Cheesecake Stuffed Churro Cookies Recipe

If you’re searching for a show-stopping treat that layers rich cheesecake goodness inside a soft, cinnamon-laced churro-inspired cookie, Cheesecake Stuffed Churro Cookies are about to make your dessert dreams come true. This recipe delivers buttery, golden cookies with surprise creamy centers, all bathed in a sparkly cinnamon-sugar coat. They’re sensationally addictive, perfect for sharing, and guaranteed to bring out the “wow, you made these?!” comments whenever you serve them.

this Recipe

Ingredients You’ll Need

Let’s take a moment to appreciate how each ingredient here works its magic: these are straightforward pantry staples, but every one is key for nailing the flavor, lush filling, and irresistible churro-style finish of Cheesecake Stuffed Churro Cookies. Aim for quality and freshness—your taste buds will thank you.

• Unsalted butter (softened): The buttery base softens and enriches your cookie dough while letting other flavors shine.
• Granulated sugar: Sweetens the dough and creates that signature churro crunch in the cinnamon-sugar coating.
• Large egg: Binds everything together for chewy, tender cookies.
• Vanilla extract: Adds a warm, aromatic undertone to both the dough and the silky cheesecake filling.
• All-purpose flour: The essential structure and chew—don’t sub with cake or bread flour!
• Baking soda: Lifts the cookies ever-so-gently for that perfect soft center.
• Salt: Balances sweetness and brings out the cinnamon flavor.
• Ground cinnamon: The star spice, delivering that unmistakable churro flavor throughout the cookie and in the sweet topping.
• Cream cheese (softened): This is your creamy, tangy “surprise” center—use full-fat for the richest texture.
• Powdered sugar: Creates a smooth, melt-in-your-mouth cheesecake filling.

How to Make Cheesecake Stuffed Churro Cookies

Step 1: Prep Your Tools & Ingredients

Start by getting your oven heated to 350°F (175°C) and lining a baking sheet with parchment paper. Let the butter and cream cheese warm up to room temperature—they’ll cream together much more smoothly and you want everything ready to go once the magic starts.

Step 2: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter and granulated sugar until it’s pale and fluffy (a stand or hand mixer saves arm strength here). Beat in the egg and vanilla extract. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually mix your dry ingredients into the wet until you have a soft, irresistibly fragrant dough. Give the dough a quick chill in the fridge for about 20–30 minutes to help with shaping later—you’ll thank yourself!

Step 3: Mix and Freeze the Cheesecake Filling

While your dough chills, combine the cream cheese, powdered sugar, and vanilla extract in a small bowl. Beat until smooth, creamy, and thick. Drop 1/2-teaspoon dollops onto a plate or baking sheet and pop them in the freezer for 15–20 minutes so they firm up. This step guarantees a neat pocket of cheesecake at the heart of every cookie.

Step 4: Assemble the Cookies

Scoop out a tablespoon of chilled dough and flatten it in the palm of your hand. Gently set a frozen cheesecake dollop in the center, then wrap the dough around and seal it into a smooth ball. Patience here pays off—you’ll have perfectly plump cookies, each with a hidden creamy surprise inside.

Step 5: Cinnamon-Sugar Coating

In a small bowl, blend granulated sugar and cinnamon for the final churro touch. Roll each dough ball generously in the cinnamon-sugar mixture, making sure every inch gets coated; this will bake up into an irresistible, crackly crust.

Step 6: Bake to Golden Perfection

Arrange the cookie balls 2 inches apart on your prepared baking sheet (they’ll spread a bit). Bake for 10–12 minutes, until the edges are set and just golden brown. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack for complete cooling—with Cheesecake Stuffed Churro Cookies, the hardest part is waiting!

How to Serve Cheesecake Stuffed Churro Cookies

Garnishes

Want to elevate these beauties? Dust a little extra cinnamon-sugar over the tops just before serving, or drizzle with a thin ribbon of warm chocolate or caramel. A tiny sprinkle of flaky sea salt is also heavenly for contrast!

Side Dishes

Pair your Cheesecake Stuffed Churro Cookies with a scoop of vanilla ice cream, sweetened whipped cream, or a café-style mug of Mexican hot chocolate. Fruity extras like fresh strawberries or a chilled berry compote balance the richness and make every bite pop.

Creative Ways to Present

Try stacking them high on a rustic wooden board for a bakery-style display, or tuck a few into parchment-lined treat boxes as edible gifts. For parties, insert colorful toothpicks and set them on a tiered stand—watch them disappear in minutes!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cheesecake Stuffed Churro Cookies in an airtight container in the fridge. The texture stays delightfully moist for up to five days, and a quick zap in the microwave makes them taste freshly baked.

Freezing

Got extras? Arrange cooled cookies in a single layer on a baking sheet and freeze. Once solid, transfer to a freezer bag or container—they’ll keep well for up to two months. Thaw in the fridge for a few hours before serving for best results.

Reheating

For that just-baked feel, reheat one or two cookies in the microwave for 10–15 seconds, or pop a batch into a 300°F oven for 3–4 minutes. The cheesecake center gets creamy again and the cinnamon-sugar coating refreshes beautifully.

FAQs

Can I use a different filling?

Absolutely! Try swapping the classic cheesecake filling for Nutella, dulce de leche, or even a dollop of fruit jam if you’d like to mix things up—just use a similarly thick texture so it doesn’t leak during baking.

Why do I need to chill and freeze the dough and filling?

This extra step ensures your Cheesecake Stuffed Churro Cookies keep their shape and don’t spread too much in the oven. The cheesecake center stays neatly inside and you get that lovely thick, chewy texture all the way through.

Can I make the dough ahead of time?

Yes! You can prepare the dough and cheesecake filling the night before. Store both in the fridge in separate containers, then assemble and bake when ready—perfect for planning ahead.

Do I need to use parchment paper?

Parchment keeps the cookies from sticking and makes cleanup a breeze, especially since the cheesecake filling can melt slightly. If you don’t have parchment, a silicone baking mat works well too.

What’s the best way to get perfect, round cookies?

Roll the assembled dough balls between your hands until smooth, making sure any seams are sealed. Chilling both the dough and the filling helps keep them round as they bake, and spacing them out on the sheet prevents sticking.

Final Thoughts

If you love classic churros and cheesecake, these Cheesecake Stuffed Churro Cookies will truly hit the spot. They’re surprisingly simple to make and deliver big reward for your effort. Next time you want to delight your friends or just treat yourself, bake a batch—you’ll never look at churros (or cookies!) the same way again.

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