Easy Churro Cheesecake Recipe – A Delicious Twist on a Classic Dessert
Why do you always follow boring recipes yarr, when you have my new and exciting recipes? I really love crispy churros or creamy cheese filling very much…if both of these are found in one dessert, then it’ll be the cherry on the top…right? That’s why I have shared this combination of dessert with you today. Actually, this is my grandma’s secret recipe. When I was little, my grandmother used to make this… As I grew up, I started liking it very much, and then I learned this recipe from her. So, let me introduce what churro cheesecake is.
What is Churro Cheesecake?
Churro cheesecake is the perfect blend of two beloved desserts in one bite. It has the sweet, crispy coating of a classic churro paired with the smooth texture of cheesecake. Everyone knows that traditional cheesecakes require hours of baking and water baths, but this is quick, easy, and baked in a simple pan.
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Where did churro cheesecake originate?
Has anyone wondered where Churro Cheesecake Fusion comes from? Let me tell you! It is a modern fusion dessert that combines the crispy, cinnamon-sugar goodness of churros with creamy cheesecake. While churros originated in Spain and later became popular in Mexico as a street food.. It became popular through home bakers and social media like tiktok and pinterest. This easy dessert recipe has become a favorite because it’s simple to make, requires minimal ingredients, and delivers a delicious mix of textures. The trend of churro cheesecake bars and churro cheesecake bites continues to rise, thanks to viral TikTok and Instagram posts showcasing its crispy, buttery layers and creamy filling.
What is churro cheesecake made of?
Your churro cheesecake combines the crispy, cinnamon-sugar goodness of churros with the rich, creamy texture of cheesecake. A layer of dough, a creamy cheesecake filling, another dough layer, and then baked until golden. Once out of the oven, it’s coated in cinnamon-sugar magic—creating a dessert that’s crispy on the outside, creamy on the inside, and totally addictive. The crunch of churros and smoothness of cheesecake is just a perfect combination of dessert. You can easily customize the toppings, and no more fancy techniques are needed to make perfect churro cheesecake—just layering and baking—that’s it. So, let’s get started.
Churro cheesecake ingredients
- Crescent Roll Dough: This is pre-made and easy to make. Which makes the recipe much easier. Here I’m using Pillsbury; you can use puff pastry, pie crust, or homemade dough. But this crescent roll gives a light, golden, and slightly crispy layer to your cheesecake.
- Ground Cinnamon: Star ingredients of your churro cheesecake. Churros are always coated in cinnamon sugar; it adds traditional flavor. It forms a crunchy and caramelized topping, which makes it different from regular cheesecake.
- Granulated Sugar: When you mix it with cinnamon, it gives a churro- like coating at the top and bottom. Sugar also balances the tanginess of cream cheese and makes your filling rich and tasty. Instead of granulated sugar, you can use brown sugar, coconut sugar, or even maple syrup as well.
- Cream cheese: For a thick and smooth filling, I’ve used Philadelphia cream cheese. The tanginess of cream cheese balances the sweetness of your cinnamon sugar topping. Ohh!! But I don’t even have cream cheese; then what should I do? No worries, I’m here to solve this problem. You can use ricotta or mascarpone, the same as the cream cheese. It slightly changed the flavor, but it was worth it.
- Eggs and Vanilla Extract: Eggs keep your cheesecake filling set and give it a firm texture. It prevents the too soft and runny filling. Vanilla extract gives sweetness and depth of flavor to your churro cheesecake. You can use almond extract for extra flavor.
How to Make Churro Cheesecake Recipe:
- It all started one lazy Sunday afternoon when my sweet tooth kicked in. I was torn between making churros or cheesecake, two of my all-time favorite desserts, and then I decided to combine them, and the result is! Damn delicious.
- So, I preheated my oven to 350°F. Many times I forget to do this process, but it is the most important. Then I greased my 9×13 inch baking dish so nothing would stick to the bottom. Next, I mixed cinnamon-sugar in a small bowl.
