Introduction

These Best Strawberry Churro Cheesecake Bites combine the warmth of cinnamon sugar with a creamy cheesecake center and fresh strawberries. They are a delightful, bite-sized dessert perfect for sharing or indulging on your own.

Inside a white bowl with a speckled rim, there are golden brown cake cubes coated unevenly with a smooth white glaze. Interspersed among the cake pieces are bright red strawberries, some whole with green leaves on top, others cut in halves revealing their juicy interior. The glaze drips slightly, giving the dessert a moist and inviting look. The background is a white marbled texture, enhancing the bright colors of the strawberries and the warm tones of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (8 oz) crescent roll dough (or crescent sheet)
1 package (8 oz) very soft cream cheese
3/4 cup sweetened condensed milk
1/2 cup sour cream
1 egg
1 teaspoon cornflour
1/2 teaspoon vanilla essence
2 tablespoons melted butter
1/3 cup granulated white or cane sugar
1 tablespoon ground cinnamon
1 cup chopped fresh strawberries
A drizzle of sweetened condensed milk or caramel sauce
Flour for rolling out the dough

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a small bowl, combine sugar and cinnamon. In another bowl, beat the soft cream cheese until smooth. Add the egg, sour cream, and cornflour, mixing well. Stir in vanilla and condensed milk until the batter is smooth. Set aside.
Step 2: Butter a baking dish with half the melted butter, then sprinkle half the cinnamon sugar over it. On a floured surface, unroll the crescent dough and cut in half. Roll each half to the size of the baking dish, trimming excess.
Step 3: Place one piece of dough into the baking dish over the cinnamon sugar. Bake for 5 minutes to par bake the base. Remove and spread the cheesecake batter evenly over the dough.
Step 4: Top with the second dough piece. Brush with remaining melted butter and sprinkle with remaining cinnamon sugar. Bake uncovered for 25 minutes until edges are lightly golden.
Step 5: Let the cheesecake cool completely at room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. For easier slicing, freeze for 15–20 minutes before cutting.
Step 6: Cut into small squares, top with chopped fresh strawberries, and drizzle with sweetened condensed milk or caramel sauce. Serve and enjoy!

Tips & Variations

For extra flavor, sprinkle some finely chopped nuts like pecans or walnuts on top before baking.
You can substitute fresh strawberries with raspberries or blueberries for a different berry twist.
Use cinnamon sugar on both the base and the top for that true churro flavor.
Ensure the cream cheese is very soft to avoid lumps in the cheesecake batter.

Storage

Store leftover cheesecake bites in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave for a warm treat, or eat cold for a firmer texture. For longer storage, freeze uncut and thaw in the fridge before slicing and serving.

How to Serve

A bowl filled with even cubes of golden brown cake topped with a creamy white glaze, mixed with vibrant red strawberry halves and quarters, some strawberries showing their juicy seeds and white inner flesh. The cake pieces have a slightly crisp exterior, and the glaze drips over the sides of several cubes, blending with the bright red fruit. The bowl itself is white with a slight speckled texture, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cornflour?

Cornflour works better here to give the cheesecake a smooth, firm texture, but you can substitute with all-purpose flour if needed. Use the same amount, but note the texture may be slightly different.

Can I prepare this recipe ahead of time?

Yes, you can assemble and bake the cheesecake bites a day ahead. Just refrigerate overnight to let them fully set and enhance the flavors before serving.