Churro Cheesecake Cookies Recipe

Introduction

These simple and delicious Cheesecake Churro Cookies combine the warm cinnamon-sugar flavor of churros with creamy cheesecake in an easy cookie form. Perfect for a quick treat, this recipe delivers irresistible flavor with minimal effort. For more churro-inspired desserts, try this Ultimate Churro Cake Ready in 30 Minutes or these Easy Irresistible Churro Cheesecake Donut Cookies Ready in 30 Minutes.

Ingredients

These Cheesecake Churro Cookies combine warm cinnamon spice with rich brown butter notes, creating a soft, chewy texture that pairs perfectly with optional caramel dipping.

• 1/2 cup unsalted brown butter
• 1/2 cup + 1 tbsp packed brown sugar
• 3 tbsp sugar
• 1 large egg (room temperature)
• 1/2 tsp vanilla extract
• 1 1/3 cups all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• store-bought caramel sauce (optional for dipping)

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: These Cheesecake Churro Cookies are about 20% faster than similar cookie recipes.

Step-by-Step Instructions

Step 1 — Prepare the Cream Cheese Filling

In a medium bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. For best results, ensure your cream cheese is at room temperature to prevent lumps.

Chill the mixture in the refrigerator for at least 30 minutes to firm up, making it easier to handle when assembling your Cheesecake Churro Cookies.

Step 2 — Make the Churro Cookie Dough

Whisk together flour, baking powder, salt, and cinnamon in a separate bowl. In a large mixing bowl, cream butter with granulated sugar until light and fluffy.

Beat in eggs one at a time, then mix in the dry ingredients until just combined. Avoid overmixing to keep your cookies tender.

Step 3 — Assemble the Cookies

Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place a teaspoon of the chilled cream cheese filling in the center.

Top with another flattened scoop of dough, sealing the edges completely to encase the filling. Roll gently into a ball to ensure no filling leaks during baking.

Step 4 — Coat in Cinnamon Sugar

Roll each filled cookie dough ball in a mixture of cinnamon and sugar until evenly coated. For extra churro flavor, use a higher ratio of cinnamon to sugar.

Place the coated balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.

Step 5 — Chill the Dough

Refrigerate the shaped cookies for at least 15–20 minutes before baking. Chilling helps the cookies hold their shape and prevents the filling from oozing out.

For even better results, you can freeze the tray for 10 minutes if you’re short on time.

Step 6 — Preheat and Prepare for Baking

Preheat your oven to 350°F (175°C). Use an oven thermometer to verify the temperature for evenly baked Cheesecake Churro Cookies.

Ensure your baking sheets are cool or lined with fresh parchment to prevent the bottoms from browning too quickly.

Step 7 — Bake to Perfection

Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear set. The cookies will continue to firm up as they cool.

Rotate the baking sheet halfway through baking for even browning. Avoid overbaking to keep the cream cheese filling soft.

Step 8 — Cool Completely

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows them to set without breaking.

Cool completely before serving to allow the flavors to meld and the texture to perfect these delightful Cheesecake Churro Cookies.

Nutritional Information

Calories	215
Protein	3g
Carbohydrates	28g
Fat	10g
Fiber	1g
Sodium	150mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder for flour — Swapping half the flour with vanilla protein powder adds 10g protein per cookie while keeping the churro texture.
• Almond flour blend — Using almond and coconut flour lowers carbs by 60% and creates a nutty, gluten-free base for your Cheesecake Churro Cookies.
• Greek yogurt cream cheese — Replacing regular cream cheese with Greek yogurt varieties cuts saturated fat and boosts protein in the cheesecake filling.
• Monk fruit sweetener — A 1:1 monk fruit swap reduces sugar by 90% without losing the cinnamon-sugar coating effect on these cookies.
• Oat flour option — Whole-grain oat flour provides soluble fiber and a heartier texture for gluten-free Cheesecake Churro Cookies.
• Coconut oil butter substitute — Using refined coconut oil instead of butter makes these cookies dairy-free while maintaining a flaky, tender crumb.
• Reduced-sodium baking powder — Choosing low-sodium baking powder cuts sodium by 30% without affecting the cookie’s rise.
• Applesauce for oil — Replacing half the oil with unsweetened applesauce reduces fat by 40% and adds natural moisture to the dough.

Serving Suggestions

• Pair with a scoop of vanilla ice cream for a warm-cold contrast that complements the cinnamon sugar coating
• Serve alongside Mexican hot chocolate or coffee for a cozy dessert experience
• Arrange on a decorative platter with fresh berries to cut through the richness
• Create a dessert board with these Cheesecake Churro Cookies, dulce de leche dip, and churro sticks
• Package individually in cellophane bags tied with cinnamon sticks for edible gifts
• Serve warm from the oven with a drizzle of caramel sauce for extra indulgence

These Cheesecake Churro Cookies work beautifully for holiday gatherings, birthday parties, or as a special weekend treat. For an elegant presentation, dust with powdered sugar just before serving and garnish with mint sprigs.

Common Mistakes to Avoid

• Mistake: Overmixing the cookie dough, which develops excess gluten and makes cookies tough. Fix: Mix just until the flour disappears for a tender, cake-like texture.
• Mistake: Using cold cream cheese that creates lumps in your cheesecake filling. Fix: Always bring cream cheese to room temperature for a perfectly smooth, creamy consistency.
• Mistake: Skipping the chilling step, causing cookies to spread too thin while baking. Fix: Chill dough for at least 30 minutes to help the cookies hold their shape.
• Mistake: Rolling dough balls in cinnamon sugar before chilling, so the coating dissolves. Fix: Chill plain dough balls first, then roll them in the cinnamon-sugar mixture right before baking.
• Mistake: Overbaking, which dries out the cheesecake center and makes cookies crumbly. Fix: Bake just until the edges are set but the centers still look slightly soft.
• Mistake: Not properly sealing the cheesecake filling inside, causing leaks during baking. Fix: Completely encase the filling by flattening dough, adding filling, and pinching edges shut.
• Mistake: Using a hot baking sheet for subsequent batches, which melts the dough. Fix: Always use a cool baking sheet or allow it to cool between batches.
• Mistake: Storing warm Cheesecake Churro Cookies in an airtight container, creating steam and sogginess. Fix: Cool cookies completely on a wire rack before storing to maintain their crisp exterior.

Storing Tips

• Fridge: Store cooled Cheesecake Churro Cookies in an airtight container in the refrigerator for up to 5 days.
• Freezer: Place cookies in a freezer-safe bag or container; they will keep for up to 3 months.
• Reheat: Warm cookies in a 300°F oven for 5–8 minutes until heated through and crisp.

Always ensure reheated Cheesecake Churro Cookies reach an internal temperature of at least 165°F for food safety.

Conclusion

These Cheesecake Churro Cookies are the perfect fusion of creamy cheesecake and cinnamon-sugar churros. If you love this recipe, try our Easy Heavenly Churro Cake Ready in 30 Minutes next. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make Cheesecake Churro Cookies ahead of time?

Yes, you can prepare the dough in advance. Chill it in the refrigerator for up to 2 days before baking. These Cheesecake Churro Cookies also freeze well after baking.

Why did my cookies spread too much?

This usually happens if the dough is too warm. Ensure your butter is cool and chill the dough before baking. Using a silicone baking mat can also help control spreading.

Can I use a different type of cheese for the filling?

We recommend full-fat cream cheese for the best texture and flavor in Cheesecake Churro Cookies. Substitutes may alter the consistency and taste of the final cookies.