- Now, I unrolled my first can of crescent roll dough and carefully pressed it into the pan. It was soft and a little sticky, but don’t worry; I managed. Then, sprinkle a generous layer of cinnamon-sugar mixture.
- I grabbed my stand mixer and beat together cream cheese, vanilla extract, and sugar until it was creamy and smooth. Then I decided to add an egg to make the filling firm and poured it over the dough. I unrolled my second crescent roll and placed it over the cheesecake filling. This part was quite tricky because I didn’t want to mess up that smooth filling. Then I sprinkle the remaining cinnamon-sugar mix over the top.
- Ok! Layering finished, now it’s time to bake your cheesecake, and the interesting part is there is no need for a water bath. Just transfer your baking dish into the oven for 30 minutes and bake until the top turns a beautiful golden brown. When the timer beeped, I pulled it out, but I knew I had to wait for it to cool. Because your cheesecake needed time to set before cutting into it. Cut into slices and enjoy this churro cheesecake with your favourite pairings.
How to Store Churro Cheesecake:
- If you want to store it for a few days, then wrap it tightly in plastic wrap or store it in an airtight container.
- Want to save some for later? Slice it and wrap each individual piece in plastic wrap and foil, then freeze. You can freeze for up to 2 months. When you’re ready to eat, thaw it in the refrigerator overnight. If you want to crisp up the churro crust a bit, let it sit at room temperature for 10–15 minutes before serving.
Can I make churro cheesecake without eggs?
- Yes, you can make churro cheesecake without eggs by substituting with vegan sour cream, dairy-free cream cheese, or coconut cream. The rest of the process will be the same; just swap some ingredients. For the cheesecake filling, blend some soaked cashews, dairy-free cream cheese, coconut cream, lemon juice, vanilla extract, and a little bit of cornstarch.
- When you serve, brush with melted vegan butter and sprinkle with cinnamon sugar for the perfect churro touch. Enjoy your creamy vegan churro cheesecake.
Common mistakes to avoid for a flawless churro cheesecake:
1) The most important thing is don’t overmix the cheesecake batter; it leads to cracks as the cheesecake cools. Mix just until everything is smooth and combined.
2) Properly grease the baking dish so that you can easily remove your cheesecake. The best idea is to use parchment paper with an overhang for easy lifting.
3) Keep an eye on baking temperature; overbaked and underbaked both create problems for your cheesecake. Overbaking leads to a dry and dense texture and a center that should be slightly jiggly, whereas underbaking leads to runny cheesecake. So, it is important to set the correct time.
4) Always choose seamless crescent roll dough, which is perfect for churro cheesecake; some brands, like Pillsbury, offer seamless crescent sheets. You can use them. Sometimes, without sealing, sheets can separate while baking.
Variations you must try:
1) No Bake Churro Cheesecake:
Sometimes I get bored with baking, and I choose this version of cheesecake. No-bake churro cheesecake is easy to make without needing an oven. It starts with a simple cinnamon- flavored crust with a smooth, creamy filling of cheesecake and is refrigerated for a couple of hours. After chilling, top with your cinnamon-sugar layer or some other optional toppings like strawberries and more.
2) Gluten-free Churro Cheesecake:
Enjoy the same delicious churro flavor without gluten! Are you confused? Now how can you get Churro Cheesecake without gluten in the same traditional flavor? If I’m here, then why worry? See, use a gluten-free crust made from almond flour, gluten-free cookies, or a nut- based mixture, and the creamy cheesecake filling stays the same, while the classic cinnamon- sugar topping adds the perfect churro touch.
3) Air Fried Churro Cheesecake:
Nowadays people are too worried about their health when it comes to frying. So this variation is for them only. Get a crispy, golden churro crust with the help of an air fryer! Instead of baking, air fry the churro crust until crunchy, then add the cheesecake filling and chill. Finish with a cinnamon-sugar sprinkle for a quicker, crispy twist on classic churro cheesecake.
4) Churro cheesecake bites, perfect for parties:
To make mini churro cheesecake, cut crescent roll dough, or if you’re using puff pastry, into small squares. Press half into a greased mini muffin tin, then pour your cream cheese filling and cover with another crescent piece. Bake them at 350°F for 12-15 minutes until they become golden brown. While they warm, brush with melted butter and coat with a cinnamon- sugar mixture. Let them cool and enjoy your churro cheesecake bites.
Perfect pairings to brighten up your day:
Churro Cheesecake is a special pairing in itself, but pairing it with something else means a cherry on the top. Let’s pair it with your coffee creations like espresso, Mexican mocha, or vanilla latte. Next, you can pair it with hot chocolate, chocolate-covered strawberries, or refreshing drinks like horchata or iced caramel latte, and trust me, this pairing is super heaven!! Just amazing, guys.
Churro Cheesecake Recipe
Equipment
- 1 Glass Baking Dish
- 1 parchment paper
- 1 Stand Mixer
Ingredients
For The Cinnamon-Sugar Coating
- 1/2 Cup Granulated Sugar
- 1 And 1/2 Tbsp Ground Cinnamon
For The Cheesecake Filling :
- 8 Oz Cream Cheese ( Softened )
- 3/4 Cup Granulated Sugar
- 1 Tsp Vanilla Extract
- 1 Large Egg
For The Dough :
- 2 Cans Crescent Roll Dough
Optional Toppings :
- Caramel Drizzle
- Chocolate Sauce
- Whipped Cream
- Fresh Berries
Instructions
- Preheat your oven to 350°F and side by side greased your 9×13 inch baking dish/pan.
- In a stand mixer, I've beat together cream cheese, vanilla extract and sugar until it becomes creamy and soft then add egg to make firm filling.
- Take a crescent roll dough and carefully pressed into your baking dish then sprinkle a cinnamon-sugar mixture and cream cheese filling over the layer.
- Unrolled my second crescent roll dough and place it over the cream cheese filling. Again sprinkle some cinnamon mixture and bake for atleast 30 minutes or until your top should be golden brown.
- Let it cool for few hrs. Then sliced it and enjoy with your favourite drinks.
Notes
Frequently asked questions:
1) How is churro cheesecake best served?
Ans: It is best served warm or at room temperature. Let them cool slightly after baking so the cheesecake sets but remains soft and serve with a scoope of vanilla or dulce de leche ice cream. A dust of powdered sugar or a sprinkle of extra cinnamon can enhance the taste of your churro cheesecake. You can serve with fresh berries or a dollop of whipped cream and enjoy with a cup of coffee or a glass of milk.
2) Are churros dairy-free?
Ans: Traditional churros are not dairy-free because they’re made with butter and sometimes milk in the dough. A dairy-free version can be made by using plant-based milk or butter, like almond or oat milk, but always check the ingredients while buying pre-made churros.
3) What happens if you overmix cheesecake?
Ans: Overmixing batter can incorporate too much air and lead to cracks and a grainy texture after baking. Overworking on ingredients, especially eggs, can create a rubbery texture instead of a smooth, creamy consistency that makes your cheesecake so delicious. So, mix just until everything is combined and use gentle hands for mixing.
4) Why does cheesecake get lumpy?
Ans: If your cream cheese isn’t fully softened before mixing or if your ingredients aren’t blended evenly. So, make sure to use a hand or stand mixer on low speed and scrape the bowl frequently to prevent lumps, and make sure to sift dry ingredients before mixing for a smoother texture.
5) Can I freeze churro cheesecake?
Ans: Yes, you can freeze churro cheesecake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. You can freeze your cheesecake without the cinnamon-sugar topping and add it fresh after thawing for perfect texture. Or you can wrap each piece separately so you can take out only what you need. And when you’re ready to eat, thaw it in the fridge overnight or at room temperature for a few hours.