Churro Cheesecake Bites

Name: Churro Cheesecake Bites
Prep time: 20 min
Total time: 40 min
Yield: 16
Ingredients: 3 cups Cinnamon Toast Crunch™ cereal; 1/4 cup butter, melted; 16 oz cream cheese, room temperature; 1 cup granulated sugar; 1/4 cup sour cream; 3 large eggs, room temperature; 1 tablespoon ground cinnamon; 1 teaspoon vanilla extract; 1/2 cup whipped cream, as desired

7 Ratings

7 Comments

Prep 20 min
Total 40 min
Servings 16

These little cheesecake bites have the great flavor of my favorite snack – the churro! The crust is made from Cinnamon Toast Crunch™ and the cheesecake itself is full of cinnamon. MORE+ LESS-

By Buns In My Oven

Updated March 9, 2017

Ingredients

cups Cinnamon Toast Crunch™ cereal

1/4

cup butter, melted

oz cream cheese, room temperature

cup granulated sugar

1/4

cup sour cream

large eggs, room temperature

tablespoon ground cinnamon

teaspoon vanilla extract

1/2

cup whipped cream, as desired

Steps

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1

Preheat oven to 325°F. Add the cereal to a blender or food processor and pulse until you have fine crumbs. Alternately, place the cereal in a plastic bag, seal, and beat with a rolling pin to crush the cereal.
2

Add the cereal to a medium bowl and pour the melted butter over it. Stir to combine.
3

Line 2 12-count muffin tins with 16 paper or foil liners. Scoop one spoonful of the crust into each liner and press down with your fingers to form the crust.
4

Add the cream cheese to a large mixing bowl and beat until creamy and smooth. Add the remaining ingredients, except for the whipped cream, to the mixer and beat on medium speed until just combined. Pour the batter into the prepared muffin tins to just under the top of the liners.
5

Bake for 18-20 minutes or until just barely jiggly in the center. Cool completely before serving. Top with whipped cream and garnish with a piece of Cinnamon Toast Crunch™, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 8g 41% Trans Fat 0g
Cholesterol: 75mg; 25%
Sodium: 180mg; 8%
Potassium: 75mg; 2%
Total Carbohydrate: 21g; 7%
Dietary Fiber 0g 0% Sugars 16g
Protein: 3g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Sweet cinnamon sugar and creamy cheesecake are BFFs in this perfect bite-sized dessert. Can we talk about that one time that I ate six mini cheesecakes all in a row and then I died? It was awesome. You guys are all well aware that mini food is not about portion control, right? The opposite is true, actually. It’s just miniature so that you are able to go back for seconds and thirds and fourths and fifths, because “Oh, this is so small, another wouldn’t hurt!” I’m not the only one who does this, right? *burp* Anyway, my husband has this thang for cheesecake. I personally had never even tried cheesecake until I met the man (a travesty, I know), but he has seriously turned me on to its silky, creamy, cheesy-but-not-like-CHEESY, seductive charms. Can’t stop, won’t stop. Today I’ve married my favorite cereal with my husband's favorite dessert and made them mini so that we can all eat as many as we want without an ounce of guilt. Now, if you’re like me you'll want to let these cool completely. I hate warm cheesecake, but that’s just a personal preference. Do what you think is best – devour now or devour later. Just be sure to add a dollop of whipped cream and stick a piece of cereal in there for good luck!