What the heck is this?
Imagine everything you love about churros—the cinnamon-sugar coating, that crispy-on-the-outside, soft-on-the-inside bite—but now imagine it as a thick, chewy cookie with a creamy cheesecake center. That’s what we’re talking about here. These churro cheesecake cookies are the ultimate mashup: buttery sugar cookies swirled with cinnamon, stuffed with a tangy cream cheese filling, and rolled in cinnamon sugar before baking. They’re rich, gooey, and unapologetically indulgent. Basically, if a snickerdoodle went to pastry school in Spain and fell in love with a cheesecake.
Why You’ll Love This Recipe
– Creamy cheesecake center that melts into the cookie like magic
– Classic churro flavor with way less frying and mess
– Thick, soft, and chewy texture with crispy sugar edges
– Make-ahead friendly and freezer-approved
– Absolutely irresistible (don’t say we didn’t warn you)
The Good Stuff You’ll Need
For the cheesecake filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1/2 tsp vanilla extract
For the cookie dough:
– 1 cup unsalted butter, softened
– 1 1/4 cups granulated sugar
– 1/2 cup light brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground cinnamon
For the cinnamon-sugar coating:
– 1/2 cup granulated sugar
– 2 tsp ground cinnamon
Let’s Do This
Step 1: Make the Cheesecake Centers
In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Scoop small dollops (about 1 teaspoon each) onto a parchment-lined baking sheet and freeze until solid, about 30–45 minutes.
Step 2: Make the Cookie Dough
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla, beating well. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Slowly mix the dry ingredients into the wet until a soft dough forms. Chill the dough for at least 30 minutes (trust us, it helps with shaping and flavor).
Step 3: Wrap and Roll
Preheat your oven to 350°F (175°C). Line baking sheets with parchment. Scoop out 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake center in the middle. Wrap the dough around the filling and roll into a ball. Roll the dough ball in the cinnamon-sugar coating and place on the baking sheet, spacing them out.
Step 4: Bake to Glory
Bake for 11–13 minutes, or until the edges are just golden but the centers are still soft. Let them cool for at least 10 minutes before diving in so the centers set properly.
Serving Suggestions
– Dust with a bit of extra cinnamon sugar before serving for sparkle and crunch
– Pair with hot coffee or cold milk (classic)
– Drizzle with dulce de leche or chocolate sauce if you’re feeling extra
– Serve slightly warm for gooey cheesecake vibes
Switch It Up
– Add a touch of orange zest to the filling for a citrusy twist
– Swap the cinnamon sugar for pumpkin pie spice in the fall
– Fill with Nutella or cookie butter instead of cheesecake for a fun remix
– Make mini versions for party-perfect bites
Make-Ahead Tips
– The dough can be made and chilled for up to 2 days
– Freeze shaped, unbaked cookies for up to 3 months—bake from frozen, just add 1–2 minutes
– Baked cookies last 4–5 days in an airtight container, but good luck not eating them all before then
Questions People Actually Ask
Q: Do I have to freeze the cheesecake filling?
A: Yes! Otherwise, it’ll melt into the cookie and disappear before the cookie sets.
Q: Can I use store-bought cookie dough?
A: Technically yes, but you’ll miss out on the churro flavor. Make it from scratch—it’s worth it.
Q: Can these be made gluten-free?
A: Use a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.
Churro Cheesecake Cookies: Like a Churro and a Cheesecake Had a Delicious Baby
- Total Time: 42 minutes
- Yield: 16–18 cookies
Description
Imagine everything you love about churros—the cinnamon-sugar coating, that crispy-on-the-outside, soft-on-the-inside bite—but now imagine it as a thick, chewy cookie with a creamy cheesecake center. That’s what we’re talking about here. These churro cheesecake cookies are the ultimate mashup: buttery sugar cookies swirled with cinnamon, stuffed with a tangy cream cheese filling, and rolled in cinnamon sugar before baking. They’re rich, gooey, and unapologetically indulgent. Basically, if a snickerdoodle went to pastry school in Spain and fell in love with a cheesecake.
Ingredients
For the cheesecake filling:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1/2 tsp vanilla extract
For the cookie dough:
– 1 cup unsalted butter, softened
– 1 1/4 cups granulated sugar
– 1/2 cup light brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground cinnamon
For the cinnamon-sugar coating:
– 1/2 cup granulated sugar
– 2 tsp ground cinnamon
Instructions
Step 1: Make the Cheesecake Centers
In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Scoop small dollops (about 1 teaspoon each) onto a parchment-lined baking sheet and freeze until solid, about 30–45 minutes.
Step 2: Make the Cookie Dough
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla, beating well. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Slowly mix the dry ingredients into the wet until a soft dough forms. Chill the dough for at least 30 minutes (trust us, it helps with shaping and flavor).
Step 3: Wrap and Roll
Preheat your oven to 350°F (175°C). Line baking sheets with parchment. Scoop out 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake center in the middle. Wrap the dough around the filling and roll into a ball. Roll the dough ball in the cinnamon-sugar coating and place on the baking sheet, spacing them out.
Step 4: Bake to Glory
Bake for 11–13 minutes, or until the edges are just golden but the centers are still soft. Let them cool for at least 10 minutes before diving in so the centers set properly.
Notes
– Dust with a bit of extra cinnamon sugar before serving for sparkle and crunch
– Pair with hot coffee or cold milk (classic)
– Drizzle with dulce de leche or chocolate sauce if you’re feeling extra
– Serve slightly warm for gooey cheesecake vibes
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: ~290 kcal
- Fat: ~16g
- Carbohydrates: ~33g
- Protein: ~3g