If you’re ready to treat yourself to pure dessert magic, you have to try Cookie Dough Cheesecake-Stuffed Churros. Imagine a classic churro — warm, golden, and rolled in cinnamon sugar — then imagine biting in and discovering a filling that’s part rich cheesecake, part chocolate-studded cookie dough. Every bite is a festival of textures and flavors that’ll make you swoon. Whether you’re impressing a crowd or just indulging your sweet tooth, these churros bring together the best of all dessert worlds in one unforgettable treat.
Ingredients You’ll Need
The joy of making Cookie Dough Cheesecake-Stuffed Churros starts with gathering really simple but absolutely essential ingredients. Each one plays a key role, contributing to that crispy shell, creamy filling, or irresistible flavor that keeps you sneaking back for seconds.
- Water: Helps form the base of your churro dough, giving it the right consistency for piping and frying.
- Unsalted Butter: Adds richness and helps with the golden color and flavor in both the dough and cookie dough filling.
- Granulated Sugar: Sweetens the dough and helps create that classic churro sugar coating.
- Salt: Just a pinch makes all the sweet flavors pop.
- All-Purpose Flour: Forms the structure for both the churro dough and the edible cookie dough. Make sure it’s heat-treated for safety in the cookie dough filling!
- Large Eggs: Bind the churro dough together and make it glossy and pipeable.
- Vanilla Extract: Delivers a fragrant, homey sweetness to every component.
- Vegetable Oil: Perfect for frying, giving your churros that crisp, golden exterior.
- Ground Cinnamon: Spices up the sugar coating for that irresistible churro finish.
- Cream Cheese: The heart of the cheesecake filling—make sure it’s softened for ultimate creaminess.
- Powdered Sugar: Sweetens the cheesecake filling without making it grainy.
- Brown Sugar: Lends a warm, caramelly note to the cookie dough filling.
- Milk: Brings just enough moisture to your cookie dough filling to keep it soft and scoopable.
- Mini Chocolate Chips: Sprinkle in chocolatey joy with every bite of the stuffed filling.
How to Make Cookie Dough Cheesecake-Stuffed Churros
Step 1: Make the Churro Dough
Start with a medium saucepan over medium heat and combine the water, unsalted butter, granulated sugar, and salt. Stir occasionally until it reaches a gentle boil. Remove the pan from the heat and immediately add all the flour, stirring vigorously until everything comes together in a ball. Let the dough cool for 5 minutes before adding eggs, one at a time, and then vanilla extract. Beat until the mixture turns glossy and thick—perfect for piping into gorgeous churros.
Step 2: Prepare the Sweet Coating
In a separate small bowl, mix together the cinnamon and remaining granulated sugar. This blend will be used to give your fried churros that classic twinkle of cinnamon sweetness. Set it aside within easy reach of your frying area, as the coating is easiest to apply when the churros are fresh and warm.
Step 3: Make the Cheesecake and Cookie Dough Fillings
For the cheesecake filling, use a medium bowl to beat the softened cream cheese, powdered sugar, and vanilla until completely smooth. In another bowl, cream the unsalted butter (softened), brown sugar, and granulated sugar together; then beat in the milk and vanilla. Stir in the heat-treated flour and mini chocolate chips to create the cookie dough filling. Gently fold the cheesecake and cookie dough fillings together, aiming for a marbled swirl rather than a perfect blend for tantalizing pockets of each flavor.
Step 4: Prep Piping Bags and Heat Oil
Spoon the churro dough into a piping bag fitted with a large star tip for those signature ridges. For the filling, use a separate piping bag with a narrow round tip, which will make it easier to pipe the cookie dough cheesecake mixture into each churro. Heat at least 2 inches of vegetable oil in a deep skillet to 350°F—use a thermometer for best results and safety.
Step 5: Fry the Churros
Once your oil is ready, gently pipe 4 to 5-inch strips of dough right into the oil, cutting them from the tip with scissors for clean edges. Fry each churro for 2 to 3 minutes per side, turning as needed, until they’re puffed up and gorgeously golden. Work in batches to avoid crowding the pan and keep the oil hot. After frying, drain the churros on paper towels before rolling them straight away in your cinnamon-sugar mixture.
Step 6: Stuff with Cookie Dough Cheesecake Filling
When the churros are just cool enough to handle but still warm, use a skewer to gently tunnel a cavity through the center of each one. Pipe in your cheesecake-cookie dough mixture, stopping just before the filling oozes out the other side. The great part about Cookie Dough Cheesecake-Stuffed Churros is watching each churro become a pillow full of creamy, chocolate-studded decadence.
Step 7: Serve and Savor
Arrange your finished churros on a serving platter and stand back to admire them—then dive in while they’re still warm and gooey inside. These Cookie Dough Cheesecake-Stuffed Churros are best enjoyed fresh, but we promise, they’re sure to disappear fast!
