If you’re looking for the ultimate hybrid dessert, Cookie Dough Cheesecake-Stuffed Churros bring together the best of three worlds in one unforgettable bite. Imagine biting through crisp, golden churro dough glistening with cinnamon sugar, only to discover a cool, rich center of luscious cheesecake meets chocolate chip cookie dough. These churros take everything you love about street-food indulgence and crank it up with a creamy surprise inside. Whether you’re entertaining friends, looking to wow your family, or simply craving an over-the-top treat for yourself, Cookie Dough Cheesecake-Stuffed Churros are pure, shareable joy from first crunch to last melty chip.

Cookie Dough Cheesecake-Stuffed Churros Recipe - Recipe Image

Ingredients You’ll Need

The magic starts with simple, everyday ingredients you probably already have stashed away. Each one plays a starring role, whether it’s creating the signature airy churro shell, making the dreamy creamy filling, or lending that classic sweet cinnamon crunch on the outside.

Water: The secret to building the light and slightly chewy base of your churro dough.
Unsalted butter: Adds rich flavor and moisture, both in the churros and the cheesecake filling.
Granulated sugar: Essential for sweetening the dough and coating, plus lifts the filling’s sweetness level just right.
Salt: Small but mighty, salt balances all the sweet flavors and gives depth to the dough and filling.
All-purpose flour: The foundation of both the churros and the edible cookie dough cheesecake center; be sure to heat-treat for safety.
Eggs: Crucial for binding the dough and giving churros their signature puffiness and structure.
Vanilla extract: Lends warmth and sweetness in both the churros and that craveable filling.
Vegetable oil: The best medium for getting churros golden and crispy without overwhelming the flavor.
Brown sugar: Deepens the flavor of the cookie dough cheesecake filling with caramel notes.
Cream cheese: Brings tang and creaminess that balances the sweet cookie dough element.
Mini chocolate chips: Make every bite of the filling fun and perfectly chocolate-studded.
Ground cinnamon: Partnered with sugar, this makes the iconic churro coating truly pop.
Pinch of salt (for filling): Just a dash sharpens all the flavors in the cheesecake-cookie dough mix.

How to Make Cookie Dough Cheesecake-Stuffed Churros

Step 1: Make the Churro Dough

Kick things off by combining water, butter, granulated sugar, and salt in a saucepan over medium heat. Let everything mingle and come to a gentle boil, which helps the butter melt perfectly into the water. Once bubbling, reduce the heat and add all the flour at once—don’t be shy. Stir vigorously with a sturdy spoon until the dough pulls away from the sides, forming a gorgeous, cohesive ball. This takes just a minute or two, and when it’s ready, you’ll see the dough come together easily and smell a little toasty. Remove from the heat and give the dough a five-minute breather to cool off slightly before the eggs go in.

Step 2: Beat in Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. This step can seem a bit messy—the dough might look slippery or curdled at first, but keep mixing! As you work in both eggs and the vanilla, the dough transforms into a glossy, pipeable masterpiece. It should be thick, smooth, and just a bit sticky. Transfer it into a piping bag fitted with a large star tip, which gives churros their signature ridges.

Step 3: Fry the Churros

Heat vegetable oil in a deep, heavy-bottomed pot until it reaches 350 degrees Fahrenheit. This temp gives churros their beautiful golden crunch without burning. Pipe 4- to 6-inch ropes of dough directly into the hot oil, snipping each end with kitchen scissors for a clean finish. Fry in batches, flipping gently after 2 to 3 minutes, until they’re deep golden brown all over. Carefully remove with a slotted spoon and drain on paper towels so they stay crisp.

Step 4: Toss in Cinnamon Sugar

Mix together granulated sugar and ground cinnamon in a shallow bowl. While the churros are still warm (but not sizzling hot), roll them in the cinnamon sugar. This step is what makes that classic churro exterior—sweet, spiced, and slightly crunchy, just irresistible.

Step 5: Make the Cookie Dough Cheesecake Filling

Now for the magic inside! Beat together softened cream cheese, butter, brown sugar, and granulated sugar until pale and fluffy. Add vanilla, a pinch of salt, and your heat-treated flour (this makes the cookie dough safe to eat raw), and mix until ultra-smooth. Fold in mini chocolate chips for pops of chocolatey crunch. Transfer this dreamy filling to a piping bag fitted with a small round tip.

Step 6: Fill the Churros

Once the churros are cool enough to handle but still a little warm, use a skewer or thin knife to hollow out the center of each. Gently pipe the cookie dough cheesecake filling inside, squeezing until the middle fills up. Each churro becomes a pocket of melty, creamy, chocolate-studded joy.

