Description
Churro Cheesecake features a crispy cinnamon sugar crust paired with a creamy plant-based cheesecake filling that is smooth, rich, and dairy-free. This easy-to-make dessert combines the beloved flavors of classic churros with a luscious cheesecake texture, perfect for any occasion, customizable with various spices and toppings to suit your taste.
Ingredients
Scale
Cinnamon Sugar Mixture
- 1/4 cup sugar (natural)
- 2 teaspoons ground cinnamon
Crust
- 1 1/2 cups all-purpose flour (or almond flour for gluten-free option)
- 1/2 cup plant-based butter, melted
- Cinnamon sugar mixture (from above)
Cheesecake Filling
- 1 1/2 cups cashews, soaked for at least 2 hours
- 3/4 cup coconut cream
- 1/4 cup maple syrup (natural)
- 2 tablespoons lemon juice (natural)
- 1 teaspoon vanilla extract (natural)
- 1 teaspoon natural gelling agent (e.g., agar or carrageenan)
Instructions
- Prepare the Cinnamon Crust: In a mixing bowl, combine all-purpose flour, cinnamon sugar mixture, and melted plant-based butter. Use your fingers or a pastry cutter to blend everything until the mixture forms small crumbs but holds together when pressed. Press firmly into the base of a springform pan to create an even layer. Bake at 350°F (175°C) for 15-20 minutes or until golden brown and crispy. Let it cool completely.
- Soak and Blend the Filling Ingredients: While the crust cools, soak the cashews in warm water for at least 2 hours. Drain them and combine cashews, coconut cream, maple syrup (natural), lemon juice (natural), vanilla extract (natural), and natural gelling agent in a high-speed blender. Blend until ultra-smooth and creamy.
- Assemble and Chill: Pour the creamy filling evenly over the cooled crust. Spread with a spatula and gently tap the pan on the countertop to remove air bubbles. Refrigerate for at least 4 to 6 hours, or overnight, until the filling sets firmly.
- Add Toppings and Serve: Before serving, sprinkle extra cinnamon sugar on top or add your favorite variation toppings such as a chocolate drizzle (plant-based), fresh berry compote, or toasted nuts. Use a warm knife to slice the cheesecake into neat pieces and enjoy.
Notes
- Soak cashews long enough to ensure a smooth, creamy filling without graininess.
- Use room temperature ingredients for easier blending and creamier texture.
- Press the crust firmly to prevent crumbling when cutting and eating.
- Chill thoroughly for the filling to fully set for neat slices.
- Warm the knife in hot water, wipe clean before slicing for perfect portions.
- Prep Time: 15 minutes plus 2 hours soaking
- Cook Time: 15-20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 320
- Sugar: 15g
- Sodium: 80mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Churro Cheesecake, plant-based cheesecake, cinnamon crust dessert, vegan cheesecake, dairy-free dessert
