Cheesecake-Stuffed Churro Sandwiches

These cheesecake sandwiches are churrific!


  • For the churros:
  • 2 cups water
  • 1 stick butter
  • 4 tablespoons brown sugar
  • 1 teaspoon salt
  • 2 cups all-purpose flour
2 large eggs
  • 1 tablespoon vanilla
  • 1/2 cup sugar, for dusting
  • 4 tablespoons cinnamon, for dusting
  • 1 cup chopped strawberries
  • 1 cup ground graham crackers
  • For the filling:
  • 2 cups cream cheese, softened at room temperature
  • 10 ounces sweetened condensed milk
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla


  1. Make the churros:  In a small saucepan, combine water, butter, brown sugar and salt and bring to a simmer until butter is melted. Turn off heat and pour into a stand mixer bowl fitted with the paddle attachment. Allow to cool for 5 minutes and then add flour. Mix until combined. Add eggs and vanilla and stir. Transfer to a pastry bag with a star tip.
  2. Preheat oven to 375 degrees, and line two baking sheets with silicone baking mats. Pipe spiral churros about 2 1/2 inches in diameter, approximately 12 round churros. Bake for 20 to 25 minutes until slightly crispy. Once slightly cooled, toss churros in cinnamon sugar and set aside.
  3. Make the filling:  In a large bowl, beat softened cream cheese with a hand mixer until light and fluffy, approximately 3 minutes. Add sweetened condensed milk, lemon and vanilla. Mix until combined. Set bowl in the freezer and allow to chill and set.
  4. Assemble the churros:  Place cheesecake filling in a piping bag, and pipe approximately 1/2 cup of filling between two churros. Dip sides of filling in graham crackers or strawberries and serve.