Mini Churro Cheesecakes


makes 18 cheesecakes



  • 1 cup Cinnamon Graham Cracker Crumbs
  • 3 Tbsp butter, melted
  • 2 Tbsp granulated sugar
  • 1/4 tsp salt


  • 3 (8oz) packages Philadelphia Cream Cheese, room temperature
  • 3/4 cup granulated sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 3 eggs


  • 1/2 cup dulce de leche or caramel ice cream topping
  • 1/2 cups heavy whipping cream
  • 1/8 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • Churro pieces, store bought or homemade
  • Cinnamon sugar (1/4 cup granulated sugar + 1 tsp cinnamon)


  1. Preheat oven to 325°
  2. Line muffin pans with liners.


  1. Mix graham cracker crumbs, melted butter, 2 Tbsp sugar and salt together in a medium sized bowl. Press approx 2 Tbsp graham cracker mix into each liner.


  1. In mixing bowl beat cream cheese, 3/4 cup sugar, vanilla and cinnamon until smooth and blended. Add eggs one at a time, mixing after each until just blended.
  2. Top each crust with about 1/4 cup of the cheesecake filling.
  3. Bake for 25-30 minutes. Cool completely and refrigerate for at least 2 hours.


  1. When the cheesecakes are chilled spread each with a teaspoon of dulce de leche or caramel.
  2. In a mixing bowl combine whipping cream, 1/8 cup granulated sugar, 1 tsp cinnamon and 1/2 tsp vanilla. Beat with whisk attachment on high speed until stiff peaks form.
  3. Spread or pipe whipped cream on top of dulce de leche.
  4. Sprinkle whipped cream with cinnamon sugar and top with a churro piece.


If you can’t find Cinnamon Graham Crackers, you can substitute regular graham crackers and add in 1/2 tsp cinnamon into the crumb mixture.

You can use store bought Churros (found in the frozen food section) or you can make your own from scratch. I used this recipe from Allrecipes

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