Creating Churro Cheesecake Minis is straightforward if you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners or grease it lightly.

2. Prepare the Churro Dough: In a saucepan, combine water, butter, salt, and cinnamon. Bring to a boil.

3. Add Flour: Once boiling, remove from heat and stir in flour until the mixture forms a ball.

4. Cool Slightly: Allow the mixture to cool for a few minutes.

5. Incorporate Eggs: Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

6. Pipe the Dough: Transfer the churro dough into a piping bag. Pipe small rounds into the mini muffin tin, filling each cup about halfway.

7. Bake: Bake in the preheated oven for 20-25 minutes until golden brown, puffed, and firm to the touch.

8. Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth.

9. Add Sugar and Eggs: Mix in the granulated sugar, vanilla extract, and egg. Blend until fully combined.

10. Add Sour Cream: Incorporate the sour cream into the cheesecake mixture until smooth and creamy.

11. Fill the Churro Cups: Once the churro shells are baked, remove them from the oven and allow them to cool slightly. Pipe the cheesecake filling into each churro shell, filling them to the top.

12. Chill: Place the filled minis in the refrigerator to set for about 30-35 minutes.

13. Mix Cinnamon Sugar: In a small bowl, combine granulated sugar and cinnamon.

14. Coat the Minis: Once the cheesecake minis are set, gently roll them in the cinnamon sugar mixture until fully coated.

15. Serve: Display beautifully on a platter for your guests to enjoy!

These steps will guide you through making these incredible Churro Cheesecake Minis effortlessly, ensuring a delightful treat for everyone.