Description
These Churro Cheesecake Cookie Butter Bites combine the creamy richness of cheesecake with the spiced sweetness of churros and cookie butter flavor. Featuring a soft sugar cookie crust topped with a smooth cheesecake-cookie butter filling, then brushed with melted butter and coated in cinnamon sugar, these bite-sized treats offer a perfect balance of textures and flavors, ideal for dessert lovers craving a cozy, indulgent snack.
Ingredients
Scale
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/2 cup cookie butter (speculoos spread)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
Cookie Dough Base
- 1 package refrigerated sugar cookie dough (about 16 oz)
Churro Coating
- 1/4 cup melted butter
- 1 tablespoon cinnamon
- 1/2 cup granulated sugar
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to ensure easy removal of the dessert after baking.
- Prepare the cheesecake layer: In a medium-sized bowl, beat together the softened cream cheese, cookie butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Then add the egg and mix until fully combined. Set this mixture aside.
- Prepare the churro bites base: Unwrap the refrigerated sugar cookie dough and break it into small pieces. Press the dough evenly into the bottom of the prepared baking pan to form an even crust layer as the dessert’s base.
- Add the cheesecake layer: Pour the prepared cheesecake and cookie butter mixture over the cookie dough crust, spreading it evenly so it covers the dough completely.
- Bake: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the cheesecake layer is set and the edges of the cookie dough are golden brown. The center should feel slightly firm to the touch but not jiggly.
- Prepare the churro coating: While the dessert bakes, combine the granulated sugar and cinnamon in a small bowl to create the churro sugar mixture.
- Coat in churro sugar: Once baked, remove the pan from the oven and let it cool for 10 minutes. Then brush the top of the cheesecake layer with melted butter and evenly sprinkle the cinnamon sugar mixture over the top to get that signature churro coating.
- Serve: Allow the dessert to cool completely to room temperature before slicing it into bite-sized squares. Serve and enjoy these rich, spiced, and creamy churro cheesecake cookie butter bites!
Notes
- Use room temperature cream cheese for smoother mixing and a better texture.
- Chill the dessert after baking for firmer bites and easier slicing.
- You can substitute cookie butter with peanut butter for a different flavor twist.
- Ensure not to overbake to keep the cheesecake layer creamy and not dry.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
