Oh my gosh, you guys – I just had to share this recipe with you because it’s been my latest obsession! Imagine biting into a crispy, cinnamon-sugar coated churro… only to discover a luscious cream cheese filling oozing out. That’s exactly what these air fryer churro cheesecake churros deliver, and let me tell you, they’re dangerously good. I stumbled upon this magical combo when I was craving churros but wanted something extra special. The air fryer gives them that perfect golden crunch without all the oil, and the cheesecake center? Pure heaven. My family now begs me to make these every weekend!
Why You’ll Love These Air Fryer Churro Cheesecake Churros
Trust me, once you try these, you’ll be hooked. Here’s why:
- Crazy crispy outside with that perfect churro crunch – thanks to the air fryer magic
- Surprise creamy center that makes every bite feel like a dessert adventure
- Ready in under 15 minutes of cook time – faster than running to the bakery!
- Way less messy than traditional deep-fried churros (no oil splatters!)
- The cinnamon sugar coating sticks perfectly to the warm, air-fried exterior
Seriously, it’s like someone took the best parts of a churro and a cheesecake and made them fall in love. You’re welcome!
Ingredients for Air Fryer Churro Cheesecake Churros
Okay, let’s get real about ingredients – quality matters here! Here’s exactly what you’ll need (and yes, I’ve learned the hard way that substitutions can change everything):
- 1 cup all-purpose flour (scooped and leveled – no packing it down!)
- 1 cup water (just regular tap water works fine)
- 2 tbsp unsalted butter (European-style if you’re feeling fancy)
- 1 tbsp granulated sugar (for that perfect dough sweetness)
- 1/4 tsp salt (trust me, it balances everything)
- 2 large eggs (room temperature – cold eggs will make your dough lumpy)
- 1/2 cup cream cheese (full-fat, softened – don’t even think about low-fat here)
- 1/4 cup powdered sugar (sifted to avoid lumps in your filling)
- 1 tsp vanilla extract (the good stuff, not imitation)
- 1/2 cup cinnamon sugar (I do 1/4 cup sugar + 2 tbsp cinnamon – perfect ratio!)
See? Nothing crazy – just simple ingredients that transform into something magical. Now let’s make some churro magic happen!
Equipment You’ll Need
Don’t worry – you probably have most of this already! Here’s what you’ll need to make these churro cheesecake dreams come true:
- Air fryer (obviously – but any size works!)
- Piping bag with a large star tip (for those perfect ridges)
- Medium saucepan (for cooking the dough)
- Mixing bowls (one for dough, one for filling)
- Parchment paper (to prevent sticking disasters)
That’s it! No fancy gadgets required – just simple tools for seriously delicious results.
How to Make Air Fryer Churro Cheesecake Churros
Alright, let’s get to the fun part – making these magical treats! Don’t let the fancy result fool you – the process is actually pretty straightforward if you follow these steps carefully. I’ll walk you through each part so you end up with perfect churros every time.
Preparing the Dough
First things first – that classic churro dough. In a medium saucepan, combine your water, butter, sugar, and salt. Bring it to a rolling boil – you want those butter completely melted and bubbling. Now here’s the key: remove it from heat immediately and dump in all your flour at once. Stir like crazy with a wooden spoon until it forms a smooth ball that pulls away from the sides. Let it cool for about 5 minutes – too hot and you’ll scramble your eggs! Then beat in the eggs one at a time until fully incorporated. The dough should be shiny and pipeable – not too runny, not too stiff.
Making the Cheesecake Filling
While your dough cools, let’s make that dreamy filling. Whip your softened cream cheese until it’s completely smooth – no lumps allowed! Gradually add the powdered sugar and vanilla, scraping down the sides as you go. You want this silky smooth because lumps will clog your piping bag later. Pro tip: if your filling seems too thick, add a teaspoon of milk. Too thin? A bit more powdered sugar. This part should taste amazing – go ahead, sample it!
Assembling and Air Frying
Time for the fun assembly! Preheat your air fryer to 350°F (180°C) – this is crucial for that perfect crisp. Load your dough into a piping bag with a star tip (I use a Wilton 1M). Pipe 4-inch strips onto parchment paper – don’t worry about perfection, rustic is charming! Now pipe a thin line of cheesecake filling down the center of each. Carefully roll the dough to encase the filling completely – any gaps and your filling will leak out. Transfer to the air fryer basket (they can touch slightly) and cook for 10-12 minutes until golden brown. The moment they come out, roll them in cinnamon sugar while still warm. That coating will stick perfectly!
