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If you’re on the lookout for a dessert that perfectly marries the rich, creamy goodness of cheesecake with the crispy, cinnamon-sugar-coated allure of churros, then churro cheesecake bites are the treat you’ve been dreaming of. This delightful fusion not only satisfies a sweet tooth but also brings joy and excitement to any gathering, dessert table, or special occasion. Imagine the ooey-gooey cheesecake filling encased in a perfectly crisp churro shell, sprinkled with just the right amount of cinnamon sugar—each bite is like a mini celebration.

Frozen Churro Cheesecake Bites

Discover the ultimate dessert fusion with Churro Cheesecake Bites! This innovative treat combines the creamy, rich filling of cheesecake with the crispy, cinnamon-sugar coating of churros for a delightful bite-sized experience. Perfect for parties, gatherings, or simply indulging at home, these mini delights feature a contrast of textures that is truly irresistible. Learn how to make this exciting recipe and impress your guests with these unique and delicious bites.
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Ingredients
  

For the Cheesecake Filling:

8 oz (226g) cream cheese, softened

1/2 cup (100g) granulated sugar

1/2 cup (120ml) sour cream

1/2 tsp vanilla extract

1 tsp cinnamon

1 large egg

For the Churro Coating:

1 cup (120g) all-purpose flour

1/4 cup (50g) granulated sugar

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 cup (120ml) milk

2 tbsp (28g) unsalted butter, melted

1 tsp vanilla extract

For the Cinnamon Sugar Topping:

1/2 cup (100g) granulated sugar

2 tsp cinnamon

1/4 cup (60ml) unsalted butter, melted (for coating)

Instructions
 

Prepare the Cheesecake Filling:

    - In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

      - Add in the granulated sugar, sour cream, vanilla, cinnamon, and the egg. Continue to beat until well combined and fluffy.

        - Pour the cheesecake filling into a lined muffin tin (12-cup capacity) until each cup is about 2/3 full.

          Freeze:

            - Place the muffin tin in the freezer for about 2-3 hours, or until the cheesecake filling is completely frozen solid.

              Make the Churro Coating:

                - In a mixing bowl, combine the flour, granulated sugar, baking powder, salt, and cinnamon. Mix well.

                  - In another bowl, whisk together the milk, melted butter, and vanilla extract.

                    - Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.

                      Prepare Cinnamon Sugar:

                        - In a small bowl, combine the granulated sugar and cinnamon for the topping. Set aside.

                          Deep Frying:

                            - Heat about 3 inches of oil in a deep pot to 350°F (175°C).

                              - Once the cheesecake bites are frozen, drop them into the churro batter one at a time, ensuring they are fully coated.

                                - Carefully lower them into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until the coating is golden and crisp.

                                  - Using a slotted spoon, remove the churro bites and let them drain briefly on paper towels.

                                    Coat with Cinnamon Sugar:

                                      - While they are still warm, dip each churro cheesecake bite into the melted butter, then roll them in the cinnamon sugar mixture until evenly coated.

                                        Serve:

                                          - Allow the churro cheesecake bites to cool slightly before serving. They can be enjoyed warm or chilled, but freezing them in an airtight container will keep them fresh for later.

                                            Prep Time: 30 minutes | Total Time: 4 hours (including freeze time) | Servings: 12 bites