Super easy yet very pretty dessert for a crowd… I mean who doesn’t like churros?! (If you don’t, we can’t be friends)

I made this up so bear with me as I try to document how my crazy brain works.

Ingredients:

1 box of Puff Pastry (includes 2 12×12 sheets)

1 box of no-bake cheesecake

2 TBSP sugar

2 TBSP cinnamon

1/2 cup cookie butter (for drizzle)

Directions:

Preheat oven to 350.

First, make the no-bake cheesecake in a bowl and refrigerate according to the instructions.  Later we will put this into a bag or cookie press to fill the puff pastry.  We will also only use about half of it so do what you want with the other half.

While that is setting, we will make and bake the puff pastry.  Using a cookie cutter (you can get creative with the shapes, I’ve done circles, hearts and stars), cut shapes out of the puff pastry.  Mix the cinnamon and sugar and sprinkle a bit over the shapes. Bake according to the package instructions or until the puff pastry puffs up and is golden brown.

Once they’re done, poke a hole in the center for the filling. Sprinkle more cinnamon and sugar into the hole.

Fill the hole with fully set no-bake cheesecake.  You can do this several ways:

1) Fill up a cookie press with mix and press it in using the star shaped tip.  The cookie press provides the most control and the prettiest out come.

2) Do the #1 with a frosting bag or a ziploc bag with a hole in the corner.  Still controlled but less pretty and unless you’re good at managing a frosting bag, I wouldn’t recommend it.

3) use two spoons and spoon the cheesecake right into the hole.  That’s what I did for the ones in the picture and they turned out just fine.

Put the 1/2 cup of cookie butter in the microwave for 10-20 seconds.. just enough so you can drizzle it on top.

Eat immediately or within a few hours since puff pastry can get stale/mushy and the cheesecake should technically be refrigerated.