Imagine the irresistible flavors of a churro, the creamy decadence of cheesecake, and the comforting bite of a cookie—all rolled into one treat. These Churro Cheesecake Donut Cookies are as fun to eat as they are to make! With a soft, cookie-like dough, a luscious cheesecake filling, and a cinnamon-sugar coating, they’re bound to be your new favorite dessert.
Why You’ll Love This Recipe?
These cookies are a delightful twist on classic desserts. They’re sweet, indulgent, and perfect for parties, gifting, or simply satisfying your sweet tooth. The creamy cheesecake filling adds a luxurious surprise, while the cinnamon-sugar coating gives that nostalgic churro flavor. Plus, they’re easy to make and guaranteed to impress anyone who takes a bite!
Ingredients
Here’s what you’ll need to create these mouthwatering treats:
- Cream cheese for the creamy filling
- Cinnamon and sugar for the churro-inspired coating
- All-purpose flour and butter for the soft cookie base
The full list of ingredients and exact measurements is below in the recipe card!
Directions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract to create the cheesecake filling. Chill it in the fridge while you prepare the cookie dough.
- In another bowl, cream together butter and sugar until fluffy. Beat in eggs and vanilla extract, then gradually add flour, baking powder, and a pinch of salt.
- Scoop the dough into small balls, flatten slightly, and create a small well in the center. Fill each well with a dollop of the chilled cheesecake mixture.
- Carefully pinch the dough around the filling to seal, forming a ball. Roll the filled dough balls in a cinnamon-sugar mixture.
- Place the cookies on the baking sheet and bake for 10-12 minutes or until lightly golden. Let them cool completely before enjoying!
Expert Tips and Tricks
- Chill the cheesecake filling well—it makes shaping and sealing the cookies much easier.
- Don’t overfill the cookies; a small dollop of cheesecake filling goes a long way.
- Use a cookie scoop to ensure even portions and consistent baking.
Recipe Variations and Possible Substitutions
- Add a pinch of nutmeg or cardamom to the cinnamon-sugar mixture for extra warmth.
- Swap cream cheese for mascarpone for a richer filling.
- Drizzle with caramel or chocolate sauce for an extra indulgent touch.
Serving and Pairing Suggestions
Serve these cookies with a steaming cup of coffee or a chilled glass of milk. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re hosting a dessert party, these cookies make a stunning centerpiece on any dessert platter.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. To reheat, warm them in the microwave for 10-15 seconds to restore their soft texture. You can also freeze the cookies for up to 2 months; thaw them at room temperature before serving.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough and cheesecake filling a day ahead. Store them separately in the refrigerator until ready to bake.
2. Why did my filling leak out during baking?
Make sure the cookie dough fully encloses the filling and is pinched tightly to seal any openings.
3. Can I make these cookies smaller or larger?
Absolutely! Just adjust the baking time accordingly. Smaller cookies may bake in 8-10 minutes, while larger ones might need 12-15 minutes.
4. Can I use pre-made cookie dough?
You can, but homemade dough gives the best texture and flavor. If using pre-made dough, make sure it’s soft enough to wrap around the filling.
Conclusion
Churro Cheesecake Donut Cookies are the perfect fusion of flavor and texture. They’re soft, sweet, and bursting with creamy cheesecake goodness, all wrapped in a delightful churro-inspired coating. These cookies are guaranteed to steal the show at your next gathering—or become your go-to treat for any occasion. Go ahead, bake a batch, and savor every cinnamon-sugar-coated bite!
Print
Churro Cheesecake Donut Cookies
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Churro Cheesecake Donut Cookies are the perfect mix of crispy, cinnamon-sugar-coated donut and creamy cheesecake filling. Soft and chewy on the inside with a golden, crunchy outside, these cookies are an irresistible treat that will satisfy any dessert lover.
Ingredients
For the Cookie Dough:
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 egg yolk
For the Churro Coating:
- 1/4 cup (50g) granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. - Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until combined. Gradually mix in the dry ingredients until a dough forms. - Make the Cheesecake Filling:
In a small bowl, beat together the cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy. - Form the Cookies:
Scoop a tablespoon of cookie dough and flatten it slightly into a disc shape. Place a small spoonful of cheesecake filling in the center, then top with another tablespoon of dough. Pinch the edges together to seal the filling inside, shaping the dough into a ball. - Coat the Cookies:
In a small bowl, mix the sugar and cinnamon for the churro coating. Roll each cookie ball in the cinnamon-sugar mixture until fully coated. - Bake the Cookies:
Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until they are golden brown and slightly firm around the edges. - Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra twist, drizzle melted chocolate or caramel sauce over the cooled cookies.
- Store cookies in an airtight container for up to 3 days. You can also freeze them for longer storage.
- If you prefer a firmer cheesecake center, chill the cheesecake filling for 10 minutes before using it.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg