Churro Cheesecake Cookies

Churro Cheesecake Cookies a delightful fusion of crispy, cinnamon-sugar churros and creamy, indulgent cheesecake, these cookies bring together two beloved desserts in one bite-sized treat. They have a soft, chewy texture with a rich, creamy center and a crunchy cinnamon-sugar coating, making them an irresistible treat for any occasion.

Why I Love This Recipe

Combines the best of churros and cheesecake in a single cookie

Soft and chewy with a creamy surprise inside

Perfect for parties, holidays, or just a cozy night in

Easy to make with simple ingredients

The cinnamon-sugar coating adds the perfect crunch

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup unsalted butter, softened

1/2 cup cream cheese, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 tablespoon vanilla extract

2 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup cinnamon-sugar, for rolling

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, beat together the butter, cream cheese, granulated sugar, brown sugar, and vanilla extract until creamy and smooth.

Add the eggs, one at a time, mixing after each addition until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.

For the cheesecake filling, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place a small dollop of cheesecake filling in the center, then wrap the dough around the filling to form a ball.

Roll each dough ball in cinnamon-sugar until fully coated, then place them on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Calories per cookie: 220 kcal

Variations

Chocolate Drizzle: Drizzle melted chocolate over the cooled cookies for an extra indulgent touch.

Stuffed with Caramel: Swap the cheesecake filling with a small dollop of caramel for a gooey surprise.

Pumpkin Spice Twist: Add ½ teaspoon of pumpkin spice to the cookie dough for a fall-inspired version.

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Nutty Crunch: Mix finely chopped pecans or walnuts into the dough for added texture.

Storage/Reheating

Room Temperature: Store cookies in an airtight container for up to 3 days.

Refrigerator: Keep them in an airtight container in the fridge for up to a week.

Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.

Reheating: Warm them in the microwave for 10-15 seconds to bring back the soft, chewy texture.

Related Recipes:

• Cinnamon Churro Cheesecake Bars
• Churro Cheesecake Donut Cookies
• Churro Cupcakes with Cinnamon Cream Cheese Frosting

FAQs

How do I prevent the cheesecake filling from leaking out?

Make sure to fully enclose the cheesecake filling with the cookie dough, pinching the edges together before rolling into a ball.

Can I make the dough ahead of time?

Yes, the dough can be made ahead and stored in the fridge for up to 2 days. Let it soften slightly before rolling into balls.

Can I freeze the cookie dough?

Absolutely! Roll the dough balls (without the cinnamon-sugar coating) and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 2 months. When ready to bake, roll in cinnamon-sugar and bake from frozen, adding 1-2 extra minutes to the baking time.

What can I use instead of cream cheese for the filling?

Mascarpone cheese is a great alternative, offering a slightly sweeter and smoother texture.

Can I make these cookies smaller or larger?

Yes! Adjust the size as needed but be sure to modify the baking time accordingly. Smaller cookies may bake in 8-10 minutes, while larger ones may need 14-16 minutes.

Conclusion

These churro cheesecake cookies are the perfect blend of crispy, chewy, and creamy, making them a must-try for any dessert lover. Whether served at a party, gifted to a friend, or enjoyed with a cup of coffee, they never disappoint. Try different variations to make them your own, and enjoy every bite of this irresistible treat.

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