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Churro Cheesecake

Churro Cheesecake

  • Author: Michael
  • Total Time: 5 hours 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free

Description

This Churro Cheesecake features a cinnamon-spiced crust paired with a smooth, creamy plant-based cream cheese filling. It offers a perfect balance of warm cinnamon flavors and subtle sweetness, making it an indulgent yet light dessert choice. Easy to prepare and versatile for any occasion, it delivers a unique cinnamon twist inspired by traditional churros for an unforgettable treat.

Ingredients

Scale

For the Cinnamon-Spiced Crust

  • 1/2 cup plant-based butter, softened
  • 1/2 cup brown sugar (natural)
  • 1 tablespoon cinnamon (natural)
  • 1 1/4 cups all-purpose flour (or gluten-free flour alternative)
  • Pinch of salt

For the Creamy Filling

  • 16 oz plant-based cream cheese
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract (natural)
  • 1 tablespoon lemon juice (natural)
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon natural gelling agent

For the Topping

  • 2 tablespoons cinnamon (natural)
  • 2 tablespoons granulated sugar

Optional Garnishes

  • Toasted chopped nuts
  • Maple syrup (natural) for drizzling

Instructions

  1. Prepare the Cinnamon-Spiced Crust: In a mixing bowl, combine plant-based butter, brown sugar (natural), cinnamon (natural), all-purpose flour (or gluten-free alternative), and a pinch of salt. Blend together with fingers or a pastry cutter until crumbly. Press the mixture firmly and evenly into the base of a springform pan. Bake in a preheated oven at 350°F (175°C) until golden and fragrant, about 12-15 minutes. Remove and let cool completely.
  2. Make the Creamy Filling: In a large bowl, beat the plant-based cream cheese with granulated sugar until smooth and fluffy. Add vanilla extract (natural), lemon juice (natural), apple cider vinegar, and the natural gelling agent. Mix gently but thoroughly until all ingredients are combined into a lush, velvety filling.
  3. Bake the Cheesecake: Pour the filling over the cooled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for 45-55 minutes, or until the center is firm but still has a slight jiggle. Avoid browning the surface too much.
  4. Cool and Chill: Allow the cheesecake to cool to room temperature. Then chill it in the refrigerator for at least 4 hours or preferably overnight to let flavors meld and the texture set firmly.
  5. Finish with Cinnamon Sugar: Just before serving, mix cinnamon (natural) with granulated sugar and generously sprinkle it over the top of the cheesecake, mimicking the signature churro coating.

Notes

  • Use room temperature plant-based cream cheese and butter for a smoother batter and crust.
  • Do not overmix the filling to avoid incorporating too much air which can cause cracks.
  • Place the springform pan in a water bath during baking to prevent drying and cracking.
  • Chill the cheesecake thoroughly for best texture and flavor.
  • Mix cinnamon (natural) and sugar for the topping just before serving to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320 kcal
  • Sugar: 23 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Keywords: Churro Cheesecake, Plant-based cheesecake, Cinnamon dessert, Vegan cheesecake, Gluten-free dessert

Find it online: https://classicrecipehub.com/churro-cheesecake/