The Churro Cheesecake Cookies recipe is the kind of dessert you bake when you want to truly impress. It combines the warm, cinnamon-sugar coating of churros, the soft and chewy texture of cookies, and the rich, creamy center of cheesecake. This cookie doesn’t just satisfy cravings—it surprises and delights with every bite.
In this guide, you’ll find everything you need to know to make this recipe successfully: from ingredients and step-by-step instructions to variations, storage, and expert tips. Whether you’re baking for a special event or just because, this recipe will elevate your dessert game.
What Are Churro Cheesecake Cookies?
Churro Cheesecake Cookies are a creative fusion dessert that delivers three layers of texture and flavor:
- The outer coating mimics a classic churro, made with cinnamon and sugar.
- The cookie base is buttery, soft, and lightly spiced.
- The center holds a smooth, slightly tangy cheesecake filling that melts in your mouth.
This dessert strikes a perfect balance between nostalgic comfort and gourmet indulgence. It’s a great addition to any celebration or dessert spread.
Ingredients for Churro Cheesecake Cookies
To make this recipe seamless, the ingredients are divided into three components: cheesecake filling, cookie dough, and churro coating.
For the Cheesecake Filling
- 225 grams cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Churro Coating
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
Step-by-Step Instructions
Step 1: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and fully combined. Line a baking tray with parchment paper. Use a small spoon or teaspoon to scoop dollops of the mixture (about 1 teaspoon each) onto the tray. Freeze for 20 to 30 minutes until solid.
This frozen filling will be much easier to work with when shaping the cookies.
Step 2: Prepare the Cookie Dough
In a large bowl or stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 to 3 minutes). Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
If the dough is too soft, place it in the refrigerator to chill for 15 to 20 minutes.
Step 3: Preheat the Oven and Prepare Churro Coating
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
In a small bowl, mix the granulated sugar and cinnamon for the churro coating. Set aside.
Step 4: Assemble the Cookies
Scoop about 2 tablespoons of cookie dough and flatten it into a disk using your hands. Place a frozen cheesecake dollop in the center, then carefully fold the dough around the filling to seal it completely.
Roll the stuffed dough ball in the cinnamon-sugar coating until evenly covered. Place the cookie balls 2 inches apart on the prepared baking sheet.
Step 5: Bake
Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges are set and the tops are slightly golden. The centers should look a little underbaked—that’s ideal for a soft cookie texture.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Use softened butter and cream cheese. This ensures smooth mixing and better texture.
- Do not skip freezing the cheesecake filling. If it’s not frozen, it will leak out of the cookies during baking.
- Seal the dough well. Make sure the filling is completely enclosed to prevent spillage.
- Chill the dough if it’s sticky. If working with the dough becomes messy, refrigerate it briefly.
- Underbake slightly. This keeps the cookies soft and prevents them from drying out.
Variations to Try
Here are some creative spins on the classic Churro Cheesecake Cookies recipe:
Chocolate Chip Churro Cheesecake Cookies
Add 1 cup of mini chocolate chips to the cookie dough. The added chocolate brings depth and sweetness that complements the cheesecake filling.
Lemon Cheesecake Center
Add 1 teaspoon lemon zest and 1/2 teaspoon lemon juice to the cheesecake filling for a bright, tangy contrast to the warm cinnamon cookie.
Nutella Cheesecake Cookies
Swirl a teaspoon of Nutella into each dollop of cheesecake filling before freezing. This results in a hazelnut-chocolate burst inside every cookie.
Pumpkin Spice Churro Cookies
Add 1/2 teaspoon pumpkin pie spice to the dough and the coating during fall months for a seasonal twist.
How to Store and Freeze
Room Temperature
Store cooled cookies in an airtight container for up to 2 days.
Refrigerator
Refrigerate in an airtight container for up to 5 days. Microwave for 10 to 15 seconds before serving to re-soften the center.
Freezer (Unbaked)
To freeze, assemble the cookie dough balls with cheesecake filling and place them on a baking sheet in the freezer. Once solid, transfer them to a freezer-safe bag or container. When ready to bake, do so straight from frozen, adding 2 to 3 extra minutes to the baking time.
Serving Suggestions
- Serve warm with a drizzle of caramel sauce for extra indulgence.
- Pair with vanilla ice cream for a plated dessert.
- Dust lightly with powdered sugar for an elegant finish.
- Serve alongside coffee or chai for a cozy afternoon treat.
Why You’ll Love This Churro Cheesecake Cookies Recipe
This recipe offers something for everyone—crisp cinnamon edges, a soft cookie bite, and a creamy center that melts in your mouth. It’s the kind of dessert that looks and tastes bakery-worthy, yet is totally achievable at home.
The combination of familiar flavors—cinnamon, sugar, vanilla, and cream cheese—feels both nostalgic and elevated. It’s a dessert that feels special, but doesn’t require complex steps or advanced skills.
Churro Cheesecake Cookies Recipe
Description
These Churro Cheesecake Cookies combine the cinnamon-sugar crunch of churros with the rich, creamy decadence of cheesecake — all in one soft, pillowy cookie. Perfect for holidays, parties, or an indulgent treat any time of year, these cookies are easy to make and unforgettable in taste.
Ingredients
For the Cheesecake Filling
For the Cookie Dough
For the Churro Coating
Instructions
Prepare Cheesecake Filling
- In a medium bowl, mix softened cream cheese, sugar, and vanilla extract until smooth and creamy. Spoon 18–20 small dollops (about 1 tsp each) onto a parchment-lined baking sheet and freeze for at least 20 minutes.
Make Cookie Dough
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
Preheat Oven & Mix Churro Coating
- Preheat the oven to 175°C. Line baking sheets with parchment paper. In a small bowl, mix granulated sugar and cinnamon for the churro coating.
Assemble Cookies
- Scoop about 2 tbsp of cookie dough and flatten it slightly in your palm. Place one frozen cheesecake dollop in the center, then wrap the dough around it to seal. Roll into a smooth ball. Roll each cookie ball in the cinnamon sugar mixture until fully coated.
Bake
- Place cookies about 2 inches apart on the baking sheet. Bake for 12–14 minutes or until the edges are set and slightly golden. The centers will look a little soft — that’s perfect.
Cool & Serve
- Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack. Serve warm for the gooey cheesecake center or cool completely for a firmer bite.
Note
Storage: Store cookies in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 10–12 seconds for a gooey center.
Freezer Option: You can freeze assembled cookie dough balls (unbaked) for up to 2 months. Bake directly from frozen for 15–16 minutes.
Cheesecake Flavor Variations: Add 1 tbsp of crushed Oreos or a touch of lemon zest to the cheesecake filling for extra flavor.
