These Churro Cheesecake Cookies are the ultimate mash-up of two irresistible desserts! A soft, buttery cookie coated in cinnamon-sugar with a luscious cheesecake center – the perfect dessert for any occasion! Great for holidays, parties and cookie trays!
Love cinnamon desserts? Make sure to try these favorites: Snickerdoodles, Chocolate Chip Biscoff Cookies and these
Churro Cheesecake Cookies Recipe
If you love churros and cheesecake, you are going to fall head over heels for these Churro Cheesecake Cookies! Each soft, cinnamon-sugar coated cookie is stuffed with a creamy cheesecake filling that melts in your mouth with every bite. They’re a show-stopping dessert that looks impressive but comes together with simple ingredients you probably already have on hand.
These cookies are perfect for holidays, parties, or anytime you’re craving something extra indulgent. With warm cinnamon sugar on the outside and a tangy-sweet cheesecake surprise inside, these cookies are guaranteed to disappear fast. Don’t be surprised when everyone asks for the recipe!
Why You’ll Love These Cookies
If you’re looking for a dessert that’s guaranteed to impress, these Churro Cheesecake Cookies are it! Soft, buttery cookies are rolled in cinnamon sugar and stuffed with a luscious cheesecake filling for a treat that’s as fun to make as it is to eat. With their warm, spiced flavor and creamy surprise center, these cookies are perfect for holidays, parties, or anytime you want something a little extra special.
- Two Desserts In One: If you’ve ever wished you didn’t have to choose between churros and cheesecake, these cookies are your dream come true. The chewy cinnamon-sugar cookie shell hides a creamy cheesecake center for the ultimate bite.
- Family Friendly: These cookies are such a hit with kids and adults alike. The process of rolling the dough in cinnamon-sugar and discovering the cheesecake surprise inside makes them extra special.
- Perfect For Any Occasion: Whether it’s a holiday cookie tray, a birthday party, or just a cozy weekend treat, these cookies always impress. They look bakery-worthy but are easy enough to make on a weeknight.
Churro Cheesecake Cookie Ingredients
Simple pantry ingredients are all you need to make these delightful cookies. No need for fancy ingredients here! Just cream cheese, butter, sugar, flour and cinnamon – things you probably already have at home in your pantry.
How To Make Churro Cheesecake Cookies
The ultimate treat for churro lovers, these soft, cinnamon-sugar coated cookies are stuffed with creamy cheesecake filling for a treat that’s gooey, sweet and totally unforgettable.
Let’s take a quick look at how to make the recipe and as always, you can find the full printable recipe card at the end of this post.
- Cream together the cream cheese, sugar and vanilla extract until smooth and well combined.
- Portion out 12 equal amounts of the cheesecake mixture onto parchment paper. Freeze for 1 to 2 hours.
- Whisk together the flour, baking soda, baking powder, cinnamon and salt.
- Cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs and vanilla extract, mixing well.
- Add dry ingredients to wet ingredients, mixing on low speed until just combined.
- Divide dough into 12 equal portions and roll into a ball.
- Make a well in the center of each ball.
- Place one frozen cheesecake ball into the indentation of each dough ball. Wrap dough around cheesecake, pinching to seal.
- Whisk together the sugar and cinnamon. Roll each dough ball in the cinnamon-sugar mixture to coat.
- Cover and chill in the fridge for at least an hour.
- Bake for 14-17 minutes at 375°F, or until the edges are set and golden. Let cool on baking sheet for 20 minutes before transferring to a wire rack to cool completely.
Want cookies that are perfect circles? Set a 4 inch round cookie cutter or large biscuit cutter over each cookie and gently swirl it around to even out all of the sides. This will help the cookies have a round shape after they have spread when baking.
Storage Information
Refrigerator: Due to the cheesecake filling, these cookies must be stored in an airtight container in the fridge. Cool completely first. Best within 3 to 4 days. Eat chilled or let sit at room temperature for 20 to 30 minutes before enjoying.
Freezer: Freeze baked cookies in an airtight, freezer safe container for up to 2-3 months. Thaw overnight in the fridge. You can freeze unbaked cookies for up to 3 months. Bake from frozen, adding 3-5 minutes to the baking time.
Make Ahead: The cheesecake filling can be prepped and frozen days in advance, and unbaked dough balls can also be frozen for future baking.
Variations To Try
- Add a drizzle of caramel sauce on top of these cookies for an added indulgence.
- Roll the cookies in apple pie spice or pumpkin pie spice for a seasonal twist.
- For my chocolate lovers, try mixing in mini chocolate chips into the cheesecake filling. About a half a cup should do the trick.
Is the chilling time necessary?
The chilling time is important to ensure that the cookies don’t spread too much while baking and it also improves the flavor.
Why did my cookies spread?
The cookies could have spread because the dough balls were not chilled long enough. They should be quite cold when putting them into the oven.
