Churro Cheesecake Cookies: The Ultimate Dessert Fusion

Churro Cheesecake Cookies are the sweet hybrid dessert you didn’t know you needed—until now. With the crispy, cinnamon-sugar charm of a churro and the creamy indulgence of cheesecake filling, these cookies are quickly becoming a viral favorite among bakers and food lovers alike. Whether you’re prepping for a holiday, a dinner party, or just a cozy night in, these cookies bring a bakery-quality bite to your home kitchen.

Unlike traditional cookies, this treat merges two techniques: soft cookie dough and cheesecake-style hand pies, creating textural contrast and bold flavor. Even better? You can whip these up in under an hour. For those unfamiliar with a key step in the recipe, here’s a helpful breakdown of what is brown butter?, which lends rich, nutty depth to the cookie dough.

Before you begin baking in bulk, consider your storage strategy. These cookies can be made in advance, frozen, or stored for later consumption. For the best results, follow these best practices for freezing baked goods to ensure that every cookie maintains its flavor and texture, even after days in the freezer.

What Are Churro Cheesecake Cookies?

These delightful bites are a fusion between classic churros and creamy cheesecake. Picture a soft, buttery cookie infused with cinnamon and sugar, stuffed with a luscious cream cheese filling, and rolled in cinnamon sugar both before and after baking. Some variations, like hand pies, use pie crust instead of cookie dough, making them more like portable desserts.

Two Main Styles:

• Brown Butter Cookie Dough Style – A rich, tender cookie with cheesecake nestled in the center.
• Cheesecake Hand Pie Style – Uses pie crust rounds filled with cream cheese, similar to sopapillas.

Ingredients You’ll Need

For the Cookie Dough Base (Style 1):

• 1/2 cup unsalted brown butter
• 1/2 cup brown sugar + 1 tbsp granulated sugar
• 1 egg (room temperature)
• 1/2 tsp vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

For the Cheesecake Filling:

• 3 oz cream cheese
• 1 1/2 tbsp granulated sugar
• 1/4 tsp vanilla

For Cinnamon Sugar Coating:

• 1/2 cup sugar
• 4 tsp cinnamon

Tools You’ll Need

• Stand mixer or handheld mixer
• Ice cream scoop or measuring cup
• Baking sheets and parchment paper
• Small bowl for cinnamon sugar
• Cookie cutter (optional for shaping)

Step-by-Step: Brown Butter Cookie Dough Version

1. Make the cheesecake filling.
   • Beat softened cream cheese, sugar, and vanilla until smooth.
   • Scoop small dollops onto parchment paper and freeze for 30–60 minutes.
2. Brown the butter.
   • Cube butter and cook over medium heat, stirring constantly until it turns golden. Learn more about what is brown butter? if you’re new to this technique.
   • Let it cool slightly before using.
3. Prepare the cookie dough.
   • Whisk brown butter, sugars, egg, and vanilla.
   • Fold in sifted dry ingredients (flour, baking soda, cinnamon, salt).
   • Chill for 20 minutes if dough is too soft.
4. Assemble the cookies.
   • Flatten a dough ball, place frozen cheesecake filling in the center, and wrap dough around it.
   • Roll in cinnamon sugar.
5. Bake at 350°F for 10–12 minutes.
   • The cookies will look slightly underdone. Let them finish setting on the baking sheet.
6. Roll in cinnamon sugar again once slightly cooled.

Step-by-Step: Cheesecake Hand Pie Style

This variation skips the cookie dough in favor of pie crusts for a crunchier bite.

1. Beat together cream cheese, sugar, and vanilla.
2. Cut 2-inch rounds from refrigerated pie crusts.
3. Pipe cheesecake mixture into the center of half the rounds.
4. Seal and press with a fork, then bake at 350°F for 15–20 minutes.
5. Brush with melted butter while warm and roll in cinnamon sugar.

This method is not only quicker, but also more forgiving for beginners. For additional inspiration, check out these creative ways to use cream cheese in baking.

Serving Suggestions

• Serve warm with caramel drizzle.
• Add a scoop of vanilla ice cream for dessert decadence.
• Pair with coffee or hot chocolate for a cozy treat.

Storage Tips

• Store baked cookies in an airtight container in the fridge for up to 5 days.
• For longer shelf life, freeze dough balls (unbaked) or baked cookies.
• Reheat in a microwave for 10–15 seconds or toast lightly for crunch.

Flavor Variations

• Nutella-Stuffed: Replace cream cheese with Nutella or hazelnut spread.
• Biscoff or Pumpkin Spice: Add cookie butter or pumpkin puree to the filling.
• Mini Bites: Make smaller versions for party platters.

Nutrition Info (Approximate Per Cookie)

• Calories: 180–220
• Fat: 8–12g
• Sugar: 15g
• Carbs: 22g
• Protein: 2g

Churro Cheesecake Cookies vs. Sopapilla Cheesecake Bars

Though similar in concept, these cookies differ from sopapilla bars in:

• Form: Bars are layered in pans, cookies are individual.
• Texture: Bars are flakier, cookies are chewier or crisp, depending on the style.
• Assembly: Cookies require more manual shaping and filling.

Make It Fit Your Diet

• Gluten-Free: Use almond flour or a 1:1 GF flour blend.
• Low-Carb/Keto: Substitute sugar with monk fruit and flour with coconut/almond flour.
• Dairy-Free: Use plant-based butter and vegan cream cheese.

Frequently Asked Questions

Can you freeze churro cheesecake cookies?
Yes, both raw and baked cookies can be frozen. See best practices for freezing baked goods.

Why does my filling leak out?
Make sure the cream cheese mixture is frozen before wrapping. Fully seal the dough around the filling.

How do I get a gooey center?
Don’t overbake. Cookies will set more as they cool.

Can I skip cream cheese?
Yes, but it won’t be a cheesecake cookie. Try jam, Nutella, or caramel instead.

Can I make these ahead?
Absolutely. Prep dough and filling separately, assemble just before baking.

Enjoy baking these Churro Cheesecake Cookies, and don’t forget to share them—they won’t last long!

Print