If there’s any dessert that truly delivers joy in every bite, it’s Cheesecake Stuffed Churro Cookies. Imagine the cozy warmth of churros, swirled with that unforgettable crunch and cinnamon-sugar aroma, only to reveal a dreamy, tangy cream cheese center the moment you break in. These cookies marry the soul of classic Mexican-American treats with a surprise cheesecake filling, making every nibble an event. You’ll want these at every holiday gathering, family night, or—let’s be honest—any time you need a sweet pick-me-up.
Ingredients You’ll Need
The ingredient list for Cheesecake Stuffed Churro Cookies is simple but absolutely essential—each item plays a starring role in the final flavor, texture, or visual magic. This is the time to use good-quality butter and real vanilla, so every layer, from golden cookie to creamy center, absolutely shines!
- Unsalted Butter (1 cup, softened): Brings delicious richness and perfect chewiness to the cookie base.
- Granulated Sugar (1 cup): Gives each bite that iconic sweet crunch, especially when paired with the cinnamon sugar coating.
- Brown Sugar (1/2 cup, packed): Adds warmth and depth, plus a hint of caramel undertones.
- Large Eggs (2): Bind the dough and help create a tender, satisfying crumb.
- Vanilla Extract (1 teaspoon + 1/2 teaspoon for filling): Enhances all the comforting flavors you expect from both churro and cheesecake elements.
- All-Purpose Flour (2 3/4 cups): Provides just the right structure while keeping the cookies soft.
- Baking Soda (1 teaspoon): Ensures beautiful lift and a light texture.
- Salt (1/2 teaspoon): Balances all the sweetness and lets the cinnamon and cream cheese truly pop.
- Ground Cinnamon (2 teaspoons for dough + 1 tablespoon for coating): The heart and soul of churro cookies—don’t skimp!
- Cream Cheese (8 oz, softened): The secret stuffed center that makes these cookies unforgettable.
- Powdered Sugar (1/4 cup): Lightly sweetens the cheesecake filling so it melts in your mouth.
- Granulated Sugar (1/2 cup for coating): Mix with cinnamon for that signature churro sparkle.
How to Make Cheesecake Stuffed Churro Cookies
Step 1: Prepare the Cheesecake Filling
Start by beating your softened cream cheese, powdered sugar, and a splash of vanilla extract until everything is creamy and luscious. Scoop out small teaspoon-sized mounds onto a lined tray and pop them in the freezer. This quick freeze is your secret weapon—it keeps the filling thick, so it’ll hold up inside the dough instead of oozing out while baking.
Step 2: Make the Churro Cookie Dough
In a big mixing bowl, blend together your butter, granulated sugar, and brown sugar until the mixture turns fluffy and pale, like a soft cloud of sweetness. Add in your eggs and vanilla extract, mixing until just combined. In a separate bowl, whisk together the flour, baking soda, salt, and a generous two teaspoons of cinnamon (hello, churro magic!), then gradually mix these dry ingredients into the wet until a soft dough forms that almost smells like a bakery at fiesta time.
Step 3: Assemble and Fill the Cookies
Grab about two tablespoons of the dough and gently flatten it in your palm—don’t worry if it’s a bit sticky, that means it’ll bake up chewy! Nestle in a frozen dollop of cheesecake filling, top with another tablespoon of dough, and carefully seal the edges into a ball. The finished dough ball should hide the creamy secret in the center, ready for folks to discover with the first bite.
Step 4: Roll in Cinnamon Sugar
Mix up your cinnamon sugar coating—plenty of cinnamon for best churro vibes—and roll each dough ball in this mix until everything is gorgeously coated. This simple step is what delivers those crisp, caramelized edges and classic churro sparkle that makes Cheesecake Stuffed Churro Cookies totally irresistible.
Step 5: Bake to Perfection
Place the balls on a prepared baking sheet about two inches apart, so they have room to spread and puff. Bake at 350°F for 12 to 14 minutes, until they’re deliciously golden at the edges but still a bit soft in the center. Let them cool on the sheet for about five minutes—this helps set the filling—then transfer to a rack. They’re fantastic warm, with the cheesecake still creamy, but just as dreamy at room temp.
