Easy Churro Cheesecake Cookies Recipe

Churro Cheesecake Cookies are the ultimate fusion of two beloved desserts: churros and cheesecake. These cookies combine the warm, cinnamon-sugar flavor of churros with the creamy, rich texture of cheesecake. Perfect for parties, holidays, or a sweet treat any day of the week, this recipe is easy to follow and guaranteed to impress.

Whether you’re a seasoned baker or a beginner, these cookies will become a staple in your dessert repertoire.

Let’s dive into the details!

Recipe Preparation Equipment

Before you start, gather these tools:

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheets
• Parchment paper or silicone baking mats
• Measuring cups and spoons
• Spatula
• Cooling rack
• Small bowl (for cinnamon-sugar coating)

What You Need to Prepare Churro Cheesecake Cookies ?

Here’s everything you’ll need for this delicious recipe:

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon

How to Make Easy Churro Cheesecake Cookies Step-by-Step ?

Step 1: Prepare the Cookie Dough

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 2: Make the Cheesecake Filling

1. In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Set aside.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop about 1 tablespoon of cookie dough and flatten it into a small disc.
3. Place 1 teaspoon of cheesecake filling in the center of the disc.
4. Top with another tablespoon of cookie dough, sealing the edges to encase the filling completely. Roll into a ball.

Step 4: Coat with Cinnamon-Sugar

1. In a small bowl, mix the sugar and cinnamon.
2. Roll each cookie ball in the cinnamon-sugar mixture until fully coated.

Step 5: Bake the Cookies

1. Place the coated cookies on the prepared baking sheets, spacing them about 2 inches apart.
2. Bake for 12-15 minutes, or until the edges are lightly golden.
3. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Variations

1. Chocolate Drizzle: Melt some chocolate and drizzle it over the cooled cookies for an extra indulgent touch.
2. Nutty Twist: Add finely chopped pecans or walnuts to the cookie dough for a crunchy texture.
3. Fruit Filling: Swap the cheesecake filling with raspberry or strawberry jam for a fruity twist.
4. Gluten-Free Option: Use gluten-free flour to make this recipe suitable for those with dietary restrictions.

Cooking Notes

• Ensure your cream cheese and butter are fully softened to avoid lumps in the filling or dough.
• Don’t overbake the cookies; they should be slightly soft in the center when you take them out of the oven.
• If the dough is too sticky, chill it in the refrigerator for 15-20 minutes before assembling the cookies.

Serving Suggestions

• Serve these cookies warm with a glass of cold milk or a cup of coffee.
• Pair them with a scoop of vanilla ice cream for an extra decadent dessert.
• Arrange them on a platter for parties or potlucks—they’re always a crowd-pleaser!

Helpful Tips

• Use a cookie scoop to ensure evenly sized cookies.
• If the cheesecake filling oozes out during baking, try freezing the filled cookie balls for 10 minutes before baking.
• Store leftover cookies in an airtight container in the refrigerator for up to 5 days.

Tips for the Best Churro Cheesecake Cookies

• Use high-quality cream cheese for the best flavor.
• Don’t skip the cinnamon-sugar coating—it’s what gives these cookies their signature churro taste.
• For a gooier center, slightly underbake the cookies by 1-2 minutes.

Related Recipes :

• Easy Blueberry Pie Cookies Recipe
• Easy Pistachio Fudge Recipe
• Honey Butter Sweet Potato Cornbread Recipe
• Soft & Chewy Oatmeal Cream Pie Cookies

FAQs

1. Can I freeze Churro Cheesecake Cookies?
Yes! Freeze the unbaked cookie balls on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

2. Can I use store-bought cookie dough?
While homemade dough is recommended, you can use store-bought sugar cookie dough as a shortcut.

3. How do I prevent the filling from leaking?
Ensure the cookie dough fully encases the filling and freeze the assembled cookies for 10 minutes before baking.

Conclusion

Churro Cheesecake Cookies are the perfect treat for anyone who loves the combination of cinnamon, sugar, and creamy cheesecake. With their crispy exterior, soft center, and irresistible flavor, these cookies are sure to become a favorite. Whether you’re baking for a special occasion or just satisfying a sweet craving, this recipe is a winner.

Try it today and enjoy the delicious results!

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