Why You’ll Love These Churro Cheesecake Cookies
These Churro Cheesecake Cookies are absolutely going to become your new favorite treat.
I’m obsessed with how they combine two beloved desserts into one irresistible cookie. The exterior has that classic churro crunch from the cinnamon-sugar coating, while the center reveals a creamy cheesecake surprise that melts in your mouth.
Perfect for potlucks, holiday cookie exchanges, or midnight snacking (no judgment here).
The contrast between the soft cookie and tangy cream cheese filling creates such a delightful texture experience.
And that warm cinnamon aroma? It’ll fill your kitchen with the most comforting scent imaginable.
What Ingredients are in Churro Cheesecake Cookies?
These Churro Cheesecake Cookies bring together everything we love about creamy cheesecake and cinnamon-sugar coated churros into one perfectly portable cookie. The beauty of these cookies lies in their simple yet strategic combination of pantry staples that transform into something truly magical when baked together. The cream cheese filling creates pockets of tangy sweetness while the cinnamon-sugar coating gives them that authentic churro appeal.
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar (for cookie dough)
- ¼ cup light brown sugar, packed
- 1 large egg
- 2 teaspoons pure vanilla extract (non-alcoholic)
- 6 oz (170 g) cream cheese, softened
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract (non-alcoholic)
- ¼ cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon
When shopping for these ingredients, quality matters, particularly with the cream cheese and butter. Room temperature ingredients will blend much more smoothly, so plan ahead and let your butter and cream cheese soften properly before starting. For the cinnamon, I recommend using fresh, aromatic cinnamon rather than something that’s been sitting in your pantry for years (we all have that one ancient spice, don’t we?). The fresher your cinnamon, the more that authentic churro flavor will shine through in the final product.
How to Make These Churro Cheesecake Cookies
To make these irresistible cookies, start by preparing the cheesecake filling. In a small bowl, beat together 6 oz (170 g) of softened cream cheese with 3 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until completely smooth. This mixture should be silky and free of lumps. Scoop about 1 teaspoon portions onto a parchment-lined plate and pop them in the freezer for at least 30 minutes. This freezing step is absolutely essential—trust me on this—as it helps the filling stay intact when we fold it into our cookies later.
While your cheesecake portions are firming up in the freezer, let’s tackle the cookie dough. Whisk together 2 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt in a mixing bowl.
In another large bowl, cream ¾ cup of softened unsalted butter with ¾ cup granulated sugar and ¼ cup packed light brown sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes with an electric mixer. The butter needs to be truly softened, not just slightly warm, or your cookies won’t have that perfect texture we’re looking for.
Beat in 1 large egg and 2 teaspoons of vanilla extract until combined. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Now comes the fun part—rolling your cookies in that classic churro coating!
Mix ¼ cup granulated sugar with 2 teaspoons ground cinnamon in a shallow dish. Take a portion of cookie dough, flatten it slightly, place a frozen cream cheese ball in the center, and wrap the dough around it completely. Roll this filled dough ball in the cinnamon-sugar mixture until thoroughly coated, and place on your baking sheet.
The magic happens when these cookies bake. As they warm in the oven, the frozen cheesecake center softens into a creamy, tangy surprise, while the outside develops that signature cinnamon-sugar crunch we all associate with freshly made churros.
The contrast between the slightly crisp exterior and the soft, cheesecake-filled interior creates a texture experience that’s simply divine. Remember to let them cool slightly before serving—about 5 minutes on the baking sheet and then transferred to a cooling rack.
The waiting is definitely the hardest part, especially with the aroma of cinnamon and vanilla filling your kitchen. Who knew you could capture the essence of a beloved street food in cookie form?
Churro Cheesecake Cookies Substitutions and Variations
While the classic churro cheesecake cookies are absolute perfection, you might want to experiment with different flavors and ingredients to suit your dietary needs or simply to try something new.
For a dairy-free version, swap the butter with coconut oil and use dairy-free cream cheese.
Need gluten-free? A 1:1 gluten-free flour blend works beautifully here.
Sometimes I add a dash of cardamom to my cinnamon sugar for an unexpected twist.
Love chocolate? Try folding mini chocolate chips into the cream cheese filling, or drizzle cooled cookies with melted chocolate.
Ever tried orange zest in the dough? Trust me, it’s a game-changer.
What to Serve with Churro Cheesecake Cookies
Dessert pairings can elevate your churro cheesecake cookies from a simple treat to part of a memorable dessert experience.
I love serving mine with a scoop of vanilla bean ice cream, where the cold creaminess contrasts beautifully with the warm cinnamon-sugar coating.
A drizzle of dulce de leche or chocolate sauce creates an indulgent presentation that’s hard to resist.
For drinks, try Mexican hot chocolate, café con leche, or horchata—they complement the cinnamon flavors perfectly.
And don’t underestimate presentation.
Arrange cookies on a rustic wooden board with fresh berries scattered around, or stack them pyramid-style for a dessert that looks as good as it tastes.
Final Thoughts
After testing these churro cheesecake cookies countless times in my kitchen, I’m convinced they’re the perfect marriage of two beloved treats.
The cinnamon-sugar coating creates that authentic churro experience, while the creamy cheesecake center delivers a surprising richness that keeps everyone coming back for more.
I’ve watched friends reach for seconds, thirds—even sneaking extras into purses when they thought I wasn’t looking. Can you blame them?
These cookies store beautifully for days, though they rarely last that long in my house.
Trust me, you’ll want to double the batch. Your future self will thank you.
Churro Cheesecake Cookies
Ingredients
Equipment
Method
- Beat together softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract until smooth and free of lumps.
- Scoop 1 teaspoon portions of the cream cheese mixture onto a parchment-lined plate and freeze for at least 30 minutes.
- In a mixing bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream butter with granulated sugar and brown sugar until light and fluffy (2-3 minutes).
- Beat in egg and vanilla extract until combined.
- Gradually mix dry ingredients into wet ingredients until a soft dough forms.
- Mix granulated sugar and cinnamon in a shallow dish for coating.
- Take a portion of cookie dough, flatten slightly, place a frozen cream cheese ball in the center, and wrap dough around it completely.
- Roll filled dough balls in cinnamon-sugar mixture until coated and place on baking sheet.
- Bake until done, then let cool on baking sheet for 5 minutes before transferring to a cooling rack.
