Churro Cheesecake Bites
Churro Cheesecake Bites are a whimsical fusion of crunchy churros and creamy cheesecake, perfect for sharing at gatherings or indulging at home.
Equipment
- Medium Saucepan
- Mixing Bowl
- Piping Bag
- Deep Frying Pan
- Slotted Spoon
Ingredients
Churro Dough
- 1 cup all-purpose flour Base for the churro dough.
- 1/2 teaspoon baking powder Leavening agent for the churro dough.
- 1/4 teaspoon salt Enhances flavor.
- 1/2 cup unsalted butter Adds richness to the dough.
- 1/2 cup water Hydrates the flour.
- 2 large eggs Binds the ingredients.
Cinnamon Sugar Coating
- 1/2 cup granulated sugar Used for coating.
- 1 teaspoon ground cinnamon Adds flavor to the coating.
Cheesecake Filling
- 8 oz cream cheese Main ingredient for the filling.
- 1/2 cup powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Adds flavor to the filling.
Frying
- as needed oil For frying the churro bites.
Instructions
- In a medium saucepan, combine the water and butter. Heat over medium until the butter melts and the mixture comes to a boil.
- Remove from heat and stir in the flour, baking powder, and salt until a dough forms.
- Allow the dough to cool for 5 minutes, then add eggs one at a time, mixing well after each addition.
- In a mixing bowl, combine cream cheese, powdered sugar, vanilla extract, and egg yolk. Beat until smooth and creamy.
- Prepare a piping bag with the cheesecake mixture and set aside.
- Heat oil in a deep frying pan over medium-high heat.
- Mix granulated sugar and ground cinnamon in a shallow bowl for the coating.
- Take a small portion of churro dough, flatten it, place cheesecake filling in the center, and seal it.
- Carefully drop the filled churro balls into the hot oil and fry until golden brown, about 3-4 minutes.
- Remove from oil and roll in the cinnamon-sugar mixture while warm.
- Repeat until all churro bites are fried and coated. Allow to cool slightly before serving.
Notes
Store leftovers in an airtight container. Reheat in the oven for best texture.