Irresistible Churro Cheesecake Donut Cookies

Imagine biting into a cookie that combines all the best flavors of your favorite desserts: the cinnamon-sugar warmth of a churro, the creamy tang of cheesecake, and the indulgent sweetness of a donut. Meet the Irresistible Churro Cheesecake Donut Cookies—a truly decadent treat that’s part churro, part cheesecake, part donut, and all delicious. These cookies are soft and chewy with a sweet, creamy center that’s reminiscent of cheesecake filling, and they’re coated in a layer of cinnamon-sugar that adds a delightful churro-inspired crunch. It’s like having a mini donut topped with cheesecake goodness, but in the form of a bite-sized cookie that’s easy to enjoy and share.

This recipe may sound fancy, but it’s incredibly approachable and fun to make at home. I’ll guide you through each step, from preparing the dough and cheesecake filling to assembling, baking, and coating the cookies in cinnamon-sugar. The best part? These cookies require no frying, so you can skip the mess and enjoy all the flavor of churros in an easy-to-make baked treat. They’re perfect for holidays, parties, or just a cozy evening at home when you’re craving something special.

Let’s get started with this incredible recipe for Churro Cheesecake Donut Cookies. I’ll walk you through everything you need to know to make this delectable treat, from tips for perfect dough to storage ideas and even a few creative variations. These cookies are sure to become a favorite in your dessert repertoire.

Why You’ll Love This Recipe

Churro-Inspired Flavor: The classic cinnamon-sugar coating gives these cookies a churro-like taste that’s nostalgic and comforting.

Creamy Cheesecake Filling: Each cookie has a creamy, tangy center that mimics the flavor of a cheesecake, adding richness to each bite.

No-Fry Recipe: Get all the churro flavor without the hassle of frying. These cookies are baked, which makes them easier to prepare and a bit healthier.

Perfect for Any Occasion: These cookies are great for holidays, parties, or as a fun dessert to make with kids.

Easy to Customize: Add a dash of vanilla or a hint of nutmeg, or even drizzle with chocolate for a creative twist.

Preparation Time and Servings

• Prep time: 25 minutes
• Chilling time: 30 minutes
• Cook time: 12-15 minutes
• Total time: 1 hour 10 minutes
• Yield: Makes about 24 cookies
• Serving Size: 1 cookie

Nutritional Information (per serving)

• Calories: 160 kcal
• Carbohydrates: 20g
• Protein: 2g
• Fat: 8g
• Fiber: 1g
• Sugar: 12g

Ingredients

For the Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the Cheesecake Filling:

• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

Optional Drizzle:

• 1/4 cup melted chocolate or caramel sauce

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

1. Combine the Ingredients: In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This will be the delicious cheesecake filling inside each cookie.
2. Chill the Filling: Place the bowl of cheesecake filling in the refrigerator for about 15-20 minutes. Chilling the filling makes it easier to handle and helps it hold its shape when you’re assembling the cookies.

Step 2: Prepare the Cookie Dough

1. Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This step creates a soft, tender cookie texture.
2. Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Avoid overmixing, as this can make the cookies tough.
4. Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much while baking and makes it easier to shape.

Step 3: Assemble the Cookies

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Portion the Dough: Scoop out about 1 tablespoon of cookie dough for each cookie. Roll the dough into balls and use your thumb or the back of a small spoon to create an indentation in the center of each ball.
3. Add the Cheesecake Filling: Remove the cheesecake filling from the refrigerator. Using a small spoon or piping bag, add about 1/2 teaspoon of the cheesecake filling into the center of each dough ball. Gently fold the dough over the filling to enclose it, rolling it back into a smooth ball to seal the filling inside.
4. Coat with Cinnamon-Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon for the coating. Roll each filled dough ball in the cinnamon-sugar mixture until well coated, then place it on the prepared baking sheet.

Step 4: Bake the Cookies

1. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden and the tops are set. Be careful not to overbake, as you want the cookies to stay soft and tender.
2. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cheesecake filling will firm up slightly as the cookies cool, creating a deliciously creamy center.

Step 5: Add the Optional Drizzle (if desired)

1. Melt the Chocolate or Caramel: If you want to add a decorative drizzle, melt chocolate or caramel in a microwave-safe bowl in 15-second increments until smooth.
2. Drizzle the Cookies: Using a spoon or piping bag, drizzle the melted chocolate or caramel over each cookie for an extra layer of indulgence. Allow the drizzle to set before serving.

Step 6: Serve and Enjoy

Your Irresistible Churro Cheesecake Donut Cookies are now ready to be enjoyed! These cookies are best served fresh, but they’re also delicious at room temperature. They make an impressive dessert for parties, holiday gatherings, or as a cozy treat to enjoy with coffee or hot chocolate.

