If you love churros, cheesecake, and donuts, then this recipe is about to become your new obsession. Churro Cheesecake Donut Cookies combine the best of all three desserts into one perfectly indulgent treat. Picture this: a soft, buttery cookie base shaped like a donut, coated in cinnamon sugar, and filled with a luscious cream cheese center. Each bite delivers that classic churro crunch, the creamy sweetness of cheesecake, and the comforting softness of a donut—all in a handheld cookie.
I first tried these during a weekend baking session, and they quickly disappeared before they even cooled. The aroma of cinnamon and vanilla fills the kitchen, creating that nostalgic fairground feel right at home. Whether you’re baking for a special event or just craving something unique, these cookies are the ultimate mash-up of comfort and creativity.
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Churro Cheesecake Donut Cookies: The Ultimate Sweet Fusion You Didn’t Know You Needed
- Total Time: 32 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Churro Cheesecake Donut Cookies combine the warm cinnamon-sugar flavor of churros, the creamy richness of cheesecake, and the soft, pillowy texture of donuts—all in one decadent cookie treat. Perfect for dessert lovers who can’t decide between churros, donuts, or cookies!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar (for cheesecake filling)
- 1/2 tsp vanilla extract (for cheesecake filling)
- 1/2 cup granulated sugar + 1 tsp cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Chill dough for 20 minutes.
- In a small bowl, mix softened cream cheese, 2 tablespoons sugar, and 1/2 teaspoon vanilla until smooth. Set aside.
- Roll chilled dough into 1.5-inch balls. Flatten each ball slightly and create a small indentation in the center.
- Fill each indentation with about 1/2 teaspoon of cheesecake mixture, then gently seal with another small piece of dough, shaping into a donut-like round.
- Mix cinnamon and sugar for coating in a shallow dish and roll each cookie in the mixture.
- Place cookies on the prepared baking sheet, leaving 2 inches between each.
- Bake for 10–12 minutes or until edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For an extra donut effect, drizzle with a simple vanilla glaze after baking.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Serve slightly warm for the best texture and flavor.
- Try using pumpkin spice instead of cinnamon for a fall twist.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion (Mexican-American)
Why You’ll Love This Recipe
- Combines churros, cheesecake, and donuts into one delicious dessert
- Crispy edges, soft centers, and creamy filling—every texture in one bite
- Simple ingredients and easy steps, even for beginner bakers
- Perfect for parties, holidays, or anytime sweet cravings hit
- Makes your kitchen smell absolutely irresistible
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
The foundation for a soft yet sturdy cookie that holds the cheesecake filling beautifully.
Baking Powder & Salt
Helps the cookies rise slightly and balances out the sweetness.
Unsalted Butter
Adds rich, buttery flavor and helps achieve that classic churro taste. Make sure it’s softened for smooth mixing.
Granulated Sugar
Used in both the cookie dough and the cinnamon-sugar coating. It provides sweetness and that classic churro crunch.
Brown Sugar
Adds depth and a caramel-like flavor that pairs wonderfully with the cheesecake filling.
Eggs
They bind the ingredients together and help the cookies achieve a soft, chewy texture.
Vanilla Extract
Gives warmth and enhances the flavor of both the dough and the cream cheese filling.
Cream Cheese
The heart of the “cheesecake” element—soft, creamy, and slightly tangy. It creates a luscious filling that melts into the cookie center.
Cinnamon
Essential for the churro flavor. Mixed with sugar, it creates the signature spiced coating that makes these cookies irresistible.
Powdered Sugar
Used to sweeten the cream cheese filling without making it grainy.
Milk (optional)
A splash can be added to the filling for smoother consistency if needed.
Directions
In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes. Add eggs one at a time, followed by vanilla extract. Gradually mix in the dry ingredients until a soft dough forms.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In another bowl, beat the cream cheese, powdered sugar, and a touch of vanilla until smooth. Set aside.
Roll the cookie dough into golf ball–sized portions. Press your thumb or the back of a spoon into the center to form a “donut” shape, leaving space for the filling. Spoon or pipe a small dollop of the cream cheese mixture into the center.
Mix granulated sugar and cinnamon in a shallow dish, then gently coat each cookie in the mixture before placing it back on the tray.
Bake for 12–14 minutes or until the edges are golden brown. Let them cool slightly before transferring to a wire rack. As they cool, the filling sets slightly, creating that perfect cheesecake center surrounded by a churro-style cookie shell.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking sheets and parchment paper
- Cooling rack
- Small spoon or piping bag for filling
- Shallow dish for cinnamon sugar coating
Servings and timing
Servings: 20 cookies
Prep time: 20 minutes
Bake time: 14 minutes
Total time: 35 minutes
Storage/reheating
Store cookies in an airtight container in the refrigerator for up to 5 days. For the best texture, let them come to room temperature before serving. You can also warm them for 10–15 seconds in the microwave for that fresh-baked churro feel. Freeze unfrosted or unfilled cookies for up to a month and fill them fresh when ready to serve.
Variations and Customizations
Chocolate Drizzle Churro Cookies
Drizzle melted dark or milk chocolate over the cooled cookies for an extra layer of indulgence.
Caramel Cheesecake Filling
Mix caramel sauce into the cream cheese filling for a rich, buttery flavor.
Pumpkin Spice Churro Version
Add a pinch of pumpkin pie spice to the dough for a cozy fall twist.
Nutella Center
Replace the cheesecake filling with a spoonful of Nutella for a decadent chocolate-hazelnut surprise.
Mini Churro Cheesecake Bites
Make smaller, bite-sized versions—perfect for parties or dessert platters.
Maple Cinnamon Glaze
Whisk together powdered sugar, milk, and a touch of maple syrup for a sweet glaze on top.
Stuffed Churro Donut Cookies
Add a layer of cookie dough on top of the filling and seal the edges for a “stuffed donut” cookie look.
Strawberry Cheesecake Twist
Add a small spoon of strawberry jam beneath the cheesecake filling for a fruity surprise.
Gluten-Free Option
Use a 1:1 gluten-free flour blend to make them suitable for gluten-sensitive eaters.
Air Fryer Method
Air fry at 325°F (160°C) for about 10 minutes for crisp edges and gooey centers.
FAQs
Can I use store-bought cookie dough?
Yes, you can use sugar cookie dough for convenience—just add cinnamon sugar and the cheesecake filling.
Can I use low-fat cream cheese?
You can, but the texture may be slightly softer and less rich.
Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, store them in the refrigerator.
Can I make the dough ahead of time?
Yes, refrigerate it for up to 24 hours before baking. Let it soften slightly before shaping
Conclusion
Churro Cheesecake Donut Cookies are the dessert trifecta you didn’t know you needed—crisp, creamy, and delightfully soft all at once. With the warmth of cinnamon sugar, the richness of cheesecake, and the cozy familiarity of a donut, these cookies are a showstopper for any occasion. Whether you bake them for a festive gathering or a weekend treat, each bite delivers a perfect balance of textures and flavors that will have everyone asking for the recipe.