No Bake Churro Cheesecake

127

By Jessica Kraft

Prep Time:

15m

Yield:

Serves 8

Plan for:

Chill time 4-6 hours

This easy No-Bake Churro Cheesecake is ultra-creamy, rich and full of spicy cinnamon flavor from top to bottom. No-Bake cheesecake doesn't require you to turn on your oven; so when you're in the mood for cheesecake and you don't feel like heating up the kitchen, here's your new go-to recipe. Top this dessert off with a light dusting of cinnamon sugar, whipped cream and mini churros to finish off your day with something sweet.

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Products Used

Light Brown Sugar Poly Bag

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Crust

15 cinnamon graham crackers, pulsed into crumbs
1/2 cup unsalted butter, melted
1/4 cup Imperial Sugar Light Brown Sugar
2 teaspoons cinnamon

Cheesecake Filling

16 ounces cream cheese, room temperature
1/4 cup sour cream
2 teaspoons vanilla extract
3 teaspoons cinnamon
12 oz frozen whipped topping, thawed

Topping

2 teaspoons cinnamon
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
Whipped cream, optional
Mini churro cereal pieces, optional

Directions

In a large bowl, combine graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix to fully combine. Press mixture into a 9-inch springform pan. Set aside.
In a large bowl, beat cream cheese, sour cream, vanilla, and cinnamon together until smooth. Fold in whipped topping by hand and stir until completely combined. Spoon mixture into prepared crust and spread into a smooth layer.
For topping, mix cinnamon and sugar together. Sprinkle entire top of cheesecake with cinnamon sugar mixture (you may or may not want to use all of it). Refrigerate until firm, about 4-6 hours. Overnight is best.
Before serving, garnish with whipped cream, more cinnamon sugar, and mini churros, if desired.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Kraft @SprinkleSomeSugar.

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