Mini Churro Cheesecakes

YIELDS:
12
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
4 HOURS 20 MINS

INGREDIENTS

FOR THE CRUST

• 10 cinnamon graham crackers, crushed
• 4 tbsp. butter, melted
• 2 tbsp. granulated sugar
• pinch of kosher salt

FOR THE CHEESECAKES

• 8 oz. cream cheese, softened
• 1/2 c. granulated sugar
• 1 6-oz. tub Cool Whip
• 1 tsp. pure vanilla extract
• 1/2 tsp. ground cinnamon
• pinch of kosher salt
• 1/4 c. cinnamon sugar

FOR THE ICING SWIRL

• 2/3 c. powdered sugar
• 2 tbsp. cream cheese, softened
• 1 tbsp. whole milk

DIRECTIONS

• Line a 12-cup muffin tin with paper liners and spray liners with cooking spray.
• In a large bowl, combine graham crackers, butter, sugar and salt and stir until completely moistened. Press graham mixture into paper liners and set aside.
• In a large bowl, beat cream cheese until light and fluffy. Add sugar, Cool Whip, vanilla, cinnamon and salt and mix until combined.
• Pour filling over graham bottoms and sprinkle tops with cinnamon sugar.
• Make icing: In a small bowl, combine powdered sugar, cream cheese and whole milk and whisk until smooth. Transfer to a small piping bag or a small Ziploc bag with the corner snipped.
• Pipe a swirl onto each cupcake. Refrigerate until firm, about 4 hours

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