All the flavors of a churro in a sweet, creamy dip! Easy to make ahead and perfect with pretzels, graham crackers, cookies, or fruit, this fun dessert dip is a hit at every event. You can make it keto or gluten-free with a couple easy subs, too!
What Makes This Recipe So Good
- I took the warm, delicious, baked cinnamony goodness we all love about crisp but soft churros and channeled every ounce of it into this incredible dessert dip. It’s sweet and creamy with layers of brown sugar and cinnamon.
- This is so easy to make, you could even have the kids help you with it. My little ones especially love helping me crush the cinnamon cereal. Other than that it’s just a little bit of mixing and waiting.
- With a couple of very simple swaps you can make churro dip that’s keto-friendly or safe for your gluten-free diners. It’s mainly a matter of using compatible sweetener and cereal.
- Homemade whipped cream is really easy. The key is to make sure your heavy whipping cream is really cold and mix on a high speed. Chilling the mixing bowl and whisk attachment for 10 minutes or so first will also help.
- I like a little texture in my churro dip so I don’t crush all of the cinnamon sugar to a powder. You’re in charge here, though, so feel free to crush it as fine as you’d like.
- The cream cheese will firm up in the fridge. I recommend letting the dip sit out for an hour or so before serving it, so it’s sure to have the perfect creamy texture.
More Tasty Desserts You’ll Enjoy
- Chocolate and Vanilla Gluten-Free Donuts
- 3 Ingredient Peanut Butter Cookies
- Keto Chocolate Mousse
- Fresh Peach Crisp
- Keto Lemon Curd
For the Churro Dip
- 1 8-ounce block cream cheese
- 1 cup heavy whipping cream cold
- ¾ packed cup brown sugar see Notes
- ½ teaspoon cinnamon
- 1 cup crushed cinnamon sugar cereal see Notes
To Serve (All Optional)
- graham crackers
- pretzels or pretzel chips
- apple slices
- vanilla wafers
- churro chips my personal preference!
- waffle cone chips
- Stand mixer or hand mixer with whisk attachment
- Small bowl
- Medium bowl
- rubber or silicone spatula
- Plastic wrap or use medium bowl with lid
- In small bowl, whip cold heavy cream on high speed 2 to 3 minutes or until stiff peaks form. Set aside. Note: Chilling bowl and whisk first can help cream whip up faster.
- Add cream cheese to other bowl. Use mixer on medium speed to mix cream cheese until light and fluffy, then slowly mix in brown sugar and cinnamon until fully combined.
- Use spatula to stir in crushed cinnamon cereal, mixing until thoroughly combined. Gently fold in whipped cream, being careful not to stir too much or too vigorously.
- Cover bowl with plastic wrap and refrigerate until 1 hour before serving. Remove from fridge and bring to room temperature before serving, then garnish with additional crushed cereal and serve.
- Sugar: You can use Brown Swerve, coconut sugar, Sukrin, or golden monk fruit instead of brown sugar.
- Cinnamon Sugar Cereal: Classic Cinnamon Toast Crunch works really well here, but you could also use churro cereal or really any other type of cinnamon cereal. I typically use an organic cinnamon cereal for ingredients that are a little less processed.
- Make it Keto: Use Brown Swerve or Sukrin and substitute a keto cinnamon cereal (like Catalina Crunch).
- Make it Gluten Free: Use a gluten-free cinnamon cereal like Van’s Cinnamon Heaven.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.