Churro Cheesecake Cupcakes—Creamy, Cinnamon-Sugar Heaven in Every Bite

Churro cheesecake cupcakes combine two irresistible desserts into one sweet, handheld bite. Imagine a buttery graham cracker crust, rich vanilla cheesecake filling, and a generous topping of cinnamon sugar that gives every bite a crisp, churro-like finish. These mini treats are smooth, warm-spiced, and sweet with just the right amount of tang from the cream cheese. Whether you’re hosting a party, satisfying a late-night craving, or surprising someone with a homemade treat, churro cheesecake cupcakes are easy to make, easy to love, and impossible to forget.

Why You’ll Love These Cheesecake Cupcakes

They’re a perfect balance of creamy and crunchy. The graham crust gives a classic base, while the silky cheesecake filling melts in your mouth and the cinnamon sugar topping adds that signature churro flair. No water bath, no slicing—just bake, chill, and serve. They’re portable, make-ahead friendly, and crowd-pleasing with just the right amount of indulgence.

Ingredients

For the Crust

• 1 cup graham cracker crumbs
• 2 tbsp granulated sugar
• ½ tsp cinnamon
• 4 tbsp unsalted butter, melted

For the Cheesecake Filling

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup sour cream
• 1 tbsp all-purpose flour

For the Churro Topping

• 3 tbsp granulated sugar
• 1 tsp ground cinnamon
• 2 tbsp melted butter (for brushing)

Instructions

1. Preheat oven to 325°F and line a muffin tin with 12 paper cupcake liners.
2. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix until evenly moistened.
3. Spoon 1 tbsp of the mixture into each liner and press firmly to form the crust.
4. Bake crusts for 5 minutes, then remove and set aside to cool slightly.
5. In a large bowl, beat cream cheese until smooth and fluffy.
6. Add sugar and mix well, then beat in eggs one at a time.
7. Stir in vanilla, sour cream, and flour until fully combined.
8. Fill each liner almost to the top with cheesecake batter.
9. Bake for 18–22 minutes, or until centers are just set and no longer jiggly.
10. Let cool at room temperature for 30 minutes, then refrigerate for at least 3 hours or overnight.
11. Before serving, brush each cheesecake top lightly with melted butter.
12. Mix cinnamon and sugar in a small bowl, then sprinkle generously over each cupcake.

Tips for Best Results

Use room temperature ingredients for a smooth, lump-free filling. Don’t overmix the batter to avoid cracks. Chill fully before adding the churro topping for the best texture. Want a little extra drama? Pipe a dollop of whipped cream on top before sprinkling with cinnamon sugar.

Variations

Add a swirl of dulce de leche into the filling before baking. Mix crushed cinnamon toast cereal into the crust for a fun twist. Use mini cupcake liners for bite-sized versions. Top with a drizzle of caramel for an over-the-top finish.

Storage

Store chilled cupcakes in an airtight container in the fridge for up to 5 days. These freeze well—wrap each one tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Final Thoughts

Churro cheesecake cupcakes are a dreamy combo of creamy richness and warm cinnamon crunch—all in a cute, easy-to-serve package. Whether for holidays, birthdays, or just a treat-yourself moment, they’re the kind of dessert that gets people talking.

Stick around—every visit tastes better than the last at The Buttered Bliss.