Go Back
Imagine the delightful crunch of a churro paired with the creamy decadence of cheesecake. When these two beloved treats come together, you get a dessert that is not only indulgent but also utterly unforgettable: Cheesecake Stuffed Churro Cookies. This innovative recipe brings a fresh twist to traditional desserts, combining the warm, cinnamon-sugar coated exterior of churros with a rich, velvety cheesecake filling nestled within a soft cookie dough.

Cheesecake Stuffed Churro Cookies

A delightful twist on a classic dish.
Print Recipe Pin Recipe

Ingredients
  

For the Cookie Dough:

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice

For the Coating:

½ cup granulated sugar

2 teaspoons ground cinnamon

Instructions
 

Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

    Make the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy. Chill in the refrigerator while you prepare the cookie dough.

      Prepare the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract; mix until well combined.

        Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

          Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for about 30 minutes. This will make it easier to handle when stuffing.

            Form the Cookies: Once the dough is chilled, scoop out about 2 tablespoons of dough and flatten it in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center, then wrap the dough around the filling and roll it into a ball. Repeat this process for the remaining dough and filling.

              Bake the Cookies: Place the stuffed cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are just golden.

                Prepare the Coating: While the cookies are baking, mix together the granulated sugar and ground cinnamon in a small bowl.

                  Coat the Cookies: Once the cookies are done baking, let them cool for about 5 minutes. Then, while they are still warm, roll each cookie in the cinnamon-sugar mixture until fully coated.

                    Serve and Enjoy: Let the cookies cool completely on a wire rack. Enjoy your delicious Cheesecake Stuffed Churro Cookies fresh or store them in an airtight container for up to 5 days!

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: about 24 cookies