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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.
How to make Churro Cookies with cheesecake filling: Cut rounds of pie crust and fill them with a mixture of block cream cheese, sugar, and vanilla. Sandwich with a second pie crust round then bake and drench in butter and cinnamon sugar.
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
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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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.
Churro Cookie 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Churro Cheesecake Cookies
- 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’ve never had an authentic sopapilla but I must say, I’d probably take your version 9 times out of 10.
This sounds like a great way to use up that extra pie dough that is always scraped. And cheesecake? Come on, you really didn’t have to say anything after cheesecake.
Can’t wait to give these a go!
Yes! Extra pie dough is the reason I make pie. 🙂
How come I’ve never heard of sopapilla until I sw your post? I definitely need to get out of my cave moe often.
And the cheeecake filling? YUMMY!!!
Thanks Roxana!!
What an absolutely fun hand pie! I am drooling over all the butter and cinnamon sugar goodness you have coated on these!!!!
Thanks Jocelyn!
These are awesome! My kids would adore these!
Thanks Kathy!
Love these! I’m a fool for cinnamon + sugar.
Thanks Jennifer!
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