Cheesecake Stuffed Churro Cookies Recipe
Imagine biting into a soft, cinnamon-sugar cookie, only to discover a rich, creamy cheesecake center that melts in your mouth—that’s the magic of Cheesecake Stuffed Churro Cookies. This playful dessert bends the rules, combining the nostalgic flavor of classic churros with the irresistible decadence of cheesecake for a treat that’s practically impossible to resist. Whether you’re making these for a special celebration or a spontaneous midweek treat, every batch promises a sweet, cinnamon-scented escape you’ll want to share with everyone (or keep all to yourself!).
Ingredients You’ll Need
Cheesecake Stuffed Churro Cookies come together with a handful of simple, everyday ingredients, each playing its own essential role in creating these magical treats. From buttery dough to tangy cream cheese and a sparkling cinnamon-sugar coating, every component brings a layer of flavor and texture that makes these cookies unforgettable.
- Unsalted butter (1/2 cup, softened): Ensures a rich, tender cookie base that melds beautifully with warm cinnamon.
- Granulated sugar (3/4 cup for dough, 1/4 cup for coating): Sweetens both the dough and the crunchy exterior coating for a churro-like finish.
- Large egg (1): Adds structure and moisture, giving the cookies just the right amount of chew.
- Vanilla extract (1 teaspoon for dough, 1/2 teaspoon for filling): Lends sweet aromatic notes that complement both the cookie and the cheesecake center.
- All-purpose flour (1 1/2 cups): Forms the sturdy-yet-tender base of the cookies, keeping them fluffy and soft.
- Baking soda (1/2 teaspoon): Gives the cookies a slight lift for a delightfully pillowy texture.
- Salt (1/4 teaspoon): Balances all the sweet flavors and enhances the overall taste.
- Ground cinnamon (1 teaspoon for dough, 1 teaspoon for coating): Brings warm, fragrant spice classic to churros and makes these cookies totally irresistible.
- Cream cheese (4 oz, softened): Creates the signature cheesecake filling—dreamy, tangy, and oh-so-smooth.
- Powdered sugar (2 tablespoons): Sweetens the cheesecake center without any graininess, keeping it lush and creamy.
How to Make Cheesecake Stuffed Churro Cookies
Step 1: Prepare the Cookie Dough
Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture becomes light and fluffy—this step is all about creating that melt-in-your-mouth texture! Next, beat in the egg and vanilla extract until thoroughly combined. In a separate bowl, whisk together your flour, baking soda, salt, and cinnamon, then gently blend these dry ingredients into your wet mixture until a soft dough comes together. For that perfect consistency, chill the dough in the fridge for 20 to 30 minutes.
Step 2: Make the Cheesecake Filling
While your dough chills, whip up the dreamy cheesecake center. In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract, and stir until perfectly smooth—this happens quickly, so you don’t need any fancy tools. Once mixed, dollop out 1/2-teaspoon portions onto a plate, then pop them into the freezer for 15 to 20 minutes. Chilling the filling will make it a breeze to stuff inside those glorious cookies.
Step 3: Shape and Stuff the Cookies
Ready for the fun part? Scoop about 1 tablespoon of chilled cookie dough and flatten it gently in your palm. Place one frozen cheesecake filling dollop in the center, then carefully wrap the dough around the filling and pinch to seal. Roll the filled dough into a smooth ball, making sure the cheesecake is completely encased. Repeat with the rest of your dough and filling, working quickly so everything stays cool and easy to handle.
Step 4: Cinnamon-Sugar Coating Time
In a small bowl, stir together granulated sugar and cinnamon for the coating. Roll each cookie ball generously in this mixture, making sure every nook and cranny is coated in sweet cinnamon goodness. This is the secret to getting that classic churro crunch on the outside!
Step 5: Bake and Cool
Arrange the coated cookie balls two inches apart on your prepared baking sheet. Bake for 10 to 12 minutes, or until the edges are just turning golden—don’t overbake, or the cookies will lose their soft, fluffy charm. Cool the cookies on the baking sheet for five minutes before transferring them to a wire rack to finish cooling. The anticipation is worth it: these Cheesecake Stuffed Churro Cookies taste best when the centers are just warm!
