There are some flavour combinations that just feel destined to be together, and for me, the warm, comforting spice of cinnamon sugar and the tangy creaminess of cheesecake is one of them. This recipe for Churros Cheesecake Cookies is the delicious result of that idea. Imagine a soft, buttery cookie, rolled in a crunchy layer of cinnamon sugar like a classic Spanish churro, that gives way to a surprise pocket of smooth, cool cheesecake filling. It’s a textural and flavourful journey in every single bite. I’ve been making this for over 7 years, and it never disappoints.

We’re essentially creating two wonderful desserts and merging them into one handheld treat. The cookie dough itself is rich with brown sugar and vanilla, providing a sturdy yet tender base. The real magic, however, happens when you stuff it with a frozen ball of sweetened cream cheese filling. As it bakes, the cookie spreads and puffs up around the filling, which softens but doesn’t melt away, creating that signature cheesecake texture right in the centre.

This is the kind of recipe that works beautifully for a weekend baking session when you want to create something a little bit special. They look impressive and always get compliments, yet the process is straightforward and incredibly rewarding. They are a fantastic treat to bring to a friend’s house or to enjoy with a hot cup of coffee on a lazy afternoon. If you love churros and you love cheesecake, these stuffed cookies are about to become your new favourite thing to bake.

Recipe Overview

These Churros Cheesecake Cookies deliver a unique dessert experience. The exterior is crisp with a generous coating of cinnamon sugar, which crackles slightly as you bite into the soft, chewy cookie. Inside, a hidden centre of tangy and smooth cream cheese filling provides a delightful contrast. The key to success is freezing the cheesecake filling first; during my testing, I found this step is absolutely essential to prevent the filling from oozing out during baking, ensuring a perfect pocket of creaminess in every cookie.

• Prep Time: 30 minutes
• Chilling Time: 1 hour
• Cook Time: 12-15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 14 large cookies
• Difficulty: Medium

Why You’ll Love These Churros Cheesecake Cookies

• Incredible Texture and Flavour: The buttery cookie, crunchy cinnamon-sugar coating, and tangy cream cheese filling create a truly unique combination. The warmth from the cinnamon is balanced perfectly by the cool tang of the cheesecake.
• An Impressive Bake: While the steps are manageable, the final result looks and tastes like something from a gourmet bakery. The “surprise inside” element makes them extra special.
• A Flexible Recipe: You can easily customise the filling. Try swirling in a teaspoon of Biscoff spread or a little lemon zest into the cream cheese mixture before freezing for a different flavour profile.
• Ideal for Special Afternoons: These cookies are wonderful for an afternoon tea, a bake sale, or whenever you feel like treating yourself and your loved ones. They pair beautifully with a homemade Instant Coffee Iced Coffee.
• Family Tested and Approved: My family adores these. The younger ones are always excited by the sugary coating, while the grown-ups consistently praise the sophisticated cheesecake element. Everyone seems to love this recipe.

Churros Cheesecake Cookies

⏱️ 30 min prep  •  🍳 15 min cook  •  👥 7 servings

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Ingredients You’ll Need

For these cookies, using good quality, full-fat ingredients makes a significant difference, especially for the filling. I always use Philadelphia Original full-fat cream cheese as I find its firm texture and tangy flavour work best and prevent the filling from becoming watery. Ensure your butter and cream cheese are at room temperature before you begin.

• For the Cheesecake Filling:
• 120g full-fat cream cheese, softened
• 50g icing sugar, sifted
• 1/2 tsp vanilla extract
• 1 tbsp plain flour
• For the Cookie Dough:
• 115g unsalted butter, softened
• 100g light brown soft sugar
• 50g caster sugar
• 1 large free-range egg
• 1 tsp vanilla extract
• 225g plain flour
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• For the Cinnamon Sugar Coating:
• 100g caster sugar
• 2 tsp ground cinnamon

Ashley’s Tip: Don’t be tempted to skip the tablespoon of plain flour in the cheesecake filling. It acts as a stabiliser, helping the filling to set up slightly during baking rather than melting completely.

