Description
Delight in these Best Strawberry Churro Cheesecake Bites, a perfect blend of creamy cheesecake sandwiched between crispy, cinnamon-sugar coated crescent dough layers, topped with fresh strawberries and a drizzle of sweetened condensed milk or caramel sauce. These bite-sized treats combine classic churro flavors with rich cheesecake for an irresistible dessert ideal for parties or everyday indulgence.
Ingredients
Scale
Dough and Coating
- 1 package (8 oz) crescent roll dough (or crescent sheet)
- 2 tablespoons melted butter
- 1/3 cup granulated white or cane sugar
- 1 tablespoon ground cinnamon
- Flour for rolling out the dough
Cheesecake Filling
- 1 package (8 oz) very soft cream cheese
- 3/4 cup sweetened condensed milk
- 1/2 cup sour cream
- 1 egg
- 1 teaspoon cornflour (cornstarch)
- 1/2 teaspoon vanilla essence
Toppings
- 1 cup chopped fresh strawberries
- A drizzle of sweetened condensed milk or caramel sauce
Instructions
- Prepare Ingredients and Oven: Preheat your oven to 350°F (175°C). In a small bowl, thoroughly mix the sugar and cinnamon, and set aside. In another bowl, beat the very soft cream cheese until smooth. Add the egg, sour cream, and cornflour, mixing well. Finally, stir in vanilla essence and sweetened condensed milk until the batter is smooth. Set aside.
- Prepare the Baking Dish and Dough: Brush half of the melted butter over the base of your baking dish, then sprinkle half of the cinnamon sugar mixture evenly over the butter. On a floured surface, unroll the crescent dough and cut it in half using a pizza cutter. Roll each half to match the size of the baking dish, trimming any excess as needed.
- Assemble and Par Bake the Base: Place one piece of rolled crescent dough into the baking dish over the butter and cinnamon sugar layer. Par bake this base in the preheated oven for about 5 minutes. Carefully remove from the oven and pour the cheesecake batter evenly over the base.
- Add Top Layer and Bake: Cover the cheesecake layer with the second rolled crescent dough piece. Brush the remaining melted butter on top and sprinkle with the remaining cinnamon sugar mixture. Return the dish to the oven and bake uncovered for 25 minutes or until the edges turn lightly golden brown.
- Cool and Set: Remove from the oven and let the cheesecake cool completely at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully. For cleaner slices, freeze the cheesecake for 15-20 minutes before cutting.
- Serve and Enjoy: Cut the cheesecake into small squares and place them on a serving dish or in cups. Top each piece with freshly chopped strawberries and drizzle with sweetened condensed milk or caramel sauce for extra sweetness. Serve and enjoy your delicious homemade strawberry churro cheesecake bites!
Notes
- Make sure the cream cheese is very soft to avoid lumps in the cheesecake filling.
- Par baking the base prevents sogginess from the filling and ensures a crisp crust.
- Refrigerate the cheesecake overnight for best flavor and texture.
- Freezing briefly before slicing makes cutting easier and cleaner.
- Use fresh ripe strawberries for optimal flavor and texture.
- You can substitute dulce de leche for the drizzle if preferred.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite (approximately 1/12th of the recipe)
- Calories: 260
- Sugar: 18g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Strawberry cheesecake bites, churro cheesecake, dessert bites, cinnamon sugar dessert, crescent roll cheesecake, easy cheesecake recipe
