Churro Cheesecake Donut Cookies

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Golden, cinnamon-sugar coated, and bursting with creamy cheesecake filling, Churro Cheesecake Donut Cookies are a dessert dream come true. Imagine the nostalgic warmth of a fairground churro paired with the indulgent tang of a rich cheesecake — all neatly packed in a donut-shaped cookie. They’re tender, decadent, and wildly addictive.

Each cookie is baked to perfection with a soft, cakey crumb, then split and piped with a luscious cream cheese mixture. The entire treat gets a dusting of cinnamon sugar and a veil of powdered sugar for that irresistible churro finish. Perfect for brunch trays, dessert tables, or cozy weekend bakes.

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Ingredients for this Churro Cheesecake Donut Cookies Recipe

For the donut cookies:

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the cinnamon sugar coating:

• 1/4 cup granulated sugar
• 1 tsp ground cinnamon

For the cheesecake filling:

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract

To garnish:

• Powdered sugar, for dusting

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Step 1: Prepare the donut cookie dough

Preheat your oven to 350°F (175°C) and grease a donut pan or use a nonstick one. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla and sour cream. Gradually mix in the dry ingredients until well combined.

Step 2: Bake the donut cookies

Spoon the batter evenly into the prepared donut pan, filling each cavity about 3/4 full. Smooth the tops slightly with the back of a spoon or spatula. Bake for 12–15 minutes, or until a toothpick inserted comes out clean. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack.

Step 3: Make the cheesecake filling

While the donuts are baking, beat the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and fluffy. Transfer the mixture to a piping bag fitted with a round tip.

Step 4: Coat the donuts

Combine the granulated sugar and cinnamon in a small bowl. While the donuts are still slightly warm, brush them lightly with melted butter (optional) and roll in the cinnamon sugar mixture until well coated.

Step 5: Fill and serve

Once cooled, slice each donut in half horizontally. Pipe a generous layer of cheesecake filling onto the bottom half and gently place the top half back on. Finish with a dusting of powdered sugar. Serve immediately or store chilled until ready to serve.

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Frequently Asked Questions

How do I prevent my donuts from sticking to the pan?

Use a nonstick donut pan and grease it generously with butter or nonstick spray before adding the batter.

Can I use a muffin tin instead of a donut pan?

Yes, but the result will be more like cupcake-shaped churro cheesecake bites. Adjust baking time accordingly.

What’s the best way to pipe the filling neatly?

Use a piping bag with a round tip for better control and even layers.

Can I make the filling ahead of time?

Absolutely. The cheesecake filling can be made up to 2 days in advance. Store it covered in the refrigerator.

How do I keep the cinnamon sugar from falling off?

Coat the donuts while they’re still warm and optionally brush them lightly with melted butter to help the sugar adhere.

Are there variations I can try?

Yes! Try adding a touch of nutmeg or a splash of maple extract to the batter. You could also experiment with chocolate or fruit-flavored cheesecake fillings.

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