Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

Chocolate Chip Churro Cheesecake Pop Tarts [Vegan]

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

No pop tart could ever stand up to these babies. They’re perfectly flaky on the pastry part, the filling is creamy and cheesecakey (not to mention studded with tons of chocolate chips!), then they’re covered with all the cinnamon/sugar goodness of a churro and drizzled in a little icing for cosmetic appeal and good measure. You know you need these in your life.

Chocolate Chip Churro Cheesecake Pop Tarts [Vegan]

This Recipe is :

Dairy Free Vegan

Serves

12

Cook Time

70

Ingredients

For the Pastry:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons coconut oil or vegetable shortening
  • 1/2 cup ice cold vegan butter, cubed
  • 1/4 cup ice cold water

For the Filling:

For the Coating:

  • 1/2 cup (1 stick) vegan butter, melted
  • 1 cup granular sugar
  • 3 tablespoons cinnamon

For the Icing:

  • 2 cups powdered sugar
  • 1 1/2 tablespoons non-dairy milk
  • 1/2 teaspoon vanilla extract

Preparation

To Make the Pastry:

  1. Combine flour, sugar, and salt in the bowl of food processor and pulse. Add butter and lard and pulse a few times more until crumbly. Add water and process until the dough comes together, adding more water if necessary.
  2. Roll pastry dough out on a lightly floured surface into a rectangle roughly 1/8 inch thick. Cut into 24 small rectangles, about 3×5-inch pieces.

To Make the Filling:

  1. Whisk the softened cream cheese with the sugar in a small bowl until completely smooth. Add the sour cream, vanilla, and salt for the filling and stir until smooth. Spoon a few teaspoons of filling onto centers of half the rectangles you’ve cut. Spread filling to within 1/2 inch from edges and rub edges with water.
  2. Place the other half of the pieces on top of fillings and use a fork or your fingers to crimp the ends. Place on a parchment lined baking tray about 1/4 inch apart, use a sharp knife to make small slits on the tops for venting, and place tray in refrigerator for about 30 minutes.
  3. Meanwhile, preheat oven to 350°F. When oven is ready, remove trays from fridge and bake for 10-15 minutes until edges are golden. Remove and cool completely for about 10 minutes before moving.

For the Coating:

  1. Gently loosen them from pan with a thin spatula. Melt the butter for your coating in a shallow bowl or dish and mix the cinnamon, sugar, and dash of salt in another. Brush the top of each pop-tart with the butter then place them face-down one by one in the cinnamon/sugar to coat or sprinkle the mixture over the pop-tarts (whichever method you find easier.
  2. Place them back on tray as you dip until all 12 have been done. Now, brush the backs gently with butter and dip in the cinnamon/sugar as well, then place back on the tray.

For the Icing:

  1. Mix all ingredients for icing in a small bowl until smooth. Spoon it into a small-tipped pastry bag and drizzle over the pop tarts. Allow to dry before serving.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


photo

Delicious, sometimes healthy, usually crazy, and always unpredictable recipes. Tori Cooper is the writer and baker behind the food blog Gringalicious where she shares her delicious, sometimes healthy, usually crazy, and always unpredictable recipes. She lives with her family in the Patagonia region of the Andes mountains in southern Chile and spends her leisure time dreaming up new ways to make simple ingredients taste awesome.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

S’mores Ice Cream Cake [Vegan, Gluten-Free]

Smores Ice Cream Cake

Raw Mango Ice Cream [Vegan, Gluten-Free]

crema di mango 2

Sun-Dried Tomato, Basil, and Spinach Pinwheels [Vegan, Gluten-Free]

Sun-Dried-Tomato-Basil-Pin-Wheels-4

Nutritious Tzatziki [Vegan, Gluten-Free]

tzatziki

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Chocolate Chip Churro Cheesecake Pop Tarts [Vegan]”

Click to add comment
Monica Stella
6 Months Ago

Oh my! My mouth and brain say yes, yes, yes but my hips and heart say OH HECK NO! LOL


Reply
Meliha Senchak
6 Months Ago

I'll just keep tagging you Angela. If we happen to get stationed in GA, we shall have bake offs once a month at mi casa and then picnic by the beach. Kthanks


Reply
Angela Anjinator Flaaten
18 Dec 2016

Oh course!!! That would be fucking great!!

Carol Lapinsky
6 Months Ago

Brent Kleger these look yummy! Hint hint!


Reply
Brent Kleger
17 Dec 2016

Your wish is my command. Late night snack or breakfast?

Carol Lapinsky
17 Dec 2016

Unfortunately, it's not on any of the phases! ?

Brent Kleger
17 Dec 2016

Nooooooooooooo

Denice Renee
6 Months Ago

Nick Thibeault make these!!


Reply
Angie Muzzarelli
6 Months Ago

Carson Wetsel


Reply


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×