The craving hit me hard: the warm cinnamon sugar of a churro, the creamy tang of cheesecake, and the soft, cakey comfort of a donut. I didn’t want to choose, so I decided to combine them all. The moment I pulled the first batch of these cookies from my oven, my kitchen smelled like a carnival and a bakery had a beautiful love child—sweet, spiced, and buttery. That first bite, with its crackly cinnamon-sugar crust giving way to a surprisingly rich, soft cheesecake center, was pure bliss. This isn’t just a cookie; it’s a portable, three-in-one dessert dream.
Why You’ll Love This Recipe
You will adore this recipe because it’s a brilliantly easy way to capture the essence of three beloved desserts in one elegant, handheld treat. It feels fancy and impressive but comes together with simple steps and no fancy equipment. From my many test batches, I can tell you the magic is in the textural contrast—the crisp, sugary exterior against the impossibly soft, almost doughnut-like interior with its hidden pocket of creamy cheesecake. They’re a guaranteed conversation starter and will disappear from any plate in minutes.
Ingredients
For the Cheesecake Filling:
- 225 g (8 oz) full-fat cream cheese, softened
- 60 g (¼ cup) granulated sugar
- 1 teaspoon pure vanilla extract
For the Cookie Dough:
- 115 g (½ cup / 1 stick) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 240 g (2 cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon Sugar Coating:
- 100 g (½ cup) granulated sugar
- 1 tablespoon ground cinnamon
- 57 g (¼ cup / 4 tablespoons) unsalted butter, melted
Let’s talk about the essentials. For the cheesecake filling, the cream cheese must be very soft. I leave mine on the counter for at least 2 hours. If it’s even slightly cool, it won’t blend smoothly and you’ll get lumps. Using full-fat cream cheese is non-negotiable for flavor and texture. In the dough, room-temperature butter and egg are crucial for proper creaming and a soft, cakey crumb. For the coating, the melted butter must be just liquid, not hot, or it will melt the sugar and make a mess. The cinnamon-sugar ratio is perfect—it’s what gives you that true churro flavor. Don’t skimp on the cinnamon!(See the next page below to continue…)