Churro Cheesecake Cookies Recipe

If you’ve ever dreamed of combining the cinnamon-sugar crunch of churros with the creamy decadence of cheesecake, these Churro Cheesecake Cookies are about to become your new obsession! Each bite blends the best of two iconic treats: a soft, buttery cookie rolled in cinnamon sugar and stuffed with a luscious cheesecake filling. Whether you’re serving these up for a special occasion or just need to treat yourself with something dreamy, these cookies are pure happiness baked in every batch.

this Recipe

Ingredients You’ll Need

The beauty of Churro Cheesecake Cookies lies in the magic wrought by simple, everyday ingredients. Each one has an important role to play—some make the dough tender, others give that irresistible churro crust, and then there’s the dreamy cream cheese center!

• Unsalted butter (1/2 cup, softened): Brings rich flavor and makes the dough delightfully tender—always start with room temperature for easy mixing.
• Granulated sugar (3/4 cup, plus 1/4 cup for coating): Sweetens the dough and creates a sparkling churro crust on the outside for that classic crunch.
• Large egg (1): Gives structure and binds everything together for a cookie that holds up to stuffing.
• Vanilla extract (1 teaspoon for dough, 1/2 teaspoon for filling): Infuses both the dough and filling with warm, aromatic notes.
• All-purpose flour (1 1/2 cups): The backbone of the cookies, giving them just the right amount of chewiness.
• Baking powder (1/2 teaspoon): Lends a little lift for soft, puffy centers.
• Salt (1/4 teaspoon): Enhances flavor and balances the sweetness.
• Cream cheese (8 ounces, softened): Creates that dreamy, tangy cheesecake filling—make sure it’s soft for easy blending.
• Powdered sugar (1/4 cup): Sweetens the cheesecake filling without making it gritty.
• Ground cinnamon (1 teaspoon): Mixed with sugar for the classic churro dusting.

How to Make Churro Cheesecake Cookies

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C) so it’s ready to work its magic. Line a baking sheet with parchment paper to ensure your cookies don’t stick and brown evenly, with easy cleanup afterward.

Step 2: Mix the Cookie Dough

In a large bowl, cream the softened butter and 3/4 cup of granulated sugar together until the mixture is light and fluffy—this helps aerate the dough for a soft, melt-in-your-mouth texture. Beat in the egg and 1 teaspoon vanilla extract until everything is well combined and silky.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add these dry ingredients gradually to your butter mixture, mixing until just combined and a soft dough forms. If the dough feels a bit sticky, consider chilling it for 20 minutes to make assembly easier in the next steps.

Step 4: Make the Cheesecake Filling

To create that luscious pocket of creamy filling, beat the softened cream cheese with powdered sugar and 1/2 teaspoon vanilla extract until completely smooth. This quick step is where the cheesecake magic gets underway!

Step 5: Mix Cinnamon-Sugar Coating

In a small bowl, combine 1/4 cup granulated sugar with 1 teaspoon ground cinnamon. This is your churro dust—the irresistible, fragrant layer that takes these cookies over the top.

Step 6: Assemble the Cookies

Scoop about a tablespoon of dough and flatten it in your palm. Place a fat teaspoon of the cheesecake filling in the center, then cover with another tablespoon of dough, pinching and sealing the edges so the filling is snugly tucked inside. Gently roll the stuffed cookie in your cinnamon-sugar mixture to coat the entire outside, then set it on your prepared baking sheet. Repeat with the rest of your dough—don’t worry if they’re not perfect; they always bake up beautifully.

Step 7: Bake and Cool

Bake the cookies for 10 to 12 minutes until the edges are set and just lightly golden. Let them cool on the baking sheet for 5 minutes so they firm up (and the filling sets), then transfer them to a wire rack to finish cooling. The waiting is the hardest part, but it’s worth every minute!

How to Serve Churro Cheesecake Cookies

Garnishes

Churro Cheesecake Cookies are already dazzling with their cinnamon-sugar sparkle, but if you’re feeling fancy, try a drizzle of melted chocolate, a dusting of extra powdered sugar, or even a swirl of caramel sauce for an extra decadent touch.

Side Dishes

These cookies are phenomenal served with cold milk, rich Mexican hot chocolate, or a cup of café con leche. For a dessert platter, pair them alongside fresh fruit—like strawberries or pineapple—for a sweet, tangy balance.

Creative Ways to Present

Stack Churro Cheesecake Cookies high on a cake stand for visual drama at parties, or package them in colorful treat bags with little bows for gifting. For a fun twist, serve them warm with a scoop of vanilla ice cream—think churro cookie sundaes!

Make Ahead and Storage

Storing Leftovers

Once they’re fully cooled, keep Churro Cheesecake Cookies in an airtight container at room temperature for up to 3 days. The centers will stay creamy, and the cinnamon-sugar coating keeps that wonderful crunch. If your kitchen runs warm, feel free to refrigerate them, just let them come to room temperature before serving for the best texture.

Freezing

You can freeze unbaked, assembled cookie dough balls for easy treats anytime the craving strikes. Arrange them on a baking sheet to freeze solid, then transfer to a zip-top bag. They’ll keep up to 2 months—just bake from frozen, adding an extra couple of minutes. Baked cookies freeze well, too; just let them thaw at room temp before enjoying.

Reheating

Want to serve your Churro Cheesecake Cookies warm? Pop them in a 300°F oven for about 3 to 5 minutes, or zap individually in the microwave for 10–15 seconds. The centers will get creamy again and your kitchen will smell like a churro shop!

FAQs

Can I use low-fat cream cheese for the filling?

Yes, you can swap in low-fat cream cheese, but keep in mind the filling might be a bit softer and less rich. For the silkiest, most authentic flavor, full-fat cream cheese really shines here.

What if my dough is too sticky to work with?

No problem! Chill the dough in the fridge for 20 minutes before assembling. This makes it much easier to handle and shape without sticking to your hands.

Do I have to use vanilla extract in both the dough and filling?

While not strictly required, a little vanilla in both places deepens the flavor profile and enhances that classic bakery aroma. If you’re out, sub in almond extract for a delicious twist.

Can I make Churro Cheesecake Cookies gluten-free?

Absolutely—simply use your favorite cup-for-cup gluten-free flour blend in place of all-purpose flour. Check that all your other ingredients are gluten-free, and proceed as directed.

How do I prevent the cheesecake filling from leaking out during baking?

The key is to seal the cookie edges really well by pinching the dough together before rolling in cinnamon sugar. Chilling the assembled cookie balls before baking can also help keep the filling neatly tucked inside.

Final Thoughts

There’s just something magical about the combination of cinnamon, sugar, and creamy cheesecake tucked inside a soft cookie shell. Churro Cheesecake Cookies are the kind of bake that puts smiles on faces and brings a little fiesta to any day. I hope you give them a try soon and share the deliciousness with family and friends! Happy baking!

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