Churro Cheesecake Donut Cookies

These churro cheesecake donut cookies are a heavenly fusion of cinnamon-spiced donut flavors and creamy cheesecake filling baked into soft, chewy cookies. I love how they bring together the cozy comfort of churros, the richness of cheesecake, and the fun shape of a donut in one bite.

Why You’ll Love This Recipe

I like that this recipe feels indulgent yet playful. I get the warm cinnamon-sugar coating that reminds me of churros, a creamy cheesecake surprise in the center, and a soft cookie base that ties it all together. I also love how these cookies look like mini donuts, making them perfect for parties, gifts, or just treating myself.

Ingredients

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

For the Donut Cookie Dough:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

For the Cheesecake Filling:

• 8 ounces cream cheese, softened

• 1/4 cup powdered sugar

• 1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

• 1/2 cup granulated sugar

• 1 tablespoon ground cinnamon

Directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. To make the cookie dough, I cream together the butter and sugar until light and fluffy. I add in the eggs one at a time, then mix in vanilla.

3. In a separate bowl, I whisk the flour, baking powder, baking soda, salt, and cinnamon, then gradually add this to the wet mixture until a soft dough forms.

4. For the filling, I beat cream cheese with powdered sugar and vanilla until smooth.

5. I scoop out about 2 tablespoons of dough, flatten it in my hand, and place a teaspoon of the cheesecake filling in the center. Then I fold the dough around it and roll it into a ball.

6. I shape the dough ball into a donut by poking a hole through the center with my finger or the end of a spoon.

7. I roll the donut-shaped cookie in the cinnamon-sugar mixture until well coated.

8. I place them on the baking sheet and bake for 12–15 minutes, until lightly golden.

9. Once cooled slightly, I enjoy them warm or let them cool completely before storing.

Servings and timing

This recipe makes about 18–20 churro cheesecake donut cookies. I usually spend around 20 minutes prepping and about 15 minutes baking, so the whole process takes roughly 35 minutes.

Variations

I like to switch up the filling by adding a spoonful of Nutella or dulce de leche instead of cheesecake for a different flavor. Sometimes I also drizzle a glaze made of powdered sugar and milk over the cookies for extra sweetness. If I want more spice, I add a pinch of nutmeg or cardamom to the dough.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. When I want to reheat, I warm them in the microwave for about 10 seconds, just enough to soften the cheesecake center. They can also be frozen for up to 2 months, and I thaw them overnight in the fridge before serving.

FAQs

Can I make the dough ahead of time?

Yes, I like to prepare the dough a day in advance and keep it in the fridge. When I’m ready, I shape, fill, coat, and bake.

Do I need to chill the dough before baking?

I don’t find it necessary since the dough holds its shape well, but if the dough feels too soft, I chill it for 30 minutes.

Can I make these without the cheesecake filling?

Yes, I sometimes skip the filling and just enjoy them as churro donut cookies.

How do I keep the cheesecake filling from leaking out?

I make sure to fully enclose the filling with the dough and pinch the edges together before shaping into donuts.

Can I bake these in a donut pan?

Yes, if I want more defined donut shapes, I press the dough into a greased donut pan before baking.

Conclusion

I love how these churro cheesecake donut cookies combine the best parts of three desserts in one irresistible treat. They’re soft, sweet, and creamy with that signature cinnamon-sugar crunch that makes them unforgettable. Whether I’m baking for a special occasion or just treating myself, this recipe always feels like a celebration.

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