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Churro Cheesecake Cookie Butter Bites Pan

Churro Cheesecake Cookie Butter Bites Pan

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These Churro Cheesecake Cookie Butter Bites combine the crisp cinnamon-sugar coating of churros with the creamy richness of cheesecake and the deep caramelized flavor of cookie butter. Baked in a pan and cut into bite-sized treats, they’re an irresistible dessert for any occasion!

Ingredients

Units Scale

or the Churro Coating:

  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon ground cinnamon

For the Cheesecake Layer:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) cookie butter (such as Biscoff)

For the Dough:

  • 2 cans (16 oz total) crescent roll dough (or puff pastry)
  • 2 tablespoons unsalted butter, melted

Instructions

  • Preheat the oven to 175°C (350°F). Grease an 8×8-inch (or 9×9-inch) baking pan.
  • Prepare the cinnamon-sugar coating: In a small bowl, mix ½ cup sugar and 1 tablespoon cinnamon. Set aside.
  • Make the cheesecake filling: In a mixing bowl, beat together cream cheese, sugar, vanilla extract, and cookie butter until smooth.
  • Layer the dough: Unroll one can of crescent roll dough and press it into the bottom of the prepared pan, sealing any seams.
  • Spread the filling: Evenly spread the cookie butter cheesecake mixture over the dough.
  • Top with the second dough layer: Unroll the second can of dough and carefully place it over the filling, pressing gently to seal the edges.
  • Brush and coat: Brush the top with melted butter, then generously sprinkle the cinnamon-sugar mixture over it.
  • Bake for 25-30 minutes, until golden brown and puffed.
  • Cool and slice: Let cool for at least 15 minutes before cutting into small squares or bites.

Notes

  • For an extra indulgent touch, drizzle with melted white chocolate or caramel sauce.
  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • Serve warm or at room temperature for the best flavor.

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