Why You’ll Love This Recipe
I love these cookies because they bring together the best parts of my favorite desserts: the warmth of churros, the creaminess of cheesecake, and the fun of donuts. They’re tender, rich, and coated in that irresistible cinnamon-sugar that makes every bite feel like a celebration. Great for holidays, parties, or a weekend baking treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
Filling:
4 oz cream cheese, softened
2 Tbsp sour cream
1 Tbsp sugar
½ tsp vanilla extract
For coating:
½ cup sugar
2 tsp ground cinnamon
2 Tbsp melted butter
Directions
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, I whisk together the flour, baking powder, cinnamon, and salt.
- In a large bowl, I beat the butter and sugar until light and fluffy, about 2–3 minutes.
- I add the egg and vanilla extract and beat until combined.
- I gradually mix in the dry ingredients until a soft dough forms.
- In a separate bowl, I beat together the cream cheese, sour cream, sugar, and vanilla until smooth to make the filling.
- I roll the dough into 16 balls, about 1½ inches in diameter, and flatten each slightly.
- I place about 1 tsp of cheesecake filling in the center of half of the dough rounds. Then I top with the remaining dough, sealing the edges to enclose the filling.
- I arrange the filled dough balls on the prepared baking sheet.
- I bake them for 12–14 minutes, until the edges are lightly golden.
- While the cookies bake, I mix the sugar and cinnamon for the coating in a shallow bowl.
- Once the cookies are out of the oven and still warm, I brush them with melted butter and roll them in the cinnamon-sugar coating.
- I let them cool slightly before serving to keep the warm churro vibe intact.
Servings and timing
This recipe makes 16 cookies.
Prep Time: 20 minutes
Cooking Time: 14 minutes
Total Time: 34 minutes
Each cookie has approximately 200 kcal.
Variations
Sometimes I like to add a bit of orange or lemon zest to the cheesecake filling for a citrus twist. I’ve also swapped the cinnamon-sugar coating for a dusting of powdered sugar for a different look and flavor. For a chocolatey version, I mix mini chocolate chips into the dough.
storage/reheating
I store these cookies in an airtight container in the fridge for up to 5 days because of the cream cheese filling. To enjoy them warm, I reheat each cookie in the microwave for about 10 seconds.
FAQs
Can I make the dough or filling ahead of time?
Yes, I often prepare the dough and filling a day in advance and assemble the cookies just before baking.
Can I freeze these cookies?
Yes, I freeze them after baking and let them thaw at room temperature. I reheat slightly before serving to revive the soft texture and flavor.
Why did my cookies spread too much?
If the dough is too soft, I chill it for 15–20 minutes before shaping and baking to help them hold their shape better.
Can I use low-fat cream cheese or sour cream?
I prefer using full-fat versions for the creamiest texture, but low-fat can work in a pinch with slightly less richness.
How do I prevent the filling from leaking?
I make sure to completely seal the edges of the dough around the filling to keep everything inside during baking.
Conclusion
Churro Cheesecake Donut Cookies are my go-to when I want a dessert that surprises and delights. They bring together the familiar comfort of churros and cheesecake in one fun, flavorful bite. I love baking them for friends, holidays, or whenever I crave something truly special.
Print
Churro Cheesecake Donut Cookies
- Total Time: 34 minutes
- Yield: 16 cookies
- Diet: Vegetarian
Description
Churro cheesecake cookies combine soft cookie dough with creamy cheesecake filling, finished in cinnamon sugar. Like a churro and cookie in one delicious bite.
Ingredients
For the cookie dough:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
For the cheesecake filling:
4 oz cream cheese, softened
2 Tbsp sour cream
1 Tbsp sugar
½ tsp vanilla extract
For the coating:
½ cup sugar
2 tsp ground cinnamon
2 Tbsp melted butter
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Whisk together flour, baking powder, cinnamon, and salt in a medium bowl.
In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add egg and vanilla, mixing until combined.
Gradually mix in dry ingredients until a soft dough forms.
For the filling, beat cream cheese, sour cream, sugar, and vanilla until smooth.
Roll dough into 16 balls (1½ inches each), flatten slightly.
Place 1 tsp of cheesecake filling on half the rounds. Top with remaining dough, sealing edges to enclose.
Arrange filled cookies on baking sheet and bake for 12–14 minutes until lightly golden.
While warm, brush cookies with melted butter and roll in cinnamon sugar.
Cool slightly before serving.
Notes
Add citrus zest to the filling for brightness.
Swap the cinnamon sugar coating with powdered sugar for a different finish.
Chill dough if it’s too soft to help with shaping.
Use full-fat cream cheese and sour cream for best texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
