Churro Cranberry Cheesecake Bites

Name: Churro Cranberry Cheesecake Bites
Ingredients: ½ package fresh cranberries; 5 tbsp maple syrup; ½ orange, juiced and zested; 1 tbsp gelatin; ½ cup walnuts; ½ cup MASA Chips Churro, crushed; 7 Large medjool dates, soaked; 1 cup organic cream cheese; ¼ cup Greek yogurt; 3 tbsp raw honey; 1 tsp vanilla extract; ½ lemon, zested; Large squeeze of lemon juice; 1 pasture-raised egg; 1 ½ tbsp arrowroot starch (or cornstarch); Pinch of salt

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Author:

Ancient Crunch

These Churro Cranberry Cheesecake Bites are the perfect holiday treat, offering a sophisticated balance of tart fruit and creamy, citrus-infused filling. The base swaps out traditional graham crackers for a nutrient-dense blend of walnuts, dates, and crushed MASA Churro, providing a warm cinnamon-sugar "snap" that anchors the dish. Each bite is finished with a vibrant cranberry-orange swirl, making them a beautiful addition to any seasonal spread. Best of all, they are made with clean, real-food ingredients and zero seed oils, so you can indulge in a holiday classic that feels as good as it tastes.

Ingredients

For the cranberry swirl

½ package fresh cranberries
5 tbsp maple syrup
½ orange, juiced and zested
1 tbsp gelatin

For the churro crust

½ cup walnuts
½ cup MASA Chips Churro, crushed
7 Large medjool dates, soaked

For the cheesecake

1 cup organic cream cheese
¼ cup Greek yogurt
3 tbsp raw honey
1 tsp vanilla extract
½ lemon, zested
Large squeeze of lemon juice
1 pasture-raised egg
1 ½ tbsp arrowroot starch (or cornstarch)
Pinch of salt

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Directions

In a small saucepan, combine cranberries, maple syrup, orange juice, and orange zest. Cook over medium heat, stirring occasionally and breaking the berries as they soften. Taste and adjust sweetness if desired. Once thickened, stir in the gelatin and set aside to cool.
Preheat your oven to 350°F. In a food processor, blend the soaked dates, walnuts, and crushed MASA Churro until a sticky dough forms.
Line a mini muffin tin with small strips of parchment paper. Press the crust mixture into the bottom of each tin. (For a richer cheesecake-to-crust ratio, focus on a thin bottom layer rather than building up the sides).
Bake the crusts for 8 minutes. Remove from the oven and allow to cool for at least 5 minutes.
Add all cheesecake filling ingredients into a high-speed blender (like a Vitamix) and process until completely smooth and aerated.
Pour the filling into the cooled crusts. Add a small dollop of the cranberry sauce to each and use a toothpick to create a decorative swirl.
Bake for 15–20 minutes. The bites are finished when the centers are set and no longer jiggly.
Allow the bites to cool to room temperature, then refrigerate until fully set before removing from the tin.

Recipe Note

Any leftover filling and cranberry sauce can be swirled together in a small ramekin and baked alongside the mini tins for a bonus crustless cheesecake treat!

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