When churros meet cheesecake and wrap themselves in a warm cookie hug, you get a dessert that’s impossible to resist. These Churro Cheesecake Cookies take everything you love about cinnamon-sugar churros and creamy cheesecake, then tuck it all into a soft, golden-baked cookie shell. In this post, I’ll walk you through the story behind these treats, a full ingredients breakdown, step-by-step instructions, and pro tips to make them perfect every time. If you’ve never had a cookie that feels like a hug from the inside out, this is your sign to start baking.
Table of Contents
What Makes Churro Cheesecake Cookies So Special?
Let’s break it down: the outside is your classic cinnamon-sugar cookie, crisped just enough to give a satisfying bite. Inside? A pocket of cheesecake filling made with cream cheese, vanilla, and sugar that melts into the cookie dough as it bakes. It’s the best of two desserts, rolled into one.
What’s even better is how accessible this recipe is. No fancy ingredients, no complicated steps, just simple, pantry staples used in the right way. The keyword here is comfort, and churro cheesecake cookies deliver that in every delicious bite. They’re perfect for bake sales, holiday trays, or, honestly, just because you need something cozy.
Churro Cheesecake Cookies
Equipment
- Mixing bowls (2-3)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
- Shallow bowl (for cinnamon sugar)
Ingredients
Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ tsp vanilla extract
Cookie Dough:
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs
- 1 ½ tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Make cheesecake filling: Beat cream cheese, ¼ cup sugar, and ½ tsp vanilla until smooth. Scoop into small balls and refrigerate to firm (10-15 minutes).
- Mix dough: In a large bowl, cream butter and both sugars until fluffy. Add eggs and vanilla. In a separate bowl, mix dry ingredients: flour, cinnamon, baking soda, salt. Gradually combine with wet ingredients.
- Shape cookies: Flatten 2 tbsp of dough in your palm, place a cheesecake ball in the center, top with another flattened dough disc, and seal edges tightly. Roll into a ball.
- Coat: Mix cinnamon and sugar in a shallow bowl. Roll each cookie ball in the mixture.
- Bake: Place on parchment-lined baking sheet and bake at 350°F (175°C) for 12-14 minutes.
- Cool: Let cookies rest on tray 5 minutes, then transfer to wire rack.
- Optional: Roll again in cinnamon sugar while warm for extra coating.
Notes
- Calories: 285
- Fat: 16g
- Carbs: 32g
- Sugar: 18g
- Protein: 4g
Ingredient Breakdown for Churro Cheesecake Cookies
Simple Pantry Staples, Elevated
One of the best things about churro cheesecake cookies is how surprisingly simple the ingredient list is. You’re not chasing obscure spices or hard-to-find specialty products, just real, familiar staples that, when combined right, make magic. Here’s what you’ll need:
- Cream Cheese – The heart of the cheesecake filling. Make sure it’s softened to room temperature so it blends smoothly. Full-fat is best, but reduced-fat works too.
- Butter – Unsalted and softened, this is what gives your cookie dough its rich, melt-in-your-mouth texture.
- Sugar – You’ll use white granulated sugar in both the dough and the cinnamon coating. Want deeper flavor? Sub in half brown sugar.
- Eggs – Essential for structure and softness.
- All-Purpose Flour – Keeps the cookies sturdy enough to hold that creamy center.
- Cinnamon & Vanilla Extract – These two are non-negotiable. Cinnamon gives the churro flair, and vanilla smooths out the cheesecake.
- Baking Soda & Salt – The small but mighty duo that brings rise and flavor balance.
If you love experimenting, this is the perfect base to build on. Try folding in mini chocolate chips for a bonus layer of indulgence. Or check out Gingerbread Cheesecake Cookies if you’re feeling extra festive.
Tools You’ll Need to Succeed
Good news! you don’t need a stand mixer or a cookie scoop that costs as much as your monthly Wi-Fi. Here’s all you’ll need:
- Hand Mixer or Whisk – For blending the cheesecake and cookie dough.
- Mixing Bowls – At least two: one for the filling, one for the dough.
- Baking Sheets & Parchment Paper – No sticking, no mess.
- Spoon or Small Cookie Scoop – To portion out the filling and dough.
- Flat Plate or Shallow Bowl – For coating the cookies in cinnamon sugar post-bake.
Don’t forget a cooling rack if you want to avoid soggy bottoms. And for more classic cookie tools and tricks, peek at this Peanut Butter Cookies Recipe or my personal favorite Old Fashioned Ginger Molasses Cookies. You’ll see how simple baking can feel like therapy.
How to Make Churro Cheesecake Cookies
Step-by-Step Assembly Guide
Making churro cheesecake cookies is like wrapping a soft cinnamon cloud around a creamy center. Here’s how to bring them to life in your own kitchen.
- Make the cheesecake filling: In a bowl, beat softened cream cheese, ¼ cup sugar, and vanilla extract until smooth. Chill in the fridge for 15–20 minutes to firm it up.
- Prepare the cookie dough: In another bowl, beat together the butter and sugar until light and fluffy. Add the eggs and vanilla, then slowly mix in flour, cinnamon, baking soda, and a pinch of salt until just combined.
- Shape the cookies: Scoop out about 2 tablespoons of cookie dough, flatten slightly in your hand, and place a small dollop of chilled cheesecake filling in the center. Top with another flattened scoop of dough and seal the edges well. Roll into a ball gently.
- Cinnamon sugar coating: Mix cinnamon and sugar in a shallow dish. Roll each dough ball generously in the mixture.
