Churro Cheesecake Donut Cookies – Sweet Easy Recipes You’ll Crave
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.
Servings: 12 cookies
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.