How to Make Churro Cheesecake Cookies: The Best Easy and Soft Recipe

Have you ever wondered if it is possible to combine a crispy Mexican churro with a creamy New York cheesecake into one perfect handheld snack? Most people think you have to choose between a crunchy cinnamon treat and a smooth creamy dessert. But what if you could have both in every single bite? These Churro Cheesecake Cookies are the answer to that question. They are soft, pillowy, and filled with a surprise center that will make you the star of any party or family gathering.

What Makes These Churro Cheesecake Cookies Special

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This recipe is special because it plays with different textures. You get the slight crunch of cinnamon sugar on the outside and a melt-in-your-mouth creaminess on the inside. Unlike traditional churros that require deep frying in hot oil, these are baked in the oven. This makes them much easier to prepare and less messy for your kitchen.

Time Requirement: * Prep time: 20 minutes

• Chill time: 30 minutes
• Bake time: 12 minutes
• Total time: About 1 hour and 2 minutes

Difficulty Level: Medium. While the steps are simple, stuffing the dough requires a little bit of patience. If you can wrap a piece of dough around a ball of cheese, you can make this recipe.

Essential Ingredients and Measurements

To make the perfect Churro Cheesecake Cookies, you will need to divide your ingredients into two parts: the creamy filling and the cinnamon cookie dough.

For the Cheesecake Filling

• 8 ounces of full-fat cream cheese (softened to room temperature)
• 1/4 cup of granulated white sugar
• 1 teaspoon of pure vanilla extract

For the Cookie Dough

• 1 cup of unsalted butter (softened)
• 1 cup of granulated white sugar
• 1/2 cup of light brown sugar (packed)
• 2 large eggs (at room temperature)
• 1 teaspoon of vanilla extract
• 3 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of cream of tartar
• 1/2 teaspoon of salt
• 1 tablespoon of ground cinnamon

For the Cinnamon Sugar Coating

• 1/2 cup of granulated sugar
• 2 tablespoons of ground cinnamon

Substitutions and Variations

If you do not have cream of tartar, you can leave it out, but the cookie will be slightly less puffy. You can use gluten-free all-purpose flour if it is a 1-to-1 replacement blend. If you prefer a deeper flavor, use dark brown sugar instead of light brown sugar.

Step-by-Step Instructions

Follow these steps carefully to ensure your cookies come out soft and delicious.

Step 1: Prepare the Cheesecake Filling

Start by mixing your softened cream cheese, white sugar, and vanilla extract in a small bowl. Use a hand mixer to get it very smooth. Once it is creamy, scoop small teaspoons of the mixture onto a tray lined with parchment paper. You should aim for about 24 small dollops. Place this tray in the freezer for at least 30 minutes. This is a vital tip because firm filling is much easier to wrap in dough.

Step 2: Cream the Butter and Sugars

In a large bowl, beat the softened butter, white sugar, and brown sugar together. You want the mixture to look light and fluffy. This usually takes about three minutes of mixing.

Step 3: Add Wet Ingredients

Add the eggs one at a time, mixing well after each one. Then, stir in the vanilla extract. Mixing the eggs in one by one helps the dough stay stable.

Step 4: Mix Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. Slowly add these dry ingredients to your wet butter mixture. Mix until you no longer see white streaks of flour. Do not overmix the dough, or the cookies will become tough.

Step 5: Make the Coating

In a small bowl, stir together the sugar and cinnamon for the outer coating. Set this aside for later.

Assembly and Presentation

Now it is time to build your Churro Cheesecake Cookies. This is the part where the magic happens.

1. Take a large tablespoon of cookie dough and flatten it in the palm of your hand.
2. Take one frozen cheesecake ball out of the freezer and place it in the center of the dough.
3. Fold the edges of the dough up and over the cheesecake filling. Roll it gently between your palms to make a smooth ball. Make sure no cheesecake is peeking out.
4. Roll the dough ball in the cinnamon sugar mixture until it is fully covered.
5. Place the balls on a baking sheet lined with parchment paper. Leave about two inches of space between them because they will spread.
6. Bake at 350 degrees Fahrenheit for 10 to 12 minutes. The edges should be set, but the centers should still look a little soft.
7. Let the cookies cool on the baking sheet for at least 10 minutes before moving them. This allows the cheesecake center to set so it does not ooze out.

Presentation Tip: To make these look professional, you can drizzle a little bit of melted white chocolate over the top or serve them with a small dish of chocolate ganache for dipping.

Storage and Make-Ahead Tips

These cookies contain cream cheese, so they need a little extra care when storing.

• Refrigeration: Store your cookies in an airtight container in the fridge. They will stay fresh for up to 5 days.
• Freezing: You can freeze the baked cookies for up to 3 months. When you want to eat one, let it thaw in the fridge.
• Make-Ahead: You can make the cheesecake filling drops and the cookie dough a day in advance. Keep the filling in the freezer and the dough in the fridge until you are ready to assemble and bake.
• Reheating: If you like a warm cookie, pop one in the microwave for about 10 seconds. This makes the center creamy again.

Recipe Variations

You can change this recipe to suit your favorite flavors.

• Chocolate Chip Churro: Add half a cup of mini chocolate chips to the cookie dough.
• Pumpkin Spice: Replace the cinnamon in the dough with pumpkin pie spice for a fall version.
• Caramel Center: Place a tiny piece of soft caramel inside the cheesecake filling for a hidden surprise.
• Nutty Crunch: Roll the dough balls in crushed pecans along with the cinnamon sugar.

Conclusion

Making Churro Cheesecake Cookies is a fun way to bring two world-class desserts together. They are easy to make once you master the freezing trick for the filling. Do not be afraid to experiment with different spices or toppings. Whether you share them with friends or keep them all for yourself, these soft and sweet treats are sure to bring a smile to your face. Enjoy the process of baking and the even better process of eating.

FAQs

Can I use low-fat cream cheese?

It is best to use full-fat cream cheese. Low-fat versions have more water and may become too runny when heated in the oven.

Why did my cheesecake filling leak out?

This usually happens if the dough was too thin or if there was a hole in the dough ball. Make sure the filling is completely frozen and the dough is wrapped tightly around it.

Are there any health benefits to this recipe?

While this is a dessert, cinnamon has been known to help with blood sugar levels, and using real butter provides fat that can help you feel full faster so you eat fewer treats.

How can I make these cookies faster?

You can skip the cheesecake filling entirely to make simple cinnamon churro cookies. They will still taste great and take half the time.

Why do I need to chill the filling?

Chilling the filling is the most important step. If the cream cheese is soft, it will mix into the dough while you are rolling it, and you will lose that distinct cheesecake center.