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Churro Cheesecake Cookies Recipe

These Churro Cheesecake Cookies combine the warm, cinnamon-sugar goodness of churros with a rich and creamy cheesecake center. Perfectly soft and chewy, they make for a decadent dessert that’s easy to make and impossible to resist!
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Prep Time 40 minutes
Cook Time 12 minutes
Course Dessert, Snack
Cuisine American, Mexican
Servings 20 Cookies
Calories 220 kcal

Ingredients
  

For the Cookie Dough:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cheesecake Filling:

  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions
 

Step 1: Prepare the Cheesecake Filling

  • In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  • Spoon small dollops (about ½ teaspoon each) onto a parchment-lined baking sheet.
  • Freeze for at least 30 minutes, or until firm.

Step 2: Make the Cookie Dough

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the vanilla extract.
  • Gradually add the dry ingredients, mixing until just combined.

Step 3: Assemble the Cookies

  • Scoop out about 2 tablespoons of cookie dough and flatten it.
  • Place a frozen cheesecake dollop in the center.
  • Wrap the dough around the filling and roll it into a ball.
  • Repeat with the remaining dough and filling.

Step 4: Coat with Cinnamon-Sugar

  • In a small bowl, mix the granulated sugar and cinnamon together.
  • Roll each cookie dough ball in the mixture until fully coated.

Step 5: Bake

  • Preheat your oven to 350°F (175°C).
  • Place the dough balls on a parchment-lined baking sheet.
  • Bake for 10-12 minutes until the edges are golden brown.
  • Let cool for 5 minutes before transferring to a wire rack.

Notes

  • Freeze the Cheesecake Filling: Helps prevent it from leaking during baking.
  • Don’t Overbake: The cookies will continue to set after removal.
  • Extra Crispiness: Lightly brush with melted butter and re-roll in cinnamon sugar after baking.
  • Storage: Store at room temperature for 3 days, refrigerate for 1 week, or freeze for 2 months.