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This churro cheesecake donut cookie recipe combines my three favorite desserts into one irresistible treat. The tender cookie base cradles a creamy cheesecake filling, while the cinnamon sugar coating delivers that authentic churro experience in every bite.
I created these cookies for my daughter's sixteenth birthday when she couldn't decide between churros, cheesecake, or donuts. The look on her face when she bit into that first cookie told me this recipe was a keeper in our family cookbook.
Ingredients
- All purpose flour: creates the perfect tender cookie base that holds its shape while baking
- Cream cheese: gives that authentic tangy cheesecake filling that contrasts beautifully with the sweet coating
- Ground cinnamon: mixed with sugar provides that classic churro flavor everyone loves
- Unsalted butter: adds richness to the dough and helps the cinnamon sugar coating adhere
- Vanilla extract: enhances both the cookie dough and cheesecake filling with warm aromatic notes
Step-by-Step Instructions
- Prepare the Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla extract until completely smooth with no lumps. Transfer this mixture to a piping bag or zip top bag and refrigerate for 15 minutes. The chilling process helps the filling firm up enough to work with but remains creamy when baked.
- Make the Cookie Dough:
- Whisk together the dry ingredients to ensure even distribution of leavening agents. In a separate bowl, cream butter and sugar until light and fluffy which takes about 3 minutes with an electric mixer. Add egg and vanilla, mixing thoroughly. Gradually incorporate dry ingredients alternating with milk, creating a soft, pliable dough that will encase the filling perfectly.
- Assemble the Cookies:
- Flatten tablespoon portions of dough into circles about 3 inches wide. Pipe a small dollop of chilled cheesecake filling in the center of each. This amount should be generous enough to taste but not so much that it makes sealing difficult. Cover with another flattened piece of dough and carefully press edges together to seal completely. Any gaps will allow filling to leak during baking.
- Bake the Cookies:
- Place assembled cookies on parchment lined baking sheets about 2 inches apart. Bake at 350°F until just turning golden at the edges, being careful not to overbake. They should remain soft in the center. Let cool on the baking sheet for 5 minutes before moving to the next step.
- Coat in Cinnamon Sugar:
- While cookies are still warm but not hot, brush each one completely with melted butter. Immediately roll in the cinnamon sugar mixture, ensuring an even coating all around. The warmth helps the butter absorb into the cookie while allowing the cinnamon sugar to adhere beautifully.
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The cheesecake filling is my favorite part of these cookies. I discovered that letting the cream cheese come fully to room temperature before beating results in a much smoother filling without any lumps or graininess. My family has started requesting these for every holiday gathering, replacing the traditional cheesecake that used to be our standard dessert.
Make Ahead Options
These cookies can be prepared up to the assembly stage and refrigerated for 24 hours before baking. Simply keep the assembled cookies covered in the refrigerator on a parchment lined baking sheet. Allow them to come to room temperature for about 15 minutes before baking. This makes them perfect for planning ahead for parties or special occasions when you want to serve something freshly baked without the lastminute rush.
Storage Guidelines
These cookies maintain their texture and flavor for up to 3 days when stored in an airtight container at room temperature. The cinnamon sugar coating may soften slightly but the flavor remains delicious. For longer storage, place them in a single layer in a freezer safe container and freeze for up to 1 month. Thaw at room temperature for about an hour before serving. I recommend slightly warming them in the microwave for 10 seconds to restore that fresh baked texture.
Troubleshooting Tips
If your cheesecake filling seems too runny, add an extra tablespoon of powdered sugar to thicken it. The filling should hold its shape when piped but still be soft enough to spread slightly. If the cookie dough becomes too sticky to handle, refrigerate it for 15 minutes before assembling. Working with slightly chilled dough makes the assembly process much cleaner and easier to manage.
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Frequently Asked Questions
- → What makes these cookies unique?
These cookies combine three popular desserts—churros, cheesecake, and donuts—into one delightful treat. The creamy filling and cinnamon-sugar coating set them apart.
- → Can I make these cookies in advance?
Yes, you can prepare the cookie dough and cheesecake filling in advance. Store them separately in the refrigerator and assemble just before baking.
- → How do I store these cookies after baking?
Store the baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate them to keep them fresh longer.
- → Can I freeze the dough or baked cookies?
Yes, you can freeze the cookie dough balls and bake them directly from frozen. Alternatively, freeze the baked cookies for up to a month and thaw before serving.
- → Can I use alternative fillings?
Absolutely! While the cheesecake filling is traditional for this recipe, you can experiment with other fillings like Nutella or fruit preserves.