If you are on a time crunch, and everyone is during the holidays, this Quick and Easy Churro Cheesecake will deliver, both in terms of flavor and convenience. Pinky promise, guys!
First off, our Quick and Easy Churro Cheesecake is oven-free, which is music to most of our ears. And second, it basically takes two steps. Make the churro-flavored base in under 5 minutes. Then mix the rest of the ingredients in the blender or even by hand. Dump them on the base, refrigerate, preferably overnight, and voilà!
You can make it a day in advance and scratch it off your to-do list to focus on the rest of the dishes on the menu.
Quick and Easy Churro Cheesecake
Ingredients
- 2 cups Churro-flavored cereal (such as Abuelita or Cinnamon Toast Crunch brands) crushed
- 1 stick unsalted butter melted
- 2 packages cream cheese 8 oz. each for a total of 16 oz., at room temperature
- 1 cup sweetened condensed milk
- 1-12 oz. can evaporated milk
- 2 envelopes unflavored gelatine dissolved in 1/2 cup of water in the microwave or in ban marie
- Strawberries or raspberries for garnishing. You can also use mint leaves and churro cereal pieces.
Instructions
- In a large bowl mix the crushed Churro cereal with the melted butter. Grease a 9" round springform pan (or line it with parchment), bottom and sides. Press the cereal and butter mix to the bottom of the pan to form the crust. Refrigerate while you prepare the filling.
- In a large bowl, whip the cream cheese using the mixer until soft and creamy, then add the milks. Once they have integrated, slowly add the dissolved unflavored gelatine. Mix well making sure there are no clumps. Pour this mixture over the refrigerated Churro crust.
- Refrigerate for at least 2 hours, but preferably over night. Unmold, garnish when ready to serve and enjoy!
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