If you’re anything like me, you’re constantly on the lookout for desserts that not only taste amazing but also feel like a little bit of magic in every bite. That’s exactly what you get with these Churro Cheesecake Cookies—a cozy mashup of two irresistible classics. Imagine the crunchy, cinnamon-sugar goodness of a churro hugging the creamy, dreamy center of a cheesecake… all wrapped up in a soft cookie. Yeah, these are that good.

Now, I’ll admit—I first stumbled across the idea for these when I was trying to figure out what to bring to a holiday party that wasn’t just the usual sugar cookies or cupcakes. I wanted something that felt festive but also different. Enter: this recipe. It’s the kind of treat that gets people talking, with multiple “Wait, did you say cheesecake inside?!” reactions. And yes, it’s as indulgent and satisfying as it sounds.

Let’s jump right in and walk through how to bring these bakery-worthy bites to life in your own kitchen.

Ingredients You’ll Need

For the Cookies:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional, but it adds a warm depth)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract

For the Cheesecake Filling:

4 oz cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

1/2 cup granulated sugar
1 tablespoon ground cinnamon

STEP 1: Make the Cheesecake Filling

This part comes together in just a couple of minutes and is what makes these cookies truly special.

In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth and creamy. You’re essentially making a mini cheesecake filling here, so don’t skip on smoothing it out completely—it should be velvety.

Once it’s nice and blended, divide the mixture into 12 small portions, about a teaspoon each. Roll each portion into a ball—these will be tucked inside the cookie dough later. Place them on a small plate or tray, and pop them into the fridge while you prepare the dough. This helps them firm up a bit so they’re easier to wrap.

Tip: If your kitchen is warm or the cream cheese feels sticky, you can pop the plate in the freezer for 10–15 minutes instead.

STEP 2: Mix the Cookie Dough

In a medium bowl, whisk together your dry ingredients: flour, baking powder, salt, cinnamon, and nutmeg (if you’re using it). The cinnamon gives that signature churro flavor, while nutmeg brings a cozy, subtle warmth that’s totally optional—but totally worth it, in my opinion.

In a separate large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This takes about 2–3 minutes with a hand mixer on medium speed. Then beat in the egg and vanilla extract until fully incorporated.

Now, gradually add the dry ingredients to the wet, mixing just until everything is combined. You’re looking for a soft, slightly sticky dough that holds together but isn’t overly wet.

Tip: Don’t overmix here—just stir until the flour disappears. Overworking the dough can make the cookies a bit tough instead of tender.

STEP 3: Assemble the Cookies

Here’s where the magic happens. Scoop about 1 tablespoon of dough into your hand and flatten it slightly. Take one of the chilled cheesecake balls and place it right in the center. Then carefully wrap the dough around the filling, sealing it tightly so the cream cheese doesn’t leak out during baking.

Once sealed, gently roll the dough into a smooth ball and place it on a plate. Repeat with the remaining dough and filling. When they’re all ready, cover the plate and refrigerate the cookie dough balls for about 30 minutes. This helps the dough firm up, keeps the shape during baking, and ensures the filling stays nice and creamy.

Alright, now that our dough balls are chilling and the cheesecake centers are safely tucked inside, we’re getting to the really fun part—baking these beauties and giving them that classic churro finish. This next phase is where all your work starts to come together, and trust me, your kitchen is about to smell like a dream.

These cookies are soft and pillowy on the inside, slightly crisp on the edges, and coated in that nostalgic cinnamon-sugar blend that gives them their churro charm. Plus, the cream cheese center gets just warm enough in the oven to stay creamy without melting out, which is key to the whole experience.

Let’s jump right back into the steps and bring these cookies to life!

STEP 4: Coat and Bake

Once your dough balls have chilled for at least 30 minutes and are nice and firm, go ahead and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper—this not only helps with easy cleanup, but also keeps the bottoms of the cookies from overbaking.

In a small bowl, mix together the granulated sugar and cinnamon for the coating. This simple combo is what transforms the cookies into churro magic. Roll each chilled dough ball in the cinnamon-sugar mixture until fully coated. Make sure they’re generously covered—that’s what gives you that signature spiced crunch on the outside.

Now, place the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. They won’t spread a ton, but they do puff up a bit.

Bake for 10 to 12 minutes, or until the edges are just turning golden. The centers should still look slightly soft and pale—that’s what gives them that chewy, soft-baked texture. Don’t overbake! The residual heat will continue to cook them slightly after you pull them from the oven.

STEP 5: Cool and Serve

Once the cookies come out of the oven, let them cool on the baking sheet for about 5 minutes. This helps them set without falling apart. Then, transfer them to a wire rack to cool completely. You’ll notice the cinnamon-sugar coating crisps up a bit as they cool, and the cheesecake filling firms just enough to stay creamy but not runny.

These are seriously at their best when served warm or at room temperature. That first bite—when you sink into the soft cookie and hit the creamy cheesecake center—is pure joy.

Tip: If you want to go the extra mile, try drizzling a little melted dark or white chocolate over the cooled cookies for a festive touch. It not only looks pretty but adds a little extra richness, perfect for holidays or party platters.

Optional Variations and Pro Tips

You know I love to give you a few ways to tweak a recipe to suit your mood or pantry. These cookies are super customizable, so feel free to play around a bit.

Make Them Mini: If you’re making these for a crowd, try using slightly less dough and smaller filling portions to create mini churro cheesecake bites. Great for dessert trays or potlucks!
Amp Up the Cheesecake: Want more of that tangy cheesecake goodness? You can increase the cream cheese filling slightly—but make sure to fully seal the dough around it so it doesn’t ooze out during baking.
Add a Glaze: Whisk together powdered sugar and milk for a quick vanilla glaze to drizzle on top once cooled. Or try a simple caramel drizzle if you want to lean into that churro-dessert-vibe even more.
Spice It Up: Feel free to adjust the spice blend in the dough or coating. A pinch of cardamom or even a tiny dash of cayenne can add a fun twist.

Churro Cheesecake Cookies