These Churro Cheesecake Cookies are the best of both worlds—crispy cinnamon-sugar churros and creamy cheesecake filling, all packed into a soft, melt-in-your-mouth cookie.
They’re fun to make, kid-approved, and perfect for sharing!
If you love churros but don’t want the mess of frying, this recipe is for you.
What You’ll Need
For the Cookies:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Pro Tips
- Chill the dough! This makes it easier to roll and helps prevent spreading.
- Use a small spoon or piping bag for the cheesecake filling to get even portions.
- Don’t overbake! The cookies should be slightly soft in the center when they come out—they’ll firm up as they cool.
- Coat while warm for the best cinnamon-sugar coverage.
- Make it fun for kids—let them roll the cookies in cinnamon sugar!
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Measuring cups & spoons
- Small cookie scoop
- Spoon or piping bag
Substitutions & Variations
- No cream cheese? Use mascarpone or even Greek yogurt for a tangy twist.
- Gluten-free? Swap the all-purpose flour for a 1:1 gluten-free blend.
- Want extra crunch? Add a sprinkle of coarse sugar to the cinnamon-sugar mix.
- Chocolate lover? Add mini chocolate chips to the cheesecake filling.
Make-Ahead Tips
- Make the dough ahead and refrigerate for up to 24 hours.
- Freeze unbaked dough balls (with filling) for up to a month—just bake straight from frozen!
How to Make Churro Cheesecake Cookies
Step 1: Make the Cheesecake Filling
In a small bowl, mix together softened cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
Step 2: Make the Cookie Dough
In a large mixing bowl, beat softened butter and sugar until light and fluffy. Add egg and vanilla extract and mix until combined. Slowly mix in flour, baking powder, and salt until a soft dough forms.
Step 3: Chill the Dough
Cover the dough and refrigerate for 30 minutes to firm up.
Step 4: Scoop and Fill the Cookies
Scoop out a tablespoon of dough, flatten it slightly, and place a small dollop of cheesecake filling in the center. Top with another piece of dough and seal the edges to form a stuffed cookie ball.
Step 5: Bake the Cookies
Place the stuffed dough balls on a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes until lightly golden.
Step 6: Coat in Cinnamon-Sugar
While warm, roll each cookie in a mixture of granulated sugar and cinnamon until fully coated.
Leftovers & Storage
- Store at room temp in an airtight container for up to 3 days.
- Freeze baked cookies for up to 2 months—just let them thaw at room temp before eating.
- Reheat in the microwave for a few seconds to make them soft and warm again!
Time to Bake!
These Churro Cheesecake Cookies are sweet, buttery, and packed with cinnamon-sugar goodness.
Perfect for a cozy treat, a party, or just because!
Give them a try and let me know how they turn out in the comments—I’d love to hear from you! 🍪✨
