Churro Cheesecake Cookies - Easy Dessert Bites Idea

Some desserts don’t ask for attention—they demand it. These Churro Cheesecake Cookies are firmly in that second category. One glance and you already know what’s coming: cinnamon-sugar magic on the outside, creamy cheesecake bliss on the inside, and zero regrets afterward. Seriously, who decided we had to choose between churros and cheesecake anyway?

This is where classic Churro Cookies Recipes meet rich, dreamy Churro Cheesecake vibes. Each cookie starts as a soft, buttery Churro Cookie, rolled generously in cinnamon sugar (because subtlety is overrated). Then comes the surprise: a smooth cheesecake center that turns every bite into a mini celebration. Crunch, chew, creaminess—repeat. IMO, this is exactly how Dessert Bites should behave.

Let’s talk crowd appeal. These cookies don’t discriminate. Kids love the cinnamon-sugar coating, adults lose their minds over the cheesecake center, and suddenly everyone’s asking for the recipe. That’s the magic of well-executed Cheesecake Cookies Recipes—they feel bakery-level fancy but are totally doable at home. Bold tip: chill the dough properly so the filling stays right where it belongs.

Hosting a party? Building a holiday cookie tray? Craving something sweet on a random Tuesday night? These Churro Cookies show up ready to impress. They look high-effort, taste indulgent, yet fit perfectly into the world of Quick Desserts. FYI, they disappear fast—plan accordingly.

The best part? That “wait… there’s cheesecake inside?” moment. It never gets old. One bite in and you’ll understand why Cheesecake Cookies keep trending and why Churro Cheesecake Cookies deserve a permanent spot in your dessert rotation. Warning: once you make them, plain cookies might feel a little… boring. And honestly? That’s a risk worth taking.

Churro Cheesecake Cookies - Easy Dessert Bites Idea

Course: Cookies, Dessert
Cuisine: American
Prep Time: 35 minutes | Bake Time: 14 minutes | Chill Time: 1 hour
Yield: 12 cookies
Calories: ~389 per cookie
Author: Alma

These indulgent cookies combine everything you love about warm churros and creamy cheesecake into one unforgettable treat. Each cookie is soft and buttery, coated in cinnamon sugar, and filled with a rich cheesecake center that makes them perfect for celebrations, cookie platters, or anytime dessert cravings.

Ingredients

Cheesecake Center

• 8 oz cream cheese, softened (brick-style)
• ¼ cup granulated sugar (50 g)
• 1 teaspoon vanilla extract

Cinnamon Cookie Dough

• 2 ½ cups all-purpose flour, spooned and leveled (375 g)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 12 tablespoons unsalted butter, softened
• 1 ¼ cups granulated sugar (250 g)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Prepare the Cheesecake Filling
   Line a small tray or plate with parchment paper. In a medium bowl, beat the cream cheese, sugar, and vanilla until silky smooth. Scoop the mixture into 12 equal portions (about 1 tablespoon each) and place them on the parchment-lined surface. Freeze until completely firm, at least 1–2 hours.
2. Make the Cookie Dough
   In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
   In a separate large bowl, cream the butter and sugar together using a hand or stand mixer until pale and fluffy, about 2–3 minutes. Add the eggs and vanilla, mixing well and scraping down the sides as needed.
   Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. The dough will be thick—avoid overmixing.
3. Assemble the Cookies
   Divide the dough into 12 equal portions and roll into balls. Use your thumb to press an indentation into each dough ball. Place one frozen cheesecake portion into the center, then carefully wrap the dough around it, sealing completely so no filling is exposed.
4. Coat and Chill
   Mix the sugar and cinnamon in a shallow bowl. Roll each filled dough ball generously in the cinnamon-sugar mixture. Arrange the cookies on a parchment-lined tray, cover, and refrigerate for at least 1 hour.
5. Bake
   Preheat the oven to 375°F (190°C). Space the chilled cookies 2–3 inches apart on lined baking sheets. Bake for 14–17 minutes, until the edges are lightly golden and set.
6. Let the cookies cool on the baking sheet for 15–20 minutes before transferring to a wire rack. The cheesecake centers will continue to set as the cookies cool.

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