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Churro Cheesecake Bites

Churro cheesecake bites with a cinnamon-graham crust are baked for a mostly-set, slightly jiggly center and finished with a cinnamon-sugar topping. These Mexican-fusion no-fuss dessert squares are drizzled with dulce de leche for a churro-style flavor in every bite.
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Prep Time 25 minutes
Cook Time 20 minutes
Rest 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 sugar graham crust
  • 1 cup cinnamon sugar graham cracker crumbs
  • 0.25 cup melted butter
  • 2 tbsp cinnamon sugar for topping
Creamy 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
Finish
  • 0.25 cup dulce de leche

Equipment

  • 1 sheet pan

Method
 

Bake the cinnamon-graham crust
  1. Preheat oven to 325°F. Mix cinnamon sugar graham cracker crumbs with melted butter and press firmly into a 6x8 inch or 8x8 inch baking pan.
  2. Bake the crust for 8 minutes, then let it cool slightly. Stop when it looks set and lightly toasted at the edges.
Make the cheesecake filling
  1. Beat cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth. Use a steady mix until the texture is glossy with no visible lumps.
  2. Add egg and beat on low speed. Mix just until incorporated, avoiding extra air.
  3. Fold in chopped churro pieces. Keep folding until the pieces are evenly distributed throughout the batter.
Bake, cool, and chill
  1. Spread cheesecake mixture over the cooled crust. Smooth the top so it bakes evenly.
  2. Bake at 325°F for 12-15 minutes until mostly set but slightly jiggly in the center. Look for a set perimeter with a gentle wobble in the middle.
  3. Cool completely at room temperature. Stop when the pan no longer feels warm to the touch.
  4. Refrigerate for at least 1 hour. Chill until firm enough to cut clean squares.
Cut and finish
  1. Cut into 24 bite-sized squares. Aim for equal portions so each piece has crust and filling.
  2. Drizzle each piece with dulce de leche. Add a visible ribbon so it clings to the top of the cheesecake.
  3. Sprinkle cinnamon sugar for topping over the drizzle. Finish so the tops look dusted and slightly speckled.
  4. Serve chilled or at room temperature. Keep them firm, then let sit briefly if you want a softer bite.

Notes

Pro tip: when baking, pull the cheesecake as soon as the center is slightly jiggly—overbaking can make the squares crack or bake too firm. Store in an airtight container in the refrigerator up to 4 days; freeze is not recommended for best texture. For a lighter option, use low-fat cream cheese and swap sour cream for plain Greek yogurt while keeping the same bake and chill times.