How to Serve Churro Cheesecake Donut Cookies

These cookies are delicious on their own, but here are some ideas for serving and pairing them:

• With Coffee or Hot Chocolate: Serve with a warm beverage for a cozy treat that’s perfect for winter days.
• As a Dessert Platter: Arrange these cookies on a dessert platter alongside other treats like brownies, macarons, and mini cheesecakes for an impressive spread.
• With Ice Cream: Serve these cookies with a scoop of vanilla or cinnamon ice cream for an extra-special dessert.
• Dusted with Powdered Sugar: For an elegant touch, lightly dust the cookies with powdered sugar before serving.

Additional Tips for Success

1. Chill the Filling: Chilling the cheesecake filling helps keep it from oozing out when you assemble the cookies. If the filling is too soft, pop it back in the fridge for a few more minutes.
2. Use Softened Butter: Make sure the butter is at room temperature before creaming it with the sugar. This will give the cookies a light, tender texture.
3. Don’t Overfill: Use only about 1/2 teaspoon of cheesecake filling per cookie. Overfilling can make it hard to seal the dough around the filling.
4. Roll in Cinnamon-Sugar Generously: The cinnamon-sugar coating is what gives these cookies their churro-inspired flavor. Make sure each cookie is well-coated for the best flavor.
5. Avoid Overbaking: Bake just until the edges are set and the tops are no longer shiny. Overbaking can make the cookies too firm and dry.

Recipe Variations

1. Chocolate Churro Cheesecake Cookies: Add 2 tablespoons of cocoa powder to the dough for a chocolatey twist. You can also use chocolate cream cheese for the filling.
2. Pumpkin Churro Cheesecake Cookies: Add 1/4 cup canned pumpkin and a dash of pumpkin pie spice to the dough for a fall-inspired version.
3. Nutella-Filled Churro Cookies: Replace the cream cheese filling with a small spoonful of Nutella for a chocolate-hazelnut surprise in the center.
4. Lemon Churro Cheesecake Cookies: Add lemon zest to the dough and use lemon-flavored cream cheese in the filling for a zesty variation.
5. Mini Churro Cheesecake Bites: Make smaller cookies by using 1/2 tablespoon of dough per cookie and reducing the bake time. These mini cookies are perfect for parties or gifting.

Freezing and Storage

• Storing Leftovers: Place any leftover cookies in an airtight container at room temperature for up to 3 days. The cookies will stay soft and tender, and the cheesecake filling will keep its creamy texture.
• Freezing: These cookies freeze well. After baking and cooling, place the cookies on a baking sheet in the freezer until frozen solid, then transfer them to a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature before serving.
• Reheating: For that fresh-from-the-oven taste, reheat the cookies in a 300°F oven for about 5 minutes. This will soften the cookies and make the filling nice and creamy again.

Special Equipment

• Hand Mixer or Stand Mixer: A mixer is helpful for creaming the butter and sugars to achieve a light, fluffy texture.
• Parchment Paper or Silicone Baking Mat: Line your baking sheet for easy cleanup and to prevent the cookies from sticking.
• Piping Bag (Optional): A piping bag makes it easy to fill the cookies with cheesecake filling, though a spoon works just as well.

Frequently Asked Questions

1. Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 10 minutes to soften slightly.

2. Can I use premade cinnamon-sugar?
Absolutely. If you have premade cinnamon-sugar, feel free to use it instead of making your own mixture.

3. Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Check that other ingredients are also gluten-free.

4. Can I make these cookies without the cheesecake filling?
Sure! These cookies are delicious as plain churro-inspired sugar cookies if you prefer to skip the filling.

5. How do I prevent the cookies from spreading too much?
Chill the dough before baking to help the cookies hold their shape. If they still spread, try chilling the filled dough balls on the baking sheet for 10 minutes before baking.

Conclusion

These Irresistible Churro Cheesecake Donut Cookies combine the best flavors and textures from several favorite desserts into one amazing cookie. With their warm cinnamon-sugar coating, creamy cheesecake filling, and soft, tender dough, these cookies are a truly indulgent treat that’s hard to resist. They’re perfect for any occasion, whether you’re baking for a holiday, a party, or simply treating yourself. Plus, they’re easy to make and require no frying, so you can enjoy the flavors of churros and cheesecake with minimal effort. Try this recipe the next time you’re craving something unique, sweet, and absolutely delicious. You’re sure to love every bite of these decadent cookies. Enjoy baking, and happy snacking!

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