Churro Cheesecake Cookies

Name: Churro Cheesecake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Mexican-American Fusion
Ingredients: 1 cup unsalted butter, softened.; 1 cup granulated sugar.; 2 large eggs.; 1 teaspoon vanilla extract.; 3 cups all-purpose flour.; 1 teaspoon baking powder.; 1/2 teaspoon salt.; 8 oz cream cheese, softened.; 1/4 cup granulated sugar (for filling).; 1 teaspoon vanilla extract (for filling).; 1 cup granulated sugar (for coating).; 1 tablespoon ground cinnamon.; 1 cup caramel sauce (optional for drizzle).

By Clare Greco

Updated on 05 September 2024

Print Recipe Pin Recipe

These Churro Cheesecake Cookies bring together two beloved flavors: the crispy cinnamon sugar of churros and the creamy richness of cheesecake. The dough is rolled into small balls, filled with a smooth cheesecake center, and coated in a cinnamon-sugar mixture before baking to golden perfection. Add a drizzle of caramel sauce for an extra layer of sweetness. Perfect for parties, special occasions, or as an indulgent snack, these cookies are sure to impress your friends and family. Store them in the fridge for up to five days and enjoy them cold or at room temperature.

If you're looking for the perfect combination of churro and cheesecake, these Churro Cheesecake Cookies are the answer. Crispy on the outside with a smooth and creamy center, they're sure to be a hit with everyone.

INGREDIENTS

Unsalted butter: 1 cup, softened
Granulated sugar: 1 cup for dough, plus 1/4 cup for filling and 1 cup for coating
Large eggs: 2, for the dough
Vanilla extract: 1 teaspoon for dough, plus 1 teaspoon for filling
All-purpose flour: 3 cups
Baking powder: 1 teaspoon
Salt: 1/2 teaspoon
Cream cheese: 8 oz, softened for the filling
Ground cinnamon: 1 tablespoon for coating
Caramel sauce: 1 cup, optional for drizzling

INSTRUCTIONS

Step 1:: In a medium bowl, mix softened cream cheese, 1/4 cup sugar, and vanilla extract for the cheesecake filling. Transfer to a piping bag and refrigerate.
Step 2:: Cream together butter and sugar in a large bowl, then add eggs and vanilla. In a separate bowl, combine flour, baking powder, and salt. Mix the dry ingredients into the butter mixture.
Step 3:: Roll dough into 1 1/2-inch balls, create indentations, and pipe in the cheesecake filling. Preheat oven to 350°F (175°C).
Step 4:: Roll the filled cookies in cinnamon sugar and bake for 12-15 minutes. Cool on a wire rack.
Step 5 (Optional):: Drizzle cooled cookies with caramel sauce for added sweetness.

Serving and Storage Tips

Serve cookies warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.

Helpful Notes

Ensure butter and cream cheese are softened before mixing to ensure a smooth dough and filling.
If the filling is too soft, refrigerate it longer before using.

Tips from Well-Known Chefs

For an extra rich caramel drizzle, use a homemade caramel sauce made from melting caramel candies with a splash of cream.

Churro Cheesecake

Churro Cheesecake Cookies combine a crispy cinnamon sugar exterior with a creamy cheesecake center, creating the perfect dessert for churro and cheesecake lovers.

Prep Time

25 Minutes

Cook Time

15 Minutes

Total Time

40 Minutes

By: Clare Greco

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: Mexican-American Fusion

Yield: 24 Servings (24 Cookies)

Ingredients

01 1 cup unsalted butter, softened.

02 1 cup granulated sugar.

03 2 large eggs.

04 1 teaspoon vanilla extract.

05 3 cups all-purpose flour.

06 1 teaspoon baking powder.

07 1/2 teaspoon salt.

08 8 oz cream cheese, softened.

09 1/4 cup granulated sugar (for filling).

10 1 teaspoon vanilla extract (for filling).

11 1 cup granulated sugar (for coating).

12 1 tablespoon ground cinnamon.

13 1 cup caramel sauce (optional for drizzle).

Instructions

Step 01

In a medium bowl, beat together softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Transfer to a piping bag and refrigerate.

Step 02

Cream together softened butter and 1 cup granulated sugar until fluffy. Add eggs one at a time, beating after each addition. Mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to butter mixture.

Step 03

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough into 1 1/2-inch balls, place on sheets, and create an indentation in the center. Pipe cheesecake filling into the indentation.

Step 04

In a small bowl, mix together 1 cup granulated sugar and 1 tablespoon cinnamon. Roll filled cookies in the mixture to coat well.

Step 05

Bake for 12-15 minutes or until edges are golden. Cool on the baking sheet for a few minutes, then transfer to a wire rack.

Step 06

Drizzle cooled cookies with caramel sauce if desired.

Step 07

Enjoy the cookies with or without the caramel drizzle. Store leftovers in an airtight container in the refrigerator for up to 5 days.