Mini Churro Cheesecakes
If you are fans of Mexican food, you should never miss these Mini Churro Cheesecakes. They’re churros served in mini cupcakes. Packed with flavors and impressive, they get both kids and adults hooked. They’re appealing desserts and snacks. When I treated my guests with these at weekend gathering, they also gave these a yes. So good!
Mini Churro Cheesecakes
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy12
servings20
minutesThese mini churro cheesecakes are tasty and delicious. If you are finding something good to “pamper” your sweet tooth, just give these a go.
Ingredients
- FOR THE CRUST
10 cinnamon graham crackers, crushed
4 tbsp. butter, melted
2 tbsp. granulated sugar
pinch of kosher salt
- FOR THE CHEESECAKES
8 oz. cream cheese, softened
1 6-oz. tub Cool Whip
1 tsp. pure vanilla extract
1/2 c. granulated sugar
1/2 tsp. ground cinnamon
pinch of kosher salt
1/4 c. cinnamon sugar
- FOR THE ICING SWIRL
2 tbsp. cream cheese, softened
1 tbsp. whole milk
2/3 c. powdered sugar
Directions
- Prepare a 12-cup muffin tin lined with paper liners. Spray liners with cooking spray.
- Combine graham crackers, butter, sugar and salt in a large bowl, stir until completely moistened. Press graham mixture into paper liners and set aside.
- Beat cream cheese in a large bowl until light and fluffy. Add sugar, Cool Whip, vanilla, cinnamon and salt and mix until combined.
- Pour filling evenly over graham bottoms and sprinkle tops with cinnamon sugar.
- To 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. Pipe a swirl onto each cupcake.
- Refrigerate muffins until firm, about 4 hours. Enjoy!
Recipe Video
Source: https://www.delish.com/cooking/recipe-ideas/recipes/a53424/mini-churro-cheesecakes-recipe/