The Perfect Churro Cheesecake Cookie Butter Bites Recipe for Sweet Tooths
Sweet dreams come true with these churro cheesecake cookie butter bites that blend nostalgia and decadence into one irresistible treat.
Creamy textures mingle with cinnamon-sugar magic in every delightful morsel.
Comfort meets indulgence through a clever combination of classic dessert elements.
Soft, pillowy centers promise a melt-in-your-mouth experience that will make taste buds dance.
Subtle hints of warmth from ground cinnamon create an inviting aroma that fills the kitchen.
Minimal effort yields maximum satisfaction with this simple yet spectacular dessert.
You won’t be able to stop at just one of these delectable little bites.
Churro Cheesecake Cookie Butter Bites Treats
Ingredients for Churro Cheesecake Bites
For the Crust:For the Cheesecake Filling:For the Topping:How to Make Churro Cheesecake Bites
Step 1: Craft the Churro Foundation
Crank up your oven to a toasty 350F (175C). Grab a small bowl and mix sugar and cinnamon until they become best friends.
Unroll a can of crescent roll dough into a greased 9×13 pan, spreading it evenly like a cozy blanket. Brush the dough with melted butter, creating a golden landscape.
Sprinkle half of your cinnamon sugar mixture across the surface, creating a sparkling cinnamon wonderland.
Ingredients:Step 2: Whip Up the Creamy Cheesecake Layer
In a mixing bowl, transform cream cheese, sugar, egg, and vanilla into a silky smooth mixture.
Beat them together until they blend into a luxurious cream. Carefully spread this dreamy filling across the churro crust, ensuring an even coverage that promises pure deliciousness.
Ingredients:Step 3: Crown with the Final Dough Layer
Unroll the second can of crescent roll dough and gently place it over the cheesecake layer like a delicate blanket. Brush with more melted butter, creating a golden sheen.
Sprinkle the remaining cinnamon sugar mixture, transforming the top into a sparkling masterpiece.
Step 4: Bake and Chill
Slide the pan into the oven and bake for 25-30 minutes until the top turns a gorgeous golden brown.
Once baked, let the creation cool completely. Refrigerate for at least one hour, allowing the layers to set and flavors to mingle.
Step 5: Decorate with Cookie Butter Magic
Drizzle melted cookie butter over the chilled cheesecake bars, creating delightful swirls. Crush Biscoff cookies and sprinkle them across the top.
Add whole cookies as a final decorative touch, making your dessert look like a work of art.
Tips for Perfect Churro Cheesecake Bites
Variations on Churro Cheesecake Bites
Pairings for Cheesecake Cookie Butter Bites
Storage Advice for Cheesecake Cookie Bites
Store leftovers in an airtight container in the refrigerator for up to 5 days. Keep the bites layered with parchment paper to prevent sticking.
Wrap individual bites tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for maximum freshness and flavor.
Remove frozen bites from the freezer and let them defrost in the refrigerator overnight. Never thaw at room temperature to prevent bacterial growth.
Warm bites in the microwave for 10-15 seconds on low power. Alternatively, let them sit at room temperature for 15 minutes before serving to restore their delightful texture.
FAQs
These bites are definitely sweet, combining the cinnamon sugar flavor of churros with creamy cheesecake and rich cookie butter for an indulgent dessert experience.
Substituting with puff pastry or sugar cookie dough is possible, but crescent roll dough provides the best texture and flavor for the churro-style crust.
Cookie butter adds a caramelized, spiced flavor similar to graham crackers and gingerbread, creating a rich and complex sweetness that complements the cheesecake layer.
PrintChurro Cheesecake Cookie Butter Bites Recipe
- Total Time: 50 minutes
- Yield: 12 1x
Description
Indulgent churro cheesecake cookie butter bites bring Spanish dessert magic to classic American comfort. Rich layers of creamy cheesecake and cinnamon-spiced cookie crumble promise pure bliss in each delectable bite you’ll savor.
Ingredients
Churro Crust:
- 2 cans crescent roll dough
- 1/2 cup (120 milliliters) granulated sugar
- 2 teaspoons cinnamon
- 4 tablespoons (60 milliliters) melted butter
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup (120 milliliters) sugar
- 1 egg
- 1 teaspoon vanilla extract
Toppings:
- 1/2 cup (120 milliliters) melted cookie butter (Biscoff spread)
- 1 cup (240 milliliters) crushed Biscoff cookies
- Whole Biscoff cookies for garnish
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a 9×13 inch baking pan with cooking spray.
- Create the churro base by combining cinnamon and sugar in a small mixing bowl, then carefully unroll the first sheet of crescent roll dough across the prepared pan, ensuring complete coverage.
- Gently brush the dough surface with melted butter and evenly distribute half of the cinnamon-sugar mixture across the layer.
- Prepare the cheesecake filling by blending cream cheese, sugar, egg, and vanilla extract until achieving a smooth, creamy consistency.
- Carefully spread the cheesecake mixture evenly over the churro crust, creating a uniform layer.
- Unroll the second crescent roll dough sheet and delicately place it atop the cheesecake filling, covering the entire surface.
- Apply another layer of melted butter and sprinkle the remaining cinnamon-sugar mixture over the top layer.
- Transfer the pan to the preheated oven and bake for 25-30 minutes, watching for a golden-brown coloration and set center.
- Remove from oven and allow the dessert to cool completely at room temperature, then refrigerate for a minimum of 1 hour to firm up.
- Drizzle warm cookie butter across the chilled dessert and garnish with crushed and whole Biscoff cookies for added texture and visual appeal.
- Cut into bite-sized squares and serve chilled for maximum flavor and presentation.
Notes
- Customize the crust by using graham crackers or shortbread for a different texture and flavor profile.
- Reduce sugar content by using a sugar substitute or cutting the amount by half for a less sweet dessert.
- Ensure cream cheese is at room temperature to prevent lumps and create a smoother cheesecake filling.
- Make the dish gluten-free by using gluten-free crescent roll dough or a nut-based crust alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 12
- Calories: 277
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.