Print

easy churro cheesecake cookie recipe

Plate of churro cheesecake cookies drizzled with chocolate and garnished with mint leaves, served with coffee.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful fusion of churros and cheesecake in a cookie form! This easy churro cheesecake cookie recipe is perfect for dessert lovers who want a quick, simple, and absolutely delicious treat. With a creamy cheesecake filling and a cinnamon-sugar coating, these cookies are a guaranteed hit for any occasion.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp baking powder
  • ¼ tsp salt
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 2 tbsp cinnamon
  • ½ cup sugar (for coating)

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a bowl, mix flour, baking powder, and salt. Set aside.
  • In a separate bowl, cream butter and sugar until fluffy. Add egg and vanilla extract. Mix well.
  • Gradually add the dry ingredients to the wet mixture. Mix until a dough forms.
  • In another bowl, combine cream cheese and powdered sugar for the filling. Mix until smooth.
  • Scoop a small amount of dough, flatten it, and add a teaspoon of cheesecake filling. Wrap the dough around it and roll into a ball.
  • In a shallow dish, combine cinnamon and sugar for coating. Roll each ball in the mixture.
  • Place cookies on the prepared baking sheet and bake for 12–15 minutes or until golden brown.
  • Cool slightly before serving. Enjoy!

Notes

  • For an extra twist, drizzle melted chocolate on top of the cookies.
  • Store in an airtight container in the fridge for up to 5 days.