Best Strawberry Churro Cheesecake Bites

I never thought I’d find a dessert that combined my two childhood favorites – churros and cheesecake – until I stumbled across this recipe. Growing up, churros were a special treat from the carnival, and cheesecake was mom’s go-to holiday dessert. Neither one was particularly easy to make at home.

That’s why these strawberry churro cheesecake bites are such a game-changer. They give you all the cinnamon-sugar goodness of a churro and the creamy richness of cheesecake, but in a way that’s actually doable for home bakers. Plus, the strawberry adds a fresh twist that makes these little treats hard to resist.

What Kind of Cream Cheese Should I Use?

For cheesecake recipes like this one, you’ll want to stick with full-fat block cream cheese rather than the spreadable kind that comes in tubs. Block cream cheese has a firmer texture and less water content, which helps create that perfect cheesecake consistency we’re looking for. Make sure your cream cheese is very soft before starting – leaving it out at room temperature for about an hour should do the trick. If you’re in a hurry, you can cut the block into smaller cubes to speed up the softening process, but avoid microwaving it as this can affect the texture of your final dessert.

Options for Substitutions

Let me share some helpful swaps for this tasty dessert recipe:

• Crescent Roll Dough: If you can’t find crescent rolls, you can use puff pastry sheets instead. Just roll them a bit thinner and watch the baking time as puff pastry might cook a bit faster.
• Cream cheese: You can use mascarpone cheese as a substitute, though the texture will be slightly different. Just make sure it’s very soft before mixing.
• Sour cream: Plain Greek yogurt works great as a 1:1 replacement for sour cream in this recipe.
• Fresh strawberries: Other berries like raspberries or blueberries work well too. If using frozen berries, make sure to thaw and drain them well first to avoid excess moisture.
• Sweetened condensed milk: For the drizzle, you can use caramel sauce, honey, or maple syrup instead. For the filling, this is a key ingredient that’s best not substituted as it provides the right sweetness and texture.
• Cinnamon sugar mixture: Feel free to play with the ratio of sugar to cinnamon to match your taste, or try adding a pinch of nutmeg or cardamom for a different flavor profile.

Watch Out for These Mistakes While Baking

The biggest challenge when making churro cheesecake bites is temperature control – using cream cheese that’s not soft enough will result in a lumpy filling, so make sure to leave it out at room temperature for at least 2 hours before starting.

Another common mistake is overfilling the crescent dough cups – fill them only about 2/3 full, as the cheesecake mixture will rise during baking and could overflow if you add too much.

The cinnamon-sugar coating won’t stick properly if you don’t brush the bites with melted butter while they’re still warm, and waiting too long to add the fresh strawberries can make them release too much juice and make your bites soggy – it’s best to add them just before serving.

For the perfect texture, avoid overbaking – the cheesecake centers should still have a slight jiggle when you take them out of the oven, as they’ll continue to set while cooling.

What to Serve With Churro Cheesecake Bites?

These sweet and creamy cheesecake bites are perfect for serving alongside a warm beverage like Mexican hot chocolate or a rich cup of coffee. Since they’re already pretty decadent, I like to balance them out with some fresh fruit on the side – try arranging extra strawberries, raspberries, or blackberries on your serving plate. For an extra special dessert spread, you might want to put out some additional toppings like warm chocolate sauce, whipped cream, or a scoop of vanilla ice cream so everyone can customize their bites. If you’re serving these at a party, they pair really nicely with other Mexican-inspired desserts like tres leches cake or traditional churros.

Storage Instructions

Keep Fresh: These cheesecake bites need to be kept cool! Place them in an airtight container and store in the refrigerator for up to 3 days. The cinnamon-sugar coating might get a bit soft in the fridge, but they’ll still taste great. I like to place them in a single layer to keep their shape nice and neat.

Freeze: Want to save some for later? You can freeze these little treats for up to 2 months. Just place them in a freezer-safe container with wax paper between layers. Skip the fresh strawberry topping before freezing – it’s best to add that fresh when serving.

Serve Later: When you’re ready to enjoy your frozen cheesecake bites, thaw them overnight in the refrigerator. Once thawed, let them sit at room temperature for about 15 minutes before serving. Add fresh strawberries and a drizzle of condensed milk or caramel sauce just before serving for the best taste and presentation.

Preparation Time	30-45 minutes
Cooking Time	30-35 minutes
Total Time	4 hours 0 minutes – 4 hours 45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 230-250 g

Ingredients

• 1 package (8 oz) crescent roll dough (or crescent sheet)
• 1 package (8 oz) very soft cream cheese
• 3/4 cup sweetened condensed milk
• 1/2 cup sour cream
• 1 egg
• 1 teaspoon cornflour
• 1/2 teaspoon vanilla essence
• 2 tablespoons melted butter
• 1/3 cup granulated white or cane sugar
• 1 tablespoon ground cinnamon
• 1 cup chopped fresh strawberries
• A drizzle of sweetened condensed milk or caramel sauce
• Flour for rolling out the dough

Step 1: Prepare Ingredients and Oven

Preheat your oven to 350°F (175°C).

In a small mixing bowl, combine sugar and cinnamon thoroughly, then set the mixture aside.

In another bowl, add very soft cream cheese and mix until smooth to remove any lumps.

Once smooth, add in the egg, sour cream, and cornstarch, mixing well.

Finally, mix in the vanilla extract and condensed milk until the batter is smooth and set aside.

Step 2: Prepare the Baking Dish and Dough

Grab a baking dish and brush about half of the melted butter onto the surface.

Sprinkle about half of the cinnamon sugar mixture over the butter-coated dish.

On a floured surface, unroll the crescent dough and use a pizza cutter to cut the dough in half.

Roll out each half to the size of the baking dish, trimming any excess dough if necessary.

Step 3: Assemble and Par Bake the Base

Place one piece of rolled crescent dough into the baking dish over the buttery cinnamon sugar mixture.

Place the dish in the oven to par bake the base for about 5 minutes.

Carefully remove from the oven and pour the cheesecake batter over the baked dough, spreading it into an even layer.

Step 4: Add Top Layer and Bake

Top the cheesecake layer with the second rolled-out crescent dough.

Brush the remaining melted butter over the dough and sprinkle with the rest of the cinnamon sugar mixture.

Return the dish to the oven and bake uncovered for 25 minutes, or until the edges are lightly golden.

Step 5: Cool and Set

Remove from the oven and allow the baked cheesecake to cool completely at room temperature.

Once cooled, cover with plastic wrap and refrigerate for a minimum of 4 hours (overnight is best) to set fully.

For easier cutting, freeze the cheesecake for 15-20 minutes before slicing.

Step 6: Serve and Enjoy

Cut the cheesecake into small squares and arrange them in a serving dish or cup.

Top each piece with fresh chopped strawberries and drizzle with condensed milk or dulce de leche for added sweetness.

Enjoy your homemade treat!