Imagine a dessert that combines the crispy cinnamon-sugar coating of a churro, the creamy richness of cheesecake, and the satisfying bite of a cookie. That’s exactly what you get with Churro Cheesecake Donut Cookies! These indulgent treats are perfect for parties, snacks, or whenever you’re in the mood for something sweet and unique.
Why You’ll Love This Recipe
- Unique Flavor Combination: A fusion of churros, cheesecake, and donuts in a cookie!
- Soft and Creamy: Features a cheesecake filling for a decadent surprise.
- Perfect for Sharing: These cookies are ideal for gatherings and dessert tables.
- Easy to Make: Simple steps lead to a gourmet-style cookie.
- Versatile: You can customize the flavor and filling to your preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Brown sugar
- Unsalted butter
- Cream cheese
- Eggs
- Vanilla extract
- Baking powder
- Salt
- Ground cinnamon
- Powdered sugar (optional, for garnish)
Directions
- Prepare the Dough: In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing until well combined. Gradually incorporate the flour, baking powder, and salt until a soft dough forms.
- Make the Filling: Beat cream cheese with powdered sugar (if using) and a touch of vanilla until smooth. Chill for 10–15 minutes to firm up.
- Assemble Cookies: Scoop dough and flatten into a disc. Place a small dollop of cheesecake filling in the center and fold the dough around it, sealing the edges. Roll into a ball.
- Coat in Cinnamon-Sugar: Mix cinnamon and granulated sugar in a small bowl. Roll each cookie dough ball in the mixture until fully coated.
- Bake: Place cookies on a lined baking sheet and bake at 350°F (175°C) for 12–15 minutes, or until the edges are set and slightly golden.
- Cool and Serve: Allow cookies to cool before serving. Optionally, dust with powdered sugar for an extra touch.
Servings and Timing
- Servings: Makes approximately 18–24 cookies, depending on size.
- Preparation Time: 20 minutes
- Cooking Time: 12–15 minutes
- Total Time: 35 minutes
Variations
- Chocolate Filling: Swap out the cheesecake filling for a dollop of chocolate ganache.
- Spiced Up: Add a pinch of nutmeg or cardamom to the cinnamon-sugar coating.
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Fruit Twist: Mix in some fruit preserves with the cheesecake filling for added flavor.
- Mini Version: Make bite-sized cookies for easy snacking.
Storage/Reheating
- Storage: Keep cookies in an airtight container in the refrigerator for up to 5 days.
- Reheating: If desired, warm cookies in the microwave for 10–15 seconds to restore their freshly baked feel.
FAQs
1. Can I freeze Churro Cheesecake Donut Cookies?
Yes, freeze the unbaked dough balls with the cheesecake filling inside. When ready to bake, thaw and coat in cinnamon-sugar before baking.
2. What type of cream cheese should I use?
Use full-fat cream cheese for the best creamy texture and flavor.
3. Can I use salted butter?
Yes, but reduce the added salt in the recipe to balance the flavor.
4. Do these cookies need to be refrigerated?
Yes, due to the cheesecake filling, store them in the refrigerator.
5. How do I keep the filling from leaking out?
Ensure the dough fully encloses the filling and pinch the seams tightly before rolling into a ball.
6. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 24 hours before assembling and baking.
7. What’s the best way to get a smooth cheesecake filling?
Let the cream cheese come to room temperature before mixing to avoid lumps.
8. Can I make these cookies larger?
Yes, but adjust the baking time accordingly to ensure they bake through.
9. Can I substitute the cinnamon-sugar coating?
Try a mix of cocoa powder and sugar for a chocolate twist.
10. Are these cookies kid-friendly?
Definitely! Kids will love the sweet and creamy surprise inside.
Conclusion
Churro Cheesecake Donut Cookies are the ultimate indulgent dessert, bringing together the best of three beloved treats. With their soft texture, creamy filling, and cinnamon-sugar coating, they’re a crowd-pleaser for any occasion. Bake a batch today and treat yourself to this delightful combination of flavors and textures!
Print
Churro Cheesecake Donut Cookies
- Prep Time: 20 minutes
- Chill Time: 12 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 2 minutes
- Yield: 12–15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Churro Cheesecake Donut Cookies combine the sweet, spiced flavor of churros with creamy cheesecake filling, all in a delightful cookie form. Perfectly soft, chewy, and coated in cinnamon sugar, these cookies are a show-stopping treat!
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
Prepare the Cheesecake Filling:
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop small teaspoon-sized dollops of the filling onto a parchment-lined baking sheet and freeze for at least 30 minutes, or until firm.
Make the Cookie Dough:
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 1/2 tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake dollop in the center and cover it with more cookie dough, sealing the edges to encase the filling.
- Repeat with the remaining dough and filling.
Bake:
- Place the cookies on the prepared baking sheet, spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and lightly golden.
- Let the cookies cool for 2–3 minutes on the baking sheet before transferring to a wire rack.
Coat in Cinnamon Sugar:
- While the cookies are still warm, mix the granulated sugar and cinnamon in a shallow bowl.
- Roll each cookie in the cinnamon sugar mixture to coat.
Serve and Enjoy:
- Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Freeze the cheesecake filling for easier handling when assembling the cookies.
- For a more churro-like flavor, add a pinch of nutmeg to the cookie dough.
- These cookies can be reheated in the microwave for 10–15 seconds to enjoy warm.