Churro Cheesecake Cookie Butter Bites Pan Recipe
Indulge in the decadent fusion of churros, cheesecake, and cookie butter with these irresistible Churro Cheesecake Cookie Butter Bites. A delightful combination of flavors and textures in every bite!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus chilling)
- Yield: 24 bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Units
Scale
Crescent Dough:
- 2 cans (8 oz each) refrigerated crescent roll dough
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup cookie butter (such as Biscoff)
Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- Prepare the base: Unroll one can of crescent dough and press it evenly into the bottom of the pan, sealing the seams.
- Make the filling: In a large bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Fold in the cookie butter.
- Layer the filling: Spread the cream cheese mixture over the dough. Top with the second can of dough, then pour melted butter on top.
- Add topping: Combine sugar and cinnamon, then sprinkle over the dough.
- Bake: Bake for 30–35 minutes until golden.
- Chill and serve: Cool, then chill for at least 1 hour before slicing into squares.
Notes
- For a crispier texture, broil the top briefly at the end of baking.
- Best served chilled or at room temperature; can be made a day in advance.
Nutrition
- Serving Size: 1 bite
- Calories: 200
- Sugar: 13 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
