Oh wow—donut cookies! These churro cheesecake donut cookies are like a fun party in your mouth.

They have a crunchy sugar shell. And a creamy cheesecake center with cinnamon.

You’ll feel happy with each bite. They are super easy and so yummy.

So, let’s grab a bowl and mix. Donut cookie magic is just minutes away!

Why You’ll Love This Recipe

Triple Flavor Fusion: It’s like biting into a churro, a cheesecake, and a donut—all at once.
Perfect for Special Occasions: These cookies look impressive but are easy enough for everyday baking.
Chewy, Creamy, Crunchy: The cinnamon-sugar coating gives a gentle crunch, while the cheesecake filling stays rich and smooth inside.
Fun to Make: Rolling the dough into donut shapes is surprisingly easy and satisfying.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 25 minutes (plus 30 minutes chill time)
Bake Time: 10–12 minutes
Total Time: ~1 hour 15 minutes

Servings:
This recipe makes about 20 churro cheesecake donut cookies — perfect for a small party or a few sweet afternoons. Need more? Double the dough easily.

Difficulty:
Moderate: There’s a few steps (filling, shaping, coating), but nothing tricky. Just a little patience will reward you big-time.

Required Kitchen Tools

Mixing bowls (medium and large)
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper
Cooling rack
Small round cookie cutter or donut cutter (optional but helpful)
Small bowl for cinnamon-sugar coating

Ingredients for Churro Cheesecake Donut Cookies

Here’s everything you’ll need to pull off this sweet masterpiece (exact measurements are in the recipe card below):

All-Purpose Flour: Provides the base structure for chewy cookies.
Baking Powder: Adds lightness so the cookies puff a little instead of staying dense.
Salt: Just a pinch to balance the sweetness.
Unsalted Butter: Softened at room temperature for smooth creaming.
Granulated Sugar: Sweetens the dough and forms the signature cinnamon-sugar coating.
Brown Sugar: Adds moisture and depth of flavor.
Egg: Helps bind the dough together for a chewy bite.
Vanilla Extract: Adds warm, bakery-style flavor.
Cream Cheese: For the rich, tangy cheesecake center—full-fat is best.
Ground Cinnamon: Essential for that churro flavor!
Powdered Sugar: Lightens the cheesecake filling and gives it a smooth texture.

Variations for Churro Cheesecake Donut Cookies

Swap the Filling: Try adding a little lemon zest to the cheesecake for a bright twist.
Dip in Chocolate: After baking, drizzle or dip the donuts in melted chocolate for extra decadence.
Mini Versions: Use a smaller cutter for mini churro cheesecake bites—adorable for parties!
Spice It Up: Add a dash of nutmeg or pumpkin pie spice to the cinnamon-sugar coating for fall vibes.
Stuff It More: Double the cheesecake filling if you want an ultra-gooey center.

How to Make Churro Cheesecake Donut Cookies: Step-by-Step Instructions

1. Make the Cheesecake Filling

In a small bowl, beat the cream cheese with powdered sugar and a splash of vanilla extract until smooth and creamy. Scoop tiny dollops (about 1/2 teaspoon each) onto a parchment-lined plate. Freeze them for about 30 minutes so they’re firm enough to handle.

2. Prepare the Dough

In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla, and beat until fully combined.
Gradually mix the dry ingredients into the wet ingredients on low speed, just until a dough forms.

3. Shape the Cookies

Scoop about 1.5 tablespoons of dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Wrap the dough around it, sealing it completely.
Roll into a ball, then gently flatten into a thick disc.
(Optional) If you want a true “donut” shape, use a small round cutter to make a hole in the center before baking.

4. Coat in Cinnamon-Sugar

In a small bowl, mix granulated sugar with cinnamon.
Roll each dough disc generously in the cinnamon-sugar mixture, making sure it’s well coated on all sides.

5. Bake

Arrange the cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake in a preheated oven at 350°F (177°C) for 10–12 minutes, or until the edges are set and lightly golden.
The centers might look slightly soft — that’s exactly what you want.

6. Cool

Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. The cheesecake centers will set up a bit more as they cool.

