Churro Cheesecake Cookies are the perfect fusion of two beloved desserts—classic cinnamon-sugar churros and creamy cheesecake. Each cookie features a soft, cinnamon-spiced dough filled with a luscious cheesecake center, finished with a sweet cinnamon-sugar topping that brings everything together in one irresistible bite.
Why You’ll Love This Recipe
I love how these cookies capture the warm, cozy flavors of churros while delivering the rich, creamy indulgence of cheesecake. The texture is just right—soft and chewy with a little crispness from the cinnamon-sugar coating. They're ideal for holidays, parties, or anytime I want a show-stopping treat that's a little different from the usual cookie.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cream cheese
- Granulated sugar
- Vanilla extract
- Unsalted butter
- Brown sugar
- Eggs
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
directions
- I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- In a small bowl, I beat together the cream cheese, a bit of sugar, and vanilla extract until smooth, then chill the mixture to firm it up slightly.
- For the cookie dough, I cream together the butter, brown sugar, and remaining sugar until light and fluffy. Then I mix in the eggs and vanilla.
- I combine the dry ingredients—flour, baking soda, salt, and cinnamon—and gradually add them to the wet mixture.
- Using a spoon or scoop, I flatten out a ball of dough in my hand, place a small scoop of the cheesecake filling in the center, and cover it with another piece of dough, sealing the edges.
- I roll the stuffed cookies in cinnamon sugar, place them on the baking sheet, and bake for 10–12 minutes until the edges are lightly golden.
- I let them cool slightly before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 18–20 cookies. The prep time takes around 20 minutes, and the bake time is approximately 10–12 minutes per batch. I usually let them cool for another 10 minutes before serving.
Variations
When I want a different twist, I add a touch of nutmeg or cardamom to the dough for extra warmth. Swapping the cheesecake filling with flavored cream cheese, like strawberry or pumpkin spice, also gives these cookies a fun seasonal variation. Sometimes I even drizzle a little melted chocolate or caramel over the top for a more decadent version.
storage/reheating
I store these cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh. If I want to reheat them, I pop one in the microwave for about 10–15 seconds to bring back that just-baked warmth. They also freeze well—up to 2 months. I just make sure to thaw them in the fridge overnight before serving.
FAQs
How do I keep the cheesecake filling from leaking out?
I make sure the cookie dough completely seals around the cheesecake filling. Chilling the filling before assembling helps keep it firm and easier to work with.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and store it in the fridge. It actually makes it easier to shape the cookies when the dough is chilled.
Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, I always refrigerate them after they’ve cooled completely to keep them safe and fresh.
Can I use store-bought cinnamon sugar?
Absolutely. I sometimes use pre-mixed cinnamon sugar for convenience, but I also like mixing my own to adjust the spice level to my liking.
What’s the best way to stuff the cookies?
I find it easiest to use a small cookie scoop for the cheesecake filling and press it into a flattened dough ball, then top it with another and seal the edges tightly before rolling in cinnamon sugar.
Conclusion
Churro Cheesecake Cookies are a creative, delicious mash-up that never fails to impress. I love how the creamy center balances the sweet, cinnamony cookie shell, and they’re always a hit wherever I bring them. Whether I'm baking for a holiday or just treating myself, these cookies are a go-to favorite I can’t resist.
Print
Churro Cheesecake Cookies
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: 30–35 minutes
- Yield: 18–20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Churro Cheesecake Cookies combine the warm, cinnamon-sugar flavor of churros with a rich, creamy cheesecake filling. These stuffed cookies are soft, chewy, and irresistibly indulgent—perfect for holidays, parties, or anytime you want a bakery-style treat at home.
Ingredients
- For the Cheesecake Filling:
- Cream cheese
- Granulated sugar
- Vanilla extract
- For the Cookie Dough:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- For the Cinnamon Sugar Coating:
- Granulated sugar
- Ground cinnamon
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
- Make Filling: Mix cream cheese, a bit of sugar, and vanilla until smooth. Chill to firm up.
- Make Dough: Cream butter, brown sugar, and remaining granulated sugar until light. Add eggs and vanilla.
- Add Dry Ingredients: Combine flour, baking soda, salt, and cinnamon. Gradually add to wet mixture.
- Assemble Cookies: Flatten a scoop of dough, add a dollop of cheesecake filling, and top with more dough. Seal edges tightly.
- Coat & Bake: Roll in cinnamon sugar, place on baking sheet, and bake 10–12 minutes until edges are golden.
- Cool: Let cookies cool slightly on the sheet before transferring to a wire rack.
Notes
- Chill the cheesecake filling to make assembly easier.
- Use a cookie scoop for even-sized cookies and consistent baking.
- Flavored cream cheese (like pumpkin or strawberry) adds seasonal variety.
- Drizzle with melted chocolate or caramel for an extra treat.
- Store in the fridge and reheat in the microwave for fresh-out-of-the-oven warmth.
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