Description
Delicious bite-sized treats that combine a crispy churro exterior with a creamy cheesecake filling, balancing crunch and creaminess in every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon cinnamon
- 1/4 cup granulated sugar (for coating)
- Cooking spray or oil (for frying)
- Extra oil for the pan
Instructions
- In a bowl, mix together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt until evenly combined.
- In another bowl, whisk together 1/2 cup melted butter, 1 large egg, and 1 teaspoon vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and mix until a soft dough forms, avoiding overmixing.
- Roll the dough into small balls about 1 to 1 1/4 inches in diameter.
- In a separate bowl, mix 1/4 cup powdered sugar and 1 teaspoon cinnamon; set aside.
- Roll each dough ball in the cinnamon-sugar mixture.
- Heat 2-3 inches of frying oil in a deep skillet to 350°F (175°C). Fry the balls in batches until golden (about 2-3 minutes per batch).
- Transfer to a wire rack or paper towels to drain and cool slightly.
- While frying, beat 1/2 cup softened cream cheese with 1/4 cup powdered sugar until smooth.
- Using a piping bag or small incision, inject about 1 teaspoon of cheesecake filling into each churro bite.
- Serve warm or at room temperature.
Notes
Best enjoyed fresh, but can be kept at room temperature for one day. Refrigerate any leftovers in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bite
- Calories: 223
- Sugar: 12g
- Sodium: 300mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.7g
- Protein: 2g
- Cholesterol: 30mg