I always reach for a cream cheese dessert when I’m craving something rich and creamy! Today, I’m sharing my Churro Cheesecake recipe—it’s one of my favorites.
I start with a chewy churro crust, add a smooth, creamy filling, and top it all off with a sprinkle of cinnamon sugar for that perfect crunchy bite. SO GOOD!
Churro Cheesecake
I used to make the crust with fried churros; however, I tried baking the churro dough instead of frying individual churros—and I ended up loving it more. It’s easier, less messy, and just as tasty.
Also, cinnamon sugar is a must; it adds crunchiness and flavor.
In my opinion, to make the best smooth and creamy cheesecake, use cream cheese at room temperature to avoid lumps, and also don’t overwhip the heavy cream to keep the texture from getting gritty.
You'll Need
For the Churros Base, I use water, Unsalted butter, granulated sugar, all-purpose flour, eggs (room temperature) and vanilla extract.
For the cheesecake filling: I used full fat cream Philadelphia cheese, heavy cream, powdered sugar and vanilla extract.
For the cinnamon sugar: I use ground cinnamon and granulated sugar.
Find the quantities in the recipe card.
How To Make The Recipe
Step 1: Preheat the oven to 350F / 180C and line a 9x13 pan with parchment paper.
Step 2: (Make the Churros base) In a large pot or saucepan, add butter, sugar and water over low-high heat until the butter melts and the sugar dissolves.
Step 3: Reduce the heat and add the flour (stir continuously) until you have a smooth, lump-free mixture.
Step 4: Transfer the mixture to a mixing bowl and leave it to cool for about 10 minutes. Add vanilla extract and eggs and whisk the mixture with the electric mixture until combined.
Tip: The mixture may look like it's separating at first, but keep whisking until it comes together and a smooth batter forms.
Step 5: Wet your hands with water to prevent sticking, then spread the dough evenly in the baking pan. Bake for 20–25 minutes, or until golden brown.
Step 5: (Make the cinnamon sugar) In a small bowl, mix the ground cinnamon and granulated sugar. Set aside. Once the base comes out of the oven, sprinkle with 2 tablespoons of cinnamon sugar and then Allow it to cool completely.
Step 7: (Make the cheesecake filling) In a mixing bowl, add the heavy cream and the powdered sugar and whip using the electric mixer (or stand mixer) until thick and stiff peaks form (save ¼ cup for decorating the top).
Step 8: In another mixing bowl, add cream cheese and vanilla extract and whip until fluffy and lump-free.
Step 9: Now, fold the rest of the heavy cream mixer into the cream cheese mixture until combined.
Step 10: Spread the cheesecake filling on top of the cooled churro base and sprinkle the cinnamon sugar on top.
Step 11: Add the reserved ¼ cup of the heavy cream in a piping bag and make small swirls on top of the cheesecake. Refrigerate for 3-4 horses and then cut into small bars and enjoy.
Tip: Store any leftovers in an airtight container in the fridge; they’ll stay fresh for 2 to 3 days.
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More Dessert Recipes
- Lemon Cake Mix Cookies Recipe
- Dubai Chocolate Bar Recipe
- Cloud Cookies With Chocolate Chips
- Honey Butter Cornbread Cookies
- Microwave Cookies
- Pineapple Cloud Cake (Starbucks)
- Raspberry Cobbler
- Lemon White Chocolate Cookies
Also, check out my Raspberry Cheesecake and Baked Chocolate Cheesecake. They are AMAZING!
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Recipe
Churro Cheesecake
Equipment
- Electric mixer
Ingredients
Churros base
- ¼ cup unsalted butter
- 1 tablespoon granulated sugar
- 250 ml water
- 1 ½ cups all-purpose flour
- 1 teaspoon vanilla extract
- 2 eggs ,room temperature
Cinnamon Sugar
- 1 tablespoon ground cinnamon
- ¼ cup granulated sugar
Cheesecake Filling
- 280 g full fat cream cheese ,softened
- 350 ml heavy cream ,cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350F / 180C and line a 9x13 pan with parchment paper.
- Make the Churros base: In a large pot or saucepan, add butter, sugar and water over low-high heat until the butter melts and the sugar dissolves.
- Reduce the heat and add the flour (stir continuously) until you have a smooth, lump-free mixture.
- Transfer the mixture to a mixing bowl and let it cool for about 10 minutes. Add the vanilla extract and eggs, then whisk with an electric mixer. (The mixture may look like it’s separating at first; just keep mixing until it’s fully combined.)
- Wet your hands with water to prevent sticking, then spread the dough evenly in the baking pan. Bake for 20–25 minutes, or until golden brown. Allow to cool completely.
- Make the cinnamon sugar: In a small bowl, mix the ground cinnamon and granulated sugar. Set aside. Once the base comes out of the oven, sprinkle with 2 tablespoons of cinnamon sugar and then Allow it to cool completely.
- Make the cheesecake filling: In a mixing bowl, add the heavy cream and the powdered sugar and whip using the electric mixer (or stand mixer) until thick and stiff peaks form (save ¼ cup for decorating the top).
- In another mixing bowl, add cream cheese and vanilla extract and whip until fluffy and lump-free.
- Now, fold the rest of the heavy cream mixer into the cream cheese mixture until combined.
- Spread the cheesecake filling on top of the cooled churro base and sprinkle the cinnamon sugar on top.
- Add the reserved ¼ cup of the heavy cream in a piping bag and make small swirls on top of the cheesecake. Refrigerate for 3-4 horses and then cut into small bars and enjoy.
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