Description
Enjoy these delightful Churro Cheesecake Bites, a perfect two-bite treat that blends the warm spices of churros with the creamy richness of cheesecake.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 (10 ounce) container refrigerated biscuit dough
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin.
- In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar until smooth.
- Beat in the egg, vanilla extract, 1/2 teaspoon cinnamon, and nutmeg until well combined.
- Separate the biscuit dough. Cut each biscuit into four equal pieces.
- Press one piece of biscuit dough into the bottom of each mini muffin cup, forming a small cup.
- Spoon the cream cheese mixture evenly into each biscuit cup.
- Bake for 15-18 minutes, or until the biscuit edges are golden brown and the cream cheese filling is set.
- While the bites are baking, mix together the melted butter, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon in a small bowl.
- Once the bites are out of the oven, immediately brush the tops with the cinnamon-sugar butter mixture.
- Let the churro cheesecake bites cool in the tin for a few minutes before carefully removing them to a wire rack to cool completely.
Notes
- For an extra churro flavor, you can lightly dust the tops with more cinnamon sugar after they have cooled.
- These bites are best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg