These churro cheesecake cookies are the perfect mashup of soft cookie goodness and creamy cheesecake. Topped with cinnamon sugar, they’re sweet and fun to eat!
Honestly, who can resist that cinnamon-sugar topping? It’s like a hug in cookie form! I love enjoying these treats with a cup of hot cocoa on cozy days.
Making churro cheesecake cookies is easy, too! Just mix, scoop, and bake. They’re great for sharing or keeping all to yourself (no judgment here!).
Key Ingredients & Substitutions
Cream Cheese: This is the star of the cheesecake filling. You can substitute with Neufchâtel cheese or even mascarpone for a different flavor. I prefer the classic cream cheese for its rich tanginess that pairs so well with the cookies.
Sour Cream: Adds creaminess to the filling. If you’re out, you can use Greek yogurt or plain yogurt. Just be mindful that Greek yogurt is thicker, so it might alter the consistency slightly.
Butter: Unsalted butter gives the best control over salt levels. If you need a dairy-free option, go for a plant-based butter. I love the flavor that real butter brings, so I stick with it whenever possible.
Flour: All-purpose flour is the way to go here, but if you want a gluten-free version, try a 1:1 gluten-free flour blend. The texture may change a bit, but it should still work fine in the recipe.
Cinnamon: This spice is what gives churros their classic flavor! If you want to mix things up, you could use pumpkin pie spice or even a bit of nutmeg for a warm twist.
How Do I Form the Cookies Without Making a Mess?
Forming the cookies can be tricky, but here’s a step-by-step to make it easier:
- When you take the cookie dough, flatten it gently with your hand, about 1/4 inch thick.
- Place the chilled cheesecake filling in the center. Don’t be shy; make it a nice dollop!
- Wrap the dough around the filling, pinching it closed. Make sure no filling is exposed, or it will leak during baking.
- If you find the dough too sticky, wet your hands slightly to help with shaping.
Take your time with this step. The more carefully you enclose the filling, the better your cookies will look and taste!
How to Make Churro Cheesecake Cookies
Ingredients You’ll Need:
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 cup sour cream
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 cup caramel sauce (optional for drizzle)
How Much Time Will You Need?
This delicious recipe will take around 1 hour in total. You’ll spend about 20 minutes preparing the filling and dough, 30 minutes chilling the dough, and finally 12-15 minutes baking the cookies. Plus, a little time to roll them in cinnamon sugar and drizzle caramel if you like! So tasty!
Step-by-Step Instructions:
1. Making the Cheesecake Filling:
In a medium bowl, mix the softened cream cheese, 1/4 cup granulated sugar, vanilla extract, and sour cream. Use a hand mixer or a whisk for a smooth mixture. Once ready, transfer it to a piping bag or an airtight container and place it in the refrigerator while you prepare the cookie dough.
2. Preparing the Cookie Dough:
In a large mixing bowl, cream together the softened butter, 1 cup granulated sugar, and brown sugar. Beat them together until the mixture is light and fluffy. Then, crack in the eggs one at a time, mixing after each addition. Don’t forget the vanilla extract! It adds wonderful flavor.
3. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the butter and sugar mixture. Stir until everything is just combined; don’t overmix or your cookies might be tough!
4. Chilling the Dough:
Cover the cookie dough with plastic wrap and place it in the fridge for about 30 minutes. This will help the dough firm up, making it easier to shape the cookies later.
5. Preheating the Oven:
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies won’t stick while baking.
6. Forming the Cookies:
Take about 1 tablespoon of cookie dough and flatten it out in your hand. Put about 1 tablespoon of the chilled cheesecake filling in the center, then wrap the dough around the filling and roll it into a ball. Place each cookie ball on the baking sheet, leaving about 2 inches of space between them.
7. Baking the Cookies:
Pop the baking sheet in the oven and let the cookies bake for 12-15 minutes. They’re ready when the edges turn lightly golden. Don’t worry if the centers look a bit underbaked; they will set as they cool!
8. Coating the Cookies:
While the cookies cool down, mix the 1/4 cup granulated sugar with the ground cinnamon in a small bowl. Roll each warm cookie in this yummy cinnamon sugar until they are fully coated. This adds the perfect churro touch!
9. Serving the Cookies:
Let the cookies cool slightly, then if you’re feeling indulgent, drizzle them with caramel sauce. Enjoy your churro cheesecake cookies warm for the best experience!
Can I Use Low-Fat Cream Cheese for the Cheesecake Filling?
Absolutely! Low-fat cream cheese can be used as a substitute, but keep in mind that it might alter the creamy texture slightly. Make sure to blend it well to achieve a smooth filling. If using low-fat, aim to add just a tablespoon more of sour cream to enhance the creaminess.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week. To enjoy them later, just warm them briefly in the microwave!
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! After forming the balls, place them on a baking sheet to freeze individually for a couple of hours. Once frozen, transfer them to a freezer-safe container or bag. They can be stored for up to 2 months. When you’re ready to bake, no need to thaw—just add a couple of extra minutes to the baking time.
Can I Swap Out the Brown Sugar for White Sugar?
While you can substitute brown sugar with white sugar, it will slightly change the flavor and texture of the cookie. Brown sugar adds moisture and a deeper flavor, so use about 3/4 cup of white sugar if you want a similar sweetness, but know that the cookies will be less chewy.
