Make the Churros:

In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium heat. Stir until the butter is melted.

Remove from heat and stir in the flour until well combined. Let it cool for a couple of minutes.

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

Fold in the mini chocolate chips.

Heat the vegetable oil in a deep pan to 350°F (175°C).

Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 4-inch churros into the hot oil, frying in batches for about 2-3 minutes per side until golden and crispy.

Prepare the Cheesecake Filling:

In a medium bowl, beat together the cream cheese, powdered sugar, vanilla extract, and heavy cream (if using) until smooth and fluffy.

Cinnamon Sugar Coating:

In a small bowl, mix together the sugar and cinnamon.

Assemble:

Once the churros are fried, remove them from the oil and place them on paper towels to drain. Immediately roll the churros in the cinnamon sugar mixture for a perfect sweet coating.

Once cooled slightly, use a piping bag to fill each churro with the cheesecake mixture.

Serve and Enjoy!

Serve the chocolate chip cheesecake churros warm, and enjoy every bite of this crispy, creamy, chocolatey delight!

These churros are crispy on the outside, soft on the inside, and bursting with a creamy cheesecake filling!