Tips for Perfect Air Fryer Churro Cheesecake Churros
After making these too many times to count (no regrets!), here are my hard-earned secrets for churro perfection:
- Parchment is your friend – line your air fryer basket to prevent any sticking disasters
- Don’t skip the preheat – a hot air fryer means crispier churros
- Check early – all air fryers run differently, so peek at 8 minutes
- Roll while warm – the cinnamon sugar sticks best when they’re fresh out
- Seal tight – pinch those ends closed or the filling will escape!
Follow these, and you’ll be the churro hero of your kitchen!
Variations and Substitutions
Oh, the possibilities! Here are some fun ways to mix up your churro cheesecake game:
- Gluten-free: Swap in your favorite 1:1 gluten-free flour blend (I’ve had great results with Bob’s Red Mill)
- Flavored sugars: Try pumpkin spice or chai sugar instead of cinnamon for a seasonal twist
- Dairy-free: Use vegan butter and cream cheese – just check that they’re pipeable
- Chocolate lovers: Add cocoa powder to the dough or melt chocolate into the filling
The best part? These still turn out amazing – just different kinds of amazing!
Serving Suggestions
Oh, let me tell you – these churros are showstoppers all on their own, but why stop there? I love serving them warm with little ramekins of melted chocolate sauce for dipping (the kind that gets all thick when it hits the warm churro – yum!). Dulce de leche is another family favorite – that caramel-like creaminess plays so nicely with the cinnamon sugar. For parties, I’ll sometimes set up a whole dipping station with chocolate, caramel, and even a raspberry coulis for something fruity. Just don’t blame me when everyone asks for seconds!
Storage and Reheating
Okay, confession time – these rarely last long enough to store at my house! But if you miraculously have leftovers, here’s the scoop: store them in an airtight container in the fridge for up to 2 days. When you’re ready to revive that crispy magic, pop them back in the air fryer at 350°F for just 2-3 minutes. They’ll come out almost as good as fresh – that air fryer does wonders for bringing back that perfect crunch!
Nutritional Information
Here’s the scoop on what you’re biting into (per churro): about 120 calories, 5g fat, and 15g carbs. But remember – these are estimates! Your exact numbers will dance a bit depending on your ingredients and how generous you are with that cinnamon sugar coating. No two churros are exactly alike, and that’s part of the fun!
Frequently Asked Questions
I get so many questions about these churros – here are the ones that pop up most often!
Can I bake these instead of using an air fryer?
Absolutely! Bake at 375°F (190°C) for about 15-18 minutes. They won’t get quite as crispy, but they’ll still be delicious. Just keep an eye on them – oven temperatures can vary wildly. Baking temperatures can be tricky to master.
My filling keeps leaking out – what am I doing wrong?
Oh honey, I’ve been there! Make sure your dough completely encloses the filling – no peeking holes! Also, don’t overfill – a thin line down the center is plenty. If all else fails, chill the filled churros for 10 minutes before air frying.
Can I make the dough ahead of time?
You can prep the dough 2-3 hours in advance, but keep it covered at room temp. Any longer and it gets too stiff to pipe. The filling can chill overnight though – just let it soften a bit before using.
Why are my churros soggy?
Three likely culprits: 1) Didn’t preheat the air fryer, 2) Overcrowded the basket (they need breathing room!), or 3) Didn’t cook long enough. They should sound hollow when tapped!
Share Your Experience
Did you make these? I’d love to hear how they turned out! Leave a rating or comment below – your churro stories make my day!
Print
Irresistible Air Fryer Churro Cheesecake Churros in 15 Minutes
- Total Time: 32 mins
- Yield: 12 churros
- Diet: Vegetarian
Description
A delicious fusion of churros and cheesecake made in an air fryer for a crispy outside and creamy inside.
Ingredients
- 1 cup all-purpose flour
- 1 cup water
- 2 tbsp unsalted butter
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 2 eggs
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup cinnamon sugar for coating
Instructions
- In a saucepan, bring water, butter, sugar, and salt to a boil.
- Remove from heat and stir in flour until a dough forms.
- Let cool slightly, then mix in eggs one at a time.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Transfer dough to a piping bag and pipe strips onto parchment paper.
- Pipe a line of cheesecake filling down the center of each strip.
- Roll the strips to encase the filling.
- Preheat air fryer to 350°F (180°C).
- Air fry for 10-12 minutes until golden brown.
- Roll in cinnamon sugar while warm.
Notes
- Use a star piping tip for traditional churro ridges.
- Ensure the cheesecake filling is fully enclosed to prevent leaks.
- Serve warm for best texture.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Air Fryer
- Cuisine: Fusion