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Golden churro cheesecake cookies with a crisp cinnamon-sugar coating and a creamy cheesecake center, served with caramel sauce on a rustic wooden table.

Churro Cheesecake Cookies

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Experience the ultimate fusion dessert with these Churro Cheesecake Cookies! Soft, buttery cookies are stuffed with a rich cheesecake filling and rolled in cinnamon sugar for the perfect churro-inspired treat. These cookies are an irresistible blend of creamy and chewy textures, making them perfect for holiday baking, dessert tables, and cozy nights in. 🍪🧁✨

  • Total Time: 1 hour 5 minutes
  • Yield: 18 cookies 1x

Ingredients

Scale

For the Cookie Dough:

  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter (softened)
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract

For the Cheesecake Filling:

  • 8 oz cream cheese (softened)
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

For the Cinnamon Sugar Coating:

 

  • ½ cup granulated sugar
  • 2 tbsp ground cinnamon

Instructions

1. Preparing the Cheesecake Filling

  1. In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
  2. Scoop small teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes to firm up.

2. Making the Cookie Dough

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Gradually mix in the dry ingredients until fully incorporated.

3. Assembling the Cookies

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop a tablespoon of cookie dough, flatten it, and place a frozen cheesecake filling ball in the center.
  3. Wrap the dough around the filling, sealing the edges completely.
  4. Roll the stuffed cookie ball in the cinnamon sugar mixture until fully coated.

4. Baking the Cookies

 

  1. Arrange cookies 2 inches apart on the baking sheet.
  2. Bake for 12–14 minutes, or until edges are lightly golden.
  3. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • Make-Ahead Tip: The cheesecake filling can be prepped a day in advance and stored in the fridge.
  • For Extra Flavor: Add a pinch of nutmeg or a drizzle of caramel on top.

 

  • Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Author: Serena Miller
  • Prep Time: 20 minutes
  • Chill Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Desserts, Cookies
  • Method: Baked
  • Cuisine: Fusion, Mexican-Inspired
  • Diet: Vegetarian