- Bake: Place the coated dough balls on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes, until the edges are golden and the tops are set.
- Cool slightly: Let them rest on the tray for 5 minutes before transferring to a wire rack.
This is one of those recipes where the scent alone will bring everyone to the kitchen. And for more cozy cookie moments, don’t miss the Maple Brown Sugar Cookies or Christmas Chocolate Kiss Cookies, both equally comforting.
Mistakes to Avoid and Fix
Even the best bakers hit a few snags. Here’s how to avoid the most common slip-ups:
- Leaky filling: If the cream cheese oozes out during baking, it’s likely the dough wasn’t sealed tightly. Pinch those edges well and chill the assembled cookie balls for 10 minutes before baking.
- Flat cookies: This usually means your butter was too warm or melted. Stick with room temperature butter, soft enough to dent with a finger, but not glossy or greasy.
- Grainy filling: If your cheesecake center isn’t smooth, your cream cheese was probably too cold. Let it fully soften before mixing to get that silky texture.
- Too dry: Overbaking is the main culprit. Take the cookies out once the tops look set, even if they seem slightly soft. They’ll finish baking on the tray.
- Sugar not sticking: Roll the cookies in cinnamon sugar again while they’re still warm to ensure a thick, even coat.
Fixing these little missteps makes all the difference between good cookies and unforgettable ones.
Pro Tips for Texture & Flavor
- Chill the filling: Cold cheesecake balls are easier to wrap and prevent leaking during baking.
- Don’t overbake: Cookies continue to cook on the tray after coming out. Soft centers are good!
- Use soft butter, not melted: Melted butter creates greasy dough that spreads too much.
- Seal edges tightly: This keeps the filling tucked inside while baking, creating that glorious bite-through-the-middle moment.
- Double roll in cinnamon sugar: Once before baking and once after for extra churro goodness.
Trust me, once you try this base, you’ll want to explore all kinds of mashups. For a seasonal option, head to the Pumpkin Cheesecake Cookies Recipe and get inspired to play.
Storage, Freezing & Flavor Variations for Churro Cheesecake Cookies
Make-Ahead & Storage Tips
The beauty of churro cheesecake cookies isn’t just in how they taste, it’s also how well they hold up. Whether you’re prepping for a bake sale or just want treats on hand for those cozy late-night cravings, here’s how to store and plan ahead.
- Refrigerator storage: Once the cookies are fully cooled, place them in an airtight container and refrigerate. They’ll stay fresh for up to 5 days. To enjoy, bring them to room temperature or warm slightly in the microwave.
- Freezing instructions: Freeze unbaked, filled cookie dough balls (without cinnamon sugar) on a baking sheet until solid, then transfer to a freezer-safe bag. When ready, thaw slightly, coat in cinnamon sugar, and bake. You can also freeze baked cookies for up to 2 months. Just be sure to wrap them tightly in plastic and foil.
- Prep ahead tips: Make the cream cheese filling up to 3 days ahead and refrigerate. The dough can also be made the day before and chilled overnight.
Need more freezer-friendly treats? These Sourdough Discard Banana Cookies and Gingerbread Cheesecake Cookies hold up just as well.
Fun Twists You Can Try
If you love experimenting in the kitchen, churro cheesecake cookies are the perfect canvas. Here are a few easy upgrades:
- Chocolate core: Add a few mini chocolate chips to the cheesecake filling for a molten center.
- Crusty top: Right before baking, press a pinch of graham cracker crumbs on top of each cookie for an added crunch and cheesecake-vibe.
- Spiced sugar mix: Swap classic cinnamon sugar for pumpkin spice or chai sugar blends to match the season.
- Drizzle it up: Once cooled, drizzle the cookies with dulce de leche or melted chocolate for a bakery-style finish.
- Mini versions: Use a teaspoon instead of a tablespoon for smaller, bite-sized cookies perfect for parties or gifting.
For more creative cookies, try the Sourdough Chocolate Chip Cookies or these ultra-festive Old Fashioned Ginger Molasses Cookies. They’ll spark your next baking session.
FAQs
What are churro cheesecake cookies made of?
These cookies are a mashup of classic cinnamon-sugar churros and creamy cheesecake filling. The base is a soft cookie dough wrapped around a sweetened cream cheese center, then rolled in cinnamon sugar and baked to perfection.
How do you store churro cheesecake cookies?
Once completely cooled, store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze baked or unbaked cookies for up to 2 months, individually wrapped to prevent sticking.
Can churro cheesecake cookies be made ahead of time?
Yes! You can prepare the cheesecake filling and dough in advance. Assemble and refrigerate or freeze the cookie dough balls until you’re ready to bake, no need to thaw if freezing unbaked, just add a couple of minutes to the baking time.
How do you keep the cheesecake filling from leaking out?
Chill the filling before assembly, and ensure the cookie dough is sealed tightly around it. Pinching the edges firmly and rolling the dough into a compact ball will help keep that creamy center locked inside.
There’s something undeniably joyful about baking churro cheesecake cookies. From that first waft of cinnamon to the creamy center surprise, these cookies deliver everything you crave in a nostalgic, elevated treat. Whether you’re whipping them up for the holidays, a bake sale, or just because Tuesday needed more sparkle, they bring smiles every time.
Remember: good cookies don’t require a culinary degree, just heart, cinnamon, and a little cream cheese. So grab your wooden spoon, preheat that oven, and start baking.
