These Mini Churro Cheesecakes are so delicious and creamy. If a churro and a cheesecake had a baby, this would be it. Click here for more Cheesecake recipes.

Mini Churro Cheesecakes
Yields 12
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Prep Time
20 min
Total Time
4 hr 20 min
Prep Time
20 min
Total Time
4 hr 20 min
For the crust
  1. 10 cinnamon graham crackers, crushed
  2. 4 tbsp. butter, melted
  3. 2 tbsp. granulated sugar
  4. pinch of kosher salt
For the cheesecakes
  1. 8 oz. cream cheese, softened
  2. 1/2 c. granulated sugar
  3. 1 6-oz. tub Cool Whip
  4. 1 tsp. pure vanilla extract
  5. 1/2 tsp. ground cinnamon
  6. Pinch of kosher salt
  7. 1/4 c. cinnamon sugar
For the icing swirl
  1. 2/3 c. powdered sugar
  2. 2 tbsp. cream cheese, softened
  3. 1 tbsp. whole milk
Instructions
  1. Line a 12-cup muffin tin with paper liners and spray liners with cooking spray.
  2. In a large bowl, combine graham crackers, butter, sugar and salt and stir until completely moistened. Press graham mixture into paper liners and set aside.
  3. In a large bowl, beat cream cheese until light and fluffy. Add sugar, Cool Whip, vanilla, cinnamon and salt and mix until combined.
  4. Pour filling over graham bottoms and sprinkle tops with cinnamon sugar.
  5. Make icing: In a small bowl, combine powdered sugar, cream cheese and whole milk and whisk until smooth. Transfer to a small piping bag or a small Ziploc bag with the corner snipped.
  6. Pipe a swirl onto each cupcake. Refrigerate until firm, about 4 hours.
Notes
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