If dessert had a greatest hits album, these churro cheesecake donut cookies would be track one. We’re talking cinnamon-sugar dusted, golden-baked cookie cups that cradle a rich, creamy cheesecake center. Each bite is soft, slightly crunchy on the edges, and so satisfying it’s hard not to close your eyes and hum. This recipe brings together three all-stars—churros, donuts, and cheesecake—into one handheld treat. They’re easy enough to whip up for a casual Sunday, but impressive enough to make you the hero of the bake sale. They’re my go-to when I want something fast, fun, and guaranteed to disappear within minutes. Just a warning: once you make these, your kitchen may become the new neighborhood bakery.
Table of Contents
- 1) Key Takeaways
- 2) Easy Churro Cheesecake Donut Cookies Recipe
- 3) Ingredients for Churro Cheesecake Donut Cookies
- 4) How to Make Churro Cheesecake Donut Cookies
- 5) Tips for Making Churro Cheesecake Donut Cookies
- 6) Making Churro Cheesecake Donut Cookies Ahead of Time
- 7) Storing Leftover Churro Cheesecake Donut Cookies
- 8) Try these Cookies next!
- 9) Churro Cheesecake Donut Cookies
- 10) Nutrition
1) Key Takeaways
- These cookies combine the flavor of churros, donuts, and cheesecake in one bite.
- Perfect for parties, gifting, or when you’re craving a sweet easy recipe.
- They stay delicious for days and can be made ahead of time.
- Cinnamon sugar + creamy filling = everyone wins.
2) Easy Churro Cheesecake Donut Cookies Recipe
Imagine the crisp outer shell of a churro, the richness of cheesecake, and the fluffiness of a donut all rolled into one cookie. That’s what this sweet easy recipe is all about. It’s what I bake when I want to see eyes light up and plates empty fast.
The dough has just the right balance of butter and sugar to give each bite that soft yet sturdy base. You get a slight crunch from the cinnamon sugar coating and then hit the soft cream cheese center like a jackpot. And don’t worry, you don’t need to be a pastry wizard. The process is simple, the ingredients are common, and the results are unforgettable.
This dessert is perfect for birthdays, potlucks, or honestly just those evenings when nothing but a warm, sugary, creamy cookie will do. If you love trying sweet easy recipes, this one deserves a spot in your rotation.
3) Ingredients for Churro Cheesecake Donut Cookies
Butter: Use unsalted and let it soften at room temp. This gives your dough a smooth, creamy base and helps everything mix evenly.
Granulated Sugar: Adds sweetness and helps the cookies brown up just right in the oven.
Brown Sugar: This gives depth, moisture, and a hint of molasses flavor that works beautifully with cinnamon.
Eggs: These help hold everything together and add richness to the dough.
Vanilla Extract: A little bit goes a long way. It rounds out the flavor and brings all the cookie goodness together.
All-Purpose Flour: The structure. This is what makes your cookies stay cookie-shaped and not pancake-shaped.
Baking Powder: Just a bit for a light lift. Keeps the cookies soft and slightly puffed.
Salt: A pinch balances the sweet and brings out every other flavor.
Cream Cheese: Let it soften. This is the core of the cheesecake center, smooth and creamy.
Powdered Sugar: For sweetening the filling without any graininess. It blends right into the cream cheese.
Cinnamon: Warm, spicy, and classic for churros. You’ll roll the baked cookies in this with sugar.
Extra Sugar (for dusting): Mix it with cinnamon for that signature churro crust on each cookie.
4) How to Make Churro Cheesecake Donut Cookies
Step 1. Preheat your oven to 350°F and grease a 12-cup muffin tin or line it with silicone cups. Trust me, it’ll make cleanup easier.
Step 2. Beat together the butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. This should take about 2 to 3 minutes with a mixer.
Step 3. Add in the eggs one at a time, mixing after each one. Stir in the vanilla extract.
Step 4. In a separate bowl, whisk together the flour, baking powder, and salt. Add it to your butter mixture gradually, and mix until you’ve got a soft dough.
Step 5. In another bowl, blend the cream cheese and powdered sugar until it’s smooth and creamy. Set aside.
Step 6. Spoon the dough into each muffin cup and press it up the sides to make a little well. Drop a spoonful of cheesecake filling into the center of each one.
Step 7. Bake for about 15 minutes, or until the edges are golden brown. Let them cool in the pan before carefully removing.
Step 8. Mix cinnamon and sugar together in a small bowl. Once the cookies are cool, roll each one in the mixture. Or sprinkle it generously if you’re feeling less hands-on.
5) Tips for Making Churro Cheesecake Donut Cookies
Let your butter and cream cheese soften on the counter. Cold ingredients don’t blend well and might leave lumps where you want smooth.
Don’t overmix your dough. You want everything just combined so your cookies stay soft and not tough or dry. Think gentle but thorough.
Use a small scoop to keep your cookie sizes even. This helps them bake at the same rate, so you don’t end up with one burnt and one underdone.
Want a shortcut? You can pre-mix the cinnamon-sugar dusting and store it in a jar. It’s great on toast, oatmeal, or anything needing a little cinnamon hug.
6) Making Churro Cheesecake Donut Cookies Ahead of Time
These cookies are a dream for planners. You can prep the dough and cheesecake filling the night before. Just keep both covered and chilled in the fridge until you’re ready to bake.
You can even scoop the dough into the muffin tin ahead of time. Cover the tray with plastic wrap and refrigerate it overnight, then bake fresh in the morning. This makes your kitchen smell like a bakery, which is never a bad thing.
Cookies freeze well too. After baking and cooling, pop them in a freezer-safe container. When you’re ready to eat, let them thaw at room temperature or warm them for a few seconds in the microwave.
7) Storing Leftover Churro Cheesecake Donut Cookies
Got leftovers? Lucky you. Store them in an airtight container in the fridge. They’ll stay good for about five days.
For that fresh-from-the-oven taste, microwave each cookie for 10 to 15 seconds. The cheesecake turns silky, and the sugar crust softens just enough to taste like it was baked hours ago.
Planning to store longer? Freeze them. Stack with parchment between layers and seal tight. Just don’t forget they’re there—these deserve to be enjoyed.
8) Try these Cookies next!
9) Churro Cheesecake Donut Cookies
Churro Cheesecake Donut Cookies – Sweet Easy Recipes You’ll Crave
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 package (8 oz) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp cinnamon (for dusting)
- 1/4 cup sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin.
- Cream the butter, granulated sugar, and brown sugar together until fluffy.
- Add eggs one at a time, mixing well after each, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Slowly mix the dry ingredients into the wet until a dough forms.
- Press a tablespoon of dough into each muffin cavity to form a cup shape.
- Beat the cream cheese with powdered sugar until smooth and spoon into each dough cup.
- Bake for 14–16 minutes until edges are golden. Let them cool completely.
- Mix cinnamon and sugar in a small bowl, then roll each cooled cookie cup gently in the mixture.
- Eat one. Then immediately eat another. Hide a few for yourself if necessary.
10) Nutrition
Serving Size: 1 cookie | Calories: 250 | Sugar: 14g | Sodium: 105mg | Fat: 13g | Saturated Fat: 8g | Carbohydrates: 30g | Fiber: 1g | Protein: 3g | Cholesterol: 45mg
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