Cheesecake Stuffed Churro Cookies

Cooking method

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment.
2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one by one and mix until fully integrated, then stir in the vanilla extract.
4. In a separate bowl, whisk flour, baking powder, salt, and cinnamon. Gradually blend into your wet mixture until just combined.
5. In another bowl, blend the softened cream cheese, powdered sugar, and vanilla until creamy.
6. Scoop about 2 tablespoons of dough, flatten it, and place 1 teaspoon of cheesecake filling in the center. Fold and seal to form a ball.
7. Roll in cinnamon sugar and place on your baking sheets, 2 inches apart.
8. Bake for 12-15 minutes until edges are golden but centers are still soft.
9. Let cool on the sheets for 5 minutes before moving to wire racks.

Best ways to enjoy it

Serve these Cheesecake Stuffed Churro Cookies warm, fresh out of the oven, or allow them to cool for a delightful texture contrast. They pair beautifully with a scoop of vanilla ice cream on the side or a cup of hot cocoa for a cozy treat. For a stunning presentation, dust them with extra powdered sugar or drizzle with melted chocolate.

Keeping leftovers fresh

To store your cookies, keep them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge where they can last up to a week. If you’re looking to freeze them, wrap individual cookies in plastic wrap and store them in a freezer bag. They will stay fresh for up to 2 months. When ready to enjoy, simply thaw them at room temperature or pop them in the oven for a couple of minutes to regain that fresh-baked warmth.

Helpful cooking tips

• Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easier mixing and a smoother filling.
• Chill the Dough: If you find the dough too sticky to handle, refrigerate it for about 30 minutes.
• Check for Doneness: Remember that these cookies will continue to bake while cooling, so remove them once the edges are golden.
• Experiment: Don’t hesitate to play around with flavors—add a dash of nutmeg for a warm spice twist, or incorporate chocolate chips for extra richness.

Creative twists

Feel like adding a new twist to your cookies? How about a chocolate cheesecake filling or swapping out the cinnamon for pumpkin spice for a seasonal variation? You could also top them with a cream cheese glaze or sprinkle crushed nuts on the filling for added crunch. The possibilities are endless, and this recipe is a great canvas for your culinary creativity!

Your questions answered

What is the prep time for these cookies?

The total prep time usually takes about 30 minutes, with an additional baking time of 12-15 minutes.

Can I make these cookies dairy-free?

Yes! You can substitute the cream cheese with a dairy-free alternative and the butter with vegan margarine.

How do I store Cheesecake Stuffed Churro Cookies?

Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They can also be frozen for up to 2 months.

Now, go ahead and bake up these irresistible Cheesecake Stuffed Churro Cookies and indulge in their deliciousness!

Cheesecake Stuffed Churro Cookies

Delightful fusion of churros and cheesecake in a cookie form, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fusion

Calories: 180

Ingredients Method Notes

Ingredients

  

Cookie Dough

• 1 cup unsalted butter, softened Ensure at room temperature for easier mixing.
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon

Cheesecake Filling

• 8 ounces cream cheese, softened Use a dairy-free alternative if desired.
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating

• 1/2 cup granulated sugar For coating the cookies.
• 1 tablespoon ground cinnamon For coating the cookies.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, and then mix in the vanilla extract.
4. In another bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually blend these dry ingredients with the wet mixture until well combined.

Cheesecake Filling

1. In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

Forming Cookies

1. Take about 2 tablespoons of cookie dough, flatten it into a disk, place a teaspoon of the cheesecake filling in the center, and fold the dough around it, sealing it to form a ball.
2. Roll each ball in the cinnamon-sugar mixture and place them on the baking sheets, spaced about 2 inches apart.

Baking

1. Bake for 12-15 minutes until the edges are lightly golden while keeping the centers soft.
2. Let them cool for 5 minutes on the baking sheets before transferring to wire racks to cool completely.

Notes

Serve warm, or allow to cool for a texture contrast. Pairs well with vanilla ice cream or hot cocoa. Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Can be frozen for up to 2 months.