Description
Get ready for the ultimate dessert treat with these Churro Cheesecake Cookie Butter Bites—fluffy cheesecake wrapped in a crispy churro crust, topped with Biscoff cookies and a rich cookie butter drizzle. Pure decadence in every bite! #ChurroCheesecake
Ingredients
Churro Crust:
- 2 cans crescent roll dough
- ½ cup granulated sugar
- 2 tsp cinnamon
- 4 tbsp melted butter
Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 egg
- 1 tsp vanilla extract
Toppings:
- ½ cup melted cookie butter (Biscoff spread)
- 1 cup crushed Biscoff cookies
- Extra whole Biscoff cookies for garnish
Instructions
-
Prepare the Churro Crust:
Preheat oven to 350°F (175°C). In a small bowl, mix sugar and cinnamon. Roll out one can of crescent roll dough into a greased 9×13-inch pan. Brush with melted butter and sprinkle with half of the cinnamon sugar mixture. -
Make the Cheesecake Filling:
In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the churro crust. -
Add the Top Layer:
Roll out the second can of crescent dough and place it over the cheesecake layer. Brush with more melted butter and sprinkle with the remaining cinnamon sugar mixture. -
Bake & Cool:
Bake for 25-30 minutes until golden brown. Let cool completely, then refrigerate for at least 1 hour before cutting into bite-sized pieces. -
Top with Cookie Butter & Biscoff:
Drizzle melted cookie butter over the chilled cheesecake bites. Sprinkle with crushed Biscoff cookies and add whole cookies for decoration.
Notes
- Warm the cookie butter before drizzling for a smoother finish!
- Add a layer of chocolate chips for extra indulgence.
- If you don’t have Biscoff, you can use crushed graham crackers as a substitute.
Nutrition
- Serving Size: 1 bite (of 12)
- Calories: 250kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg