These Churro Cheesecake Donut Cookies are a sweet, warm, and indulgent treat that combines the crispy, cinnamon-sugar coated goodness of churros with the creamy, tangy filling of cheesecake. Soft and chewy on the inside with a deliciously crunchy cinnamon sugar exterior, these cookies are the perfect fusion of two beloved desserts. Whether you’re craving something sweet for breakfast, an afternoon snack, or a fun dessert, these cookies will satisfy all your cravings in one bite!
Why You’ll Love This Recipe?
If you’re a fan of churros and cheesecake, you’re going to fall head over heels for this recipe! The warm cinnamon-sugar coating gives each cookie a delightful crunch, while the cheesecake filling inside adds a rich, creamy texture that perfectly complements the spice. It’s the ideal combination of flavors and textures – sweet, tangy, soft, and crunchy all at once. Plus, they’re easy to make, and once you take that first bite, you’ll be hooked!
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
- 1/2 cup granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
Full list of ingredients is provided below!
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually add the dry ingredients into the wet mixture, stirring until a dough forms.
- Prepare the cheesecake filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the cookies: Take a small amount of dough (about a tablespoon) and flatten it in your hand. Place a small dollop of the cheesecake filling in the center, then wrap the dough around it to form a ball. Roll the ball gently to seal the edges and ensure the filling is fully encased.
- Coat with cinnamon sugar: In a shallow bowl, combine the granulated sugar and cinnamon. Roll each dough ball in the cinnamon sugar mixture until it’s fully coated.
- Bake the cookies: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are lightly golden around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Expert Tips and Tricks
- Make ahead: You can prepare the cookie dough and cheesecake filling ahead of time. Simply refrigerate the dough and filling separately until you’re ready to assemble the cookies.
- Cream cheese filling variations: Try adding a tablespoon of lemon zest or orange zest to the cream cheese filling for a citrus twist.
- Churro texture: If you prefer an even crunchier exterior, increase the cinnamon-sugar coating slightly. Just be sure to roll the cookies well so they’re evenly coated.
Recipe Variations and Possible Substitutions
- Nut-free option: If you have a nut allergy, this recipe is already nut-free, but be sure to double-check the ingredients, especially the cream cheese, to ensure it’s safe.
- Gluten-free: Use a gluten-free flour blend as a substitute for the all-purpose flour to make these cookies gluten-free.
- Other fillings: For a different twist, you can fill the cookies with Nutella, fruit preserves, or a flavored cream cheese filling like strawberry or chocolate.
Serving and Pairing Suggestions
These churro cheesecake donut cookies are delightful on their own, but you can elevate the experience by serving them with a cup of freshly brewed coffee, hot chocolate, or even a tall glass of milk. They would also pair wonderfully with a scoop of vanilla ice cream for a rich, decadent dessert.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 4 days. If you need to keep them longer, you can freeze them in a single layer and transfer to a freezer bag for up to 2 months. To reheat, simply pop them in the microwave for a few seconds or place them in the oven for a quick warm-up.
4 FAQs
- Can I use reduced-fat cream cheese? Yes, you can use reduced-fat cream cheese, but keep in mind that the texture might be slightly different. The full-fat version will give you a richer, creamier filling.
- Can I use pre-made dough for these cookies? While homemade dough is best for the best flavor and texture, you could use pre-made sugar cookie dough in a pinch. However, you may want to adjust the baking time.
- How do I prevent the cheesecake filling from leaking out? Make sure the dough is well sealed around the cream cheese filling. If you find the filling leaking, simply press the edges together more firmly when forming the dough balls.
- Can I make these cookies without the cinnamon sugar coating? Yes, you can skip the cinnamon sugar if you prefer. The cookies will still be delicious, but the cinnamon-sugar coating really gives them that signature churro flavor and texture.
Conclusion
These Irresistible Churro Cheesecake Donut Cookies with Cinnamon Sugar are the ultimate indulgence, bringing together the best elements of a churro, cheesecake, and donut in one bite-sized treat. Whether you’re making them for a special occasion or just because, they’re sure to be a hit with anyone who loves sweet, cinnamon-spiced desserts. With their soft, chewy centers and crispy, cinnamon-sugar exterior, these cookies are a true crowd-pleaser!
Print
Irresistible Churro Cheesecake Donut Cookies with Cinnamon Sugar
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 37 minutes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Description
These Churro Cheesecake Donut Cookies are the ultimate fusion of three favorite treats: the crisp, cinnamon-sugar coating of churros, the creamy filling of cheesecake, and the soft, donut-like texture of cookies. Perfect for parties, holidays, or any time you want a fun and indulgent dessert, these cookies are both easy to make and irresistibly delicious!
Ingredients
For the cookie dough:
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup milk
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For the cinnamon sugar coating:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 4 tbsp unsalted butter, melted
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the cheesecake filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small dollops (about 1 tsp) onto a parchment-lined plate or tray. Freeze for 20-30 minutes until firm.
- Prepare the cookie dough: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and milk. Gradually add the dry ingredients to the wet ingredients until combined.
- Assemble the cookies: Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake filling dollop in the center, then fold the dough around it, sealing the edges. Roll the filled dough ball gently between your hands to smooth it.
- Bake: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Let cool slightly on the baking sheet before transferring to a wire rack.
- Coat in cinnamon sugar: Mix the granulated sugar and cinnamon in a small bowl. Brush each cookie lightly with melted butter, then roll in the cinnamon sugar mixture until fully coated.
- Serve and enjoy: Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Notes
- For a caramel-filled variation, add a small piece of caramel along with the cheesecake filling.
- These cookies are best enjoyed on the day they are made, but you can reheat them slightly for a fresh-out-of-the-oven taste.
- Adjust the cinnamon sugar ratio to your taste if you prefer more or less cinnamon.
Nutrition
- Serving Size: 1 cookie
- Calories: ~200
- Sugar: 12g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg