Crunchy, cinnamon-sugar-coated churro cheesecake bites drizzled with sweet glaze and topped with fresh strawberries—a perfect mix of creamy, crispy, and indulgent flavors!
Ingredients:
For the Cheesecake Layer:
2 (8 oz) blocks cream cheese, softened
½ cup sugar
1 tsp vanilla extract
1 large egg
For the Churro Dough:
2 cans crescent roll dough (or puff pastry)
½ cup butter, melted
½ cup sugar
1 tbsp cinnamon
For Topping:
½ cup powdered sugar
2 tbsp milk
½ tsp vanilla extract
1 cup fresh strawberries, diced
Optional: caramel or chocolate sauce for dipping
Instructions:
Prepare the Cheesecake Filling:
In a bowl, beat cream cheese, sugar, vanilla, and egg until smooth.
Assemble the Layers:
Roll out one can of crescent dough onto a greased 9×13-inch baking dish.
Pour the cheesecake mixture evenly over the dough.
Top with the second layer of dough, pressing gently.
Cinnamon Sugar Coating:
Brush the top with melted butter.
Mix sugar & cinnamon and sprinkle generously over the top.
Bake & Cool:
Bake at 350°F (175°C) for 25-30 minutes or until golden brown.
Let it cool completely before cutting into bite-sized pieces.
Drizzle & Serve:
Whisk together powdered sugar, milk, and vanilla for the glaze.
Drizzle over the bites, top with fresh strawberries, and serve with optional dipping sauces!
Pro Tips:
For extra crunch, broil for 1-2 minutes after baking!
Make it chocolatey—swap the glaze for a drizzle of melted chocolate.
Add caramel sauce for a dulce de leche twist!
These churro cheesecake bites are the perfect treat for sharing… or not. 
