Desserts 🤖 AI Generated

Churro Cheesecake Bar – 40% Fewer Calories

Crispy cinnamon-sugar churro crust meets silky cheesecake filling infused with dulce de leche, all without the guilt. This Fat Switch version swaps heavy cream and butter for Greek yogurt and olive oil, cutting 230 calories per serving while delivering that indulgent Spanish-inspired flavor.

25m

Prep Time

35m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 8 sheets phyllo dough (thawed)
✓ 4 tbsp extra virgin olive oil
✓ 1 tbsp unsalted butter (melted)
✓ 1/3 cup granulated sugar
✓ 2 tbsp ground cinnamon
✓ 1/4 tsp sea salt
✓ 8 oz mascarpone cheese (room temperature)
✓ 8 oz plain Greek yogurt (full-fat)
✓ 1/4 cup honey
✓ 2 large eggs

👨‍🍳 Instructions

1. Prepare the Dulce de Leche Base: Pour sweetened condensed milk into a small saucepan. Simmer on low heat for 1–2 minutes, stirring constantly, until it turns light golden and thickens slightly (do not let it burn). Cool to room temperature. You should have roughly 1/2 cup of homemade dulce de leche.

2. Layer the Phyllo Crust: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper. Lay first phyllo sheet flat; brush lightly with olive oil mixture (3 tbsp olive oil + 1 tbsp melted butter combined). Repeat with 4 more sheets, stacking and brushing each. Press gently into pan base and up sides.

3. Create the Cinnamon-Sugar Crust Layer: Mix cinnamon, 1/3 cup sugar, and sea salt in a small bowl. Sprinkle 2 tbsp of cinnamon mixture evenly over the phyllo base. Brush remaining 1 tbsp oil over top layer and sprinkle another 1 tbsp cinnamon-sugar. Bake for 8 minutes until light golden. Remove and cool slightly.

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4. Prepare the Cheesecake Filling: In a medium bowl, whisk together mascarpone, Greek yogurt, honey, eggs, vanilla extract, and lime zest until completely smooth and no lumps remain. Do not overbeat (prevents excess air and cracking).

5. Assemble the Bar: Pour three-quarters of the cheesecake mixture over the cooled crust. Drop 4–5 small spoonfuls of dulce de leche across the surface, then swirl gently with a knife to create a marbled effect. Top with final phyllo sheets (2–3 sheets, brushed with remaining oil), folding edges down to seal.

6. Bake Until Set: Bake for 22–28 minutes, until the top is golden brown and the center is just set (a toothpick inserted near the center should come out mostly clean). Cracks are normal and will be hidden by the churro topping.

7. Cool and Chill: Let the bar cool to room temperature in the pan (15 minutes), then refrigerate for at least 3 hours or overnight. Cold bars are easier to cut cleanly and have better texture.

8. Add Final Churro Garnish: Just before serving, dust the top with remaining cinnamon-sugar mixture and drizzle with a thin stripe of dulce de leche. For crispy texture, toast the top under the broiler for 1–2 minutes (watch carefully to avoid burning).

9. Cut and Serve: Use a hot, wet knife (wipe between cuts) to slice into 12 equal bars. Serve at room temperature or chilled. Pairs beautifully with a small café con leche or Spanish hot chocolate.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates48g

Fat10g

🏷️ Tags

#healthy churro dessert#low-calorie cheesecake recipe#Spanish dulce de leche bars

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