How to Serve Cookie Dough Cheesecake-Stuffed Churros
Garnishes
Give your Cookie Dough Cheesecake-Stuffed Churros a final flourish with a dusting of extra cinnamon sugar, a drizzle of melted chocolate, or even a quick puff of powdered sugar. You can also top each churro with a few extra mini chocolate chips or a dollop of whipped cream for an Instagram-worthy finish.
Side Dishes
Pair these churros with a scoop of vanilla ice cream for the ultimate hot-and-cold contrast, or serve them with small bowls of caramel or chocolate sauce for dipping. If you’re serving a crowd, a platter of fresh berries brings a touch of brightness and helps cut through the richness.
Creative Ways to Present
Cookie Dough Cheesecake-Stuffed Churros are dazzling on their own, but you can really wow at parties by threading them onto skewers for easy sharing, arranging them in a spiral on a cake stand, or serving them in paper cones for a street fair vibe. Consider building a churro sundae bar, with lots of toppings and sauces, to let everyone make their own dreamy creation.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover Cookie Dough Cheesecake-Stuffed Churros (which, let’s be honest, is rare!), store them in an airtight container in the refrigerator for up to 2 days. The filling will stay soft, and the churros will still taste delicious, though they’ll lose a touch of their crispy magic.
Freezing
To freeze, place cooled and unfilled churros on a baking sheet and freeze until solid, then transfer to a freezer bag for up to a month. Thaw and reheat before piping in the filling. For the filling itself, simply store it separately in an airtight container in the freezer and thaw it in the fridge overnight before use.
Reheating
To refresh the churros’ crispiness, reheat them in a 350°F oven for 6 to 8 minutes. Avoid the microwave, as it tends to make them soggy. Once they’re warmed through (and those edges have a nice crunch again), pipe in the filling and roll in a touch more cinnamon sugar, if desired.
FAQs
Can I make Cookie Dough Cheesecake-Stuffed Churros gluten-free?
Absolutely! Swap in your favorite measure-for-measure gluten-free flour blend for both the churro dough and the cookie dough filling. Just keep an eye on the frying time, as gluten-free churros may brown a bit differently.
How do I heat-treat flour for the cookie dough?
Spread your flour on a baking sheet and bake at 350°F for 5 to 7 minutes, or until it reaches 165°F. This kills any potential bacteria, making your edible cookie dough filling safe and delicious.
What’s the best oil for frying churros?
Choose a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils won’t overpower the delicate flavors of your Cookie Dough Cheesecake-Stuffed Churros and will give you a crisp, golden exterior.
Can the fillings be made ahead of time?
Definitely! You can prep the cheesecake and cookie dough fillings up to two days in advance. Just keep them in the refrigerator, covered tightly, and let them sit at room temperature for 10 to 15 minutes before piping so they’re smooth and easy to work with.
My churros turned out greasy. What went wrong?
Greasy churros are usually the result of oil that’s not hot enough. Always use a thermometer and keep your oil at 350°F. If the oil is too cool, the churros will absorb more oil instead of getting that fast, crispy fry.
Final Thoughts
If you’ve never tried the magic of Cookie Dough Cheesecake-Stuffed Churros, this recipe is your call to action! It’s one of those desserts that truly wows, both in looks and in every bite, and brings the fun of baking right into your kitchen. I can’t wait for you to enjoy these with friends, family, or just a big mug of coffee on a slow afternoon. Give these a try — your sweet tooth will thank you!
Print
Cookie Dough Cheesecake-Stuffed Churros Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 churros
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
Indulge in the ultimate dessert mashup with these Cookie Dough Cheesecake-Stuffed Churros. Crispy fried churros filled with a decadent mix of creamy cheesecake and cookie dough, coated in cinnamon sugar.
Ingredients
Churros:
- 1 cup water
- ½ cup unsalted butter
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- vegetable oil for frying
- ½ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon
Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Cookie Dough Filling:
- ¼ cup unsalted butter (softened)
- ¼ cup brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour (heat-treated)
- ⅓ cup mini chocolate chips
Instructions
- Churro Dough: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil, remove from heat, and stir in flour. Let cool, then mix in eggs and vanilla. Pipe dough into hot oil, fry until golden brown, then coat in cinnamon sugar.
- Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
- Cookie Dough Filling: Cream butter and sugars, add milk, vanilla, flour, and chocolate chips.
- Assembly: Combine cheesecake and cookie dough fillings, pipe into churros, and serve warm.
Notes
- Heat-treat the flour for the cookie dough.
- Fill churros when slightly cooled but still warm.
- Prepare fillings ahead and refrigerate for convenience.
Nutrition
- Serving Size: 1 churro
- Calories: 310
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
