These Churro Cheesecake Donut Cookies are a dessert dream come true. I get buttery, soft cookies shaped like mini donuts, filled with a creamy cheesecake center, and rolled in a cinnamon-sugar coating that gives the perfect churro finish. It’s like biting into a churro, cheesecake, and cookie—all at once.
Why You’ll Love This Recipe
I love how this recipe brings together the best of three classic treats—churros, cheesecake, and cookies—into one irresistible bite. Each cookie is tender on the outside with a hint of crunch from the cinnamon sugar, while the center is rich and creamy. They’re quick to make, super fun to shape, and always a hit at parties or cozy nights in.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookie dough: ½ cup unsalted butter, softened ½ cup granulated sugar ¼ cup brown sugar, packed 1 large egg 1 tsp vanilla extract 1 ½ cups all-purpose flour ½ tsp baking soda ¼ tsp salt
For the cream cheese filling: 4 oz cream cheese, softened 2 tbsp powdered sugar ¼ tsp vanilla extract
For the coating: ¼ cup granulated sugar 1 tsp cinnamon
Directions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the filling by beating the cream cheese, powdered sugar, and vanilla together in a small bowl until smooth. I like to freeze it for about 15 minutes so it firms up and is easier to work with.
Make the dough by creaming the butter and sugars in a large bowl until fluffy. Then I mix in the egg and vanilla. Next, I stir in the flour, baking soda, and salt until everything comes together into a soft dough.
Assemble the cookies by rolling the dough into 1½-inch balls and flattening them slightly. I use my thumb or the back of a teaspoon to press a small well in the center. Then I add a little dollop of the cream cheese filling, pinch the dough edges to close it around the filling, and reshape it into a donut or thick ring.
Bake for 10–12 minutes until the edges turn golden. I let them cool for 5 minutes on the baking sheet.
Coat the cookies by mixing the cinnamon and sugar in a small bowl. While the cookies are still warm, I roll them or sprinkle them generously with the cinnamon sugar.
Serve warm if I want a gooey center, or chilled for more of that cheesecake bite.
Servings and timing
This recipe makes about 12 cookies. Prep time: 20 minutes Chill time: 15 minutes Bake time: 10–12 minutes Total time: around 45 minutes
Variations
I sometimes swap the cream cheese filling for a Nutella center for a chocolatey twist.
For a fall vibe, I add a pinch of nutmeg or pumpkin pie spice to the cinnamon sugar.
I like making mini versions for bite-sized treats—just reduce the baking time by a couple of minutes.
For extra crunch, I’ve added crushed graham crackers to the cinnamon sugar coating.
Storage/Reheating
I store leftover cookies in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the microwave for about 10–15 seconds to get that gooey center back. If I want them warm and crisp, a quick 3–4 minutes in a 300°F (150°C) oven does the trick. I also freeze unbaked dough balls (without the filling) and fill them right before baking fresh.
FAQs
How do I keep the cream cheese from leaking out during baking?
I make sure to pinch the dough tightly around the filling and reshape the cookie into a ring with the filling fully enclosed.
Can I use flavored cream cheese for the filling?
Absolutely. I’ve used strawberry and cinnamon-flavored cream cheese before, and it adds an extra punch of flavor.
Do these cookies need to be refrigerated?
Yes, because of the cream cheese filling, I store them in the fridge if I’m not eating them right away.
Can I double this recipe?
Definitely. I’ve doubled the ingredients with no issues—just bake in batches to avoid overcrowding.
What’s the best way to shape the cookies like donuts?
After filling, I gently roll the dough into a ball, poke a hole through the center with my finger or a small round object, then widen it slightly to form a ring.
Conclusion
These Churro Cheesecake Donut Cookies are one of my favorite mashups. They’ve got the warmth and sweetness of a churro, the richness of cheesecake, and the cozy comfort of a cookie. Whether I’m making them for a holiday spread or just treating myself, they always deliver on flavor and fun.
These Churro Cheesecake Donut Cookies combine the best of churros, cheesecake, and cookies into one irresistible dessert. With a soft, buttery cookie dough shaped into mini donuts, a creamy cheesecake center, and a warm cinnamon-sugar coating, each bite is rich, comforting, and full of flavor.
Total Time:45 minutes
Yield:12 cookies
Ingredients
½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
4 oz cream cheese, softened
2 tbsp powdered sugar
¼ tsp vanilla extract (for filling)
¼ cup granulated sugar (for coating)
1 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Freeze for 15 minutes.
In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Mix in egg and vanilla extract.
Stir in flour, baking soda, and salt until dough forms.
Roll dough into 1½-inch balls and flatten slightly. Create a well in the center and add a small dollop of the chilled cream cheese filling.
Pinch the dough around the filling to enclose it, then gently roll into a ball and form a donut shape by poking and widening a hole in the center.
Place shaped cookies on the prepared baking sheet and bake for 10–12 minutes, until edges are golden.
Let cookies cool on the baking sheet for 5 minutes.
Mix the cinnamon and sugar in a bowl. Roll warm cookies in the mixture or sprinkle generously.
Serve warm for a gooey center, or chill for a firmer cheesecake texture.
Notes
Freeze the cream cheese filling briefly to make it easier to work with.
For variation, try Nutella or flavored cream cheese as filling.
Add a pinch of nutmeg or pumpkin spice for a fall twist.
Store cookies in the fridge due to the cream cheese center.
Reheat in the microwave for gooey texture or in the oven for crisp edges.