How to Serve Cookie Dough Cheesecake-Stuffed Churros

Garnishes

Elevate your Cookie Dough Cheesecake-Stuffed Churros with a final dusting of powdered sugar, a decadent chocolate or caramel drizzle, or even a sprinkle of extra mini chocolate chips. For a playful touch, serve them with a tiny wedge of cheesecake or a side of whipped cream for dipping.

Side Dishes

Pair these churros with cold glasses of milk, an iced coffee, or a velvety hot chocolate. If you’re feeling extra indulgent, serve alongside a shot of espresso or a scoop of vanilla bean ice cream for the most luxurious dessert plate imaginable.

Creative Ways to Present

For a party, arrange your Cookie Dough Cheesecake-Stuffed Churros like a bouquet in a glass or jar, or pile them up on a cake stand with bowls of different dipping sauces on the side. Mini versions make amazing party bites, while a stack tied with ribbon makes a gift anyone would love to receive.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your fully stuffed churros in an airtight container in the refrigerator. They’ll stay nice for up to two days, though they’re at their most delightful when fresh.

Freezing

For longer storage, freeze the unfilled churros after frying and cooling. Lay them out on a baking sheet to freeze individually, then transfer to a freezer bag for up to two months. Wait to fill them with the cookie dough cheesecake until after you’ve reheated for best results.

Reheating

When ready to enjoy, pop refrigerated or frozen churros (unfilled or filled) in a 350 degree Fahrenheit oven for 5 to 8 minutes. This revives the crispy exterior while gently warming the inside—just don’t microwave, as you’ll lose that signature crunch.

FAQs

Can I make Cookie Dough Cheesecake-Stuffed Churros without a piping bag?

Yes! While a piping bag with a star tip makes things much easier, you can use a sturdy zip-top bag with the corner snipped off. The shape won’t be quite as classic, but the churros will still taste incredible.

What’s the best way to heat-treat flour for the filling?

Spread your flour on a baking sheet and bake at 300 degrees Fahrenheit for 5 to 7 minutes, or microwave in a bowl in 30-second bursts until it hits 165 degrees. This kills any bacteria, making your edible cookie dough completely safe.

Do Cookie Dough Cheesecake-Stuffed Churros have to be served warm?

They are unquestionably magical when fresh and a little warm, but you can enjoy them at room temperature, too. The filling stays creamy and delicious, no matter the temp.

Can I bake the churros instead of frying them?

While classic churros are fried for that signature crunch, you can bake them at 400 degrees Fahrenheit for 18 to 22 minutes. They’ll be slightly lighter and less crisp, but still pair beautifully with the rich filling.

Is there a gluten-free way to make these?

You can substitute gluten-free all-purpose flour in both the dough and the filling. Just ensure your flour blend contains a binder like xanthan gum for the churros to hold their shape during frying.

Final Thoughts

You owe it to yourself (and your favorite people) to try these Cookie Dough Cheesecake-Stuffed Churros at least once. They’re the kind of baking adventure that turns an ordinary night into a mini celebration, and there’s just nothing like the look of surprise and delight when someone bites into that hidden creamy center. Don’t wait for a special occasion—these churros are the special occasion!

Cookie Dough Cheesecake-Stuffed Churros Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 1 hour
Yield: 12 churros 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert mash-up with these Cookie Dough Cheesecake-Stuffed Churros. Crispy fried churros filled with a luscious cookie dough cheesecake filling, coated in cinnamon sugar, and perfect for satisfying your sweet tooth cravings.

Ingredients

Scale

For the churros:

1 cup water
1/4 cup unsalted butter
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
vegetable oil for frying

For the cinnamon sugar coating:

1/2 cup granulated sugar
1 tablespoon ground cinnamon

For the cookie dough cheesecake filling:

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup brown sugar
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour, heat-treated
1/4 cup mini chocolate chips
pinch of salt

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Instructions

Prepare the churros: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil, then stir in flour until a ball forms. Remove from heat, cool slightly, then mix in eggs and vanilla. Pipe dough into hot oil and fry until golden.
Coat the churros: Toss fried churros in cinnamon sugar while warm.
Make the filling: Beat together cream cheese, butter, sugars until fluffy. Add vanilla, salt, heat-treated flour, and chocolate chips. Fill a piping bag and pipe into churros.
Serve: Enjoy the churros filled with cookie dough cheesecake filling.

Notes

To heat-treat flour, microwave in 30-second intervals until it reaches 165°F or bake at 300°F for 5–7 minutes.
Churros are best served fresh but can be reheated in the oven.
For extra flavor, drizzle with melted chocolate or caramel sauce.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Frying
Cuisine: Mexican-American