Churro Cheesecake Donut Cookies are a fun, indulgent dessert that combines the warm, cinnamon-sugar flavor of a churro, the creamy tang of cheesecake, and the soft, doughy charm of a donut—all in one delightful cookie. These sweet treats are golden on the outside, rich in the center, and impossible to resist.

Why You’ll Love This Recipe

These cookies have it all: a soft cookie base, a cheesecake-style filling, and a coating of cinnamon sugar that gives churro vibes with every bite. They’re easy to make, stunning to serve, and perfect for satisfying any sweet tooth craving.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheesegranulated sugarbrown sugareggvanilla extractunsalted butterall-purpose flourbaking powdersaltground cinnamonsugar (for rolling)

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, beat softened cream cheese with a bit of sugar and vanilla until smooth. Refrigerate to firm up.

In a mixing bowl, cream together butter, granulated sugar, and brown sugar until fluffy.

Beat in the egg and vanilla extract.

In a separate bowl, whisk together flour, baking powder, salt, and a pinch of cinnamon.

Gradually mix the dry ingredients into the wet until a soft dough forms.

Scoop dough and flatten into disks. Place a small spoonful of the cheesecake mixture in the center and fold the dough around it to form a ball.

Roll each dough ball in cinnamon sugar and slightly flatten to resemble a donut shape. Use a small round cutter or your finger to make a hole in the center if desired.

Bake for 12–14 minutes, or until edges are set and tops are just golden.

Cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling.

Servings and timing

This recipe yields 12–16 cookies.Preparation time: 20 minutesChilling time: 15 minutesBaking time: 12–14 minutesTotal time: 45–50 minutes

Variations

Add a drizzle of chocolate or caramel sauce after baking.
Fill with flavored cream cheese (strawberry, chocolate, etc.).
Use pumpkin spice instead of cinnamon for a fall twist.
Swap out some sugar for maple syrup in the dough for added depth.

storage/reheating

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.Reheat in the microwave for 10–15 seconds to enjoy warm.Do not freeze with filling, as it may alter the texture.

FAQs

Can I make these ahead?
Yes, assemble and chill the dough balls up to a day before baking.

Do I have to stuff them with cheesecake?
No, but it adds creaminess—try jam or Nutella instead if preferred.

Can I skip the donut hole?
Absolutely, shape them like regular cookies if easier.

Are they crunchy like churros?
No, they’re soft with a chewy center and a sugary coating.

Can I double the recipe?
Yes, this recipe scales well for larger batches.

What’s the best way to get the filling in?
Use a small cookie scoop or spoon to nestle the filling inside the dough.

Can I make them gluten-free?
Yes, use a gluten-free flour blend with 1:1 baking substitution.

Is the cheesecake filling baked inside?
Yes, it softens and sets inside the cookie as it bakes.

How do I keep them from spreading too much?
Chill the dough balls before baking if needed.

What type of cinnamon is best?
Ground Ceylon or Saigon cinnamon both work beautifully.

Conclusion

Churro Cheesecake Donut Cookies are the ultimate dessert mash-up—warm, soft, creamy, and dusted in cinnamon sugar goodness. Perfect for parties, holiday trays, or a sweet indulgence any day, these cookies bring together everything you love in one irresistible bite.