Nothing makes a midweek treat feel like a fête quite like these little cookies. Each one starts as a buttery dough ball, then gets a swirl of silky cheesecake, a crisp cinnamon-sugar shell and a cheeky donut hole right in the middle. It’s the kind of mash-up that sparks smiles and makes you pause whatever you’re doing.
You know what? They’re surprisingly easy, too. With a few pantry staples and about half an hour of hands-on time, you’ll have 24 snack-sized wonders ready to charm everyone from picky kids to your most serious food-snob friend.
Why You’ll Love It
These cookies hit all the right notes. They’re part churro, part cheesecake, part donut—basically your favorite treats decided to mingle.
- A cinnamon-sugar crust that cracks with every bite, giving way to a smooth, tangy center
- A playful ring shape that feels extra special—perfect for snapping that “foodie” shot
- A quick throw-together recipe that doesn’t skimp on flavor
- Endless pairing options: coffee, hot cocoa, milk—oh, the possibilities!
Timing and Servings
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Total Time: About 35 minutes
Yield: 24 cookies
Ingredients
**For the Dough:**
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
– 3 cups all-purpose flour
– 1 tsp baking powder
– ½ tsp salt
For the Cheesecake Filling:
- 8 oz full-fat cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Optional Caramel Sauce:
- 1 cup store-bought or homemade caramel sauce
Directions
1. **Make the dough.** In a mixing bowl, beat butter and sugar until pale and fluffy (about 4 minutes with a stand mixer). Add eggs one at a time, scraping down the sides, then stir in vanilla.
2. **Combine dry ingredients.** In a separate bowl, whisk together flour, baking powder and salt. Gradually fold into the butter mixture, mixing until it just forms a soft dough.
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Prep the filling. Beat cream cheese, sugar and vanilla on medium speed until smooth. Spoon into a piping bag (or a zip-top bag with the corner snipped off).
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Shape the cookies. Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Roll dough into 1-inch balls, then flatten each into a small disc—think slightly thicker than a nickel.
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Pipe and seal. Pipe a thin ring of cheesecake around the edge of each disc, leaving a small gap in the middle. Fold the dough edges over the filling and gently press to seal.
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Create the donut hole and coat. Use a small round cutter or even a bottle cap to pop out the center of each sealed cookie. Mix sugar and cinnamon in a shallow dish, then roll each cookie until it’s evenly coated.
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Bake. Arrange cookies about 2 inches apart. Bake for 12–15 minutes, until set and lightly golden around the edges. Let rest on the sheet for 5 minutes, then transfer to a rack.
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Finish (optional). If you’re feeling fancy, drizzle with warm caramel sauce or a little melted chocolate right before serving.
Variations
– Stir mini chocolate chips into the cheesecake filling or melt some dark chocolate to drizzle on top.
– Add ½ tsp ground cardamom or nutmeg to the dough for a warm spice note.
– Swap in a 1:1 gluten-free flour blend and certified-gluten-free ingredients.
– Use plant-based butter, an egg replacer (like flax “eggs”) and vegan cream cheese for a dairy-free twist.
Storage & Reheating Tips
Store cookies in an airtight container at room temperature for up to three days. They’ll soften slightly, but honestly—that’s part of their charm.
For longer stints:
- Refrigerate up to one week. Let them rest at room temp for 15 minutes before enjoying.
- Freeze individually on a baking sheet, then pack into a freezer bag for up to three months. Thaw on the counter or warm in a 300°F oven for 5 minutes.
FAQs
**Q: Can I make the dough and filling ahead?**
A: Yes—both chill beautifully for up to 48 hours. Just let them come back to room temperature before shaping.
Q: Why does my filling sometimes leak?
A: It usually means the dough edges weren’t sealed tightly. Press firmly, don’t overfill, and a thin ring of filling is all you need.
Q: Can I skip the cinnamon-sugar coating?
A: You could, but you’d miss out on that iconic churro crunch. If you want something lighter, go for a simple dusting of powdered sugar.
Q: What’s the best brand of cream cheese?
A: Full-fat block-style cream cheese (like Philadelphia) gives you that rich, stable center. Avoid whipped kinds—they’re too soft.
Q: Are these cookies freezer-friendly?
A: Absolutely. Bake, cool completely, then freeze. Reheat straight from frozen or let thaw and give them a quick warm-up.
Conclusion
Give these churro cheesecake donut cookies a try and prepare for happy faces all around. They strike that rare balance of crunchy, creamy and just plain fun. Whether you’re fueling a busy work-from-home afternoon, planning a kid’s birthday spread or simply craving something a little extra with your morning coffee, these treats won’t let you down. Enjoy every bite—and watch them disappear fast.
Churro Cheesecake Donut Cookies
Ingredients
- For the Dough:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
- For the Caramel Sauce optional:
- 1 cup caramel sauce
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare the Cheesecake Filling:
- In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Transfer the filling to a piping bag.
- Shape the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and flatten each into a circle.
- Pipe a small amount of cheesecake filling around the sides of each cookie, then fold the edges over to enclose the filling.
- Press down to seal the dough and use a small cookie cutter to cut out the center, shaping the cookie like a donut.
- Coat the Cookies:
- In a shallow dish, combine the granulated sugar and ground cinnamon.
- Roll each cookie in the cinnamon sugar mixture to coat evenly.
- Bake the Cookies:
- Arrange the cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are lightly golden and set.
