churro cheesecake cookies

If you love churros and cheesecake, get ready for the ultimate dessert mashup—Churro Cheesecake Cookies! These cookies are soft, buttery, and filled with a rich, tangy cheesecake center, then coated in a sweet cinnamon-sugar topping just like a churro. They’re crispy on the outside, creamy in the middle, and packed with warm, cinnamon-spiced goodness.

Trust me, these cookies will disappear FAST—so make a double batch!

Why You’ll Love This Recipe

✔ Churro + Cheesecake = Dessert Heaven!
✔ Soft & Chewy with a Creamy Filling
✔ Easy to Make & Perfect for Any Occasion
✔ No Rolling or Frying—Just Bake & Enjoy!

Ingredients

For the Cookie Dough:

• All-Purpose Flour – The base for soft, tender cookies.
• Unsalted Butter – Adds rich, buttery flavor.
• Granulated Sugar – Sweetens the dough and adds texture.
• Egg – Helps bind everything together.
• Vanilla Extract – Enhances the flavor.
• Baking Powder – Ensures soft, chewy cookies.
• Ground Cinnamon – For that classic churro flavor.
• Salt – Balances sweetness.

For the Cheesecake Filling:

• Cream Cheese – The key to a creamy, tangy center.
• Powdered Sugar – Sweetens the filling while keeping it smooth.
• Vanilla Extract – Adds depth to the cheesecake flavor.

For the Cinnamon-Sugar Coating:

• Granulated Sugar – Creates the churro-like crunch.
• Ground Cinnamon – The signature spice that makes these cookies irresistible.

Note: Ingredients with measurements will be right under the article in the recipe card.

How to Make Churro Cheesecake Cookies

Step 1: Make the Cheesecake Filling

In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto a parchment-lined plate and freeze for at least 30 minutes.

Step 2: Prepare the Cookie Dough

In a mixing bowl, beat butter and sugar together until light and fluffy. Add egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt, then gradually add to the wet ingredients.

Step 3: Shape the Cookies

Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake dollop in the center and cover with another flattened piece of dough, sealing the edges completely. Roll into a smooth ball.

Step 4: Coat in Cinnamon-Sugar

Mix granulated sugar and cinnamon in a shallow bowl. Roll each cookie ball in the mixture until fully coated.

Step 5: Bake to Perfection

Preheat oven to 350°F (175°C). Place cookies on a parchment-lined baking sheet about 2 inches apart. Bake for 12-14 minutes, or until lightly golden.

Step 6: Cool & Serve

Let cookies cool for at least 10 minutes before biting in—the cheesecake center will be hot! Enjoy warm or chilled for a firmer filling.

Pro Tips for Making the Recipe

✔ Freeze the Cheesecake Filling – This prevents it from melting too quickly while baking.
✔ Seal the Dough Well – Make sure the edges are fully sealed to keep the cheesecake inside.
✔ Chill the Dough if Needed – If the dough is sticky, refrigerate it for 15 minutes before rolling.
✔ Don’t Overbake – The cookies should be soft in the center and slightly golden on the edges.

How to Serve

• Warm & Fresh – Enjoy straight from the oven for a gooey cheesecake center.
• Chilled – Refrigerate for a firmer cheesecake texture.
• Drizzled with Caramel or Chocolate – For an extra indulgent treat!
• Paired with Coffee or Hot Chocolate – The perfect cozy dessert.

Make Ahead and Storage

Storing Leftovers

Store cookies in an airtight container in the fridge for up to 5 days.

Freezing

Freeze unbaked cookie dough balls (with cheesecake filling inside) for up to 2 months. Bake straight from frozen, adding 1-2 extra minutes to the baking time.

Reheating

Warm cookies in the microwave for 10-15 seconds for a fresh-from-the-oven taste!

FAQs

1. Can I make these without freezing the cheesecake filling?

It’s highly recommended to freeze the filling to keep it intact while baking, but if you skip this step, expect a softer center.

2. Can I use store-bought cookie dough?

Yes! You can use pre-made sugar cookie dough and add cinnamon to create a similar result.

3. How do I keep my cookies from spreading too much?

Make sure the dough isn’t too warm—chilling it for 15 minutes before baking can help keep its shape.

4. What’s the best way to get a gooey cheesecake center?

Enjoy them warm! Letting the cookies rest for just 10 minutes after baking will keep the filling creamy.

Final Thoughts

These Churro Cheesecake Cookies bring together the best of both worlds—crispy cinnamon-sugar goodness and a creamy cheesecake surprise inside! Whether you make them for a holiday, a party, or just a sweet treat for yourself, they’re guaranteed to be a hit.

🍪 Ready to try them? Let me know how they turn out! 🎉👇

Print