Some days you want churros. Other days you want cheesecake. And on the best days, you want both… but you also want it fast, with zero deep-frying drama.
This no-bake churro cheesecake is creamy, cinnamon-sugar bliss with a buttery “churro-ish” crust and a fluffy filling that sets up in the fridge while you go live your life.
Why You’ll Love This
It’s the shortcut dessert that still tastes like you tried: crunchy cinnamon-sugar crust, smooth tangy-sweet cheesecake filling, and a final churro-style sparkle on top—no oven, no oil, no waiting for dough to proof.
Ingredients
- Graham cracker crumbs (about 2 cups, from 14–16 full sheets)
- Granulated sugar (1/4 cup, plus 1/3 cup for cinnamon sugar)
- Ground cinnamon (2 1/2 teaspoons, divided)
- Unsalted butter, melted (8 tablespoons / 1 stick)
- Cream cheese, softened (16 oz / 2 blocks)
- Powdered sugar (3/4 cup)
- Vanilla extract (2 teaspoons)
- Salt (a pinch)
- Heavy whipping cream, cold (1 cup)
- Sour cream (1/3 cup, for tang and extra creaminess)
- Optional: caramel sauce or dulce de leche for drizzling
How to Make It
- Prep your pan. Line an 8×8-inch pan with parchment paper, leaving a little overhang for easy lifting. (You can also use a 9-inch pie dish for a more classic slice.)
- Make the cinnamon-sugar crust. In a bowl, stir together graham cracker crumbs, 1/4 cup granulated sugar, and 1 1/2 teaspoons cinnamon. Pour in melted butter and mix until it looks like damp sand.
- Press and chill. Firmly press the mixture into the bottom of the pan (use the bottom of a measuring cup to really pack it). Pop it in the fridge while you make the filling, at least 15 minutes.
- Whip the cream. In a cold bowl, whip the heavy cream to stiff peaks. Set aside—this is what makes the filling feel light and mousse-y.
- Beat the cheesecake base. In a separate large bowl, beat softened cream cheese until completely smooth. Add powdered sugar, vanilla, pinch of salt, and sour cream. Beat again until creamy and lump-free.
- Fold it together. Gently fold the whipped cream into the cream cheese mixture in two additions. Go slow—this keeps the filling fluffy instead of deflated.
- Fill and smooth. Spoon the filling over the chilled crust and smooth the top with a spatula. Tap the pan lightly on the counter to settle it.
- Chill to set. Refrigerate for at least 4 hours, but overnight is even better for clean slices and full “cheesecake” vibes.
- Add the churro finish. Mix 1/3 cup granulated sugar with the remaining 1 teaspoon cinnamon. Right before serving, sprinkle generously over the top (and yes, go corner-to-corner).
- Slice and serve. Lift out using the parchment (if using a pan), slice, and drizzle with caramel if you want that theme-park energy.
Tips for the Best Results
- Softened cream cheese is non-negotiable. If it’s even a little cold, you’ll fight lumps. Let it sit out 45–60 minutes.
- Chill time = texture. Four hours minimum gives you a sliceable set; overnight gives you that dense-yet-creamy cheesecake bite.
- Whip the cream to stiff peaks. You want it standing tall, not soft waves, so the filling holds its shape.
- Press the crust firmly. A tightly packed crust won’t crumble when you slice. Compact it like you mean it.
- Sprinkle cinnamon sugar right before serving. If it sits too long, the sugar can dissolve and look a little wet (still tasty, just less sparkly).
- For extra “churro” flavor, add a tiny pinch of cinnamon to the filling too (1/4 teaspoon is plenty).
Variations
- Biscoff churro cheesecake: Swap graham crackers for Biscoff cookies and reduce crust sugar slightly. Cinnamon + caramel notes = perfection.
- Mini cups: Layer crust and filling in small jars or cupcake liners. Chill 2–3 hours and top with cinnamon sugar.
- Dulce de leche swirl: Spoon a few tablespoons on top and swirl with a knife before chilling for a marbled look.
- Chocolate drizzle: Add a thin drizzle of melted chocolate on top, then finish with cinnamon sugar for a churro-choco moment.
- More tang: Add an extra tablespoon or two of sour cream if you love a brighter cheesecake flavor.
Storage & Serving
Store covered in the fridge for up to 4 days. For the freshest churro vibe, add the cinnamon-sugar topping right before serving. Serve chilled for clean slices, or let it sit at room temp for 10 minutes if you want a softer, creamier bite.
FAQ
How fast can I realistically have this ready?
You can assemble it in about 20–25 minutes, but it needs chill time to set. For scoopable “cheesecake fluff,” 2 hours works. For neat slices that hold their shape, plan on at least 4 hours (overnight is best).
Why is my filling not setting?
Most commonly: the whipped cream was under-whipped (soft peaks won’t hold), the cream cheese was too warm and loose, or it simply hasn’t chilled long enough. Make sure you whip to stiff peaks, fold gently, and chill at least 4 hours.
Can I use whipped topping instead of heavy cream?
Yes. Swap the 1 cup heavy cream for about 2 1/2 to 3 cups whipped topping (like Cool Whip), folded in at the end. The texture will be a little sweeter and more “mousse-like,” but it sets nicely and is super easy.
What’s the best pan for clean slices?
An 8×8-inch pan lined with parchment gives the cleanest lift-and-slice situation. Use a sharp knife wiped clean between cuts for bakery-style edges. A pie dish works too, but slices can be a bit softer to lift.
How do I keep the cinnamon sugar from getting wet on top?
Sprinkle it on right before serving. If you’re making it ahead for a party, you can portion slices first, then dust each slice as you plate. If you want extra insurance, add a super light dusting of powdered sugar under the cinnamon sugar to help absorb moisture.