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
Scale
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