Introduction

Churro Cheesecake cookies combine the crispy, cinnamon-sugar exterior of traditional churros with a rich, creamy cheesecake center. These delightful treats are perfect for a special dessert or an indulgent snack.

A close-up view of a stack with three cinnamon sugar-coated donuts placed on a white plate, each donut showing a golden-brown rough texture with sugar crystals on the outside. The top donut is bitten, revealing a creamy, smooth pale yellow filling inside, slightly melted and soft. The donuts have a fluffy, moist inside layer with a crunchy cinnamon-sugar crust outside. The white plate rests on a white marbled surface with a blurred brown background, creating a warm, cozy feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
8 oz cream cheese, softened
1/4 cup granulated sugar (for filling)
1 tsp vanilla extract (for filling)
1 cup granulated sugar (for coating)
1 tbsp ground cinnamon
1 cup caramel sauce (optional)

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then add 1 teaspoon vanilla extract.
Step 2: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form the dough.
Step 3: In a small mixing bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Transfer the cheesecake filling to a piping bag.
Step 4: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 5: Using your hands, roll the dough into 1-inch balls and flatten each ball into a disk. Pipe a small amount of the cheesecake filling into the center of each disk, then fold the edges over the filling to enclose it. Roll each filled dough ball to smooth out the surface.
Step 6: In a shallow dish, mix together 1 cup granulated sugar and ground cinnamon. Roll each filled cookie in the cinnamon sugar mixture until evenly coated.
Step 7: Place the coated cookies on the prepared baking sheet, spacing about 2 inches apart. Bake for 12-15 minutes, or until the cookies are lightly golden and set.
Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 9 (optional): Drizzle the cooled cookies with caramel sauce before serving for an extra touch of sweetness.

Tips & Variations

For extra creaminess, chill the cheesecake filling slightly before piping it into the dough.
Try dipping the cookies in melted chocolate instead of caramel for a different flavor twist.
If you prefer less sweetness, reduce the sugar in the coating mixture to 1/2 cup.
Use a cookie scoop to make evenly sized dough balls for consistent baking.

Storage

Store the churro cheesecake cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat briefly in a warm oven to restore some crispness before serving. If using caramel sauce, add it just before serving to prevent sogginess.

How to Serve

A close-up view of three stacked donuts on a white plate, all covered in a brown cinnamon sugar coating with a slightly grainy texture. The top donut has a bite taken out of it, revealing a smooth, creamy, pale yellow filling inside a soft, light golden dough. The middle donut shows a thin layer of the same creamy filling between two ring-shaped dough layers. The background is soft and blurred with warm tones, placing focus on the donuts, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and cheesecake filling a day in advance. Keep the dough wrapped tightly in plastic wrap and store the filling in the refrigerator.

Can I freeze these cookies?

Yes, freeze the baked cookies in an airtight container for up to 2 months. Thaw at room temperature and warm briefly in the oven before serving.