Churro Cheesecake Donut Cookies

Why You’ll Love This Recipe

I love how these cookies combine all the best parts of a churro, cheesecake, and donut into one treat. They’re crisp on the outside from the cinnamon sugar, with a soft, fluffy cookie texture and a creamy surprise inside. Whether I’m baking for a party or just want to treat myself, these cookies always steal the spotlight.

Ingredients

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

• 2 ¼ cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• ½ cup unsalted butter (softened)

• ¾ cup granulated sugar

• 1 large egg

• 1 teaspoon vanilla extract

• ⅓ cup milk

• 4 ounces cream cheese (softened)

• ¼ cup powdered sugar

• ½ teaspoon vanilla extract

• ½ cup granulated sugar (for coating)

• 1 teaspoon ground cinnamon

• 3 tablespoons melted butter

Directions

Step 1: Prepare the Cheesecake Filling

1. In a mixing bowl, I beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.

2. I transfer the mixture to a small piping bag or a zip-top bag and refrigerate it for about 15 minutes to help it firm up.

Step 2: Make the Cookie Dough

3. In a medium bowl, I whisk the flour, baking powder, and salt.

4. In a large bowl, I cream the butter and granulated sugar until it’s light and fluffy.

5. I mix in the egg and vanilla until fully incorporated.

6. I gradually add the dry ingredients, alternating with the milk, until a soft dough forms.

Step 3: Assemble the Cookies

7. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

8. I scoop about a tablespoon of dough, flatten it into a circle, and pipe a small dollop of the chilled cheesecake filling in the center.

9. I cover it with another piece of dough and pinch the edges to seal it completely.

10. I place each assembled cookie on the prepared baking sheet.

Step 4: Bake the Cookies

11. I bake the cookies for 10–12 minutes, or until they’re lightly golden.

12. I let them cool slightly before the next step.

Step 5: Coat in Cinnamon Sugar

13. In a small bowl, I mix the granulated sugar and cinnamon.

14. I brush each cookie with melted butter and roll it in the cinnamon sugar mixture until fully coated.

15. I let them cool completely before serving.

Servings and timing

This recipe makes 12 cookies and takes about 32 minutes total—roughly 20 minutes for prep and 12 minutes for baking. It’s a perfect dessert to make when I want something a little extra special in under an hour.

Variations

• I’ve swapped the cheesecake filling with Nutella or dulce de leche for a different flavor twist.

• Adding a pinch of cayenne or chili powder to the cinnamon sugar gives the coating a Mexican hot chocolate vibe.

• For a fall version, I mix a bit of pumpkin spice into the dough.

• I’ve made mini versions by using less dough and filling, perfect for parties.

• If I want a richer dough, I sometimes use half brown sugar and half white sugar for deeper flavor.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to 5 days. If I want to enjoy them warm, I reheat them for 10–15 seconds in the microwave to get that fresh-out-of-the-oven feel. They also freeze well—just thaw and warm slightly before eating.

FAQs

Can I make these cookies ahead of time?

Yes, I often prepare the dough and filling ahead, then assemble and bake them fresh when needed. I also freeze unbaked cookies for quick treats later.

Do I need to chill the dough?

No chilling is required, which is one of the reasons I love this recipe—it’s quick and ready to go without any long waits.

Can I skip the cheesecake filling?

I can, but it’s the star of the show. Without it, the cookies are still delicious, just more like classic churro cookies.

What if I don’t have a piping bag?

No problem—I use a zip-top plastic bag with the tip snipped off. It works perfectly for piping the filling.

How do I know when the cookies are done baking?

I watch for light golden edges and a slightly puffed top. They’ll continue to firm up as they cool, so I take them out before they overbake.

Conclusion

These Churro Cheesecake Donut Cookies are hands down one of my favorite desserts to make and share. With their warm cinnamon coating, creamy filling, and fluffy cookie texture, they’re totally irresistible. Whether for a holiday tray or a weekend treat, they always bring the fun—and the flavor.