Jump to recipe
Mini Churro Cheesecakes
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
12
Prep Time:
20 mins
Total Time:
4 hrs 20 mins
If a churro and a cheesecake had a baby, this would be it.
Advertisement - Continue Reading Below
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
- 1/2 cup granulated sugar
- 1 6-oz. tub Cool Whip
- 1 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- pinch of kosher salt
- 1/4 cup cinnamon sugar
For the icing swirl
- 2/3 cup powdered sugar
- 2 Tbsp. cream cheese, softened
- 1 Tbsp. whole milk
Directions
- Step 1Line a 12-cup muffin tin with paper liners and spray liners with cooking spray.
- Step 2In a large bowl, combine graham crackers, butter, sugar and salt and stir until completely moistened. Press graham mixture into paper liners and set aside.
- Step 3In a large bowl, beat cream cheese until light and fluffy. Add sugar, Cool Whip, vanilla, cinnamon and salt and mix until combined.
- Step 4Pour filling over graham bottoms and sprinkle tops with cinnamon sugar.
- Step 5Make 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.
- Step 6Pipe a swirl onto each cupcake. Refrigerate until firm, about 4 hours.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below