Churro Cheesecake Donut Cookies are the ultimate dessert mash-up—sweet, creamy, and coated in cinnamon sugar. These cookies bring together the classic flavors of a churro and the indulgent richness of cheesecake, all in a soft, donut-shaped cookie. Every bite melts in my mouth with a perfect balance of crunch, creaminess, and spice.
Why You’ll Love This Recipe
I love this recipe because it blends three beloved treats into one irresistible bite. The cookie base is soft and fluffy like a donut, with the warm, sugary coating of a churro. Add in the tangy cheesecake filling and I’ve got a decadent, bakery-worthy dessert at home. It’s easy to make, looks impressive, and tastes even better than it sounds. Perfect for sharing—if I can stop myself from eating them all first.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cream cheese
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Granulated sugar
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Vanilla extract
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Crescent roll dough or sugar cookie dough (depending on version)
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Ground cinnamon
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Butter (melted)
Directions
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I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
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I make the cheesecake filling by mixing softened cream cheese, sugar, and vanilla until smooth.
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I roll out the dough and cut it into donut shapes using a large and small round cutter.
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I place a spoonful of cheesecake filling in the center of half the rounds and top with the remaining halves, sealing the edges gently.
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I bake the cookies for 12–15 minutes or until golden brown.
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Once out of the oven, I brush each cookie with melted butter and toss them in a cinnamon-sugar mix while still warm.
Servings and timing
This recipe makes about 12 cookies. I usually spend 15 minutes prepping and 12–15 minutes baking, so everything’s done in about 30 minutes.
Variations
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I sometimes swap in puff pastry or biscuit dough for a flakier texture.
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For a flavor twist, I mix a bit of lemon zest or caramel into the cheesecake filling.
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When I want extra crunch, I add crushed graham crackers to the cinnamon sugar coating.
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I’ve also made mini versions for party platters—they disappear fast!
storage/reheating
I keep leftover cookies in an airtight container in the fridge for up to 4 days. To reheat, I pop one in the microwave for 10–15 seconds to warm it up without drying it out. If I want to revive the crispy coating, a quick 3–5 minute reheat in a toaster oven works wonders.
FAQs
How do I keep the filling from leaking out during baking?
I make sure to press and seal the edges of the dough well, and I don’t overfill them—just a teaspoon or so of filling works best.
Can I use homemade cookie dough instead of crescent rolls?
Yes, I’ve made these with sugar cookie dough and they turn out great. Just make sure the dough is chilled so it’s easier to handle and shape.
Can I freeze churro cheesecake donut cookies?
I can freeze them before baking by assembling the cookies and freezing on a tray until solid, then storing them in a freezer bag. I bake straight from frozen, adding a couple of extra minutes to the time.
What’s the best way to get a crunchy cinnamon sugar coating?
I coat the cookies while they’re still warm so the butter helps the sugar stick. For extra crunch, I double-coat—once right after baking and once more when cool.
Do I have to use cream cheese?
Cream cheese gives the best flavor and texture, but I’ve also tried mascarpone and it works nicely for a slightly milder taste.
Conclusion
Churro Cheesecake Donut Cookies are my go-to treat when I want something truly special without spending hours in the kitchen. They’re fun to make, even more fun to eat, and always a hit whether I’m serving them at a gathering or keeping them all to myself. Once I’ve made them, they quickly become a repeat favorite.
Churro Cheesecake Donut Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Churro Cheesecake Donut Cookies are a mouthwatering dessert that combines the sweet crunch of churros, the creamy richness of cheesecake, and the soft, airy texture of donuts. Coated in cinnamon sugar and filled with tangy vanilla cream cheese, these indulgent cookies are an easy, crowd-pleasing treat you'll want to make again and again.
Ingredients
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- 1 tube crescent roll dough (or sugar cookie dough)
- ½ cup granulated sugar (for coating)
- 1 tbsp ground cinnamon
- ¼ cup butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, sugar, and vanilla until smooth.
- Roll out the dough and cut into donut shapes using large and small round cutters.
- Place a teaspoon of cheesecake filling onto half the dough rounds.
- Cover with the remaining dough rounds and gently seal the edges.
- Bake for 12–15 minutes, or until golden brown.
- While warm, brush cookies with melted butter and toss in cinnamon sugar.
Notes
- Don’t overfill the cookies to avoid leakage.
- Seal the edges well using your fingers or a fork.
- Use chilled dough for easier handling.
- Optional: add lemon zest or caramel to the filling for a flavor twist.
- Reheat in a toaster oven for a crispier coating.
