If you love churros, cheesecake, and cookies, this recipe will make your dessert dreams come true. These Churro Cheesecake Donut Cookies combine everything you adore about all three—crispy edges coated in cinnamon sugar, a soft, cheesecake-filled center, and a delightful donut-inspired shape. They’re buttery, creamy, and perfectly spiced, making every bite taste like a bakery treat. The first time I baked these, I brushed the cookies with melted butter before rolling them in cinnamon sugar, and the result was pure perfection. Whether served warm with coffee or chilled for a late-night indulgence, these cookies are guaranteed to impress everyone at your table.
Why You’ll Love This Recipe
This recipe is the ultimate hybrid dessert—fun to make, beautiful to serve, and irresistibly delicious. The cookie base is soft and buttery, the cheesecake filling is creamy and slightly tangy, and the cinnamon-sugar coating brings that signature churro flair. They’re easy to shape and bake, and their donut-style look makes them perfect for parties, holidays, or gifting. Each bite feels like a little celebration of texture and flavor.
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Churro Cheesecake Donut Cookies – A Sweet Fusion of Crunch, Cream, and Cinnamon
- Total Time: 32 mins
- Yield: 18 cookies
- Diet: Vegetarian
Description
A decadent fusion of churros, cheesecake, and cookies — these Churro Cheesecake Donut Cookies are soft, buttery, and coated in cinnamon sugar with a creamy cheesecake filling at the center. A fun, indulgent treat for any occasion!
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup granulated sugar + 1 tsp ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Beat in egg and vanilla extract until combined.
- Gradually mix in the dry ingredients until a soft dough forms.
- In a small bowl, beat together cream cheese and powdered sugar until smooth and creamy. Transfer to a piping bag or small spoon for filling.
- Roll dough into 2-inch balls, then flatten slightly and make a small well in the center with your thumb or spoon.
- Pipe or spoon a small amount (about 1 tsp) of the cheesecake filling into the well.
- Top with a small piece of dough and gently seal edges to encase the filling.
- Roll each filled cookie in cinnamon-sugar mixture and place on prepared baking sheet, leaving 2 inches between cookies.
- Bake for 10–12 minutes or until lightly golden on the edges. Cool on a wire rack.
- Optional: Drizzle with melted white chocolate or caramel for extra indulgence.
Notes
- Ensure cream cheese is softened for a smooth filling texture.
- Chill dough for 15 minutes if it becomes too soft to handle.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Best served slightly warm for that churro-like softness.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream cheese: The heart of the filling, it gives a smooth, tangy contrast to the sweet cookie shell.
Granulated sugar: Used both in the dough and the cinnamon-sugar coating for sweetness and crispness.
Butter: Unsalted butter provides richness and helps achieve that soft, melt-in-your-mouth texture.
Egg: Binds the ingredients and gives the cookies structure while keeping them moist.
Vanilla extract: Adds warmth and depth to both the dough and cheesecake filling.
All-purpose flour: The foundation of the cookie dough, giving it structure while staying tender.
Baking powder: Helps the cookies rise slightly, keeping them soft and airy.
Salt: Balances the sweetness and enhances all the other flavors.
Cinnamon: The defining spice, giving that classic churro aroma and flavor.
Brown sugar: Adds caramel-like richness and moisture to the dough.
Powdered sugar: Used in the cheesecake filling for a silky, creamy sweetness.
Milk (optional): A splash can help adjust dough consistency if it’s too thick.
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
In another bowl, mix cream cheese, powdered sugar, and a splash of vanilla extract until creamy and smooth.
Scoop portions of cookie dough and form small balls. Flatten slightly and use your thumb or a spoon to create a small well in the center. Fill each well with a bit of the cream cheese mixture. Shape the dough around the filling, forming a donut shape with a visible center hole.
Place cookies on the baking sheet and bake for 10–12 minutes, or until golden brown around the edges. While still warm, brush lightly with melted butter and roll or sprinkle with cinnamon sugar for that authentic churro texture. Cool on a wire rack before serving.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes about 16–18 cookies.
Preparation time: 20 minutes
Baking time: 12 minutes
Total time: 32 minutes
Storage/reheating
Store the cookies in an airtight container in the refrigerator for up to 4 days. For the best texture, allow them to come to room temperature before serving, or warm slightly in the microwave for 10 seconds to soften. You can also freeze them for up to 2 months—just thaw and enjoy when the craving hits.
Variations and Customizations
Chocolate Drizzle: Add a drizzle of melted dark or white chocolate over the cooled cookies for a rich finishing touch.
Caramel Churro Cookies: Drizzle warm caramel sauce over each cookie for an indulgent twist.
Mini Churro Cheesecake Bites: Make smaller cookie balls for bite-sized treats—perfect for parties.
Stuffed Version: Hide a dollop of Nutella or dulce de leche inside the cheesecake filling for a surprise center.
Pumpkin Spice Churro Cookies: Replace cinnamon with pumpkin spice for a seasonal variation.
Cinnamon Roll Style: Swirl cinnamon and brown sugar into the dough before baking for extra sweetness.
Almond Twist: Add a few drops of almond extract for a nutty undertone.
Spicy Churro Touch: Mix in a pinch of cayenne pepper to the sugar coating for a subtle heat kick.
Oreo Crumble Topping: Sprinkle crushed Oreo cookies on top for texture and extra flavor.
Cream Cheese Frosted: Spread a thin layer of cream cheese frosting on top instead of filling the center for a different presentation.
FAQs
1. Can I use store-bought cookie dough?
Yes, sugar cookie dough works as a shortcut—just add cinnamon to it for flavor.
2. Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, store them in the fridge.
3. Can I make them ahead of time?
Absolutely, you can prepare the dough and filling ahead, then assemble and bake when ready.
4. Can I use low-fat cream cheese?
You can, but the filling will be slightly softer.
5. How do I keep the cookies from spreading too much?
Chill the dough for 15–20 minutes before baking to help them hold shape.
6. What type of cinnamon works best?
Saigon cinnamon offers the boldest flavor for this recipe.
7. Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.
8. Can I air fry these cookies?
Yes, bake at 320°F (160°C) for about 6–8 minutes in an air fryer.
9. What’s the best way to fill the centers neatly?
Use a piping bag or a small spoon for precise filling placement.
10. Can I skip the butter coating?
You can, but brushing with butter helps the cinnamon sugar stick better and enhances the flavor.
Conclusion
Churro Cheesecake Donut Cookies are a delightful fusion dessert that combines the best of three worlds—crispy churro texture, creamy cheesecake filling, and the fun, donut-inspired shape of a cookie. With every bite, you’ll get sweetness, spice, and rich buttery flavor. They’re perfect for sharing at gatherings or enjoying with a hot cup of coffee. Once you try them, they’ll quickly become one of your most requested desserts.
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