If you’ve ever stood in front of a food truck debating between churros and cheesecake—good news: you don’t have to choose anymore. These Churro Cheesecake Cookies are the best of both worlds. Think: soft, buttery cookies rolled in cinnamon sugar, hiding a creamy cheesecake filling inside. Oh, and there’s caramel involved. I know. Dangerous.
These cookies are a bit of a show-off, but they’re surprisingly simple. The dough is soft and easy to work with, the filling comes together in seconds, and once they hit the oven, your kitchen smells like a cozy bakery. Whether you’re baking for a party or just yourself (zero judgment), these cookies bring serious dessert joy.
Ingredients You’ll Need
For the Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Coating:
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Optional Topping:
- 1 cup caramel sauce (store-bought or homemade)
Let’s Bake!
Step 1: Mix the Filling
Start by blending the cream cheese, sugar, and vanilla until smooth. Scoop it into a piping bag (or a zip-top bag with the corner snipped off) and chill it in the fridge while you make the dough.
Step 2: Make the Dough
Cream together the butter and sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet mix until a soft dough forms.
Step 3: Assemble the Cookies
Roll the dough into 1½-inch balls and place them on a parchment-lined baking sheet. Press a little indent in the center of each ball and pipe a bit of cheesecake filling inside. Gently fold the dough over to seal it, then re-roll into smooth balls.
Step 4: Coat in Cinnamon Sugar
In a small bowl, mix the sugar and cinnamon. Roll each filled dough ball in the cinnamon sugar until fully coated.
Step 5: Bake
Preheat your oven to 350°F (175°C). Bake the cookies for 12–15 minutes, or until the edges are golden and the centers are just set. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack.
Step 6: Drizzle with Caramel (Optional but Highly Recommended)
Once cool, drizzle each cookie with warm caramel sauce for that extra wow factor.
Quick Tips Before You Start
- Use room-temp ingredients for the smoothest mix.
- Chill the filling while you make the dough — it makes piping cleaner.
- Don’t overfill the cookies — a small amount of cheesecake goes a long way.
- Make-ahead tip: The cookie dough balls freeze great before baking.
Make It Your Own
- Use maple or almond extract in the filling for a twist.
- Add a pinch of nutmeg or cardamom to the cinnamon sugar for a holiday vibe.
- Skip the caramel and dust with powdered sugar instead.
- Make them mini-size for dessert trays or cookie swaps!
Storage & Leftovers
Store these cookies in an airtight container in the fridge for up to 5 days. They taste amazing cold but can be left at room temp for 10–15 minutes to soften before serving.
You can also freeze unbaked cookie dough balls and bake them later—just add an extra minute or two to the baking time.
What to Serve With Them
- A hot latte or cinnamon tea
- Fresh fruit like strawberries or sliced apples
- A scoop of vanilla ice cream for an extra indulgent dessert plate
Real Talk
These cookies feel fancy, but they’re totally doable. The texture? Soft and rich on the inside, with just the right churro crunch on the outside. They’re the kind of treat people ask for again and again — and once you make them, you’ll see why.
One Last Tip
If you’re making these for a crowd, double the batch. Trust me. They disappear fast.
Churro Cheesecake Cookies
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 24 cookies
Difficulty: Intermediate
Tools Needed: Mixer, mixing bowls, piping bag, cookie scoop, baking sheet, parchment paper
Ingredients
Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Filling:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Optional:
- 1 cup caramel sauce
Instructions
- Make the filling: Beat cream cheese, sugar, and vanilla until smooth. Transfer to piping bag and chill.
- Make the dough: Cream butter and sugar. Add eggs and vanilla. In a separate bowl, mix flour, baking powder, and salt. Add dry ingredients to the wet and mix until combined.
- Form cookies: Roll dough into 1½-inch balls. Press an indent into each, pipe cheesecake filling inside, seal and roll smooth.
- Coat in cinnamon sugar: Roll each ball in the cinnamon-sugar mix until coated.
- Bake: Preheat oven to 350°F. Bake for 12–15 minutes until edges are golden. Cool slightly, then transfer to rack.
- Finish: Drizzle with caramel once fully cooled, if using.
Nutrition (Approx. per cookie)
Calories: 190 | Carbs: 24g | Fat: 10g | Protein: 2g | Sugar: 14g
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can prep the dough and filling separately and assemble later. Or roll and freeze unbaked dough balls (without filling) to bake fresh.
Do I need to use a piping bag for the filling?
Not necessarily — a spoon works too, but piping is easier and neater. If using a spoon, make sure the filling is firm and chilled.
Can I skip the caramel sauce?
Absolutely. They’re still amazing without it. But if you want that sticky, sweet churro-cart vibe? Drizzle away.
What if my filling is too soft to pipe?
Just pop it in the fridge for 10–15 minutes longer. Cold filling holds its shape much better.
Do I need to store these in the fridge?
Yes — because of the cream cheese filling, keep them in the fridge. Let them come to room temp before serving if you want them softer.
