Churro Cheesecake Donut Cookies: A Heavenly Fusion of Three Classics

If you’ve ever had trouble deciding between churros, cheesecake, or cookies, this recipe will make your dessert dreams come true. Churro Cheesecake Donut Cookies combine the best of all three: the crisp cinnamon sugar coating of churros, the creamy richness of cheesecake, and the soft, chewy bite of cookies—all shaped like delightful mini donuts. The aroma of cinnamon and butter fills the kitchen while baking, and the texture is pure perfection—crisp edges with a gooey, cheesecake-filled center. I tried making these with almond milk instead of regular milk, and they turned out just as indulgent, with a slightly nutty undertone. Whether you’re baking for a festive gathering or treating yourself to something special, these cookies deliver comfort and creativity in every bite.

Why You’ll Love This Recipe

These cookies are more than just beautiful—they’re downright irresistible. Each bite delivers a warm cinnamon flavor balanced with the creamy tang of cheesecake filling. The donut shape gives them an elegant touch, making them perfect for parties, bake sales, or cozy weekend treats.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese – The heart of the filling. It adds luscious creaminess and that signature cheesecake tang. Make sure it’s softened to room temperature for easy mixing.

Granulated sugar – Used both in the cookie dough and the cinnamon-sugar coating, it provides sweetness and helps achieve that golden churro crust.

Brown sugar – Adds a hint of molasses and depth to the dough, creating a richer, softer texture.

Unsalted butter – Melted butter gives these cookies their tender crumb and buttery flavor. Use real butter for the best taste.

All-purpose flour – The base of the dough, giving structure and shape while keeping the cookie soft and chewy.

Egg – Acts as a binder and adds richness to the dough.

Vanilla extract – Enhances the overall flavor and pairs beautifully with the cheesecake filling.

Cinnamon – The star spice of this recipe, bringing warmth and that unmistakable churro essence.

Baking powder – Helps the cookies rise slightly, giving them a soft, donut-like texture.

Salt – A pinch of salt balances the sweetness and enhances the other flavors.

Milk – Adds moisture and softness to the dough. I used almond milk once, and it worked wonderfully.

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy; set aside. In another bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add the egg and vanilla extract, mixing until smooth. Gradually stir in flour, baking powder, cinnamon, and salt to form a soft dough.

Scoop out small portions of dough and shape them into balls, then flatten slightly and make a small indentation in the center. Add a small spoonful of the cheesecake mixture into the middle and cover it with another thin layer of dough, sealing the edges carefully. Use a small round cutter or your thumb to create a donut hole in the center.

In a separate bowl, mix cinnamon and sugar. Roll each cookie in the mixture until fully coated. Place the cookies on the prepared baking sheet and bake for 10–12 minutes, or until the edges are golden and the tops are slightly puffed. Allow them to cool before serving so the filling sets perfectly.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 16–18 cookies. Preparation time is approximately 20 minutes, and baking takes 10–12 minutes. Cooling time is around 10 minutes before serving.

Storage/reheating

Store these cookies in an airtight container in the refrigerator for up to 5 days. To reheat, warm them in the microwave for 10–15 seconds to restore their soft, gooey texture. You can also freeze them for up to 2 months; thaw at room temperature before serving.

Variations and Customizations

Chocolate Drizzle Delight – Add a touch of decadence by drizzling melted dark chocolate over the cooled cookies.

Strawberry Cheesecake Twist – Mix a spoonful of strawberry jam into the cheesecake filling for a fruity surprise.

Nutty Cinnamon Crunch – Fold chopped pecans or walnuts into the dough for an added crunch.

Caramel Swirl Dream – Add a caramel center instead of cheesecake for a churro-caramel flavor fusion.

Pumpkin Spice Version – Replace cinnamon with pumpkin spice blend during autumn for a festive twist.

Gluten-Free Option – Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Vegan Friendly – Use vegan cream cheese and plant-based butter for a dairy-free version.

Espresso Kick – Add a teaspoon of instant espresso powder to the dough for a subtle coffee note.

Maple Cheesecake Filling – Mix a little maple syrup into the cream cheese filling for a sweet, earthy flavor.

Mini Cookie Bites – Make smaller versions for bite-sized treats that are perfect for parties.

FAQs

How do I prevent the cheesecake filling from leaking out?

Make sure the dough seals are tight around the filling before baking.

Can I use whipped cream cheese instead of block cream cheese?

Yes, but reduce the quantity slightly since whipped cream cheese contains more air.

Can I prepare the dough ahead of time?

Yes, you can refrigerate it for up to 24 hours before baking.

What’s the best way to get an even cinnamon-sugar coating?

Roll the cookies while they’re still slightly warm so the sugar sticks perfectly.

Can I bake these in a donut pan?

Absolutely! It helps maintain the shape and gives them a more defined donut look.

Can I freeze the dough?

Yes, freeze the shaped dough balls before coating them with cinnamon sugar.

How do I make them extra soft?

Do not overbake—the cookies should look slightly underdone when you remove them from the oven.

Can I use low-fat cream cheese?

You can, but the filling won’t be as rich and creamy.

Are these cookies very sweet?

They’re perfectly balanced—sweet but not overly so, thanks to the tangy filling.

Can I add a glaze?

Yes, a simple vanilla or caramel glaze drizzled on top makes them even more indulgent.

Conclusion

Churro Cheesecake Donut Cookies are the perfect blend of flavor and texture—a buttery cookie base, creamy cheesecake center, and that irresistible cinnamon sugar coating. They look impressive but are simple enough for any home baker to master. Whether served at a family gathering or enjoyed with your morning coffee, these cookies are guaranteed to disappear quickly. Once you’ve tried them, they’ll become a go-to recipe for any sweet occasion.

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