Serving and Decoration

How to Serve Churro Cheesecake Donut Cookies

With Coffee: These cookies are rich and pair beautifully with a strong cup of coffee or espresso.
Party Tray: Stack them like little donuts on a tiered dessert stand for parties and showers.
Holiday Treats: Dust with a little extra cinnamon-sugar right before serving for a fresh sparkle.
Dipping Fun: Serve with chocolate or caramel sauce on the side for dunking — next-level good!

Storing Churro Cheesecake Donut Cookies

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Because of the cheesecake filling, it’s safest to refrigerate them if keeping longer than 2 days. They’ll stay fresh for about 5–6 days.
Freezing: You can freeze the unbaked, filled dough balls for up to 2 months. Bake straight from frozen, adding an extra 1-2 minutes to the baking time.

Tips & Tricks for Success

Chill the Filling
Freezing the cheesecake dollops keeps them from melting into the dough too soon. Don’t skip this—it’s the key to a neat, creamy center.
Weigh the Flour
Too much flour makes the cookies dry. If you can, use a kitchen scale (281 g for 2 ¼ cups).
Coat Right After Rolling
Roll each dough piece in cinnamon-sugar while the surface is still a bit sticky so the coating hangs on.
Watch the Bake Window
Pull the cookies when the edges look set but the middles are pale. They’ll finish cooking on the sheet and stay chewy.
Cool on the Tray First
Five minutes on the hot tray helps the centers firm up just enough before you move them.

Nutrition (per 1 cookie)

Calories	Carbs	Protein	Fat	Saturated Fat	Fiber	Sugar
220 kcal	27 g	3 g	12 g	7 g	0.5 g	15 g

(Values are estimates based on 20 cookies.)

Churro Cheesecake Donut Cookies

Recipe by Nancy HollarCourse: Uncategorized

Servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Chill Time

miniutes

Ingredients

Cheesecake Filling
8 oz (226 g) full-fat cream cheese, softened
¼ cup (30 g) powdered sugar
½ tsp vanilla extract
Cookie Dough
2 ¼ cups (281 g) all-purpose flour (spooned & leveled)
1 tsp baking powder
½ tsp salt
1 cup (226 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 large egg, room temp
1 tsp vanilla extract
Cinnamon-Sugar Coating
½ cup (100 g) granulated sugar
1 Tbsp ground cinnamon

Directions

Freeze Filling
Beat cream cheese, powdered sugar, and vanilla until smooth. Pipe or spoon 20 small ½-tsp mounds onto parchment; freeze 30 min.
Mix Dry
Whisk flour, baking powder, and salt; set aside.
Cream Butter & Sugars
Beat butter, granulated sugar, and brown sugar until light, 2–3 min. Add egg and vanilla; mix until blended.
Form Dough
Mix dry ingredients into wet on low just until combined.
Stuff & Shape
Scoop ~1.5 Tbsp dough, flatten, tuck a frozen cheesecake mound inside, seal, and roll smooth. (For a donut look, punch a small center hole.)
Coat
Stir coating ingredients; roll each dough ball until fully covered.
Bake
Place cookies 2 inches apart on parchment-lined sheets. Bake at 350 °F (177 °C) for 10–12 min until edges set.
Cool
Rest on sheet 5 min; move to rack to cool completely. Enjoy warm or at room temperature.

Churro Cheesecake Donut Cookies FAQs

Q: Can I make the dough in advance?
Yes. Shape the stuffed dough balls, place them on a lined tray, and freeze until solid. Move to a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes.

Q: Do I have to punch a hole for the “donut” shape?
No. The cookies bake perfectly as filled rounds. The hole is just for fun and helps show the cheesecake center.

Q: My coating isn’t sticking. What went wrong?
The dough may be too dry. Roll each cookie in the cinnamon-sugar right after shaping, while the surface is still slightly tacky.

Q: Can I reduce the sugar?
You can cut the coating sugar to ¼ cup, but leave the dough sugar as written for proper texture.

Q: How do I know when the cookies are done?
Look for set, pale edges and a soft center. The tops will appear puffy; they settle as they cool.

Conclusion

These Churro Cheesecake Donut Cookies blend the cozy flavor of cinnamon sugar with a surprise creamy middle. They’re simple enough for a weekday treat yet special for celebrations. Give them a try, share a batch with friends, and keep the recipe handy—because everyone will ask for it. Happy baking!