Introduction
Churro Cheesecake Cookies are the perfect marriage of two iconic desserts: the crispy, cinnamon-coated churro and the creamy, tangy cheesecake. These cookies bring together the warm spices and texture of churros with a soft, rich cream cheese center — all in a handheld, bake-at-home treat. Whether you’re baking for a party or just craving something sweet and unique, this recipe delivers comfort and decadence in every bite.
The History
Churros, believed to have originated in Spain or Portugal, are deep-fried dough pastries typically dusted with cinnamon sugar. Cheesecake, on the other hand, traces back to ancient Greece and has evolved into a globally loved dessert with endless variations. Combining these two time-honored treats into a cookie is a modern twist that captures the essence of both — crispy edges, spiced sweetness, and creamy richness.
Ingredients Breakdown
Here’s what you’ll need to create the perfect batch:
- For the cookie dough
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder and baking soda
- Salt
- For the cheesecake filling
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- For the cinnamon sugar coating
- Granulated sugar
- Ground cinnamon
Optional: A pinch of nutmeg or cayenne for a spiced twist, or a touch of lemon zest in the filling.
Step-by-Step Recipe
- Make the cheesecake filling: In a small bowl, mix softened cream cheese, powdered sugar, and vanilla until smooth. Scoop small portions (about 1 tsp each) and freeze for 20–30 minutes until firm.
- Prepare the cookie dough: Cream together butter and sugars. Add eggs and vanilla, then stir in the dry ingredients until a soft dough forms.
- Assemble: Take a portion of dough, flatten it, and place a frozen cheesecake ball in the center. Wrap the dough around the filling and roll into a ball.
- Coat in cinnamon sugar: Roll each cookie ball in the cinnamon-sugar mixture.
- Bake: Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 10–13 minutes or until edges are golden.
- Cool and enjoy: Let cool slightly before eating — the center should be gooey and warm.
Tips for the Perfect Cookie
- Chill the cheesecake filling well so it holds its shape during assembly.
- Don’t overbake — cookies should be slightly soft in the center.
- Use room-temperature butter and eggs for better texture.
- For extra flair, drizzle with melted chocolate or caramel after baking.
Variations and Customizations
- Add-ins: Mini chocolate chips, chopped nuts, or a dash of espresso powder.
- Flavor twists: Add orange or lemon zest to the cream cheese filling.
- Dough options: Try chocolate cookie dough or even a snickerdoodle base.
- Savory-sweet combo: A touch of sea salt on top can enhance flavor depth.
Health Considerations and Nutritional Value
These cookies are rich, so moderation is key. Each one contains:
- Approximately 200–250 calories
- 10–15 grams of sugar
- 3–5 grams of saturated fat
To lighten the recipe:
- Use low-fat cream cheese
- Substitute half the butter with applesauce or Greek yogurt
- Reduce sugar and cinnamon slightly in the coating
FAQ
Can I freeze them?
Yes! Freeze unbaked cookie balls (with cheesecake inside) and bake directly from frozen — just add 2–3 extra minutes.
Do I need a mixer?
A hand mixer helps for the cream cheese, but you can make the entire recipe by hand if needed.
How long do they last?
Store in an airtight container for 3–4 days at room temperature or up to a week in the fridge.
Churro Cheesecake Cookies
Ingredients
Method
- Prepare the Cheesecake Filling:
- – In a bowl, beat together the softened cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and egg yolk until smooth and creamy. Set aside in the refrigerator to chill while you prepare the cookie dough.
- Make the Cookie Dough:
- – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- – In a large mixing bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar until light and fluffy.
- – Mix in the eggs one at a time, then add the vanilla extract.
- – In a separate bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Assemble the Cookies:
- – Use a cookie scoop to portion out the cookie dough (about 1.5 tablespoons each).
- – Flatten each cookie dough portion slightly in your palm, add a teaspoon of the chilled cheesecake filling in the center, and then encase it by gently folding the dough around it. Roll it back into a ball.
- – Place the dough balls onto the prepared baking sheet, spaced about 2 inches apart.
- Bake:
- – Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- – Remove from the oven and let cool on the sheet for a couple of minutes before transferring to a wire rack.
- Add the Cinnamon Sugar Coating:
- – While the cookies are cooling, in a small bowl, combine 1/4 cup sugar and 1 tablespoon of cinnamon.
- – Brush the warm cookies with melted butter and then roll them in the cinnamon sugar mixture to coat them evenly.
- Serve:
- – Enjoy your delicious churro cheesecake cookies warm or at room temperature for the best combination of flavors and textures!