Introduction:
If you love churros and cheesecake, why not combine them into a delicious bite-sized cookie? These Churro Cheesecake Cookies bring together the crispy cinnamon-sugar coating of a churro, the soft, creamy filling of cheesecake, and the chewy texture of a cookie for the ultimate dessert experience.
In this guide, we’ll cover everything you need to know, from ingredients and step-by-step instructions to baking tips, variations, and storage methods. Whether you’re making them for a special occasion or a simple treat, these cookies are sure to impress!
- For a fun, crunchy twist on cheesecake, try these Cheesecake Egg Rolls Recipe with a crispy golden shell!
Why You’ll Love These Churro Cheesecake Cookies
- Churro-Inspired Flavor – A delicious blend of cinnamon, sugar, and butter, just like classic churros.
- Creamy Cheesecake Filling – A smooth, tangy center balances the sweet cinnamon-sugar coating.
- Soft & Chewy Texture – A crispy outer layer with a chewy, melt-in-your-mouth center.
- Easy to Make – Simple ingredients, no fancy equipment needed.
- Perfect for Any Occasion – Great for holidays, parties, or as an everyday treat.
Ingredients for Churro Cheesecake Cookies
Before you start, gather these simple pantry staples.
For the Cookie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
The Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Step-by-Step Instructions to Make Churro Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
Since the cheesecake filling needs to firm up before baking, this step should be done first.
1. Mix the Cheesecake Filling
- In a medium-sized mixing bowl, combine:
- 8 ounces of softened cream cheese
- ¼ cup of granulated sugar
- ½ teaspoon of vanilla extract
- Use a hand mixer or a whisk to blend until smooth and creamy.
2. Portion the Cheesecake Filling
- Line a small baking sheet or plate with parchment paper.
- Using a teaspoon, scoop small portions (about ½ teaspoon-sized dollops) onto the parchment paper.
- Try to keep them evenly sized for uniform cookies.
3. Freeze the Filling
- Place the baking sheet in the freezer for at least 30-40 minutes.
- The cheesecake filling should be firm but not rock solid—this makes it easier to handle when stuffing the cookies.
- If freezing for longer than an hour, cover it with plastic wrap to prevent freezer burn.
Step 2: Make the Cookie Dough
This soft and chewy dough is the perfect base for a churro-inspired cookie.
1. Mix the Dry Ingredients
- In a medium-sized bowl, whisk together:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Mix thoroughly to evenly distribute the leavening agents and spices.
- Set aside.
2. Cream the Butter & Sugars
- In a large mixing bowl, add:
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- Use a hand mixer or stand mixer to cream the ingredients together for 2-3 minutes, until light and fluffy.
- Scrape down the sides of the bowl to ensure everything is fully incorporated.
3. Add the Eggs & Vanilla
- Crack two large eggs into the bowl, one at a time.
- Mix well after each addition.
- Stir in 2 teaspoons of vanilla extract for extra flavor.
4. Combine the Dry & Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed.
- Stop mixing once just combined—overmixing can lead to tough cookies.
Step 3: Assemble the Cookies
1. Preheat the Oven & Prepare Baking Sheets
- Set the oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
2. Shape the Cookie Dough
- Using a cookie scoop or tablespoon, scoop about 2 tablespoons of dough for each cookie.
- Flatten the dough slightly into a small disc shape.
3. Add the Cheesecake Filling
- Take a frozen cheesecake dollop and place it in the center of the flattened dough.
- Make sure the filling is cold and firm before handling.
4. Seal the Cookie Dough
- Gently wrap the cookie dough around the cheesecake filling.
- Pinch the edges together to fully enclose the filling.
- Roll the filled dough into a smooth ball.
Step 4: Coat the Cookies in Cinnamon-Sugar
The cinnamon-sugar coating gives these cookies their signature churro flavor.
1. Mix the Cinnamon-Sugar Coating
- In a small bowl, combine:
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
2. Roll the Cookie Dough in the Coating
- Roll each cookie dough ball in the cinnamon-sugar mixture until fully coated.
- Place the coated cookies onto the prepared baking sheets, spacing them 2 inches apart.
Step 5: Bake the Cookies
1. Bake at 350°F (175°C)
- Place the baking sheets in the preheated oven.
- Bake for 12-14 minutes, or until the edges are lightly golden and the centers are slightly soft.
2. Let the Cookies Rest
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer them to a wire rack to cool completely.
Step 6: Serve & Enjoy
- These cookies taste best when slightly warm, with the cheesecake center still creamy.
- Serve them with a caramel drizzle, chocolate sauce, or a dusting of powdered sugar for an extra indulgent touch.
Tips for the Best Churro Cheesecake Cookies
1. Freeze the Cheesecake Filling Completely
- The filling needs to be solid before adding it to the dough.
- If it’s too soft, it may leak out while baking.
2. Seal the Dough Properly
- Make sure there are no gaps or cracks when wrapping the cookie dough around the cheesecake filling.
- If gaps exist, the filling may ooze out during baking.
3. Don’t Overbake
- The cookies should be light golden brown on the edges but still soft in the center.
- Overbaking will make them dry instead of chewy.
4. Let Them Cool Before Serving
- Let the cookies rest for 5 minutes on the baking sheet before moving them.
- This helps the cheesecake filling set properly.
If you’re a fan of warm spices, you’ll love these Carrot Cake Cookies Recipe, packed with cinnamon and nutmeg!
Variations & Customizations
1. Stuffed Nutella Churro Cookies
- Swap the cheesecake filling for Nutella for a rich, chocolatey version.
2. Dulce de Leche Churro Cookies
- Replace the cheesecake filling with dulce de leche for a caramel twist.
3. Chocolate Churro Cookies
- Add ¼ cup cocoa powder to the cookie dough for a chocolate-infused variation.
4. Gluten-Free Churro Cheesecake Cookies
- Use 1:1 gluten-free flour blend instead of regular flour.
For another warm, spiced cookie option, check out these festive Eggnog Snickerdoodle Cookies Recipe!
How to Store & Freeze Churro Cheesecake Cookies
| Storage Method | Instructions | Duration |
|---|---|---|
| Room Temperature | Store in an airtight container. | 2 days |
| Refrigerator | Keep in an airtight container. | 5 days |
| Freezer (Unbaked Dough) | Freeze filled cookie dough balls, then bake when needed. | 3 months |
| Freezer (Baked Cookies) | Store in an airtight container. | 2 months |
For the best texture, warm frozen cookies in the microwave for 10-15 seconds before serving.
For a quick and easy breakfast treat, these Crescent Roll Cinnamon Rolls Recipe are a must-try!
Frequently Asked Questions About Churro Cheesecake Cookies (FAQs)
1. Why did my cheesecake filling leak out of the cookies?
- The cheesecake filling may have been too soft when assembling the cookies.
- Ensure the filling is completely frozen before stuffing the cookies.
- Double-check that the cookie dough is sealed properly around the filling.
2. How do I make these cookies extra soft and chewy?
- Use room temperature butter (not melted) for a softer dough.
- Don’t overmix the dough—stir until just combined.
- Slightly underbake the cookies and let them finish setting on the baking sheet.
3. Can I make the cookie dough ahead of time?
- Yes! The dough can be chilled in the refrigerator for up to 48 hours before baking.
- You can also freeze the unbaked dough balls for up to 3 months.
4. Can I substitute the filling with something else?
- Absolutely! Try these variations:
- Nutella for a chocolate-hazelnut version.
- Dulce de leche for a caramel-flavored center.
- Peanut butter for a nutty twist.
5. How do I store leftover cookies?
- Room temperature: Store in an airtight container for 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Store in a sealed bag for up to 2 months.
6. Can I reheat these cookies?
- Yes! Warm them in the microwave for 10-15 seconds to soften the cheesecake filling.
- You can also reheat in the oven at 300°F (150°C) for 5 minutes for a freshly baked taste.
7. Can I make these cookies gluten-free?
- Yes! Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Ensure your baking powder and baking soda are gluten-free.
8. Can I use store-bought cinnamon sugar instead of making my own?
- Yes, but homemade cinnamon sugar allows you to adjust the sweetness and spice level to your preference.
9. Can I double this recipe?
- Absolutely! Simply double all ingredients, and bake in batches.
10. What’s the best way to serve these cookies?
- Enjoy them warm with a glass of milk, coffee, or hot chocolate.
- Drizzle with caramel or chocolate sauce for an extra treat.
Final Thoughts
These Churro Cheesecake Cookies are a must-try dessert, combining the warm flavors of cinnamon-sugar, the richness of cheesecake, and the soft chewiness of a cookie. Whether you enjoy them plain, drizzled with caramel, or paired with coffee, they are irresistible.
Try this recipe today and let me know how they turned out!