Best Recipe for Churro Cheesecake Cookies – A Sweet Cinnamon Delight

If you’re a fan of cinnamon sugar churros and creamy cheesecake, you’re in for a treat! These Churro Cheesecake Cookies combine the crunchy, sweet flavor of churros with the rich creaminess of cheesecake, all in a handheld cookie form. Perfect for dessert, snacks, or special occasions, these cookies are surprisingly easy to make and absolutely irresistible.

🍪 Churro Cheesecake Cookies Recipe

Difficulty:

Easy

Prep Time:

20 minutes

Chill Time:

1 hour

Bake Time:

12–15 minutes

Total Time:

1 hour 35 minutes

Servings:

Approximately 18–20 cookies

Ingredients

For the Cookies:

• ½ cup unsalted butter (softened)
• ½ cup granulated sugar
• ½ cup light brown sugar (packed)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ¼ teaspoon salt

For the Cheesecake Filling:

• 4 oz cream cheese (softened)
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For the Churro Coating:

• ½ cup granulated sugar
• 1 tablespoon ground cinnamon

Step-By-Step Instructions

Step 1: Make the Cheesecake Filling

1. In a small mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
2. Scoop small teaspoon-sized dollops of the cheesecake filling onto a parchment-lined baking sheet.
3. Place the sheet in the freezer for 1 hour, or until the filling is firm.

Step 2: Prepare the Cookie Dough

1. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
2. Add the egg and vanilla extract, mixing until fully incorporated.
3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly in your hand.
3. Place a frozen dollop of cheesecake filling in the center of the dough. Gently wrap the dough around the filling, sealing it completely. Roll the dough into a smooth ball.
4. In a small bowl, mix together the granulated sugar and cinnamon for the churro coating. Roll each cookie dough ball in the cinnamon-sugar mixture until fully coated.

Step 4: Bake the Cookies

1. Place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
2. Bake in the preheated oven for 12–15 minutes, or until the edges are set and slightly golden. The centers will remain soft and chewy.
3. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro Tips for Perfect Churro Cheesecake Cookies

• Freezing the Filling: Don’t skip the step of freezing the cheesecake filling! This prevents it from melting too quickly while baking, keeping the center creamy.
• Softened Butter and Cream Cheese: Make sure both are softened to room temperature for easy mixing and smooth results.
• Cinnamon Sugar Coating: Roll the cookies generously in the coating to mimic the churro flavor. For extra crunch, sprinkle more coating on the cookies after baking.
• Chilling the Dough: If your dough feels too soft to handle, refrigerate it for 15–20 minutes before wrapping it around the cheesecake filling.

Serving Suggestions

These Churro Cheesecake Cookies are best served fresh and slightly warm. Pair them with:

• Coffee or Hot Chocolate: The cinnamon-sugar flavor pairs perfectly with warm drinks.
• Vanilla Ice Cream: Serve the cookies with a scoop of ice cream for a decadent dessert.
• Whipped Cream Dip: Create a quick dipping sauce by whipping cream with a touch of cinnamon and sugar.

Leftovers and Storage

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
• Refrigeration: To keep the cheesecake centers fresh, store in the refrigerator for up to 5 days.
• Freezing: Freeze the unbaked cookie dough balls (with the cheesecake filling inside) for up to 2 months. Bake directly from frozen, adding an extra 2–3 minutes to the bake time.

Why You’ll Love This Recipe

These Churro Cheesecake Cookies combine the warm, comforting flavors of churros with the creamy decadence of cheesecake. The cinnamon-sugar coating gives the cookies a sweet and slightly crunchy exterior, while the soft, tangy cheesecake filling melts in your mouth. They’re fun to make, incredibly delicious, and perfect for sharing (if you don’t eat them all yourself!).