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Churro Cheesecake

Churro Cheesecake

  • Author: Marcus
  • Total Time: 8 hours 5 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-based, Gluten Free (with gluten-free flour)

Description

Sink your fork into a creamy, rich Churro Cheesecake that perfectly balances warm cinnamon spice with a delightfully crispy crust. This luscious dessert features plant-based cream cheese and a natural gelling agent to create an irresistible texture that melts in your mouth. Ideal as a festive centerpiece or a treat to share, it blends classic churro flavors with creamy indulgence and a cinnamon-spiced crunchy crust.

Ingredients

Scale

For the Cinnamon Crust

  • 1/2 cup vegan butter, softened
  • 3/4 cup granulated sugar (natural)
  • 2 teaspoons ground cinnamon (natural)
  • 1 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)

For the Creamy Filling

  • 16 oz plant-based cream cheese
  • 3/4 cup granulated sugar (natural)
  • 1 teaspoon vanilla extract (natural)
  • 1/2 cup almond milk or any plant milk
  • 1 tablespoon lemon juice (natural)
  • 1 tablespoon natural gelling agent

Instructions

  1. Prepare the Cinnamon Crust: Combine vegan butter, granulated sugar, ground cinnamon, and flour in a bowl. Use your fingers or a pastry cutter to mix until crumbly. Press the mixture firmly into the bottom of a springform pan to form an even crust. Refrigerate while you prepare the filling for the best hold and crunch.
  2. Make the Creamy Filling: In a large mixing bowl, beat the plant-based cream cheese until smooth. Gradually add sugar, vanilla extract (natural), almond milk, lemon juice (natural), and the natural gelling agent, mixing continuously to ensure everything is fully integrated without lumps.
  3. Assemble and Bake: Pour the filling over the chilled crust carefully. Smooth the top with a spatula. Bake at 325°F (163°C) until the edges set but the center still has a slight wobble, giving you that creamy texture after cooling. Let it cool completely before refrigerating.
  4. Chill and Set: Refrigerate the cheesecake for at least 6 hours, ideally overnight. This allows the natural gelling agent to develop the perfect firmness while maintaining a silky consistency that replicates the luxurious mouthfeel of a classic cheesecake.

Notes

  • Bring the plant-based cream cheese and vegan butter to room temperature to ensure a smooth, lump-free filling.
  • Remove the cheesecake from the oven when the edges are set but the center jiggles slightly to prevent dryness.
  • Use a springform pan for easy removal of the cheesecake without damaging its crust and texture.
  • Allow the cheesecake to refrigerate long enough to set completely for clean slices and optimal flavor development.
  • Lightly toast cinnamon for the crust to enhance its warmth and depth, creating a more vibrant flavor.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 320
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: churro cheesecake, plant-based dessert, vegan cheesecake, cinnamon crust, creamy cheesecake, gluten-free dessert

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