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Churro Cheesecake Bites

Churro cheesecake bites with a buttery cinnamon-graham crust and cinnamon-speckled filling, baked until the center is just slightly jiggly. Cut into 24 squares and finish with a dulce de leche drizzle and cinnamon-sugar topping.
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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-churro crust and filling
  • 1 cup cinnamon sugar graham cracker crumbs Use for crust and toasting flavor.
  • 0.25 cup melted butter Helps crumbs bind into a firm crust.
  • 16 oz cream cheese Softened to beat smooth without lumps.
  • 0.25 cup granulated sugar Sweetens the cheesecake layer.
  • 0.25 cup sour cream Adds tang and creamy texture.
  • 0.5 tsp vanilla extract Flavor enhancer.
  • 0.5 tsp cinnamon Gives a warm spice note throughout.
  • 1 egg Binds and sets the cheesecake.
  • 0.5 cup chopped churro pieces Fold into the batter for churro bits in every bite.
  • 0.25 cup dulce de leche Drizzle on top for caramel richness.
  • 2 tbsp cinnamon sugar Sprinkle for the churro-style finish.

Equipment

  • 1 sheet pan

Method
 

Preheat and bake the crust
  1. Preheat the oven to 325°F, then mix cinnamon sugar graham cracker crumbs with melted butter until the crumbs look evenly coated and wet.
  2. Press the crumb mixture firmly into a 6x8 inch or 8x8 inch baking pan so the surface is compact and level.
  3. Bake the crust for 8 minutes, then let it cool slightly until it feels set to the touch.
Make the cheesecake filling
  1. Beat cream cheese, granulated sugar, sour cream, vanilla extract, and cinnamon until smooth and no lumps remain.
  2. Add the egg and beat on low speed just until fully incorporated and glossy.
  3. Fold in the chopped churro pieces so they’re evenly distributed through the batter.
  4. Spread the cheesecake mixture over the cooled crust in an even layer.
  5. Bake for 12-15 minutes at 325°F until mostly set but still slightly jiggly in the center, with edges looking firm.
Chill, cut, and finish
  1. Cool the cheesecake completely at room temperature before chilling.
  2. Refrigerate for at least 1 hour until fully firm.
  3. Cut into 24 bite-sized squares with clean edges.
  4. Drizzle each square with dulce de leche, letting it pool slightly on top.
  5. Sprinkle cinnamon sugar over the drizzle, creating a visible cinnamon finish.
  6. Serve chilled or at room temperature for best sliceable texture.
  7. Store in an airtight container in the refrigerator and keep covered to prevent drying.

Notes

For clean squares, chill until fully firm and wipe your knife between cuts. Refrigerate in an airtight container up to 4 days. Freezing is not recommended because the churro pieces can soften after thawing. If you want a lighter option, swap to reduced-fat cream cheese for a slightly less creamy texture but similar cheesecake structure.