Churro Cheesecake Donut Cookies

These Churro Cheesecake Donut Cookies bring together the creamy richness of cheesecake with the warm, cinnamon-sugar charm of churros, all baked into a soft, buttery cookie. Perfect for cozy nights, sharing with friends, or adding a unique touch to any dessert table, they offer an unforgettable treat that combines multiple beloved flavors into one bite.

I first tried these cookies when looking for a fun spin on churros and cheesecake, and now they have become a favorite request at every family gathering. Their combination of warm cinnamon and luscious filling never fails to impress.

Ingredients

For the cookie dough

• Unsalted butter: softened for creaminess and even mixing
• Granulated sugar: adds sweetness and helps create a tender crumb
• Large eggs: provide structure and moisture
• Vanilla extract: enhances the overall flavor
• All-purpose flour: forms the base of the dough choose a good-quality brand for consistency
• Baking powder and baking soda: help with rise and texture
• Salt: balances the sweetness and boosts flavor

For the cheesecake filling

• Cream cheese: softened for that signature creamy tang
• Granulated sugar: to sweeten the filling without overpowering it
• Vanilla extract: enhances richness and aroma

For the cinnamon-sugar coating

• Granulated sugar: combined with ground cinnamon for the classic churro taste
• Ground cinnamon: use fresh ground cinnamon for the best aroma and flavor

Step-by-Step Instructions

Prepare the Cookie Dough:

In a large bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. This helps incorporate air for a tender cookie. Beat the eggs one at a time into the mixture, making sure each is fully combined before adding the next. Then add the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt thoroughly to ensure even leavening. Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Take care not to overmix, as this can toughen the dough. Cover the dough tightly and refrigerate for at least 30 minutes to firm it up, which keeps the cookies from spreading too much during baking.

Make the Cheesecake Filling:

Using an electric mixer, beat the softened cream cheese until smooth and creamy to avoid lumps in the filling. Add the sugar and vanilla, mixing until the filling is silky and well blended. Chill if needed before assembly to make it easier to handle.

Assemble the Cookies:

Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat for easy cleanup and even baking. Scoop about one tablespoon of the chilled dough and flatten it gently in your palm. Place about one teaspoon of the cheesecake filling in the center of the flattened dough. Top with another tablespoon of dough, carefully sealing the edges to fully encase the filling to prevent leaks during baking. Repeat with the remaining dough and filling.

Bake the Cookies:

Arrange the cookies on the baking sheet, spacing them approximately two inches apart. Bake for twelve to fifteen minutes until the edges turn lightly golden and the cookies puff up slightly. Allow the cookies to rest on the baking sheet for five minutes after removing from the oven before transferring to a wire rack to cool completely.

Coat the Cookies:

Combine the granulated sugar and ground cinnamon in a small bowl. While the cookies are still warm, gently roll each one in the cinnamon-sugar mixture until they are evenly coated with that signature churro texture and flavor.

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My favorite part is the cinnamon-sugar coating that melts just slightly into the warm cookies creating a subtle crunch and aromatic finish. One holiday when we served these, everyone spent the evening raving about the unexpected yet perfect fusion of churro and cheesecake. It instantly became a holiday tradition.

Storage Tips

Store cookies in an airtight container at room temperature for up to two days. Place parchment paper between layers to prevent sticking. For longer storage, refrigerate for up to five days or freeze baked cookies in a single layer before transferring to a container for up to two months. Unbaked assembled cookies can also be frozen and baked directly from frozen, adding a couple of minutes to baking time.

Ingredient Substitutions

• Use a 1 to 1 gluten-free baking blend instead of all-purpose flour to make these cookies gluten-free
• Try almond or maple extract instead of vanilla in the filling for a unique twist
• Swap the cream cheese filling for Nutella, dulce de leche, or fruit preserves to vary the flavor profile

Serving Suggestions

• Serve these cookies warm for the best experience of melty cheesecake and crisp edges
• Pair with hot chocolate, Mexican café de olla, or a chai latte to complement the cinnamon flavors
• Add them to a dessert board alongside macarons and fruit for a stunning presentation
• Consider a drizzle of caramel or chocolate sauce on top for an indulgent touch

Cultural Context

Churros are a beloved treat with origins in Spanish and Portuguese cuisine, often enjoyed coated in cinnamon sugar. Combining them with cheesecake, a classic American dessert, brings a creative fusion reflecting the joy of blending flavors from different cultures into one dessert. These cookies pay homage to that spirit of culinary creativity with every bite.

Pro Tips

• Chill the dough and filling well to make shaping easier and to prevent spreading in the oven
• Use a cookie scoop to ensure cookies are evenly sized for uniform baking and a consistent look
• Always roll the cookies in the cinnamon-sugar coating while warm so it sticks perfectly and infuses flavor

Common Recipe Questions

→ Can the dough be made ahead of time?

Yes, the dough can be prepared up to 2 days in advance and stored refrigerated. Allow it to soften slightly before assembling the cookies.

→ How do I prevent filling from leaking during baking?

Ensure cookie edges are firmly sealed around the creamy center. Chilling the assembled cookies before baking also helps keep the filling contained.

→ Is there a gluten-free option for these cookies?

Absolutely, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum or add it separately for structure.

→ What is the best way to serve these treats?

These are best enjoyed warm, on their own or paired with coffee, hot chocolate, or a scoop of vanilla ice cream to enhance their rich flavors.

→ Can salted butter be used in the dough?

Yes, but reduce or omit added salt in the recipe to maintain balanced flavors.

→ How to avoid cookies spreading too much while baking?

Chill the dough thoroughly before baking and avoid overmixing. Using parchment paper or silicone mats helps promote even baking.

→ Is it possible to double the batch?

Certainly! Double all ingredients and divide the dough into portions for easier handling. Bake in batches for consistent results.