Cheesecake Churro

Prep Time: 20 minutes

Cook Time: 5 minutes

Servings: 16-18



16-18 small Crepini® Egg Wraps with (Cauliflower or Gluten Free Grains) 
¼ cup (½ stick) unsalted butter, melted
¼ cup granulated sugar, or sugar substitute
2 teaspoons ground cinnamon 

For the Filling 

8 ounces cream cheese, room temperature
¼ cup sour cream
1 tablespoon powdered sugar, or powdered sugar substitute
1 teaspoon pure vanilla extract

For Serving

Sugar-free chocolate sauce and caramel sauce



  1. To a shallow bowl add granulated sugar and cinnamon. Stir to combine and set aside. 
  2. To the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese, sour cream, powdered sugar, and vanilla. Turn to medium-high and whip until smooth.  
  3. Place a Crepini on a clean work surface. Spread a tablespoon of the filling over one end of the Crepini.
  4. Roll the Crepini into a long, hollow tube, but leave both ends open. Set aside. 
  5. Repeat process with remaining Crepinis and filling. 
  6. Brush each churro with butter and roll in the cinnamon sugar. Set aside. 
  7. Repeat process with remaining taquitos. 
  8. Bake for 15-20 minutes, or until crispy. Serve warm. 
  9. Place churros in air fryer. Bake at 400°F until crispy, about 5 minutes. 
  10. Serve warm with chocolate sauce and caramel sauce for dipping.


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