Churro Cheesecake Donut Cookies – Sweet, Cinnamon-Dusted, and Creamy-Centered

Churro Cheesecake Donut Cookies – Sweet, Cinnamon-Dusted, and Creamy-Centered

If you’ve ever craved the cinnamon-sugar crunch of a churro, the creamy richness of cheesecake, and the fun of a donut all in one bite—these Churro Cheesecake Donut Cookies are for you. A delicious fusion of your favorite desserts, these cookies are soft and golden with a swirl of creamy filling and a crisp cinnamon coating. They’re baked, not fried, and lightened up for everyday indulgence.

Why You’ll Love This Recipe

Donut-Inspired Fun – A baked treat that tastes like a churro-donut hybrid.
Creamy Cheesecake Center – Smooth, sweet, and tangy filling in every bite.
Cinnamon-Sugar Magic – Classic churro flavor without the deep-frying.
Lightened-Up Dessert – A satisfying cookie that won’t weigh you down.

Ingredients

For the Cookie Dough:

  • 1 cup oat flour (or all-purpose flour)
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2 tbsp light butter, softened
  • 2 tbsp unsweetened applesauce
  • ¼ cup brown sugar or sweetener substitute
  • 1 egg
  • 1 tsp vanilla extract

For the Cheesecake Filling:

  • 3 oz reduced-fat cream cheese, softened
  • 1 tbsp powdered sweetener or maple syrup
  • ¼ tsp vanilla extract

For the Churro Coating:

  • 2 tbsp granulated sweetener or sugar
  • ½ tsp cinnamon

Instructions

1. Prepare the Filling
In a small bowl, mix cream cheese, powdered sweetener, and vanilla until smooth. Scoop into 12 small mounds on a parchment-lined plate and freeze for 15–20 minutes.

2. Make the Cookie Dough
In a medium bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat butter, applesauce, and brown sugar until smooth. Add the egg and vanilla, mix until combined. Gradually mix in the dry ingredients to form a dough.

3. Assemble the Cookies
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop 1½ tablespoons of dough, flatten it slightly, place a frozen cheesecake filling dollop in the center, and fold the dough around to seal. Repeat with all 12.

4. Bake and Coat
Bake for 10–12 minutes until edges are golden. While still warm, roll or sprinkle cookies with cinnamon-sugar mixture for that churro finish.

5. Cool and Enjoy
Let cookies cool slightly on a rack before serving. Store leftovers in the fridge and enjoy chilled or at room temperature.

Nutritional Information (Per Cookie)

Calories: 120
Protein: 3g
Fat: 5g
Carbohydrates: 14g
Sugar: 4g
Fiber: 2g

Tips for Success

  • Freeze Filling – This keeps it from leaking during baking.
  • Seal Edges Well – Prevents the cream cheese from escaping in the oven.
  • Serve Warm or Cold – Great fresh out of the oven or chilled like cheesecake.
  • Store in Fridge – Keeps the filling firm and delicious.

Why This Recipe Works

This recipe brings together the cinnamon sweetness of churros and the creamy tang of cheesecake into one delicious, portion-controlled cookie. The lightened dough and simple ingredients keep things wholesome without sacrificing flavor or fun.

Churro Cheesecake Donut Cookies are the ultimate dessert mashup—crisp, sweet, creamy, and satisfying. Whether you’re sharing them with friends or saving a few for yourself, they’re the perfect baked treat for when you want something truly special without the fuss.

Churro Cheesecake Donut Cookies – Sweet, Cinnamon-Dusted, and Creamy-Centered
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Churro Cheesecake Donut Cookies – Sweet, Cinnamon-Dusted, and Creamy-Centered

Servings

12

servings
Prep time

20

minutes
Cooking time

12

minutes
Calories

120

kcal

These cinnamon-sugar coated cookies are filled with creamy cheesecake and baked to perfection. A lighter spin on donuts and churros, they’re crisp outside, soft inside, and perfect for sweet snacking or sharing.

Ingredients

  • For the Cookie Dough:

  • 1 cup oat flour (or all-purpose flour)

  • ¼ tsp baking soda

  • ¼ tsp salt

  • 2 tbsp light butter, softened

  • 2 tbsp unsweetened applesauce

  • ¼ cup brown sugar or sweetener substitute

  • 1 egg

  • 1 tsp vanilla extract

  • For the Cheesecake Filling:

  • 3 oz reduced-fat cream cheese, softened

  • 1 tbsp powdered sweetener or maple syrup

  • ¼ tsp vanilla extract

  • For the Churro Coating:

  • 2 tbsp granulated sweetener or sugar

  • ½ tsp cinnamon

Instructions

  • Prepare the Filling
    In a small bowl, mix cream cheese, powdered sweetener, and vanilla until smooth. Scoop into 12 small mounds on a parchment-lined plate and freeze for 15–20 minutes.
  • Make the Cookie Dough
    In a medium bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat butter, applesauce, and brown sugar until smooth. Add the egg and vanilla, mix until combined. Gradually mix in the dry ingredients to form a dough.
  • Assemble the Cookies
    Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop 1½ tablespoons of dough, flatten it slightly, place a frozen cheesecake filling dollop in the center, and fold the dough around to seal. Repeat with all 12.
  • Bake and Coat
    Bake for 10–12 minutes until edges are golden. While still warm, roll or sprinkle cookies with cinnamon-sugar mixture for that churro finish.
  • Cool and Enjoy
    Let cookies cool slightly on a rack before serving. Store leftovers in the fridge and enjoy chilled or at room temperature.

Notes

  • Freeze Filling – This keeps it from leaking during baking.
    Seal Edges Well – Prevents the cream cheese from escaping in the oven.
    Serve Warm or Cold – Great fresh out of the oven or chilled like cheesecake.
    Store in Fridge – Keeps the filling firm and delicious.

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