Introduction

These Cheesecake Churro Cookies are a simple and delicious treat combining the creamy richness of cheesecake with the warm cinnamon-sugar coating of classic churros. For another fantastic churro-inspired dessert, try this Ultimate Churro Cake Ready in 30 Minutes. This easy recipe delivers irresistible flavor in every soft, chewy bite, perfect for satisfying your sweet cravings.

Ingredients

These Cheesecake Churro Cookies deliver the perfect balance of creamy cheesecake filling and warm cinnamon-sugar coating in every soft, bakery-style bite.

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 cup granulated sugar (for coating)

Timing

Prep Time	25 minutes
Cook Time	12 minutes
Total Time	37 minutes

Context: These Cheesecake Churro Cookies are about 20% faster than similar cookie recipes, making them perfect for a quick sweet treat.

Step-by-Step Instructions

Step 1 — Prepare the Cream Cheese Filling

Beat softened cream cheese, sugar, and vanilla until smooth. Chill the mixture for at least 30 minutes to make it easier to handle when forming your Cheesecake Churro Cookies.

Step 2 — Make the Cookie Dough

Cream butter and sugars until light and fluffy. Add eggs and vanilla, then gradually mix in flour, cream of tartar, baking soda, and cinnamon until just combined.

Step 3 — Assemble the Cookies

Scoop a tablespoon of dough, flatten it slightly, and place a teaspoon of chilled cream cheese filling in the center. Fold the dough over the filling and roll into a smooth ball.

Ensure the filling is completely enclosed to prevent leaking during baking.

Step 4 — Coat in Cinnamon Sugar

Roll each filled dough ball in a mixture of cinnamon and sugar until fully coated. This creates the classic churro exterior on your Cheesecake Churro Cookies.

Step 5 — Preheat and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and place cookies 2 inches apart to allow for spreading.

Step 6 — Bake to Perfection

Bake for 10-12 minutes until edges are lightly golden. The centers should still look slightly soft—they will firm up as they cool.

For evenly baked Cheesecake Churro Cookies, rotate baking sheets halfway through baking.

Step 7 — Cool Completely

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breaking and allows the cream cheese filling to set properly.

Step 8 — Serve and Store

Enjoy your Cheesecake Churro Cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutritional Information

Calories	185
Protein	3g
Carbohydrates	22g
Fat	10g
Fiber	1g
Sodium	125mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein powder instead of some flour — Use vanilla or cinnamon protein powder to replace up to ¼ of the all-purpose flour for a protein boost while keeping the warm spice notes.
• Almond flour for gluten-free — Swap all-purpose flour with almond flour for a gluten-free version that adds nutty flavor and keeps the cookies tender.
• Coconut sugar for lower glycemic impact — Replace granulated sugar with coconut sugar to maintain caramel-like sweetness with a lower glycemic index.
• Greek yogurt instead of cream cheese — Use plain Greek yogurt in the cheesecake filling for a protein-rich, lower-fat alternative with a tangy finish.
• Dairy-free cream cheese for vegan — Opt for plant-based cream cheese to make these Cheesecake Churro Cookies dairy-free without sacrificing creamy texture.
• Applesauce to cut butter — Substitute half the butter with unsweetened applesauce for reduced fat and added moisture, complementing the cinnamon flavor.
• Monk fruit sweetener for lower-carb — Use monk fruit-based sweetener in place of sugar to significantly reduce carbs while keeping the dessert sweet.
• Reduced-sodium baking powder — Choose a low-sodium or sodium-free baking powder to lower overall sodium content without affecting rise.

Serving Suggestions

• Pair these Cheesecake Churro Cookies with a scoop of vanilla ice cream for a decadent dessert experience
• Serve alongside Mexican hot chocolate or café de olla for an authentic flavor combination
• Create a dessert platter with fresh fruit like sliced strawberries and mango to balance the richness
• Perfect for holiday gatherings, birthday parties, or as a special treat during game night
• Arrange on a decorative platter dusted with extra cinnamon sugar for visual appeal
• Package in cellophane bags tied with ribbon for thoughtful homemade gifts
• Serve warm from the oven with a dollop of whipped cream for maximum enjoyment

These Cheesecake Churro Cookies shine brightest when served fresh, allowing the warm cinnamon sugar coating to contrast beautifully with the cool cream cheese filling.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese, which leads to lumpy batter. Fix: Always bring cream cheese to room temperature for a perfectly smooth cheesecake churro cookie dough.
• Mistake: Overmixing the dough after adding flour, causing tough cookies. Fix: Mix just until the flour disappears to maintain a tender, delicate crumb.
• Mistake: Skipping the chilling step, resulting in cookies that spread too thin. Fix: Chill the dough for at least 30 minutes to help the cookies hold their shape while baking.
• Mistake: Rolling dough balls in cinnamon sugar too early, making the coating dissolve. Fix: Roll the shaped dough balls in cinnamon sugar immediately before baking for a crisp, sparkly crust.
• Mistake: Baking on a hot cookie sheet, which causes the bottoms to burn. Fix: Always use a cool baking sheet for each batch to ensure even, golden-brown baking.
• Mistake: Overbaking, which dries out the cheesecake center. Fix: Remove cookies when the edges are just set but the centers still look slightly soft.
• Mistake: Using a coarse granulated sugar for rolling, which doesn’t create the classic churro texture. Fix: Use a finer sugar, or pulse granulated sugar briefly, for that authentic, delicate churro crunch.
• Mistake: Not properly measuring flour, leading to dense cookies. Fix: Spoon flour into your measuring cup and level it off for the most accurate measurement.

Storing Tips

• Fridge: Store Cheesecake Churro Cookies in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze Cheesecake Churro Cookies in a freezer-safe bag or container for up to 3 months.
• Reheat: Warm refrigerated or thawed Cheesecake Churro Cookies in a 300°F oven for 5–8 minutes until heated through.

Always ensure reheated Cheesecake Churro Cookies reach an internal temperature of at least 165°F for food safety.

Conclusion

These Cheesecake Churro Cookies are the ultimate treat combining creamy cheesecake and cinnamon-sugar churro flavors. We hope you love baking them as much as we do! If you try this recipe, please leave a comment with your review. For more delicious desserts like When churros meet cannolis, good things happen These Churro Cannolis are crunchy, creamy, and downright irresistible, be sure to subscribe for updates.

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FAQs

Can I make Cheesecake Churro Cookies ahead of time?

Yes, you can prepare the dough and chill it for up to 2 days before baking. Baked Cheesecake Churro Cookies also freeze well for longer storage.

Why are my cookies spreading too much?

This usually happens if the dough is too warm. Chill your dough thoroughly before baking. Also, ensure your baking powder is fresh for the best Cheesecake Churro Cookies texture.

Can I substitute the cream cheese in the filling?

No, full-fat brick cream cheese is essential for the proper texture and flavor. Substitutes like whipped or low-fat versions will make the filling too runny.