Can I use low fat cream cheese?
Full fat cream cheese in a brick is what you want to use in this recipe. It holds up better and keeps the cookies from spreading overly much.
Trish’s Tips
- Make sure your ingredients for both the dough and the filling are at room temperature before you begin.
- Measure the flour correctly. Use a kitchen scale if you have one – you’ll get the best results. If you don’t have one, give the flour a good stir in your canister and then spoon the flour into your measuring cup. Use a flat edge, like a knife, to scrape away any excess flour from the top of your measuring cup.
- Silicone baking mats help the cookies keep their shape and resist spreading. If you don’t have a silicone baking mat you can of course use parchment but the cookies will spread a bit more.
- Be careful not to overmix the dough; just combine the wet and dry ingredients until they come together.
- Chilling the assembled cookie dough for at least two hours helps to prevent the cookies from spreading too much.
- Set a 4 inch round cookie cutter or large biscuit cutter over each cookie and gently swirl it around to even out all of the sides. This will help the cookies have a round shape after they have spread when baking.
More Cookie Favorites You’ll Love
- Chewy Chocolate Chip Cookies
- Cinnamon Roll Cookies
- Pistachio Pudding Cookies
- Almond Joy Cookies
- Lemon Cookies
- Cranberry Orange Shortbread Cookies
Churro Cheesecake Cookies
Ingredients
Cheesecake Filling
- 8 ounces cream cheese softened (brick style)
- ¼ cup granulated sugar 50g
- 1 teaspoon vanilla extract
Churro Cookie Dough
- 2 ½ cups all-purpose flour spooned, leveled 375g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 12 tablespoons unsalted butter softened
- 1 ¼ cups granulated sugar 250g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Churro Coating
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Make the Filling
- Line a small baking sheet or plate with parchment paper. In a medium bowl, beat the cream cheese, sugar and vanilla extract until smooth and well combined.8 ounces cream cheese, ¼ cup granulated sugar, 1 teaspoon vanilla extract
- Using a spoon or scoop (approx. 1 tablespoons each), portion out 12 equal amounts of the cheesecake mixture onto the parchment paper. Freeze for at least 1 to 2 hours, or until completely solid.
Make the Cookie Dough
- Whisk together the flour, baking soda, baking powder, cinnamon and salt in a medium bowl. Set aside.2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon fine sea salt
- Using a stand mixer or hand mixer on medium speed, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).12 tablespoons unsalted butter, 1 ¼ cups granulated sugar
- Beat in the eggs and vanilla extract, mixing well. You may need to scrape down the sides of the bowl.2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick.
Stuff the Cookies
- Divide the dough into 12 equal portions. Roll each portion into a ball. Make a well in the center of each ball using your thumb and fingers, pressing down and outwards to create a space for the cheesecake filling portion.
- Place one frozen cheesecake ball into the indentation of each dough ball. Gently bring the edges of the dough up and around the filling, pinching and rolling to fully enclose the filling and seal the dough ball completely.
Make the Coating
- In a shallow bowl, whisk together the sugar and cinnamon. Roll each dough ball in the cinnamon-sugar mixture until evenly and generously coated.¼ cup granulated sugar, 1 teaspoon ground cinnamon
- Place the coated, assembled cookies onto a parchment-lined baking sheet or plate. Cover with plastic wrap and chill in the fridge for at least an hour.
Bake the Cookies
- Preheat oven to 375°F. Arrange the chilled cookies onto parchment-lined baking sheets, leaving about 2 to 3 inches of space between each cookie. Bake for 14 to 17 minutes, or until the edges are set and golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 15 to 20 minutes before transferring them to a wire rack to cool completely. The filling will firm up as it cools.
Notes
- Refrigerator: Due to the cheesecake filling, these cookies must be stored in an airtight container in the fridge. Cool completely first. Best within 3 to 4 days. Eat chilled or let sit at room temperature for 20 to 30 minutes before enjoying.
- Freezer: Freeze baked cookies in an airtight, freezer safe container for up to 2-3 months. Thaw overnight in the fridge. You can freeze unbaked cookies for up to 3 months. Bake from frozen, adding 3-5 minutes to the baking time.
- Make Ahead: The cheesecake filling can be prepped and frozen days in advance, and unbaked dough balls can also be frozen for future baking.
Tools and Equipment (affiliate links): Half Sheet Baking Sheet | Parchment Sheets | Silicone Baking Mat | Kitchen Scale | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | 3 Tablespoon Cookie Scoop | Large Biscuit Cutter | Kitchen Scale
Measure the flour correctly. Use a kitchen scale if you have one – you’ll get the best results. If you don’t have one, give the flour a good stir in your canister and then spoon the flour into your measuring cup. Use a flat edge, like a knife, to scrape away any excess flour from the top of your measuring cup.
Please see post above for more information, recipe tips and frequently asked questions.
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