Churro cheesecake donut cookies stacked on a plate with cinnamon sugar coating and creamy cheesecake filling

Churro Cheesecake Donut Cookies

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Growing up in my Italian-American household, Sundays were sacred—and not just for pasta. They were for baking. My nonna’s kitchen always smelled like vanilla, citrus zest, and sugar bubbling on the stove. But one summer, during a family trip to New York, I tasted a churro for the first time from a street vendor in Queens. That crisp cinnamon exterior with its fluffy inside completely enchanted me.

Years later, inspired by that moment and my nonna’s classic cheesecake, I created these churro cheesecake donut cookies—a delightful mashup of buttery cookie, tangy cream cheese filling, and golden donut-like charm rolled in sweet cinnamon sugar. Whether it’s summer picnics or winter holidays, these cookies hit the spot.

🧁 Recipe Overview

  • Prep Time: 20 minutes

  • Cook Time: 12–14 minutes

  • Chill Time: 30 minutes (optional but recommended)

  • Total Time: ~1 hour

  • Yield: 5 servings (about 10–12 cookies)

  • Difficulty: Intermediate

  • Season: All seasons

  • Cuisine: American

  • Focus Keyword: churro cheesecake donut cookies

📝 Ingredients

Churro cheesecake donut cookies stacked on a plate with cinnamon sugar coating and creamy cheesecake filling

For the Cookie Dough:

  • 1/2 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/4 cup brown sugar

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tsp ground cinnamon

For the Cheesecake Filling:

  • 4 oz cream cheese, softened

  • 2 tbsp powdered sugar

  • 1/2 tsp vanilla extract

For the Cinnamon Sugar Coating:

  • 1/4 cup granulated sugar

  • 1 tbsp ground cinnamon

  • 2 tbsp melted butter (for brushing)

🥣 Instructions

1. Prepare the Cheesecake Filling

In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop small dollops (about 1 tsp each) onto a parchment-lined plate and freeze for at least 30 minutes. This makes it easier to stuff into the cookies later.

🔥 Tip: Chill your filling well—it’s the secret to a luscious, creamy center that won’t ooze out!

2. Make the Cookie Dough

In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Beat in the egg and vanilla.

In another bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to the wet mixture until just combined. Don’t overmix.

Cover and refrigerate for 15–30 minutes (or overnight). This gives the dough a richer flavor and better structure.

3. Shape & Stuff the Cookies

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop out about 2 tablespoons of dough and flatten into a disc in your hand. Place a frozen cheesecake dollop in the center, then wrap the dough around it and roll into a smooth ball. Repeat for all.

Use your thumb or a round measuring spoon to gently press a dent in the center of each ball to give it a donut-like shape.

4. Bake Until Golden

Bake the cookies for 12–14 minutes or until the edges are set and slightly golden. They’ll puff up slightly, giving them that perfect “donut” look.

Let cool on the tray for 5 minutes before transferring to a wire rack.

5. Make Them Churro-Fabulous

While still slightly warm, brush each cookie with melted butter and roll generously in the cinnamon sugar mixture.

You’ll end up with a golden, sugary crust that’s crispy on the outside, soft in the center, and filled with cheesecake goodness. It’s like biting into a mini donut stuffed with dessert dreams.

🍽️ Serving Suggestions

These churro cheesecake donut cookies are perfect with:

  • A hot cup of café con leche

  • A scoop of vanilla or cinnamon ice cream

  • A drizzle of dulce de leche or chocolate sauce

  • Or even packed up for a picnic or potluck!

💡 Variations & Tips

  • Add a twist: Mix 1/4 tsp cayenne into the cinnamon sugar for a Mexican hot chocolate vibe.

  • Holiday upgrade: Swap vanilla for orange zest in the filling for a bright winter touch.

  • Gluten-free? Use a 1:1 GF flour blend with xanthan gum.

  • Make it mini: Use a 1-tablespoon scoop for bite-sized versions—perfect for parties!

🌟 Why You’ll Love These Churro Cheesecake Donut Cookies

  • Combines the best parts of churros, cheesecake, and donuts.

  • A satisfying mix of crunchy, creamy, and chewy.

  • No frying—just bake and roll!

  • Perfect for all seasons and all ages.

  • Crowd-pleasing, Instagram-worthy, and freezer-friendly!

📦 Storage

  • Room Temp: Store in an airtight container up to 3 days.

  • Fridge: Up to 5 days (best served at room temp).

  • Freezer: Freeze baked cookies up to 2 months. Defrost and warm in a low oven for a fresh-baked feel.

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