Description
Churro Cheesecake is the dessert you didn’t know you needed! Creamy vegan cheesecake stuffed between layers of flaky, cinnamon sugar flavored crescent crust. It’s the perfect dessert to make for a special event or a family dinner.
Ingredients
Scale
Crust:
- 2 rolls of Pilsburry Doughboy Crescent Rolls
- Cinnamon sugar:
- 1/2 cup cane sugar
- 2 1/2 tablespoons of cinnamon
Cheesecake:
- 3 packages of vegan cream cheese (8oz containers)
- 3/4 cup maple syrup
- 2 1/2 tablespoons of lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon of coconut oil
- 4 tablespoons of cornstarch
Toppings:
- Melted chocolate drizzle
- Bakery on Main Granola Crumbles
Instructions
- Preheat oven to 350 F (176 C).
- In a small bowl, combine the sugar and cinnamon.
- To a mixing bowl, add all your cheesecake filling ingredients and whisk together with a handmixer or by hand with a whisk.
- Roll the crescent rolls out and mold them together using your hands to they won’t rip apart.
- Add half of the cinnamon sugar to a 9×13” baking dish. Place the first crescent dough layer down on top of the cinnamon sugar.
- Add cheesecake filling and spread out using a spatula or the back of a spoon.
- Carefully add the second crescent dough layer and the rest of the cinnamon sugar.
- Bake at 350 F for 35 minutes. Let cool off completely and chill in the fridge for 4 hours or overnight for best results.
- Once it’s chilled, use a knife to cut it into squares/bars and enjoy!
- Optional: Drizzle melted chocolate and add Bakery on Main Dark Chocolate Sea Salt Granola.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Oven
- Cuisine: Mexican Inspired
