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This is an Easy Churro Cheesecake Cookie Recipe! These are crunchy pie crust cookies on the outside with cheesecake in the center and they’re coated in cinnamon sugar. When you’re craving churros – these are easier to make!
My easy churro cheesecake cookie recipe is basically a cheesecake hand pie but it’s inspired by churros and sopapilla. The churro cookie is drenched in cinnamon sugar butter which makes this hand pie so good.
I sandwiched the crust with a cream cheese, sugar, and vanilla mixture. That becomes a cheesecake wonderfulness when it’s baked. But I didn’t stop there – these are Sopapillas after all! When they come out of the oven, you drench them in melted butter and dip them in cinnamon sugar while they’re still warm.
How to make churro cookies
- Cream cheese: to make the cheesecake, make sure it’s room temperature
- Sugar: I’m using granulated sugar but you can also use light brown sugar
- Pie crusts: from scratch or from a package of 2 refrigerated crusts
- Cinnamon Sugar : a requirement for anything churro flavored
- Butter: unsalted butter at room temperature
Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.
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Expert tips
- You can use reduced fat cream cheese if you wish.
- Refigerated pie crust is a semi-homemade hack no one will guess – so save yourself some time!
- Once pies are dipped in butter and sugar they’re best eaten within 2 days.
- Freeze undipped cookies for up to 3 months, defrosting before dipping.
Churro Cookie Recipe
Recipe Video
Ingredients
- 4 ounces (113g) cream cheese softened
- ¾ cup (150g) granulated sugar , divided
- ½ teaspoon vanilla
- 2 pie crusts from scratch or from a package of 2 refrigerated crusts
- 1 teaspoon cinnamon
- 2 tablespoons (28g) unsalted butter , melted
Instructions
- Line two cookie sheets with parchment paper. Preheat oven to 350°F.
- Beat cream cheese with a hand mixer until no lumps remain. Mix in ¼ cup sugar and vanilla extract.
- Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
- Place half the circles on the prepared cookie sheets. Spoon a little bit of the cheesecake mixture into the center. (I found it easiest to transfer the cheesecake mixture to a ziploc bag with the tip cut off, and pipe it on.) Wet your finger with a bit of water and run it around the edge of the pie crust. Place the remaining pie crust rounds on top of the filled ones. Use the tines of a fork to press and seal each pie.
- Bake for 15-20 minutes, until they begin to turn golden. Let cool until you can touch without burning your fingers.
- Meanwhile, melt butter in a microwave safe dish. In a separate bowl, stir together remaining 1/2 cup sugar and 1 teaspoon cinnamon.
- Take each still warm pie and brush with butter, then place in the cinnamon sugar and turn over a few times to thoroughly coat. Place on another cookie sheet lined with wax paper to cool.
Recipe Notes
- You can use reduced fat cream cheese if you wish.
- Once pies are dipped in butter and sugar they’re best eaten within 2 days.
- Freeze undipped cookies for up to 3 months, defrosting before dipping.
Recipe Nutrition
Step-by-Step Photos
- In a large mixing bowl, beat cream cheese with a hand mixer until no lumps remain.
- Mix in ¼ cup granulated sugar and vanilla extract.
- Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
- Place half the circles on the prepared baking sheet. Spoon a little bit of the cheesecake mixture into the center. (I found it easiest to transfer the cheesecake mixture to a ziploc bag with the tip cut off, and pipe it on.)
- Wet your finger with a bit of water and run it around the edge of the pie crust. Place the remaining pie crust rounds on top of the filled ones. Use the tines of a fork to press and seal each pie.
- Bake for 15-20 minutes, until they begin to turn golden. Let cool until you can touch without burning your fingers.
- Meanwhile, melt butter in a microwave safe dish. In a separate bowl, stir together remaining dry ingredients, 1/2 cup sugar and 1 teaspoon cinnamon.
- Take each still warm pie and brush with butter, then place in the cinnamon sugar and turn over a few times to thoroughly coat. Place on another cookie sheet lined with wax paper to cool.
I made this recipe for the first time last night. It was fairly easy and the cookies came out so delicious! I cannot speak to if they taste like sopapillas since I have never eaten that but they do have a churro taste with the lovely cheesecake type filling. I brought some into work and received lots of compliments. Thanks for sharing!