How to Serve Cheesecake Stuffed Churro Cookies
Garnishes
For an extra dash of fun, try a dusting of powdered sugar just before serving, or a drizzle of caramel or melted chocolate over the top. Fresh berries on the side or a sprinkle of extra cinnamon can make these cookies look straight out of your local bakery.
Side Dishes
Pair your Cheesecake Stuffed Churro Cookies with a scoop of vanilla ice cream, a swirl of whipped cream, or a cozy mug of Mexican hot chocolate—the warmth and spice take the cinnamon flavors to the next level. Even a cold glass of milk makes for a classic, crowd-pleasing duo.
Creative Ways to Present
These stuffed cookies are showstoppers, so make them the star of a dessert platter with a mix of fresh fruit and chocolate-dipped pretzels. If you’re hosting a party, arrange them in mini cupcake liners for perfect finger food, or build a stunning cookie tower for birthdays and celebrations.
Make Ahead and Storage
Storing Leftovers
Keep any extra Cheesecake Stuffed Churro Cookies in an airtight container in the fridge, where they’ll stay fabulously fresh for up to five days. Chilling helps preserve that dreamy cheesecake center and keeps the cookies perfectly soft.
Freezing
Want to save some for later? Freeze the baked cookies in a single layer on a tray until solid, then transfer to a zip-top bag or airtight container. They’ll keep beautifully for up to two months, making future dessert cravings an easy fix!
Reheating
To revive that fresh-from-the-oven magic, pop the cookies in a 300°F (150°C) oven for about 5 minutes, or microwave one at a time for 10 to 15 seconds. The cheesecake center will soften up and taste just as luscious as the day you baked them.
FAQs
Can I make the dough and filling ahead of time?
Absolutely! Prepare the dough and cheesecake filling the night before, cover tightly, and refrigerate each separately. When you’re ready, simply assemble and bake for ultra-fresh Cheesecake Stuffed Churro Cookies.
Do I have to freeze the cheesecake filling?
Freezing the filling isn’t strictly necessary, but it makes assembly much easier and ensures the cheesecake center stays delightfully creamy, not runny, during baking.
Can I use low-fat cream cheese in the filling?
For best results and maximum creaminess, use full-fat cream cheese. Light versions can work in a pinch, but the filling may turn out slightly less rich and creamy.
How do I prevent the cookies from overspreading?
Don’t skip chilling both the dough and the filling. Working with cool dough keeps everything firm, giving the cookies their signature churro-like shape and preventing unwanted spread.
Can I double the recipe?
Yes! These Cheesecake Stuffed Churro Cookies are always a hit, so feel free to double the recipe if you’re baking for a crowd. You won’t regret having a few extra on hand.
Final Thoughts
If you adore the flavors of churros and cheesecake, these Cheesecake Stuffed Churro Cookies will make your dessert dreams come true. They’re easy enough for a weeknight treat but impressive enough for special occasions. Give them a try and watch smiles appear with every pillowy, cinnamon-sugar bite!
Print
Cheesecake Stuffed Churro Cookies Recipe
- Total Time: 42 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of cheesecake, churros, and cookies with these Cheesecake Stuffed Churro Cookies. A unique dessert that’s sure to impress!
Ingredients
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the cinnamon-sugar coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make the cookie dough: Cream butter and sugar, add egg and vanilla, mix in dry ingredients to form a soft dough. Chill for 20–30 minutes.
- Prepare the cheesecake filling: Mix cream cheese, powdered sugar, and vanilla. Freeze small dollops for 15–20 minutes.
- Assemble the cookies: Flatten cookie dough, place frozen cheesecake, wrap dough around it, roll into balls. Coat in cinnamon-sugar mixture.
- Bake: Bake for 10–12 minutes until golden. Cool before serving.
Notes
- Chilling the dough and freezing the filling makes shaping easier.
- Store in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
