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These Churro Cheesecake Donut Cookies bring together the creamy richness of cheesecake with the sweet cinnamon-sugar crunch of churros in a soft, buttery cookie. They offer a creative twist on classic desserts and make a wonderful treat for celebrations or cozy evenings at home.
I first made these cookies for a family gathering and was amazed by how quickly they disappeared. Now they are a requested treat whenever I want to impress guests with something a little different.
Ingredients
- Unsalted butter: softened to creamy consistency for tender dough.
- Granulated sugar: for sweetness and to create a slight crisp on the edges.
- Large eggs: provide structure and moisture.
- Vanilla extract: adds warmth and enhances other flavors, opt for pure vanilla for best results.
- All-purpose flour: is the base that holds everything together, choose a good quality brand for better texture.
- Baking powder and baking soda: for lift and lightness in the cookies.
- Salt: to balance the sweetness and enhance all flavors.
- Cream cheese: softened to make the cheesecake filling smooth and creamy, fresh quality cream cheese works best.
- Ground cinnamon: for that signature churro flavor, freshly ground cinnamon offers better aroma.
- For the cinnamon-sugar coating: use fine granulated sugar to help the coating stick nicely.
Step-by-Step Instructions
- Prepare the Cookie Dough:
- Start by creaming the softened butter and granulated sugar together using an electric mixer until the mixture turns light and fluffy. This process incorporates air that makes the resulting cookies tender and soft. Add the eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract until everything is smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring carefully until just combined. Be cautious not to overmix as it can make cookies tough. Wrap the dough in plastic and refrigerate for at least 30 minutes to firm up the dough, which will help the cookies hold their shape during baking.
- Make the Cheesecake Filling:
- Beat the softened cream cheese until smooth using an electric mixer. Add sugar and vanilla extract and continue beating until silky and well combined. Chill this filling briefly if it becomes too soft to handle.
- Assemble the Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat. Scoop about one tablespoon of chilled dough and flatten it gently in your palm. Place one teaspoon of cheesecake filling in the center, then cover with another tablespoon of dough. Carefully seal the edges, pressing gently to encase the filling completely with no gaps, preventing leaking during baking. Repeat for all cookies, spacing them about 2 inches apart on the baking sheet.
- Bake The Cookies:
- Bake in your preheated oven for 12 to 15 minutes until the edges turn lightly golden and the cookies slightly puff. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Coat the Cookies:
- Mix granulated sugar and ground cinnamon in a bowl to create the coating. While the cookies are still warm, roll each cookie gently in this cinnamon-sugar mixture until evenly coated, ensuring the signature churro flavor and crunchy exterior.
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My favorite part is the cheesecake filling. One time during a holiday, my kids helped me fill each cookie and sneakily tasted the filling, completely hooked on its creamy sweetness. It has become a fun tradition to bake these cookies together every year.
Storage Tips
Store baked cookies in an airtight container at room temperature for up to two days, placing parchment sheets between layers to avoid sticking. Refrigerate for up to five days to keep the cheesecake filling fresh longer. Freeze unbaked assembled cookies on a tray until firm, then transfer to a freezer bag. Bake directly from frozen, adding a couple extra minutes to baking time.
Ingredient Substitutions
You can swap all-purpose flour with a gluten-free baking blend that contains xanthan gum to keep the dough’s structure. Experiment with different extracts like almond or maple in the cheesecake filling to personalize the flavor. If you prefer, replace cream cheese filling with Nutella, dulce de leche, or your favorite fruit preserves.
Serving Suggestions
Serve these cookies warm to enjoy the soft cream cheese center and crispy cinnamon coating at their best. Pair perfectly with a cup of coffee, hot chocolate, or chai latte for a comforting dessert experience. For a festive touch, arrange on a dessert board with mini cupcakes, macarons, and chocolate-covered strawberries.
Pro Tips
- Chill dough and filling properly to help the cookies keep their shape and make assembly easier.
- Use a cookie scoop for even portions, which ensures all cookies bake evenly and look uniform.
- Roll cookies in cinnamon sugar while warm to help the coating stick and create that classic churro crunch.
Commonly Asked Questions
- → Can I prepare the dough ahead of time?
Yes, dough can be made and refrigerated for up to 2 days before assembling, which helps improve handling and cookie shape.
- → How do I prevent filling from leaking during baking?
Ensure the dough edges are tightly sealed around the filling and chill assembled cookies before placing them in the oven.
- → Are gluten-free versions possible?
Absolutely, replace all-purpose flour with a gluten-free blend that includes xanthan gum for structure and follow the same process.
- → What’s the best way to serve these cookies?
Serve them warm to enjoy the creamy center and crisp coating, paired nicely with coffee, hot chocolate, or vanilla ice cream.
- → Can I use salted butter instead of unsalted?
Yes, just omit any additional salt in the dough to keep the flavors balanced.
- → How can I stop cookies from spreading too much?
Chill the dough thoroughly, avoid overmixing, and use parchment paper or silicone mats for steady heat distribution.