Ohhh this one’s a showstopper 😮🔥🍓
Churro Strawberry Cheesecake = cinnamon-sugar crunch + creamy cheesecake + juicy strawberries. Let’s do it.
Churro Strawberry Cheesecake
Churro Crust & Topping
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2 cups crushed cinnamon graham crackers or vanilla wafers
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¼ cup sugar
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2 tsp cinnamon
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½ cup melted butter
(You’ll use some for the crust and some for the topping)
Cheesecake Filling
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24 oz (3 blocks) cream cheese, softened
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¾ cup sugar
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3 large eggs, room temp
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1 cup sour cream
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1 tsp vanilla extract
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¼ tsp salt
Strawberry Topping
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2 cups fresh strawberries, sliced
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¼ cup sugar
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1 tbsp lemon juice
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1 tbsp cornstarch + 2 tbsp water
Instructions
1. Make the crust
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Preheat oven to 325°F (165°C).
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Mix crushed crackers, sugar, cinnamon, and butter.
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Press ⅔ of the mixture firmly into a greased 9-inch springform pan.
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Bake for 10 minutes, then cool slightly.
2. Cheesecake filling
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing gently.
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Mix in sour cream, vanilla, and salt.
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Pour over crust.
3. Churro topping
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Sprinkle remaining cinnamon mixture evenly over the top (lightly press it in).
4. Bake
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Bake 50–60 minutes until edges are set and center slightly jiggles.
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Turn oven off, crack the door, and cool for 1 hour.
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Chill at least 4 hours (overnight is best).
5. Strawberry topping
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Cook strawberries, sugar, and lemon juice over medium heat.
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Stir in cornstarch slurry and simmer until thick and glossy.
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Cool completely before spooning over cheesecake.
Pro Tips ✨
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Don’t overmix—keeps it creamy, not cracked
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Water bath = extra smooth (optional but luxe)
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Add a drizzle of dulce de leche or caramel for full churro fantasy
Serving Vibe
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Slice, top with strawberries
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Optional whipped cream + extra cinnamon sugar
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Watch people go quiet after the first bite (highest compliment)
If you want:
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No-bake version
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Mini cheesecakes
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Extra churro crunch
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Or a shortcut using crescent dough