Imagine the rich, creamy flavor of cheesecake, the crispy cinnamon sugar coating of churros, and the delightful texture of donuts – all in one bite-sized treat! These churro cheesecake donut cookies are a magical fusion of flavors and textures, perfect for satisfying your sweet tooth.

Why You’ll Love This Recipe?

Flavor Explosion: Combines the best of churros, cheesecake, and donuts into one irresistible dessert.
Fun to Make: Perfect for a baking day with friends or family.
Customizable: Add your own twist to the filling or toppings.
Crowd-Pleaser: Always a hit at parties, potlucks, or family gatherings.

Ingredients

For this recipe, you’ll need a mix of basic pantry staples and a few special ingredients. Check out the full ingredient list in the recipe card below.

Cream cheese
Powdered sugar
Vanilla extract
Refrigerated biscuit or crescent dough
Cinnamon
Granulated sugar
Butter

Directions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
Roll out the dough and cut into circles using a cookie cutter or glass.
Place a dollop of the cream cheese mixture in the center of half the dough circles. Cover with the remaining circles and seal the edges.
Bake for 12–15 minutes or until golden brown.
While the cookies are baking, mix cinnamon and sugar in a bowl. Melt butter in a separate bowl.
Brush the warm cookies with melted butter and roll them in the cinnamon sugar mixture until fully coated.

Expert Tips and Tricks

Seal the Edges Well: Pinch or crimp the edges of the dough to prevent the filling from leaking.
Chill the Filling: Slightly chilling the cream cheese mixture makes it easier to handle and less likely to ooze out.
Don’t Skip the Butter: Brushing the cookies with butter helps the cinnamon sugar adhere perfectly.

Recipe Variations and Possible Substitutions

Add Chocolate: Include mini chocolate chips in the filling or drizzle melted chocolate over the cookies.
Switch the Dough: Use puff pastry for a flakier texture or homemade dough for a personal touch.
Spice It Up: Add a pinch of nutmeg or cardamom to the cinnamon sugar mix for an extra layer of warmth.

Serving and Pairing Suggestions

Serve these churro cheesecake cookies with a cup of hot coffee, a latte, or a rich hot chocolate. They also pair wonderfully with fresh berries or a scoop of vanilla ice cream for a more decadent dessert.

Storage and Reheating Tips

Refrigerate: Store in an airtight container in the fridge for up to 3 days.
Freeze: Wrap individually in plastic wrap and freeze for up to a month. Thaw at room temperature before serving.
Reheat: Warm in a preheated oven at 300°F (150°C) for a few minutes to refresh their texture.

FAQs

Can I make these ahead of time?
Yes, you can prepare the dough and filling separately a day in advance. Assemble and bake when ready.
Can I use homemade dough?
Absolutely! Homemade biscuit or crescent dough works wonderfully if you have the time.
What’s the best way to reheat them?
A quick warm-up in the oven keeps them crispy, while the microwave works for a softer texture.
Can I use flavored cream cheese?
Yes! Try cinnamon or honey-flavored cream cheese for an extra burst of flavor.

Conclusion

These churro cheesecake donut cookies are a dessert dream come true. Crispy, creamy, and coated in irresistible cinnamon sugar, they’re perfect for any occasion or just a sweet indulgence for yourself. Try them out, and don’t be surprised when they disappear in minutes!

Irresistible Churro Cheesecake Donut Cookies with Cinnamon Sugar

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Author: Maria
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: About 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American/Mexican Fusion
Diet: Vegetarian

Print Recipe

Description

These Churro Cheesecake Donut Cookies are the ultimate fusion of three favorite treats: the crisp, cinnamon-sugar coating of churros, the creamy filling of cheesecake, and the soft, donut-like texture of cookies. Perfect for parties, holidays, or any time you want a fun and indulgent dessert, these cookies are both easy to make and irresistibly delicious!

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the cheesecake filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small dollops (about 1 tsp) onto a parchment-lined plate or tray. Freeze for 20-30 minutes until firm.
Prepare the cookie dough: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and milk. Gradually add the dry ingredients to the wet ingredients until combined.
Assemble the cookies: Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake filling dollop in the center, then fold the dough around it, sealing the edges. Roll the filled dough ball gently between your hands to smooth it.
Bake: Place the filled dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Let cool slightly on the baking sheet before transferring to a wire rack.
Coat in cinnamon sugar: Mix the granulated sugar and cinnamon in a small bowl. Brush each cookie lightly with melted butter, then roll in the cinnamon sugar mixture until fully coated.

Notes

For a caramel-filled variation, add a small piece of caramel along with the cheesecake filling.
These cookies are best enjoyed on the day they are made, but you can reheat them slightly for a fresh-out-of-the-oven taste.
Adjust the cinnamon sugar ratio to your taste if you prefer more or less cinnamon.

Nutrition

Serving Size: 1 cookie
Calories: ~200
Sugar: 12g
Sodium: 80mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 2g
Cholesterol: 35mg