to room temperature
- 3 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
For the Cinnamon Sugar Exterior:
- 2 teaspoons ground cinnamon
- ¼ cup granulated sugar
Instructions
Prepare the Cheesecake Filling:
- In a small mixing bowl, combine the softened cream cheese with the powdered sugar and vanilla extract. Beat until the mixture is smooth and creamy.
- Using a spoon or small scoop, portion out 1-teaspoon mounds onto a plate lined with parchment paper. Place the plate in the freezer for 30 minutes or until the portions are firm.
Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is fluffy and pale in color, about 2–3 minutes.
- Add the egg and vanilla extract to the butter mixture, blending thoroughly.
- Gradually incorporate the dry ingredients into the wet mixture until a smooth, pliable dough forms.
Assemble the Filled Cookies:
- Portion out approximately 2 tablespoons of dough per cookie. Flatten the dough slightly in your hand.
- Place one frozen cheesecake filling piece in the center, then encase it fully by folding the dough around it and sealing the edges.
- In a small bowl, mix the cinnamon and sugar for the coating. Roll each dough ball in the mixture until evenly coated.
Bake the Cookies:
- Arrange the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake in a preheated oven at 350°F (175°C) for 12–14 minutes, or until the edges are set and the tops appear puffed without browning.
- Allow the cookies to rest on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Optional Finishing Touch:
- For enhanced churro-style flavor, lightly dust the warm cookies with additional cinnamon sugar after baking.