How long will mini cheesecakes last in the fridge?

You can keep them fresh for up to 5 days by storing them in a sealed, airtight container. Keep them covered to avoid drying out or absorbing other fridge smells.

How long to leave churro cheesecake in the fridge?

Chill at least 2 hours after baking, but overnight is best for flavor and texture.

How do you keep mini cheesecakes from sinking?

To ensure the best results, gently mix the eggs without overbeating, use ingredients that are at room temperature, and allow the dessert to cool gradually in the oven before transferring it to the fridge to chill.

How to know if cheesecake bites are done?

The edges should be firm, and the centers slightly jiggly. Look for a matte top and check with a toothpick near the center.

Mini Churro Cheesecake Bites – 7-Step Recipe for Sweet Success

Name: Mini Churro Cheesecake Bites
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Mexican-American
Ingredients: 2 cups crushed Cinnamon Toast Crunch or graham crackers; 1/4 cup unsalted butter, melted; 16 oz cream cheese, room temperature; 1/2 cup granulated sugar; 1/4 cup sour cream; 1 tsp vanilla extract; 1 tbsp ground cinnamon; 2 large eggs; Cinnamon-sugar topping (2 tbsp sugar + 1 tsp cinnamon)

Description

These mini churro cheesecake bites combine warm cinnamon sugar flavor with creamy cheesecake filling. Perfect for parties, quick to bake, and freezer-friendly, they’re a sweet Mexican-inspired treat in every bite.

Ingredients

Scale

2 cups crushed Cinnamon Toast Crunch or graham crackers

1/4 cup unsalted butter, melted

16 oz cream cheese, room temperature

1/2 cup granulated sugar

1/4 cup sour cream

1 tsp vanilla extract

1 tbsp ground cinnamon

2 large eggs

Cinnamon-sugar topping (2 tbsp sugar + 1 tsp cinnamon)

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Instructions

1. Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.

2. Mix crushed cereal and melted butter. Press about 1 tbsp into each liner.

3. Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and cinnamon.

4. Add eggs one at a time, mixing gently just until combined.

5. Divide batter evenly into liners, filling each about 3/4 full.

6. Bake 18–20 minutes, until centers are slightly jiggly and edges are set.

7. Cool completely at room temperature. Chill in fridge at least 2 hours.

8. Before serving, dust tops with cinnamon sugar and add optional whipped cream.

Notes

Use room-temperature cream cheese and eggs to prevent sinking.

Chill overnight for best flavor and texture.

Store in fridge for 5 days or freeze up to 3 months.

Try topping with dulce de leche or chocolate drizzle.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Bake
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bite
Calories: 210
Sugar: 14g
Sodium: 95mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0g
Protein: 3g
Cholesterol: 50mg