Churro Cheesecake Donut Cookies

Churro Cheesecake Donut Cookies are the ultimate fusion dessert—soft, cinnamon-sugar-coated cookies shaped like donuts, filled with creamy cheesecake and baked to golden perfection. I love how they combine the warm spice of churros with the indulgence of cheesecake, all in a fun, easy-to-eat cookie.

Why You’ll Love This Recipe

I love these cookies because they’re a showstopper without being complicated. The cookie base is tender and buttery, the cheesecake filling is smooth and tangy, and the whole thing is rolled in cinnamon sugar just like a classic churro. I also like that they’re baked, not fried, so I get all the flavor without the mess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

For the cheesecake filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

For the cinnamon sugar coating:

• Granulated sugar

• Ground cinnamon

• Melted butter (for brushing)

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. To make the filling, I mix cream cheese, powdered sugar, and vanilla until smooth, then refrigerate it while I prepare the dough.

3. In another bowl, I cream butter and sugar until light, then add eggs and vanilla. I gradually mix in the dry ingredients until a soft dough forms.

4. I roll pieces of dough into balls, flatten them, and use my thumb or a spoon to press a hole in the center—like a donut.

5. I fill the centers with a spoonful of the cheesecake mixture.

6. I bake them for 12–14 minutes until the edges are golden.

7. Once slightly cooled, I brush each cookie with melted butter and roll them in a cinnamon-sugar mix.

Servings and timing

This recipe makes about 16–18 donut-shaped cookies. It takes around 25 minutes to prepare and 12–14 minutes to bake.

Variations

Sometimes I swap the vanilla in the filling for a little lemon zest or almond extract. I’ve also added mini chocolate chips to the cheesecake mixture for a fun twist. If I want a caramel flavor, I drizzle dulce de leche over the top before serving.

Storage/Reheating

I store the cookies in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the microwave for about 10–15 seconds to warm up the filling slightly. They’re also delicious cold straight from the fridge.

FAQs

Do I have to shape them like donuts?

Nope! I sometimes just make them as thumbprint-style cookies with cheesecake filling in the middle—same great taste, less shaping.

Can I freeze them?

Yes, I freeze the baked cookies (before coating in cinnamon sugar). When ready to eat, I thaw and warm them slightly, then coat in butter and cinnamon sugar.

Can I use premade dough?

Yes, sugar cookie dough works well in a pinch. I just make sure it’s firm enough to shape and fill.

What’s the best way to keep them soft?

I store them in an airtight container with a piece of bread—it keeps the cookies moist for days.

Can I make the filling ahead?

Absolutely. I often prepare the cheesecake filling the night before and keep it chilled until I’m ready to use it.

Conclusion

Churro Cheesecake Donut Cookies are one of my favorite treats to bake when I want something playful and indulgent. I love the contrast of the warm cinnamon-sugar coating with the creamy cheesecake center. Whether I’m making them for a party or just to treat myself, they always bring a little extra joy to the day.

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