Description
These Churro Cheesecake Cookie Butter Bites are the perfect decadent treat! Fluffy cheesecake is layered between crispy cinnamon-sugar churro crust, topped with crushed Biscoff cookies and drizzled with cookie butter. Pure indulgence in every bite
Ingredients
Scale
-
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). Mix sugar and cinnamon in a small bowl. Roll out one can of crescent roll dough in a greased 9×13 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 bars. Sprinkle with crushed Biscoff cookies and add whole cookies for decoration.
Notes
- Warm up cookie butter before drizzling for a smooth finish!
- Add a layer of chocolate chips for extra indulgence.
- Swap Biscoff for crushed graham crackers if needed.
Nutrition
- Serving Size: 1 bite
- Calories: 300
- Sugar: 300
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg