No-Bake Mexican Cinnamon Churro Cups
A quick, no-bake dessert capturing the warm cinnamon sugar flavor of churros layered with creamy dulce de leche and whipped cream. This mexican-inspired desserts ready in about 20 minutes layers graham cracker crumbs, ground cinnamon, unsalted butter, melted into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup graham cracker crumbs
- 1 tbsp ground cinnamon
- 4 tbsp unsalted butter, melted
- 1/2 cup dulce de leche
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
Instructions
- Step 1: In a medium bowl, combine 1 cup graham cracker crumbs, 1 tablespoon ground cinnamon, and 4 tablespoons melted unsalted butter. Stir until the mixture resembles wet sand with an even cinnamon distribution.
- Step 2: Press the crumb mixture firmly into the bottom and up the sides of six 6-ounce dessert cups to form a crust; refrigerate for 15 minutes until set.
- Step 3: Meanwhile, in a chilled mixing bowl, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract on medium-high speed until soft peaks form, about 3-4 minutes.
- Step 4: Spoon 2 tablespoons of dulce de leche evenly over the chilled crusts, then pipe or spoon the whipped cream on top, smoothing with the back of a spoon.
- Step 5: Lightly dust the whipped cream tops with 1/4 teaspoon ground nutmeg and an additional sprinkle of cinnamon if desired. Serve immediately or refrigerate up to 4 hours before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mexican Cinnamon Churro Cups take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Mexican Cinnamon Churro Cups?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Mexican Cinnamon Churro Cups?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Mexican Cinnamon Churro Cups for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Mexican Cinnamon Churro Cups?
Mexican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