How to Make Churros Cheesecake Cookies

The process is broken down into three main parts: making and freezing the filling, preparing the cookie dough, and finally, assembling and baking. Following the steps in order is key to getting that perfect stuffed cookie.

1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric hand mixer until smooth and creamy. Sift in the icing sugar and add the vanilla extract and plain flour. Beat again until everything is fully combined and there are no lumps.
2. Freeze the Filling: Line a small plate or tray with parchment paper. Using a teaspoon, scoop out 14 small, even-sized balls of the cheesecake mixture (each should be about 2cm in diameter). Roll them gently between your palms to smooth them out. Place the balls on the prepared tray and freeze for at least 1 hour, or until completely solid. This step is crucial!
3. Make the Cookie Dough: In a large bowl or the bowl of a stand mixer, beat the softened butter with the light brown sugar and caster sugar until light and fluffy. This technique, known as creaming, incorporates air and is key to a good cookie texture. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, bicarbonate of soda, salt, and 1 teaspoon of ground cinnamon.
5. Finish the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on a low speed until just combined. Be careful not to overmix. The dough will be soft.
6. Assemble the Cookies: Preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper. In a shallow bowl, mix together the 100g of caster sugar and 2 teaspoons of ground cinnamon for the coating.
7. Stuff and Roll: Take a scoop of cookie dough (about 1.5 tablespoons). Flatten it into a disc in the palm of your hand. Place one of the frozen cheesecake balls in the centre. Carefully wrap the dough around the filling, pinching the seams to seal it completely. Roll the ball between your palms to make it smooth. What works best for me is ensuring there are no cracks where the filling can escape.
8. Coat and Bake: Roll the stuffed cookie dough ball generously in the cinnamon-sugar mixture until it’s fully coated. Place it on the prepared baking tray. Repeat with the remaining dough and filling, leaving at least 5cm of space between each cookie as they will spread.
9. Bake to Perfection: Bake for 12-15 minutes, or until the edges are golden brown and the centres are set but still look a little soft. They will continue to bake on the hot tray.
10. Cool Down: Let the cookies cool on the baking tray for 10 minutes before carefully transferring them to a wire rack to cool completely. They are delicate while warm due to the soft centre.

Tips From My Kitchen

• Temperature Control is Everything: The cheesecake balls must be frozen solid. If they are even slightly soft, they will melt and leak out during baking. I often leave them in the freezer for up to 2 hours just to be certain.
• The Secret to a Clean Seal: I learned that if the dough gets too warm and sticky while you’re assembling the cookies, popping it in the fridge for 15-20 minutes makes it much easier to handle and seal around the frozen filling.
• Make-Ahead Magic: You can prepare the stuffed, uncoated cookie dough balls and freeze them on a tray. Once solid, transfer them to a freezer bag for up to one month. When you’re ready to bake, there’s no need to thaw. Just roll the frozen balls in the cinnamon sugar and add 2-3 extra minutes to the baking time.
• Proper Storage: Because of the cream cheese filling, these cookies must be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days. You can eat them cold or let them come to room temperature for 15 minutes before serving.

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, just some standard baking essentials.

• Stand mixer or electric hand mixer
• Large baking trays
• Parchment paper
• Wire cooling rack
• Small ice cream scoop (optional, for even cookie sizes)

Delicious Variations to Try

While this recipe is wonderful as it is, it’s also a great base for a few creative twists. Here are a few ideas we’ve enjoyed.

• Dulce de Leche Swirl: For a decadent caramel note, gently swirl 2 tablespoons of thick dulce de leche through the cream cheese mixture before you portion and freeze it.
• Chocolate Churro Cookies: Add 100g of mini dark chocolate chips to the cookie dough at the final stage of mixing for a rich, melty addition that complements the cinnamon perfectly.
• A Hint of Spice: For a subtle warmth that evokes Mexican hot chocolate, add a pinch (about 1/8 teaspoon) of cayenne pepper to the cinnamon-sugar coating. It provides a lovely, gentle heat on the finish.

