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Cheesecake Stuffed Churro Cookies Recipe

Cheesecake Stuffed Churro Cookies Recipe
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4.8 from 17 reviews

Indulge in the delightful combination of a chewy churro cookie filled with creamy cheesecake, rolled in cinnamon sugar for a sweet finish.

Ingredients

Units Scale

For the cookie dough:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon

For the cheesecake filling:

  • 4 oz cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

For the cinnamon-sugar coating:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix cookie dough: Cream butter and sugar, add egg and vanilla. In a separate bowl, whisk dry ingredients and combine with wet ingredients to form a dough. Chill for 20–30 minutes.
  3. Prepare cheesecake filling: Mix cream cheese, powdered sugar, and vanilla. Freeze small dollops for 15–20 minutes.
  4. Assemble cookies: Flatten cookie dough, add frozen cheesecake, wrap into a ball. Roll in cinnamon sugar mixture.
  5. Bake: Bake for 10–12 minutes until golden. Cool before serving.

Notes

  • Chilling the dough and freezing the filling makes shaping easier and prevents spreading.
  • Store cookies in the fridge for up to 5 days or freeze for longer storage.

Nutrition

Find it online: https://easy-tapas-recipes.com/cheesecake-stuffed-churro-cookies-recipe-2/