These Churro Cheesecake Donut Cookies are the perfect fusion of three irresistible desserts: churros, cheesecake, and donuts. With a soft, chewy center and crisp edges, each cookie is filled with a creamy, tangy cheesecake filling, then coated in a cinnamon-sugar mix for that extra sweetness. It’s a mouthwatering treat that will satisfy every sweet tooth!
Why You’ll Love This Recipe
I absolutely love how these Churro Cheesecake Donut Cookies bring together my favorite dessert flavors in one bite. The combination of the rich cheesecake filling with the cinnamon-sugar coating is indulgent and comforting. Plus, they’re surprisingly easy to make, and the texture is simply divine—soft and chewy on the inside, with a slight crunch on the outside. These cookies are perfect for any occasion, from casual get-togethers to a fun treat for your family.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup cream cheese, softened
½ cup powdered sugar
1 teaspoon lemon juice
¼ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes. Add the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a separate bowl, mix the softened cream cheese, powdered sugar, and lemon juice until smooth.
Scoop about 1 tablespoon of dough and flatten it slightly with your hands. Place about 1 teaspoon of the cream cheese mixture in the center, then fold the dough around it and roll into a ball. Repeat with the remaining dough and filling.
In a small bowl, mix the cinnamon and sugar for the coating. Roll each cookie dough ball in the cinnamon-sugar mixture, ensuring it’s evenly coated.
Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden and the cookies have set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 12 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Variations
Chocolate Chip Filling: Swap the cream cheese filling with mini chocolate chips for a decadent twist.
Nutty Crunch: Add chopped pecans or walnuts to the dough or as a topping for a nutty flavor.
Sugar-Free Option: Use a sugar substitute like erythritol or stevia to make these cookies sugar-free.
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate them for up to a week. To reheat, pop them in the microwave for 10-15 seconds or bake them at 300°F for about 5 minutes to bring back their fresh-baked taste.
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FAQs
Can I freeze these Churro Cheesecake Donut Cookies?
Yes, you can freeze these cookies! After baking, let them cool completely, then place them in an airtight container or freezer bag. They’ll stay fresh for up to 3 months. To reheat, thaw at room temperature or warm them up in the microwave.
What can I use instead of cream cheese?
If you’re not a fan of cream cheese, you can substitute it with mascarpone cheese or ricotta for a slightly different but equally creamy filling.
Can I make the dough ahead of time?
Definitely! You can prepare the cookie dough in advance and refrigerate it for up to 2 days before baking. Just make sure to bring it to room temperature before rolling it into balls.
What if I don’t have cinnamon?
If you don’t have cinnamon, you can use other warm spices like pumpkin pie spice or apple pie spice to create a unique twist.
Are these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check if the blend includes xanthan gum for the best texture.
Conclusion
These Churro Cheesecake Donut Cookies are the ultimate indulgence for anyone who loves a good dessert mashup. The combination of chewy dough, rich cream cheese filling, and the crispy cinnamon-sugar coating is truly a treat that everyone will love. Whether you’re making them for a party or just as a personal sweet treat, these cookies will never disappoint!
📖 Recipe:
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Churro Cheesecake Donut Cookies
- Total Time: 27 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Churro Cheesecake Donut Cookies are a delicious blend of churros, cheesecake, and donuts in one irresistible dessert. With a soft and chewy center, creamy cheesecake filling, and a cinnamon-sugar coating, these cookies are a sweet, indulgent treat perfect for any occasion.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¼ cup cream cheese, softened
½ cup powdered sugar
1 teaspoon lemon juice
¼ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla extract, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, mix the softened cream cheese, powdered sugar, and lemon juice until smooth.
- Scoop about 1 tablespoon of dough and flatten it slightly with your hands. Place about 1 teaspoon of the cream cheese mixture in the center, then fold the dough around it and roll into a ball. Repeat with the remaining dough and filling.
- In a small bowl, mix the cinnamon and sugar for the coating. Roll each cookie dough ball in the cinnamon-sugar mixture, ensuring it’s evenly coated.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Variations:
Chocolate Chip Filling: Swap the cream cheese filling with mini chocolate chips for a decadent twist.
Nutty Crunch: Add chopped pecans or walnuts for a crunchy texture.
Sugar-Free Option: Use sugar substitutes like erythritol or stevia for a sugar-free version.
Storage:
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week.
To reheat, microwave for 10-15 seconds or bake at 300°F for about 5 minutes.
Freezing:
Freeze the baked cookies in an airtight container for up to 3 months. Reheat as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 210 kcal
