Churro Cheesecake Cookies

Easy Churro Cheesecake Cookie Recipe are crunchy pie crust cookies with cheesecake in the center and coated in cinnamon sugar. These are the perfect twist on a classic churro with a creamy cheesecake center.

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.

The best part about Churro Cheesecake Cookies is that they’re sandwiched 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.

Ingredients in 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 

Dorothy’s 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.

5 from 2 votes

Churro Cookie Recipe

By: Dorothy Kern

Cheesecake inside of a baked hand pie then dipped in cinnamon sugar. Like a sopapilla in pie form!

Prep Time: 30 minutes mins

Cook Time: 15 minutes mins

Total Time: 45 minutes mins

Servings: 24 pies

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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

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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.

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.

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Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 118mg | Fiber: 1g | Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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How to make Churro Cheesecake Cookies

1. In a large mixing bowl, beat cream cheese with a hand mixer until no lumps remain.
2. Mix in ¼ cup granulated sugar and vanilla extract. 
3. Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
4. 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.)
5. 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. 
6. Bake for 15-20 minutes, until they begin to turn golden. Let cool until you can touch without burning your fingers.
7. 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.
8. 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. 

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