Description
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.
Nutrition
- Serving Size: 1 bite
- Calories: ~180 kcal
- Sugar: 12g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg