Churro Cheesecake Bites Recipe
Introduction
Churro Cheesecake Bites are a delightful twist on classic cheesecake, featuring a cinnamon cereal crust and a creamy, spiced filling. These bite-sized treats combine the flavors of churros and cheesecake in a fun and easy-to-make dessert perfect for any occasion.
Ingredients
- 12 cupcake liners
- 1 1/2 cups cinnamon cereal, such as Cinnamon Toast Crunch®
- 1/8 cup butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup white sugar
- 2 tablespoons sour cream
- 2 medium eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
Instructions
- Step 1: Preheat the oven to 325 degrees F (165 degrees C). Line a standard 12-count cupcake tin with cupcake liners and set aside.
- Step 2: Place the cinnamon cereal in a gallon-size resealable plastic bag. Seal the bag and crush the cereal into fine crumbs using a rolling pin.
- Step 3: Pour the crushed cereal into a bowl and add the melted butter. Mix thoroughly with a fork or your hands until the cereal is well coated.
- Step 4: Divide the cereal mixture evenly among the cupcake liners, pressing down firmly to form a crust in each one.
- Step 5: In a mixing bowl, beat the softened cream cheese on medium-low speed until fluffy and smooth with no lumps. Add the sugar and beat until incorporated, then mix in the sour cream.
- Step 6: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and ground cinnamon until evenly combined.
- Step 7: Gently pour the cheesecake batter over each crust, filling the liners about halfway.
- Step 8: Bake in the preheated oven for about 20 minutes, or until the filling is set but still jiggles slightly when the pan is gently shaken.
- Step 9: Let the cheesecake bites cool for 15 minutes. Then, top each one with a piece of cinnamon cereal.
- Step 10: Chill the bites in the refrigerator before serving for the best flavor and texture.
Tips & Variations
- For extra crunch, sprinkle additional cinnamon cereal on top just before serving.
- Try swapping the cereal crust with crushed graham crackers mixed with cinnamon for a different texture.
- Use full-fat cream cheese for a richer, creamier cheesecake bite.
- Add a pinch of nutmeg or pumpkin spice to the batter for a warm, seasonal twist.
Storage
Store churro cheesecake bites in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold or brought to room temperature before serving. To reheat gently, allow them to sit at room temperature for about 15 minutes; avoid microwaving as it may soften the crust.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecake bites ahead of time?
Yes, these bites can be made a day in advance and chilled until ready to serve, making them perfect for parties or gatherings.
What can I use if I don’t have cinnamon cereal?
If cinnamon cereal isn’t available, you can substitute with cinnamon graham crackers or any cinnamon-flavored cookie crumbs to create a similar crust.
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Churro Cheesecake Bites Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in these Churro Cheesecake Bites, a perfect bite-sized dessert combining a cinnamon cereal crust with a creamy cheesecake filling flavored with cinnamon and vanilla. Easy to make and perfect for sharing or serving at parties.
Ingredients
Crust
- 1 1/2 cups cinnamon cereal, such as Cinnamon Toast Crunch®
- 1/8 cup butter, melted
Cheesecake Filling
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup white sugar
- 2 tablespoons sour cream
- 2 medium eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
Other
- 12 cupcake liners
Instructions
- Prepare Oven and Pan: Preheat your oven to 325 degrees F (165 degrees C). Line a 12-count cupcake tin with cupcake liners and set aside.
- Crush Cereal: Place the cinnamon cereal into a gallon-size resealable plastic bag and reseal. Using a rolling pin, crush the cereal into fine crumbs. Pour the crushed cereal into a medium bowl.
- Make Crust: Pour melted butter over the crushed cereal. Mix thoroughly with a fork or clean hands until the butter is evenly incorporated and the mixture becomes crumbly but sticks together.
- Form Crust in Liners: Spoon a large amount of the cereal mixture into each cupcake liner. Press down firmly to form an even, compact crust layer. Add more mixture as needed until all is evenly distributed.
- Prepare Cheesecake Batter: In a mixing bowl, beat the softened cream cheese at medium-low speed until fluffy and smooth with no lumps. Gradually add sugar and beat until combined. Mix in sour cream until smooth. Add eggs one at a time mixing completely after each addition. Finally, blend in vanilla extract and ground cinnamon.
- Fill Liners: Carefully pour the cheesecake batter evenly over the crusts in the cupcake liners, filling each about halfway.
- Bake: Place the cupcake tin in the preheated oven and bake for approximately 20 minutes, or until the cheesecake filling is mostly set but still jiggles slightly when the pan is gently shaken.
- Cool and Garnish: Remove from the oven and let the cheesecake bites cool for about 15 minutes. Top each bite with a piece of cinnamon cereal for garnish.
- Chill and Serve: Refrigerate the cheesecake bites until thoroughly chilled before serving to allow flavors to meld perfectly.
Notes
- Ensure cream cheese is softened to room temperature for easier mixing and smoother batter.
- Do not overbake; the cheesecake should be slightly jiggly in the center when done.
- Press the crust firmly for a solid base that holds well when eating.
- These bites chill well and can be refrigerated up to 2 days before serving.
- You can substitute the cinnamon cereal with any crunchy cinnamon-flavored cereal for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Churro Cheesecake Bites, mini cheesecake, cinnamon cereal crust, easy dessert, bite-sized cheesecake
