Churro Cheesecake Cookies
These Churro Cheesecake Cookies combine the warm cinnamon-sugar coating of traditional churros with a creamy cheesecake center, creating an irresistible Mexican-inspired dessert.
Equipment
Ingredients
Cookie Base
unsalted butter (softened)
225 g
cream cheese (softened)
115 g
granulated sugar
100 g
brown sugar
50 g
large egg
1 piece
vanilla extract
5 ml
all-purpose flour
250 g
baking powder
5 g
salt
3 g
Churro Coating
granulated sugar
100 g
ground cinnamon
10 g
Cheesecake Filling
cream cheese (softened)
115 g
granulated sugar
50 g
large egg
1 piece
vanilla extract
3 ml
Instructions
Preheat oven
Preheat oven to 175°C and line baking sheets with parchment paper.
Prepare churro coating
Mix granulated sugar and ground cinnamon in a shallow bowl for the churro coating.
Cream butter and cream cheese
Beat softened butter and cream cheese together until light and fluffy.
Add sugars
Add granulated sugar and brown sugar, beat until well combined.
Add egg and vanilla
Beat in the egg and vanilla extract until smooth.
Add dry ingredients
Gradually add flour, baking powder, and salt, mixing until just combined.
Prepare cheesecake filling
Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
Shape cookies
Scoop cookie dough into balls, flatten slightly, and create a small well in the center.
Fill with cheesecake mixture
Add a small spoonful of cheesecake filling into the center of each cookie.
Coat with cinnamon sugar
Roll each filled cookie in the cinnamon-sugar mixture to coat thoroughly.
Bake cookies
Place cookies on prepared baking sheets and bake for 12-15 minutes until edges are golden.
Cool cookies
Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.
Original recipe
Storage
Store in airtight container. Freeze in single layer, then transfer to freezer bag.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.