Churro Cheesecake Cookie Butter Bites Pan 
Fluffy cheesecake layered between crispy cinnamon-sugar churro crust, topped with crushed Biscoff cookies and drizzled with rich cookie butter—every bite is pure decadence! 
Ingredients
Churro Crust:
2 cans crescent roll dough
½ cup granulated sugar
2 tsp cinnamon
4 tbsp melted butter
Cheesecake Filling:
16 oz cream cheese, softened
½ cup sugar
1 egg
1 tsp vanilla extract
Toppings:
½ cup melted cookie butter (Biscoff spread)
1 cup crushed Biscoff cookies
Extra whole Biscoff cookies for garnish
Instructions
Prepare the Churro Crust:
Preheat oven to 350°F (175°C). Mix sugar and cinnamon in a small bowl. Roll out one can of crescent roll dough in a greased 9×13 pan. Brush with melted butter and sprinkle with half of the cinnamon sugar mixture.
Make the Cheesecake Filling:
In a bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread evenly over the churro crust.
Add the Top Layer:
Roll out the second can of crescent dough and place it over the cheesecake layer. Brush with more melted butter and sprinkle with the remaining cinnamon sugar mixture.
Bake & Cool:
Bake for 25-30 minutes until golden brown. Let cool completely, then refrigerate for at least 1 hour before cutting into bite-sized pieces.
Top with Cookie Butter & Biscoff:
Drizzle melted cookie butter over the chilled cheesecake bars. Sprinkle with crushed Biscoff cookies and add whole cookies for decoration.
Pro Tips:
Warm up cookie butter before drizzling for a smooth finish!
Add a layer of chocolate chips for extra indulgence.
Swap Biscoff for crushed graham crackers if needed.
A buttery, cinnamon-sugar delight with the ultimate cookie butter crunch—this pan won’t last long! Enjoy!
Churro Cheesecake Cookie Butter Bites Pan
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