It was one of those evenings when the house smelled like cinnamon and laughter. My youngest, Nora, had just finished her homework at the kitchen island, and my husband was trying to sneak a peek at whatever I was baking. I’d promised them a “sweet experiment” after dinner, something new but familiar.
I had a pack of cream cheese sitting in the fridge and a half-used jar of cinnamon sugar from a churro-inspired recipe I made last month. Suddenly, it clicked, “What if I turned all that churro magic into cookies with a creamy cheesecake center?”
Within minutes, my counters were dusted with flour, and the kids were rolling cookie dough like tiny pastry chefs. The air filled with the cozy aroma of butter and cinnamon, the kind that instantly makes you feel hugged from the inside out. When the cookies came out of the oven—golden, warm, and slightly puffed—I knew we’d struck dessert gold.
These Churro Cheesecake Donut Cookies are soft, buttery, and swirled with cinnamon sugar, with a tangy cream cheese heart that melts in your mouth. It’s a little bakery indulgence you can make right at home.
Short Description
Soft, buttery cookies filled with creamy cheesecake and rolled in cinnamon sugar—these Churro Cheesecake Donut Cookies bring together the best of both worlds: a churro’s crunch and a cheesecake’s creamy sweetness.
Key Ingredients
For the Cheesecake Filling:
- 225 g (8 oz) cream cheese, softened
- 60 g (¼ cup) granulated sugar
- 1 tsp vanilla extract
For the Cookie Dough:
- 170 g (¾ cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 240 g (2 cups) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Churro Sugar Coating:
- 100 g (½ cup) granulated sugar
- 1 tbsp ground cinnamon
Tools Needed
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Baking tray
- Parchment paper
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Piping bag or spoon
Cooking Instructions
Step 1: Prepare the Cheesecake Filling
Beat the cream cheese until smooth, then mix in sugar and vanilla until creamy. Transfer to a piping bag and refrigerate for about 20 minutes to firm up.
Step 2: Prepare the Cookie Dough
Cream butter and sugar until light and fluffy. Add the egg and vanilla and mix well. In another bowl, whisk flour, baking powder, and salt, then fold it into the wet mixture. Mix gently until a soft dough forms. If the dough feels sticky, refrigerate for 10 minutes.
Step 3: Shape the Donut Cookies
Scoop the dough into balls, then flatten slightly. Use your thumb to make a small well in the center and pipe in a bit of cheesecake filling.
Step 4: Coat with Churro Sugar
Combine sugar and cinnamon in a shallow bowl. Roll each filled cookie gently in the mixture to coat evenly.
Step 5: Bake
Arrange cookies on a parchment-lined baking tray. Bake at 180°C (350°F) for 12–14 minutes until edges are golden and the centers are set but soft. Let them cool for a few minutes before transferring to a wire rack.
Why You’ll Love This Recipe
Comforting Flavor: The warm cinnamon sugar and creamy cheesecake filling create a sweet, cozy treat everyone adores.
Easy to Make: No complicated steps—just mix, fill, and bake.
Perfect Texture: Crisp edges with a soft, melt-in-your-mouth center.
Family Favorite: A guaranteed hit for kids, guests, and anyone who loves a twist on classic cookies.
Smells Divine: The scent alone will have your neighbors wondering what’s baking.
Mistakes to Avoid & Solutions
Overmixing the dough: Leads to dense cookies. Mix until just combined.
Filling leaks out: Chill the cheesecake filling and don’t overfill the wells.
Cookies spreading too much: Refrigerate dough for 10–15 minutes before baking.
Uneven baking: Ensure cookies are similar in size and bake on the middle rack.
Coating melts too soon: Roll cookies in cinnamon sugar after shaping, not before baking.
Serving and Pairing Suggestions
Serve warm with a drizzle of caramel or chocolate sauce.
Pair with coffee, hot chocolate, or a cold glass of milk.
Perfect for brunches, dessert buffets, or gifting in pretty tins.
Sprinkle extra cinnamon sugar on top for that café-style finish.
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate up to 5 days.
Reheat in the microwave for 10–15 seconds for a fresh-from-the-oven feel.
Freeze unbaked dough balls (without sugar coating) for up to 2 months; bake straight from frozen, adding 1–2 minutes to baking time.
FAQs
1. Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 24 hours or freeze for later.
2. What if I don’t have a piping bag?
Use a small spoon or zip-top bag with the corner snipped off.
3. Can I use low-fat cream cheese?
You can, but the filling won’t be as creamy or rich.
4. How do I keep the cookies soft?
Store them in an airtight container with a slice of bread—it keeps them moist.
5. Can I double the recipe?
Absolutely! Just bake in batches to prevent overcrowding.
Tips & Tricks
Always start with room-temperature butter and cream cheese for smooth mixing.
For extra crunch, sprinkle a touch of cinnamon sugar right after baking.
Use a cookie scoop for even sizes and consistent baking.
Want a gooier center? Slightly underbake by one minute.
Let cookies rest 5 minutes before moving; they set as they cool.
Recipe Variations
Chocolate Swirl Churro Cookies: Add 2 tablespoons of cocoa powder to the dough and drizzle melted chocolate on top.
Apple Pie Churro Cookies: Add a spoonful of apple pie filling under the cheesecake layer for a fruity twist.
Pumpkin Cheesecake Cookies: Mix 2 tablespoons pumpkin puree and ½ teaspoon pumpkin spice into the cheesecake filling for a fall version.
Strawberry Cheesecake Cookies: Add diced strawberries to the filling and dust with powdered sugar after baking.
Nutella Churro Cookies: Swap cheesecake filling for a dollop of Nutella before rolling in cinnamon sugar.
Final Thoughts
As I bit into one of these warm cookies, the cinnamon sugar cracked just enough to reveal that creamy center, it felt like a bakery treat I’d made with my own hands. The kids called them “cheesecake donuts,” and honestly, that name stuck. Later that night, while packing a few in my husband’s lunchbox, I smiled at the sweet smell still lingering in the kitchen.
These little cookies are more than dessert, they’re tiny moments of joy, best shared with family over mugs of coffee and late-night stories. Baking them reminds me that happiness doesn’t always need to be big or fancy. Sometimes, it’s just a warm cookie on a weekday evening.
Churro Cheesecake Donut Cookies
Ingredients
For the Cheesecake Filling:
- 225 g 8 oz cream cheese, softened
- 60 g ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Cookie Dough:
- 170 g ¾ cup unsalted butter, softened
- 150 g ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 240 g 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the Churro Sugar Coating:
- 100 g ½ cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Beat cream cheese until smooth, then mix in sugar and vanilla. Transfer to a piping bag and chill for 20 minutes.
- Cream butter and sugar until fluffy, then mix in egg and vanilla. Combine flour, baking powder, and salt; fold into wet mixture to form a soft dough. Chill for 10 minutes if sticky.
- Shape dough into balls, flatten slightly, and press a small well in the center. Pipe in cheesecake filling.
- Mix sugar and cinnamon, then roll each cookie to coat evenly.
- Bake at 350°F (180°C) for 12–14 minutes until golden on the edges and soft in the center. Cool slightly before transferring to a rack.
