Craving the warm, Cinnamony goodness of churros but want something even more indulgent? Imagine biting into a soft, buttery cookie stuffed with creamy cheesecake filling, then rolled in crispy cinnamon sugar—pure heaven, right?
These Churro Cheesecake Cookies are the ultimate dessert mashup, combining the best parts of a golden churro and a rich New York cheesecake—all in one irresistible bite. And the best part? No deep-frying, no fancy equipment, and no waiting hours for dough to rise!
Table of Contents
As a professional pastry chef, I’ve tested dozens of versions to perfect this recipe. The result? A bakery-worthy treat that’s easier than Cinnabon (and honestly, even more delicious). Whether you’re baking for a party, a cozy night in, or just because you deserve a little sweetness, these cookies will steal the show.
Ready to make the most addictive cookies of your life? Let’s bake! 
Why You’ll Love This Recipe
If you adore Cinnabon’s gooey cinnamon rolls but want something *easier & more portable, these *Churro Cheesecake Cookies are your new obsession! They combine:
Crispy cinnamon-sugar coating (like a churro!) Creamy cheesecake filling (no baking required!) Soft, buttery cookie base (better than bakery-style!)
Perfect for:
- Holiday parties
- After-school treats
- Gift boxes
Ingredients (With Substitutions)
For the Cookie Dough
- 1 cup (226g) unsalted butter, softened (or margarine for dairy-free)
- 1 cup (200g) granulated sugar (or coconut sugar for lower GI)
- 2 large eggs, room temperature (flax eggs for vegan option)
- 1 tsp vanilla extract (or almond extract for depth)
- 3 cups (375g) all-purpose flour (gluten-free 1:1 blend works!)
- 1 tsp baking powder (ensure it’s fresh for fluffiness)
For the Cheesecake Filling
- 8 oz (226g) cream cheese, softened (Neufchâtel for lighter version)
- ¼ cup (50g) powdered sugar (adjust to taste)
- 1 tsp vanilla extract
For the Churro Coating
- ½ cup (100g) granulated sugar
- 1 tbsp cinnamon (Saigon cinnamon for extra warmth)
(Pro Tip: Want a Nutella swirl? Add 2 tbsp into the cheesecake filling!)
Step-by-Step Instructions
1. Make the Cheesecake Filling
Beat cream cheese, powdered sugar, and vanilla until smooth.
- Chill 30 mins (to firm up).
2. Prepare the Cookie Dough
- Cream butter + sugar until fluffy.
- Mix in eggs + vanilla.
- Gradually add flour + baking powder.
3. Assemble & Bake
- Roll dough into 1.5-inch balls, flatten, add 1 tsp filling, then seal.
- Bake at 350°F (175°C) for 12-14 mins.
- Roll hot cookies in cinnamon sugar (this is KEY for churro flavor!).
(
Secret Trick: For extra crispiness, broil 30 sec at the end!)
Expert Tips for Perfect Cookies
Room-temperature ingredients prevent cracking. Don’t overbake – they firm up while cooling. Freeze unbaked dough for quick treats later!
Frequently Asked Questions
Do you need to refrigerate churro cheesecake cookies?
Yes! Because of the cream cheese filling, store them in an airtight container in the fridge for up to 3 days. For longer freshness, freeze them (see below).
Do cheesecake cookies need to be refrigerated?
Absolutely. Any dessert with cream cheese or dairy-based filling should be refrigerated to prevent spoilage.
How long do you let churro cheesecake cool?
Let them cool 10-15 minutes on the baking sheet before rolling in cinnamon sugar. This helps them firm up without falling apart.
What are churro cookies made of?
These cookies combine: Buttery sugar cookie dough Creamy cheesecake filling Cinnamon-sugar coating (like a churro!)
How long can you freeze churro cheesecake cookies?
Up to 1 month! Freeze unbaked dough balls or baked cookies in a sealed container. Thaw at room temp or warm in the oven for 5 minutes.
Easy Churro Cheesecake Cookies Recipe – Better Than Cinnabon!
Ingredients
- 1 Cup unsalted butter, softened
- 1 Cup granulated sugar
- 2 large eggs, room temperature
- 1 Tsp vanilla extract
- 3 Cups all-purpose flour
- 1 Tsp baking powder
- 8 Oz cream cheese, softened
- 1/4 Cup powdered sugar
- 1 Tsp vanilla extract
- 1/2 Cup granulated sugar (for coating)
- 1 Tbsp cinnamon (for coating)
Instructions
- Make the cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Chill 30 minutes.
- Prepare cookie dough: Cream butter and sugar, then mix in eggs and vanilla. Gradually add flour and baking powder.
- Assemble: Roll dough into 1.5-inch balls, flatten, add 1 tsp filling, then seal. Bake at 350°F (175°C) for 12-14 minutes.
- Coat hot cookies in cinnamon sugar. Cool 10 minutes before serving.
Notes
Conclusion
These Churro Cheesecake Cookies are irresistibly soft, creamy, and Cinnamony—way better than Cinnabon! 
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