I adore these Churro Cheesecake Cookies—they bring together the sweet, cinnamon-sugar crunch of churros with the creamy, tangy delight of cheesecake in one irresistible bite. They’re soft, melty, and perfect for satisfying a dessert craving.

Why You’ll Love This Recipe

I love how these cookies hit two cravings at once. The cinnamon-sugar coating gives them that classic churro flavor, while the cheesecake filling adds a rich, silky surprise. They’re soft in the center, slightly crisp at the edges, and festive enough to serve at gatherings or enjoy with a cup of coffee.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Granulated sugar (for filling)
All-purpose flour
Baking powder
Salt
Unsalted butter, softened
Brown sugar
Egg + egg yolk
Vanilla extract
Cinnamon
Additional granulated sugar + ground cinnamon for rolling

Directions

Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
In a small bowl, beat the softened cream cheese with a little sugar until smooth; set aside.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon for the cookie dough.
In a large bowl, cream together butter and brown sugar until fluffy. Add the egg, egg yolk, and vanilla extract, beating until combined.
Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
Scoop out dough into balls (about 1 ½ tablespoons each), flatten slightly, and place on the baking sheet.
Press a small indentation into each dough mound and fill with about a teaspoon of the sweetened cream cheese mixture. Enclose by folding dough up and around filling, rolling back into a ball.
Mix extra granulated sugar and cinnamon in a shallow bowl. Roll each cookie ball in the cinnamon-sugar until evenly coated.
Bake for 12–15 minutes, until edges are lightly golden and centers are set.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: About 24 cookies
Prep Time: 20 minutes
Bake Time: 12–15 minutes
Cooling Time: 10 minutes
Total Time: Approximately 45 minutes

Variations

Dulce de leche filling: Substitute the cream cheese filling with dulce de leche for a caramel twist.
Spiced sugar blend: Add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for extra warmth.
White chocolate drizzle: Once cooled, drizzle the cookies with melted white chocolate for sweetness and flair.
Apple-cinnamon twist: Fold in small pieces of cooked apples into the dough for a fruity churro version.
Pumpkin spice version: Add pumpkin pie spice to the dough and cinnamon-sugar mix for a fall treat.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want them warm, I reheat them in the microwave for 8–10 seconds or lightly in a 300 °F (150 °C) oven for about 5 minutes to bring back that soft, melty filling.

FAQs

How do I prevent the cheesecake filling from leaking?

I make a well in the dough and press the cream cheese firmly inside. Then I seal the edges completely before rolling to prevent any leaks during baking.

Can I freeze these cookies?

Yes—I freeze them in a single layer on a tray until firm, then transfer to a freezer-safe bag. They keep for up to 3 months. I thaw at room temperature before enjoying.

Can I use low-fat cream cheese?

You can, though the filling might be slightly less rich and creamy. I’ve found it still works well, especially when smoothed and well-beaten.

Are these cookies soft or crispy?

They’re soft in the center with slightly crisp edges—kind of like a churro meets a cheesecake bite.

How do I ensure even baking?

I space the cookies about 2 inches apart and rotate the baking sheet halfway through baking so they brown evenly.

Conclusion

I thoroughly enjoy making these Churro Cheesecake Cookies whenever I want a festive treat that’s both creamy and cinnamon‑sugary. They’re fun to assemble, great for sharing, and always disappear fast. Whether I’m baking for a crowd or just treating myself, these cookies never disappoint.