Description
Churro Cheesecake Cookie Butter Bites combine the flaky, buttery texture of crescent roll dough with a creamy, sweet filling made from cream cheese and cookie butter, all topped with a classic cinnamon-sugar mixture reminiscent of traditional churros. These bite-sized desserts are perfect for parties, potlucks, or any time you crave a deliciously rich and sweet treat with a fusion twist.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- ⅓ cup cookie butter (such as Biscoff)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Dough
- 2 cans (8 oz each) crescent roll dough
Topping
- ¼ cup butter, melted
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper to ensure easy removal.
- Make the Filling: In a mixing bowl, beat the softened cream cheese, cookie butter, ¼ cup sugar, vanilla extract, and 1 teaspoon cinnamon together until the mixture is smooth and creamy, ensuring no lumps remain.
- Assemble Bottom Layer: Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking pan, making sure to seal any seams to avoid leaks during baking.
- Add Filling Layer: Spread the prepared cookie butter cheesecake filling evenly over the dough layer, smoothing the top for an even bake and appearance.
- Top with Dough: Unroll the second can of crescent roll dough and carefully cover the filling layer, pressing and sealing the seams securely to form a neat top crust.
- Apply Topping: Brush the melted butter over the top layer to add moisture and richness. Then sprinkle the cinnamon-sugar mixture (¼ cup sugar mixed with 1 teaspoon cinnamon) evenly over the buttered surface for that signature churro flavor and crunch.
- Bake: Place the pan in the oven and bake for 25 to 28 minutes, or until the top is golden brown and slightly puffed, indicating the dough is cooked through.
- Cool and Chill: Allow the pan to cool completely at room temperature. Then, refrigerate the dessert for at least 1 hour to set the cheesecake filling fully before cutting.
- Serve: Once chilled, cut into small bite-sized squares or rectangles and serve chilled for the best texture and flavor experience.
Notes
- These bites are rich and sweet, making them ideal for parties or potlucks.
- For added crunch and flavor, sprinkle crushed speculoos cookies over the topping before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Make sure the cream cheese is softened to achieve a smooth filling without lumps.
- Use parchment paper for easy cleanup and removal.
Nutrition
- Serving Size: 1 bite
- Calories: 180
- Sugar: 12g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
