Description
Mexican-inspired Churro Cheesecake Donut Cookies blend sweet nostalgia with creamy indulgence. Crisp cinnamon edges and rich filling create a delightful dessert where classic comfort meets modern culinary creativity.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups (532 ml) all-purpose flour
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) light brown sugar, packed
Cheesecake Ingredients:
- 4 ounces (113 g) cream cheese, softened
- 1/4 cup (60 ml) milk
- 1 large egg
Finishing Ingredients:
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons (60 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the cheesecake core by blending cream cheese with powdered sugar and vanilla until silky smooth. Create small frozen dollops on a parchment-lined tray, chilling them for 20-30 minutes until solid.
- Craft the cookie foundation by combining flour, baking powder, baking soda, and salt in a separate mixing vessel. In another bowl, whip butter with granulated and brown sugars until airy and pale.
- Incorporate egg, vanilla, and milk into the butter mixture, creating a cohesive liquid base. Gently fold dry ingredients into the wet mixture, stirring until just integrated.
- Portion cookie dough into 1 1/2 tablespoon segments. Flatten each portion and nestle a frozen cheesecake dollop in the center. Carefully encase the filling, sealing edges completely and rolling into smooth spheres.
- Arrange cookie spheres on a parchment-lined baking sheet, maintaining 2-inch intervals. Slide into a preheated 350°F oven, baking for 10-12 minutes until edges transform to a delicate golden hue.
- While cookies cool momentarily, whisk together granulated sugar and cinnamon in a shallow dish. Brush each cookie with melted butter, then generously coat in the fragrant cinnamon-sugar blend.
- Transfer cookies to a wire rack, allowing them to reach optimal serving temperature. These decadent treats remain fresh in an airtight container for up to three days, promising extended enjoyment.
Notes
- Freeze the cheesecake filling beforehand to prevent messy leaking during baking, ensuring a clean and perfect cookie center.
- Use room temperature cream cheese and butter for smoother mixing and better texture, avoiding lumpy or uneven cookie consistency.
- Experiment with alternative sweeteners like monk fruit or stevia for a lower-sugar version that still maintains delicious flavor.
- Chill the cookie dough for 15-20 minutes before assembling to help maintain shape and prevent excessive spreading during baking.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg