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Churro Bites with Cheesecake Dip

These Churro Bites with Cheesecake Dip are crispy, cinnamon-sugar coated, and paired with a silky cheesecake dip—perfect for a fun and delicious dessert treat!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert, Snack
Cuisine: American, Spanish
Keyword: Cheesecake Dip, Cinnamon Sugar, Easy, Fried, Kid-friendly, Quick
Servings: 4 servings

Ingredients

For the churro bites

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 tablespoons vegetable oil
  • 1/4 cup unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar for coating
  • 1 teaspoon cinnamon

For the cheesecake dip

  • 1 cup cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract for dip
  • 1/2 cup heavy cream

Instructions

Prepare the churro dough

  • In a medium saucepan over medium heat, combine 1/2 cup water, 1/4 cup unsalted butter, 2 tablespoons sugar, and 2 tablespoons vegetable oil. Bring the mixture to a boil, then remove from heat immediately. Stir in 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt all at once. Mix vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.

Pipe the churro bites

  • Let the dough cool for 5 minutes, then transfer it to a piping bag fitted with a large star tip. Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Pipe small bite-sized pieces of dough directly into the hot oil, cutting them off with scissors or a knife to make uniform pieces.

Fry to golden perfection

  • Fry the churro bites in batches for about 2-3 minutes until they turn golden brown and puff up slightly. Use a slotted spoon to remove them from the oil and drain on paper towels.

Cinnamon sugar coating

  • Mix 1/2 cup sugar with 1 teaspoon cinnamon in a shallow bowl. While the churro bites are still warm, toss them gently in the cinnamon sugar mixture until fully coated.

Make the cheesecake dip

  • In a mixing bowl, beat 1 cup softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. In a separate bowl, whip 1/2 cup heavy cream to soft peaks, then gently fold it into the cream cheese mixture. Chill the dip for at least 30 minutes before serving.

Serve and enjoy

  • Arrange your churro bites on a serving platter alongside a bowl of the chilled cheesecake dip. Dip, dunk, and savor every delicious bite!

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • Wooden spoon or spatula
  • Piping bag with star tip
  • Deep fryer or heavy-bottomed pot
  • Slotted Spoon
  • Paper Towels
  • Mixing bowl and hand mixer
  • Serving dish

Notes

  • Store churro bites at room temperature up to 1 day; re-crisp in a 350°F oven for 5 minutes.
  • Keep cheesecake dip refrigerated and consume within 3 days for best freshness.
  • Try gluten-free flour or coconut oil for dietary variations.
  • Baking churro bites is possible but frying yields the classic crisp texture.
  • Use a neutral high smoke point oil for frying to avoid off-flavors.