Description
Heavenly churro cheesecake cookie butter bites blend Mexican-inspired sweetness with creamy indulgence. Crisp cinnamon edges and rich filling create a delightful dessert experience you’ll crave repeatedly.
Ingredients
Scale
Main Ingredients:
- 2 cans crescent roll dough
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (240 milliliters) crushed Biscoff cookies
Sweet Components:
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Fat and Binding Ingredients:
- 4 tablespoons (60 milliliters) melted butter
- 1/2 cup (120 milliliters) melted cookie butter (Biscoff spread)
- 1 egg
Garnish:
- Extra whole Biscoff cookies
Instructions
- Craft the churro foundation by unrolling crescent dough into a meticulously greased 9×13-inch baking vessel, ensuring complete coverage of the pan’s surface.
- Create a luxurious cinnamon sugar blend by thoroughly mixing granulated sugar and ground cinnamon, then generously dust half the mixture across the dough’s landscape.
- Gently paint the dough surface with melted butter, allowing it to enhance the cinnamon sugar’s adherence and create a golden, crisp texture.
- Whip cream cheese in an electric mixer until silky smooth, gradually incorporating egg, sugar, and vanilla extract to form a velvety cheesecake filling.
- Carefully spread the cream cheese mixture across the prepared cinnamon-sugared dough, ensuring an even, uniform layer that reaches every corner.
- Delicately drape the second crescent dough sheet over the cream cheese layer, pressing edges to seal the delectable interior.
- Repeat the butter brushing and cinnamon sugar sprinkling process on the top layer, creating a symmetrical and enticing surface.
- Position the assembled creation in a preheated 350°F oven, baking until the top transforms into a golden-brown, crisp masterpiece, approximately 25-30 minutes.
- Allow the baked dessert to cool completely at room temperature, then refrigerate for a minimum of one hour to set and enhance flavor complexity.
- Warm cookie butter until it reaches a pourable consistency, then drizzle artfully across the chilled cheesecake surface.
- Garnish with crushed Biscoff cookies and strategically placed whole cookies, creating a visually stunning and texturally exciting dessert presentation.
- Slice into bite-sized morsels, revealing the layers of cinnamon, cheesecake, and cookie butter decadence.
Notes
- Use coconut oil or margarine for a dairy-free alternative that keeps the crust crispy and golden.
- Swap crescent roll dough with gluten-free puff pastry or almond flour-based dough to make the recipe celiac-friendly.
- Refrigerate the cheesecake bites for at least 2 hours to ensure clean, precise cuts and allow flavors to meld perfectly.
- Use a sharp, clean knife dipped in hot water between cuts to create smooth, professional-looking bite-sized pieces without crumbling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg