If you love the warm, crispy goodness of churros and the creamy decadence of cheesecake, these Churros Cheesecake Cookies are your new favorite dessert! They combine a soft, buttery cookie coated in cinnamon sugar with a luscious cheesecake-filled center. Every bite is the perfect balance of crisp, chewy, and creamy—just like dipping a fresh churro into cheesecake!
Perfect for holidays, parties, or satisfying a sweet craving, these cookies are easy to make and guaranteed to impress.
Why You’ll Love These Churros Cheesecake Cookies
- Churro Meets Cheesecake: The best of both worlds in one bite!
- Crispy Outside, Creamy Inside: Coated in cinnamon sugar with a rich filling.
- No Frying Needed: All the churro flavor, no deep-frying required.
- Make-Ahead Friendly: Prep the dough in advance for fresh-baked cookies anytime.
Ingredients You’ll Need
The Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
The Cheesecake Filling:
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
The Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon cinnamon
How to Make Churros Cheesecake Cookies
S1: Make the Cheesecake Filling
- In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Place teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes.
S2: Prepare the Cookie Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Mix in the egg and vanilla until combined.
- Add flour, baking powder, and salt, mixing until a soft dough forms.
S3: Assemble the Cookies
- Scoop a tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center.
- Cover with another small piece of dough and seal the edges, rolling into a ball.
- Mix cinnamon and sugar in a small bowl. Roll each cookie in the mixture until fully coated.
S4: Bake & Enjoy!
- Place cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- Let cool for a few minutes before serving warm or at room temperature.
Tips & Variations
- Extra Crispy: Sprinkle extra cinnamon sugar on top after baking.
- Stuffed with Caramel: Add a drizzle of dulce de leche inside for a caramel surprise.
- Make Ahead: Freeze cookie dough balls for easy baking later.
- No Cream Cheese? Use Nutella or dulce de leche instead!
What to Serve with Churros Cheesecake Cookies
Pair these delicious cookies with more irresistible treats:
- Bananas Foster Bread Pudding – A rich, boozy dessert that’s warm and comforting.
- Tropical Cottage Cheese Muffins – A fruity, protein-packed treat to balance out the sweetness.
- Whipped Pink Lemonade – A creamy, tangy drink that pairs perfectly with cinnamon flavors.
Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Freeze unbaked dough balls for up to 3 months. Bake straight from frozen!
- Reheat: Warm in the microwave for 10 seconds for that fresh-baked taste.
FAQs
Can I use store-bought dough?
Yes! You can use premade sugar cookie dough and just add the cheesecake filling.
Can I make them ahead of time?
Absolutely! Prepare and freeze the dough, then bake fresh when ready.
Do these taste like real churros?
Yes! The cinnamon-sugar coating gives them that classic churro flavor without frying.
Try These Churros Cheesecake Cookies Today!
Soft, buttery, and bursting with cinnamon-sugar flavor, these Churros Cheesecake Cookies are guaranteed to be a hit. Whether you’re making them for a party, a family gathering, or just to treat yourself, they’re easy to make and even easier to love! If you try them, tag me on Pinterest!
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Churros Cheesecake Cookies
Churros Cheesecake Cookies bring together the best of two desserts—crispy cinnamon-sugar churros and rich, creamy cheesecake. These soft, buttery cookies are coated in a sweet cinnamon-sugar blend and filled with a luscious cheesecake center. Perfect for holidays, parties, or a cozy treat, these cookies are easy to make and full of warm, comforting flavors.
- For the Cookie Dough:
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- For the Cheesecake Filling:
- 4 ounces cream cheese (softened)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- For the Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- Make the Cheesecake Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Place teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes.
- Prepare the Cookie Dough: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream butter and sugar together until light and fluffy. Mix in the egg and vanilla until combined. Add flour, baking powder, and salt, mixing until a soft dough forms.
- Assemble the Cookies: Scoop a tablespoon of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Cover with another small piece of dough, sealing the edges and rolling into a ball.
- Coat in Cinnamon Sugar: Mix cinnamon and sugar in a small bowl. Roll each cookie ball in the mixture until fully coated.
- Bake: Place cookies on the prepared baking sheet and bake for 10-12 minutes, or until lightly golden.
- Serve & Enjoy: Let cool slightly before serving warm or at room temperature.
- Extra Crispy: Sprinkle more cinnamon sugar on top after baking.
- Add Caramel: Fill cookies with dulce de leche for a caramel surprise.
- Make Ahead: Freeze unbaked dough balls and bake fresh later.
- No Cream Cheese? Use Nutella or peanut butter instead.
