Churro Cheesecake Cookies

Save this article on:

Soft, creamy, and loaded with cinnamon-sugar goodness—Churro Cheesecake Cookies are the ultimate indulgent treat. These cookies combine the nostalgic crunch of a classic churro with the luscious richness of cheesecake, all in one handheld bite. Imagine biting through a crispy, cinnamon-coated exterior into a melt-in-your-mouth cheesecake-filled center. Every bite is a delicious contrast of texture and flavor.

Perfect for holidays, cookie swaps, or just a cozy night in, these cookies are surprisingly easy to make and absolutely addictive. The buttery dough wraps around a silky cheesecake center, then gets rolled in cinnamon sugar before baking to golden perfection. Whether you serve them warm or chilled, they’re bound to steal the spotlight on any dessert table.

Why You’ll Love This Churro Cheesecake Cookies Recipe

• It blends two favorites: churros and cheesecake.
• Every cookie has a creamy center and crisp edges.
• They’re freezer-friendly and make ahead-worthy.
• No frying needed—just a quick bake in the oven.
• Kid-approved and adult-adored.

Preparation Phase & Tools to Use

Essential Tools and Equipment:

• Stand mixer or hand mixer: Helps you achieve a smooth, lump-free cheesecake filling and a fluffy cookie dough.
• Cookie scoop: Ensures uniform cookie sizes for even baking.
• Baking sheet with parchment paper: Prevents sticking and promotes even baking without burning the bottoms.
• Mixing bowls (2-3): Keep your dough and cinnamon sugar separate for easier handling.
• Cooling rack: Allows cookies to cool completely without becoming soggy underneath.

Each tool contributes to precision and ease, whether it’s mixing the dough evenly or achieving perfect bake results with minimal cleanup.

Preparation Tips

Make sure your cream cheese and butter are softened before starting; this makes mixing smoother and avoids lumps in the dough. Chill the dough if it’s too soft to handle when shaping the cookies—it’ll be easier to wrap around the cheesecake filling. When rolling the cookies in cinnamon sugar, coat them generously for that classic churro crunch. Also, don’t overbake them; they should look slightly underdone in the center when they come out, as they’ll continue to cook while cooling.

Ingredients for this Churro Cheesecake Cookies Recipe

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract

For the Cookie Dough:

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Churro Coating:

• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon

---

Step 1: Make the Cheesecake Filling

In a medium mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and fluffy. Scoop small teaspoon-sized mounds onto a parchment-lined plate or tray and freeze for 30–60 minutes until firm.

Step 2: Prepare the Cookie Dough

In a large bowl, cream together the butter and sugar using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes). Add in the egg and vanilla extract, and beat until combined. Gradually mix in the flour, baking soda, and salt until a soft dough forms.

Step 3: Preheat Oven and Prepare Churro Sugar

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix together the cinnamon and sugar for the coating.

Step 4: Assemble the Cookies

Scoop about 1.5 tablespoons of dough and flatten it in your palm. Place one frozen cheesecake ball in the center, then wrap the dough around it, sealing the edges and rolling into a smooth ball. Roll each dough ball in the cinnamon-sugar mixture until fully coated.

Step 5: Bake the Cookies

Arrange the cookie balls on the prepared baking sheet about 2 inches apart. Slightly press down on each ball with your fingers or the bottom of a glass. Bake for 10–12 minutes, or until the edges are lightly golden and the tops look just set.

Step 6: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Let them cool completely to set the centers, or enjoy them warm for a gooier texture. Store any leftovers in the fridge for a firmer cheesecake center.

---

Notes

If you want an extra gooey center, don’t chill the cheesecake filling too long—30 minutes is enough to firm it up just enough to work with. For crispier edges, bake the cookies for the full 12 minutes and let them cool on the baking sheet. To get the perfect churro crunch, be generous when rolling the dough in the cinnamon-sugar mixture and don’t skip pressing the tops slightly before baking.

---

Watch Out for These Mistakes While Cooking

• Skipping the freezing step for the filling: If the cheesecake filling isn’t frozen, it’ll melt and ooze out during baking.
• Overmixing the dough: This can lead to tough cookies instead of soft and tender ones.
• Under-coating with cinnamon sugar: The coating is essential for the churro flavor—don’t skimp!
• Overbaking: The cookies continue baking as they cool, so pulling them out when they’re just set is key to soft centers.

---

Storage Instructions

Store your Churro Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days. If stacking them, place parchment paper between layers to avoid sticking. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to 2 months. Let thaw in the fridge or microwave briefly for a warm version.

---

Estimated Nutrition (Per Cookie – yields about 20 cookies)

• Calories: 190
• Total Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 95mg
• Carbohydrates: 23g
• Fiber: 0.5g
• Sugar: 13g
• Protein: 2g

---

Frequently Asked Questions

How do I keep the cheesecake filling from leaking out?

Freeze the filling first, and make sure the dough completely seals around it before baking.

Can I make the dough ahead of time?

Yes! The dough can be made and chilled up to 48 hours in advance.

Do these cookies need to be refrigerated?

Yes, because of the cheesecake center, store them in the fridge to keep them fresh and safe.

Can I use pre-made cookie dough?

You could use a sugar cookie base, but the homemade dough enhances the texture and taste.

Are these cookies freezer-friendly?

Absolutely. You can freeze both the dough balls (assembled and unbaked) or baked cookies.

Can I double this recipe?

Yes, this recipe scales up easily for bigger batches.

Do I have to use a cookie scoop?

It helps with even sizing, but you can shape by hand as long as you portion carefully.

What’s the best way to reheat them?

Microwave for 10–15 seconds for a warm, gooey center or enjoy straight from the fridge for a denser cheesecake texture.

---

Conclusion

Churro Cheesecake Cookies are a sweet dream come true for dessert lovers. They strike a perfect balance between nostalgic churro flavor and rich, creamy cheesecake texture. Whether you’re baking for a gathering or treating yourself at home, these cookies are a crowd-pleaser that look impressive but are easy to make. Don’t forget to roll them well in cinnamon sugar and slightly press them down for that iconic churro finish. You’ll be hooked after the first bite!

---

Print