How to Serve Cheesecake Stuffed Churro Cookies
Garnishes
Extra flair is always welcome! Dust your Cheesecake Stuffed Churro Cookies with a little more cinnamon sugar just before serving, or try a drizzle of dark chocolate or caramel sauce—this takes each bite to a whole new indulgent level. Fresh fruit, like a few raspberries or sliced strawberries, adds color and a hint of tartness that’s so lovely alongside the sweet cheese filling.
Side Dishes
Serve these cookies with scoops of vanilla or cinnamon ice cream for a dessert that feels like a celebration. If you’re enjoying them after brunch, pair with hot coffee, spiced Mexican hot chocolate, or even an iced dulce de leche latte to echo the churro inspiration. A simple fruit salad can also give your dessert plate a refreshing balance.
Creative Ways to Present
For parties, stack your Cheesecake Stuffed Churro Cookies high on a beautiful cake stand, or package a few in cellophane bags tied with twine for adorable edible gifts. Try poking a festive skewer through each, churro-on-a-stick style—kids and adults alike will be wowed. For special occasions, plate mini cookies as a sweet flight alongside little mugs of chocolate sauce or café con leche for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesecake Stuffed Churro Cookies keep well! Store them in an airtight container in the fridge for up to 5 days. The centers stay creamy and delicious, and the coating holds its cinnamon-y crunch. Just let them come to room temp before serving, or enjoy cold for a refreshing treat.
Freezing
Want to make a batch ahead? Freeze the unbaked, filled, and cinnamon-sugar-coated dough balls on a sheet until solid, then store in a zipper freezer bag for up to 2 months. Or freeze baked cookies individually—just thaw and enjoy, or warm slightly before serving.
Reheating
For that fresh-baked experience, reheat cookies in a 300°F oven for 4–5 minutes, or pop one in the microwave for about 10 seconds until the center is just creamy again. This simple step revives all the gooey, chewy glory and makes Cheesecake Stuffed Churro Cookies taste bakery-new.
FAQs
Can I make these cookies without freezing the cheesecake filling?
It’s best to freeze the filling—otherwise, the cream cheese can leak out during baking. Freezing guarantees that beautiful stuffed center and neat appearance. A short 30-minute freeze does the trick!
Can I use low-fat cream cheese for the filling?
You can, but full-fat cream cheese is recommended for the richest flavor and creamiest texture. Low-fat versions may make the center slightly softer or less decadent, but they still deliver that tangy cheesecake flavor.
How do I keep the cookies from spreading too much?
Make sure your cookie dough isn’t too warm; if it is, chill the assembled cookie balls for 10–15 minutes before baking. This helps them keep their plump, churro-like shape and sets the filling beautifully.
Can I make smaller or larger cookies?
Absolutely! For bite-sized treats, use a teaspoon of dough and a pea-sized cheesecake dollop—reduce baking time slightly. For jumbo bakery-style cookies, go bigger but add a couple minutes to the bake. Keep an eye out for golden edges and set centers as your doneness cues.
What’s the best way to get neatly sealed cookies?
Use slightly damp fingers to pinch the dough edges together around the cheesecake center before rolling into a ball. This prevents leaks and keeps all that cheesecake goodness inside for the perfect bite every time.
Final Thoughts
There’s nothing like the whimsy and wonder of pulling apart a batch of homemade Cheesecake Stuffed Churro Cookies and sharing them with your favorite people. They’re a conversation starter, a mood booster, and a little taste of magic. Go ahead—make a batch soon, and let these cookies work their special charm in your kitchen!
Print
Cheesecake Stuffed Churro Cookies Recipe
- Total Time: 59 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate sweet treat with these Cheesecake Stuffed Churro Cookies that combine the flavors of creamy cheesecake, warm cinnamon, and buttery cookie dough in every bite.
Ingredients
Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Freeze in teaspoon-sized dollops.
- Make Cookie Dough: Cream butter, sugars, eggs, and vanilla. Mix in dry ingredients.
- Assemble Cookies: Place cheesecake dollop on flattened cookie dough, cover with more dough, seal, and coat in cinnamon sugar.
- Bake: Bake at 350°F for 12–14 minutes until golden. Cool and enjoy!
Notes
- Ensure the cheesecake filling is frozen to prevent leaking.
- Cookies can be stored in the fridge and reheated before serving.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
