These Churro Cheesecake Donut Cookies combine the best of two worlds: the soft, chewy texture of a donut and the creamy, indulgent richness of cheesecake. With a cinnamon-sugar coating and a sweet, creamy filling, these cookies are the perfect treat for anyone who loves a little sweetness in every bite.

Why You’ll Love This Recipe

These Churro Cheesecake Donut Cookies are the ultimate dessert mashup, offering a delicious fusion of flavors. The cinnamon-sugar coating adds a familiar churro-like crunch, while the cheesecake filling provides a velvety, smooth contrast. They’re simple to make, yet taste extraordinary, making them an ideal choice for both casual snacking and special occasions. Whether you’re a fan of cinnamon, cheesecake, or donuts, this recipe is sure to satisfy all your cravings in one bite!

Ingredients

• 1 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• 1 teaspoon ground cinnamon

• ¼ cup unsalted butter, softened

• ¼ cup sugar

• 1 large egg

• 1 teaspoon vanilla extract

• ⅓ cup milk

For the filling:

• 8 oz cream cheese, softened

• ⅓ cup powdered sugar

• 1 teaspoon vanilla extract

For the coating:

• ½ cup sugar

• 2 teaspoons ground cinnamon

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.

3. In a separate large bowl, cream together the butter and sugar until light and fluffy.

4. Add the egg and vanilla extract to the butter mixture and beat until fully combined.

5. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.

6. Slowly pour in the milk and stir until a soft dough forms.

7. Scoop spoonfuls of dough and roll them into balls, about 1 inch in diameter.

8. Place the dough balls on the prepared baking sheet, spaced a couple of inches apart.

9. Bake for 8-10 minutes, or until golden brown on the edges. Remove from the oven and let cool slightly.

10. While the cookies cool, prepare the cheesecake filling by mixing the softened cream cheese, powdered sugar, and vanilla extract until smooth.

11. Once the cookies are cool enough to handle, cut a small slit in the center of each cookie and pipe the cheesecake filling inside.

12. Mix the sugar and cinnamon together for the coating. Roll each stuffed cookie in the cinnamon-sugar mixture until fully coated.

13. Serve and enjoy!

Servings and Timing

• Servings: Makes about 12 cookies

• Prep time: 15 minutes

• Cook time: 10 minutes

• Total time: 25 minutes

Variations

• Chocolate Chips: Add mini chocolate chips to the dough for a rich, gooey twist.

• Fruit Filling: Swap out the cheesecake filling for a fruit-flavored cream cheese mixture, such as strawberry or raspberry.

• Dipped in Chocolate: After rolling in cinnamon-sugar, dip the cookies halfway into melted chocolate for an extra indulgent touch.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for up to 1 week.

• Freezing: Freeze unfilled cookies in a single layer on a baking sheet for about 2 hours, then transfer them to a zip-top bag or airtight container. They can be stored in the freezer for up to 3 months. Thaw at room temperature before filling.

• Reheating: To reheat, place the cookies in the oven at 300°F (150°C) for 5-7 minutes or until warmed through.

FAQs

1. Can I make these cookies ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just make sure to let the dough come to room temperature before baking.

2. Can I freeze the cookie dough?

Yes, you can freeze the dough before baking. Roll it into balls and place them on a baking sheet. Freeze for 2 hours, then transfer them to a zip-top bag for up to 3 months. When ready to bake, place the dough balls on a baking sheet and bake as usual, adding a couple of minutes to the baking time.

3. Can I use a different filling than cheesecake?

Absolutely! You can use any creamy filling, like chocolate ganache, fruit jam, or flavored buttercream.

4. Can I skip the cinnamon-sugar coating?

While the cinnamon-sugar adds a signature churro flavor and crunch, you could skip it and just enjoy the plain cookies with the cheesecake filling.

5. Can I make the cookies smaller?

Yes, you can adjust the size of the cookies, but keep in mind that smaller cookies may require less baking time.

6. Can I use a sugar substitute in this recipe?

Yes, you can use sugar substitutes in both the dough and coating, but keep in mind that it may slightly alter the texture and flavor.

7. Why are my cookies spreading too much during baking?

If your cookies are spreading too much, try refrigerating the dough for 30 minutes before baking. This helps them hold their shape better.

8. Can I use light cream cheese for the filling?

Yes, you can use light cream cheese, but the texture of the filling may be slightly less rich and creamy than with full-fat cream cheese.

9. Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour. Make sure the baking powder is also gluten-free.

10. Can I add more cinnamon to the dough?

You can adjust the amount of cinnamon to suit your preferences. Adding an extra ¼ teaspoon would give a stronger cinnamon flavor.

Conclusion

Churro Cheesecake Donut Cookies are the perfect combination of two beloved desserts. With their warm cinnamon-sugar coating and creamy cheesecake filling, these cookies offer a delightful bite every time. Whether you’re serving them for a special occasion or just treating yourself, this recipe is sure to impress and satisfy any sweet tooth!

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