What to Serve With Churros Cheesecake Cookies

These cookies are a complete treat on their own, but they can also be the star of a more elaborate dessert spread.

• Hot Drinks: They are a natural partner for a strong cup of coffee, an espresso, or a creamy latte. The bitterness of the coffee is a fantastic contrast to the cookie’s sweetness.
• Vanilla Bean Ice Cream: For a truly indulgent dessert, serve a slightly warm cookie alongside a scoop of high-quality vanilla bean ice cream. The contrast in temperatures is divine.
• Dessert Platter: Feature these on a dessert board alongside other small treats. They would be a wonderful addition next to a few slices of a beautiful Rose Gold Cake or some simple chocolate truffles.

Frequently Asked Questions

Churros Cheesecake Cookies

Soft cinnamon-spiced cookies stuffed with a creamy cheesecake filling, then rolled in cinnamon sugar for the ultimate churro-inspired treat.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 7 servings

Course: Dessert

Cuisine: American

Calories: 470

Ingredients Method Notes

Ingredients

  

For the Cheesecake Filling

• 120 g full-fat cream cheese softened
• 50 g icing sugar sifted
• 1/2 tsp vanilla extract
• 1 tbsp plain flour

For the Cookie Dough

• 115 g unsalted butter softened
• 100 g light brown soft sugar
• 50 g caster sugar
• 1 large free-range egg
• 1 tsp vanilla extract
• 225 g plain flour
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 1 tsp ground cinnamon

For the Cinnamon Sugar Coating

• 100 g caster sugar
• 2 tsp ground cinnamon

Method

 

1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric hand mixer until smooth and creamy. Sift in the icing sugar and add the vanilla extract and plain flour. Beat again until everything is fully combined and there are no lumps.
2. Freeze the Filling: Line a small plate or tray with parchment paper. Using a teaspoon, scoop out 14 small, even-sized balls of the cheesecake mixture (each should be about 2cm in diameter). Roll them gently between your palms to smooth them out. Place the balls on the prepared tray and freeze for at least 1 hour, or until completely solid. This step is crucial!
3. Make the Cookie Dough: In a large bowl or the bowl of a stand mixer, beat the softened butter with the light brown sugar and caster sugar until light and fluffy. This technique, known as creaming, incorporates air and is key to a good cookie texture. Scrape down the sides of the bowl, then beat in the egg and vanilla extract until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the plain flour, bicarbonate of soda, salt, and 1 teaspoon of ground cinnamon.
5. Finish the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on a low speed until just combined. Be careful not to overmix. The dough will be soft.
6. Assemble the Cookies: Preheat your oven to 180°C (160°C fan) and line two large baking trays with parchment paper. In a shallow bowl, mix together the 100g of caster sugar and 2 teaspoons of ground cinnamon for the coating.
7. Stuff and Roll: Take a scoop of cookie dough (about 1.5 tablespoons). Flatten it into a disc in the palm of your hand. Place one of the frozen cheesecake balls in the centre. Carefully wrap the dough around the filling, pinching the seams to seal it completely. Roll the ball between your palms to make it smooth. What works best for me is ensuring there are no cracks where the filling can escape.
8. Coat and Bake: Roll the stuffed cookie dough ball generously in the cinnamon-sugar mixture until it's fully coated. Place it on the prepared baking tray. Repeat with the remaining dough and filling, leaving at least 5cm of space between each cookie as they will spread.
9. Bake to Perfection: Bake for 12-15 minutes, or until the edges are golden brown and the centres are set but still look a little soft. They will continue to bake on the hot tray.
10. Cool Down: Let the cookies cool on the baking tray for 10 minutes before carefully transferring them to a wire rack to cool completely. They are delicate while warm due to the soft centre.

Notes

Store cookies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture.

I truly hope you enjoy making and eating these Churros Cheesecake Cookies. They are such a fun and rewarding bake, and the end result is always a joy to share. There’s nothing quite like watching someone take a bite and discover the creamy surprise inside. Please let me know how you get on in the comments below – I love hearing about your kitchen adventures!

Happy baking,
Ashley