Craving something sweet, creamy, and cinnamon-spiced? Churro cheesecake cookies bring together the best of both worlds—crispy churro edges and a gooey cheesecake center.

I baked these last fall when life felt nonstop, and just like that, the house smelled like calm. Warm, cozy, and ready to soothe your soul—these cookies are it.

Churro cheesecake cookies with cinnamon sugar and creamy filling on a plate.

Table of Contents

Ingredients You’ll Need for Churro Cheesecake Cookies

These churro cheesecake cookies are all about that dreamy combo of soft cookie dough and creamy filling. No fancy ingredients—just pantry staples coming together like magic.

Classic churro cookie base ingredients

To get that signature cinnamon-sugar bite, you’ll need:

Unsalted butter – Softened, for a melt-in-your-mouth texture.
Granulated sugar – Sweetens and helps crisp the edges.
Brown sugar – Adds moisture and that cozy, caramel depth.
Egg – Just one to bind it all together.
Vanilla extract – For that sweet, bakery smell.
All-purpose flour – The sturdy base.
Baking powder + baking soda – Lift and puff.
Salt – Just a pinch to balance the sweet.
Cinnamon – The star of the show!

Creamy cheesecake filling must-haves

That soft, tangy center is pure joy—and super easy:

Cream cheese – Softened and smooth.
Powdered sugar – For a creamy, sweet finish.
Vanilla extract – Adds a warm flavor note.

Optional: Mix cinnamon with sugar to roll the cookie dough before baking for that classic churro crunch.

How to Make Churro Cheesecake Cookies Step-by-Step

These cookies are simple enough for a weeknight bake, but fancy enough to impress anyone. Here’s how to bring them to life, one cozy step at a time.

Make the cinnamon dough magic

Cream the butter and sugars – In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This takes about 2–3 minutes.
Add the wet ingredients – Mix in the egg and vanilla extract until smooth.
Mix the dry ingredients – In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Combine – Slowly add the dry mixture to the wet, stirring until just combined. You should get a soft, cinnamon-scented dough that’s easy to scoop.

Fill, bake, and swirl like a pro

Make the cheesecake filling – In a small bowl, beat cream cheese, powdered sugar, and vanilla until creamy and thick.
Shape the cookies – Scoop a ball of cookie dough, flatten it slightly, and add a dollop of the cheesecake filling in the center. Top with another flattened dough ball and seal the edges.
Roll in cinnamon-sugar – Gently roll the filled cookie ball in a mix of cinnamon and sugar for that churro crunch.
Bake – Place on a lined baking sheet and bake at 350°F for 10–12 minutes until the edges are golden.
Cool – Let them sit on the pan for 5 minutes before transferring to a wire rack.

Now, your kitchen smells like a cinnamon bakery. And that gooey center? Pure comfort.

Looking for more no-fuss, creamy sweets? These Layered Dessert Cups are a colorful hit—perfect for parties or little hands.

Tips to Get That Perfect Gooey Bite

Want that irresistible center and soft cookie texture every single time? These tips will get you there—no stress, no guesswork.

Best way to stuff the cheesecake center

Chill the cheesecake filling – Pop the cream cheese mixture in the fridge for 15–20 minutes before using. It firms up, making it easier to scoop and stuff without leaking out.
Seal the edges well – After placing the cheesecake dollop inside the dough, press and pinch the edges shut like you’re making a little dough envelope. No cracks = no leaks.
Don’t overstuff – A teaspoon of filling is plenty. More can cause the cookie to overflow in the oven.

Keeping cookies soft after baking

Don’t overbake – They’re done when the edges are set and lightly golden. The centers will look soft—that’s perfect. They’ll finish setting as they cool.
Store them right – Keep your cookies in an airtight container at room temperature for 1–2 days, or refrigerate for up to 5. Bring to room temp before serving for that soft, gooey bite.

Bonus tip: A quick 5-second zap in the microwave brings back that fresh-from-the-oven magic.

Variations and Substitutions You’ll Love

Churro cheesecake cookies are a total crowd-pleaser—but there’s plenty of room to get creative. Whether you need to tweak for allergies or just want to spice things up, here’s how.

Gluten-free or dairy-free options

Gluten-free swap – Use a 1:1 gluten-free baking flour blend. Choose one that contains xanthan gum for best texture.
Dairy-free alternative – Sub in vegan butter for the dough and a dairy-free cream cheese for the filling (like almond- or cashew-based options).
Egg-free option – Replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water). Let sit for 5 minutes before mixing in.

These tweaks still deliver that gooey center and cinnamon-kissed bite.

Add-ins: chocolate chips, dulce de leche, and more

Chocolate twist – Add mini chocolate chips to the dough for a churro-chocolate hybrid.
Caramel core – Swap the cheesecake filling with a spoonful of dulce de leche for a rich, caramel version.
Fruit swirl – Mix a bit of raspberry or strawberry jam into the cheesecake filling for a fruity surprise inside.

You can really make these your own—just don’t skip that cinnamon-sugar roll. It’s the churro charm.

FAQ About Churro Cheesecake Cookies

Got questions? You’re not alone. Here are the most common ones people ask when making these cinnamon-filled beauties.

Do you need to refrigerate churro cheesecake cookies?

Yes, if you’re not eating them the same day. Because of the cream cheese filling, it’s best to store leftovers in the fridge. Let them sit at room temp for 10–15 minutes before enjoying so they’re soft and gooey again.

What do you need for churro cheesecake?

You’ll need classic churro dough ingredients (butter, sugar, flour, eggs, cinnamon) plus cream cheese, powdered sugar, and vanilla for the cheesecake swirl. That’s it—simple, comforting ingredients with bakery-level flavor.

What are churro cookies made of?

Churro cookies are made from a soft dough flavored with cinnamon and sugar, usually rolled in a cinnamon-sugar coating before baking. In this recipe, they’re filled with cheesecake for a creamy twist.

Should you refrigerate cheesecake cookies?

Yes—just like regular cheesecake, these cookies are safest stored in the fridge due to the cream cheese filling. They’ll stay fresh for up to 5 days in an airtight container.

looking for more wellness-friendly recipes and cozy kitchen inspo? See more on my Pinterest. I pin all my favorites there, including morning drinks, lightened-up comfort food, and feel-good treats you can make in minutes!

Cozy Kitchen Memory: Why These Cookies Matter

These churro cheesecake cookies were my go-to treat last fall—whenever life felt too hectic, I’d bake a batch, and suddenly the house felt calmer and cozier. Something about the warm cinnamon smell and that creamy center just made everything slow down for a bit.

The kids would wander in, noses up, asking if it was “cookie day.” I’d hand them one, still warm from the oven, and for a few minutes, we’d all be in the same little moment—quiet, happy, together.

That’s what these cookies do. They bring you back home, even on the busiest days.

Heavenly Churro Cheesecake Cookies with a Gooey Surprise