Irresistible Churro Cheesecake Donut Cookies

Hey friend! If you love warm churros, creamy cheesecake, and soft bakery-style cookies, you’re about to get the best of all three in one bite. These Churro Cheesecake Donut Cookies are everything I crave in a cozy dessert: a cinnamon-sugar crunch on the outside, a tender donut-style cookie crumb, and a surprise swirl of silky cheesecake in the middle. I make these when I want a “wow” treat that still feels familiar and comforting. You and I both know—when the house smells like cinnamon and butter, people magically appear in the kitchen. 😉

I’ll walk you through a simple, friendly method, plus a few smart swaps so you can adjust for your pantry or dietary needs. If you’re baking for a party, these are a showstopper. If you’re baking just because you deserve something sweet (you do!), they’re pure joy with a coffee or a cold glass of milk.

Nutritional Benefits (Yes, There Are a Few!)

While these cookies are a treat, you can still make small choices that add balance. Using full-fat cream cheese gives the filling its signature velvet texture and adds some protein and calcium. If you use white whole wheat flour for part of the cookie dough, you’ll add a touch of fiber without losing that soft donut crumb. Cinnamon itself is naturally rich in antioxidants and offers a warm sweetness that can help you rely a little less on sugar for flavor. And portion control truly helps: these are rich, so one cookie can genuinely satisfy a sweet tooth.

Adaptable Variations

• Lighter Touch: Swap part of the all-purpose flour for white whole wheat flour (start with 25%). Use Neufchâtel (light cream cheese) for the filling and reduce granulated sugar by 2 tablespoons in the dough.
• Gluten-Free: Use a trusted 1:1 gluten-free baking flour. Make sure your baking powder is certified gluten-free.
• Dairy-Free: Choose dairy-free cream cheese and plant-based butter. The texture stays creamy, and cinnamon sugar does the flavor heavy lifting.
• Lower Sugar Option: Use a granulated sugar substitute that bakes well. Keep in mind that cinnamon sugar coating works best with at least some real sugar for that classic crunch.
• Flavor Twists: Add orange zest to the cheesecake filling for a citrusy churro vibe or fold in a few mini chocolate chips for a chocolate-churro moment.

The Recipe

Ingredients

Cheesecake Filling

• 6 oz (170 g) cream cheese, softened
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice (optional, for brightness)
• Pinch of salt

Churro Donut Cookie Dough

• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1/3 cup (80 ml) buttermilk (or milk + 1 tsp vinegar)

Cinnamon Sugar Coating

• 1/3 cup (65 g) granulated sugar
• 1 1/2 tsp ground cinnamon
• 2 tbsp melted butter (for brushing)

Instructions

1. Make the cheesecake filling: In a small bowl, beat cream cheese, sugar, vanilla, lemon juice, and a pinch of salt until smooth and fluffy. Scoop 10–12 small teaspoons onto a parchment-lined plate and freeze while you make the dough. (This keeps the centers creamy but easy to handle.)
2. Cream the butter and sugars: In a mixing bowl, beat butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Add the egg and vanilla and mix until smooth.
3. Dry ingredients: In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
4. Combine: Add the dry ingredients to the butter mixture in two additions, alternating with the buttermilk. Mix just until a soft dough forms—don’t overmix.
5. Shape the “donut” cookies: Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Scoop about 2 tbsp of dough, roll into a ball, then poke a hole with your finger to create a ring (donut shape). Gently widen the hole to about 1 inch—this helps the cookie bake with that donut look and gives room for filling.
6. Add the cheesecake center: Press a frozen teaspoon of cheesecake filling into the inner edge of the ring (like a “crescent” of filling hugging one side of the hole). Pinch or nudge dough as needed to partially nestle the filling while keeping the hole visible. It’ll look rustic—perfect.
7. Bake: Place cookies 2 inches apart and bake 10–12 minutes, until set on the edges and slightly puffy. They should stay pale-golden, like a classic churro interior.
8. Coat in cinnamon sugar: Mix sugar and cinnamon in a shallow bowl. While cookies are warm, lightly brush tops with melted butter and sprinkle generously with cinnamon sugar (or gently dip). The butter helps the coating adhere, recreating that churro finish.
9. Cool & enjoy: Let cookies cool on the sheet for 5 minutes, then transfer to a rack. The centers will be luscious and creamy. Serve slightly warm for maximum churro magic!

Practical & Valuable Tips

• Freezer hack: Keep the cheesecake scoops in the freezer until the moment you fill—this prevents melting and mess while shaping.
• Donut shape 101: Wet your fingertip lightly when shaping the hole to avoid sticking. The hole should be visible pre-bake; it will shrink a bit in the oven.
• Cinnamon-sugar crust: Coating while warm is key. If cookies cool too much, brush with a touch more melted butter and sprinkle again.
• Storage: Store in an airtight container in the fridge for up to 4 days. Warm in a low oven (300°F/150°C) for 5–6 minutes to revive that churro exterior.
• Freezing: Freeze uncoated, baked cookies up to 2 months. Thaw, warm briefly, then butter-and-sugar them for a just-baked finish.
• For crowds: Make them slightly smaller (1.5 tbsp dough each) for bite-size donut cookies. Reduce bake time by 1–2 minutes.

Frequently Asked Questions

1. Can I stuff the filling completely inside like a center? You can, but I prefer the “crescent” along the inner ring—less leakage, more even bake, and you still see the donut hole for that playful look.
2. My cinnamon sugar won’t stick—what went wrong? The cookies likely cooled before coating. Brush lightly with melted butter and re-sugar. Warmth + butter = perfect adhesion.
3. Can I make the dough ahead? Yes! Chill the dough up to 24 hours. Bring to room temp for 15–20 minutes so it’s pliable before shaping the rings.
4. How do I keep the cheesecake filling creamy? Freezing the scoops first helps. Don’t overbake the cookies; pull them when edges are set and centers are just puffed.

Call to Action

If you bake these Churro Cheesecake Donut Cookies, I’d love to see your results! Save this recipe on Pinterest so you can find it fast later, and share a photo or comment with your favorite variation (chocolate chips? orange zest?). Your ideas always inspire me—and I can’t wait to cheer you on! 🍩🍪✨