Cheesecake Stuffed Churro Cookies combine the rich, creamy filling of a cheesecake with the warm, cinnamon-sugar-coated crunch of a churro. These cookies offer the perfect blend of textures—crispy on the outside, soft on the inside, with a sweet and tangy surprise in the center. Whether fried or baked, they make an irresistible treat for any dessert lover.
Ingredients
For the Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For Coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Directions
1. Prepare the Cheesecake Filling:
- In a small mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spoon small teaspoon-sized dollops onto a parchment-lined plate or tray.
- Freeze for at least 30 minutes to firm up for easier assembly.
2. Make the Dough:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
3. Assemble the Cookies:
- Take a small portion of dough (about a tablespoon) and flatten it into a disk.
- Place a frozen cheesecake filling dollop in the center.
- Cover with another flattened piece of dough, sealing the edges completely to prevent leakage while cooking.
- Gently roll into a smooth ball and repeat with the remaining dough and filling.
4. Fry or Bake the Cookies:
Frying Method:
- Heat about 2 inches of oil in a deep pan to 350°F (175°C).
- Fry cookies in batches for 1-2 minutes per side, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Baking Method:
- Preheat oven to 350°F (175°C).
- Place assembled cookies on a parchment-lined baking sheet, spacing them apart.
- Bake for 12-14 minutes, or until golden brown.
5. Coat in Cinnamon Sugar:
- In a small bowl, mix together granulated sugar and cinnamon.
- While cookies are still warm, brush lightly with melted butter.
- Roll each cookie in the cinnamon sugar mixture until fully coated.
6. Serve and Enjoy:
- Let cookies cool slightly before serving to allow the cheesecake filling to set.
- Enjoy warm for the best flavor and texture.
Additional Details
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Servings: 12 cookies
Calories Per Serving: Approximately 210 kcal
Tips for the Best Cheesecake Stuffed Churro Cookies
- Freeze the cheesecake filling thoroughly – This prevents it from melting too quickly when baking or frying, ensuring a creamy center.
- Seal the edges tightly – Make sure there are no openings in the dough to prevent the filling from leaking.
- Bake before frying for an extra crispy texture – If you want a crunchier cookie, bake them first and then give them a quick fry.
- Use a piping bag for the cheesecake filling – This makes it easier to portion out and freeze for consistent sizes.
- Let the cookies cool slightly before eating – The cheesecake filling will be very hot right after cooking. Allow them to set for a few minutes before enjoying.
- Store properly for freshness – Keep leftover cookies in an airtight container at room temperature for up to two days or refrigerate for up to five days.
These Cheesecake Stuffed Churro Cookies offer a delicious combination of flavors and textures, making them perfect for parties, special occasions, or an indulgent homemade treat. With their crispy cinnamon-sugar coating and rich cheesecake center, they are sure to be a favorite.