Imagine the unforgettable joy of biting into a cinnamon-sugar dusted churro, only to discover a lush center oozing with cookie dough cheesecake. Cookie Dough Cheesecake-Stuffed Churros are the kind of dessert mash-up that dreams are made of—a glorious collision of crunchy, gooey, and creamy textures with every bite. This is not just a treat; it’s an absolute party for your senses, equally perfect for a crowd-pleasing dessert table or whenever you crave something outrageously fun and over-the-top delicious. Get ready to bring home the magic of churro stands and bake shop cookie dough, all rolled up in one truly spectacular dessert you’ll want to make again and again.

Cookie Dough Cheesecake-Stuffed Churros Recipe - Recipe Image

Ingredients You’ll Need

The best part about these Cookie Dough Cheesecake-Stuffed Churros is how magic comes together from such humble ingredients. Each item here plays a crucial role—building structure, adding flavor, or delivering that famous golden crunch.

Water: The essential base for our choux-style dough, keeping it moist yet firm enough to pipe.
Unsalted Butter: Brings rich flavor and contributes to the tender interior.
Granulated Sugar: Sweetens the dough and later forms a glittery, crunchy coating.
Salt: Just a touch balances out all the flavors without overpowering the sweet churro vibe.
All-Purpose Flour: The structure builder—gives our churros their signature chew and bite.
Large Eggs: Don’t skip these; they add richness, color, and elasticity to the churro dough.
Vanilla Extract: Added twice for double the warmth—first in the dough, then in the filling.
Vegetable Oil: The ideal frying fat to achieve that lasting crispiness.
Granulated Sugar (for coating): Rolled on warm churros for that sweet glittery exterior.
Ground Cinnamon (for coating): Adds warm spice and the classic churro flavor.
Cream Cheese (softened): This is your creamy, tangy base for the dreamy cookie dough filling.
Powdered Sugar: Melts into the cheesecake mixture for an ultra-smooth result.
Brown Sugar: Adds a shot of caramel depth and classic cookie dough flavor.
Heat-Treated All-Purpose Flour: Importantly, this makes raw cookie dough safe to eat and keeps the texture authentic.
Mini Chocolate Chips: Little bursts of chocolate—there’s really no substitute!
Milk: Loosens up the filling for the perfect pipe-able consistency.
Pinch of Salt: Because even dessert needs a flavor enhancer to really shine.

How to Make Cookie Dough Cheesecake-Stuffed Churros

Step 1: Prepare the Churro Dough

Start by making your churro dough, which comes together similarly to classic French pâte à choux. In a saucepan over medium heat, combine water, unsalted butter, granulated sugar, and a pinch of salt. Once it starts to boil, reduce the heat and stir in your flour all at once. Stir enthusiastically—the dough will look stretchy and a little stiff, which is perfect! Cook for about two minutes to cook out the raw flour taste. Let it cool slightly before adding eggs one at a time, working quickly until you have a smooth, glossy dough speckled with vanilla. This dough is the foundation for crispy, fluffy churros that can stand up to a generous filling.

Step 2: Make the Cookie Dough Cheesecake Filling

While the dough cools, beat together softened cream cheese and powdered sugar until the mixture is fluffy and dreamy. Add brown sugar, vanilla extract, heat-treated flour (simply bake it at 350°F for five minutes to ensure safety!), milk, and a pinch of salt. Once your mixture is completely smooth, fold in those adorable mini chocolate chips. The result? A cookie dough cheesecake filling that tastes like the best of both worlds. Scoop this mixture into a piping bag with a narrow tip so it’s ready for stuffing your churros later.

Step 3: Pipe and Fry the Churros

Now for the fun part! Heat vegetable oil in a deep, heavy-bottomed pot to 350°F. Fill another piping bag fitted with a large star tip with your churro dough. Pipe 4 to 6-inch strips directly into the hot oil, using scissors to cut the dough as you go. Don’t overcrowd—frying in small batches ensures each churro gets a perfectly crisp and golden brown exterior. Flip them to fry both sides evenly (about 2 to 3 minutes per side), then transfer to paper towels to drain and get rid of excess oil.

Step 4: Toss in Cinnamon Sugar

While the churros are still warm but not scorching, toss them generously through a mixture of cinnamon and granulated sugar. This classic coating is both fragrant and sparkly, clinging to every ridge and swirl of the hot dough. The contrast of crispy coating and pillow-soft interior is absolute churro perfection!

Step 5: Stuff with Cookie Dough Cheesecake Filling

When your churros have cooled just enough to handle, it’s time for the grand finale. Take a skewer and gently poke a tunnel down the center of each churro. Using your ready-to-go piping bag, slowly fill each churro with that luscious cookie dough cheesecake mixture. Serve these beauties while still warm for melty gooiness, or chill for a slightly firmer, classic-cookie-dough experience.

How to Serve Cookie Dough Cheesecake-Stuffed Churros

Garnishes

Finish these Cookie Dough Cheesecake-Stuffed Churros with something extra special. Try a drizzle of warm chocolate or caramel sauce over the top, or scatter with additional mini chocolate chips for even more indulgence. A few flecks of flaky sea salt can elevate the flavors and make every bite pop.

Side Dishes

Pair your churros with a scoop of vanilla bean ice cream or a little pot of whipped cream for dipping. If you want something fruity, a simple berry compote or even fresh strawberries on the side will balance the sweetness and add a refreshing element.

Creative Ways to Present

Go all out and serve Cookie Dough Cheesecake-Stuffed Churros at a party churro bar with a mix of dips: melted chocolate, caramel sauce, and marshmallow fluff are always hits. Or stack them up croquembouche-style in a dazzling tower for a show-stopping centerpiece that’s guaranteed to impress your guests.

Make Ahead and Storage

Storing Leftovers

To keep any leftover churros fresh, place them in an airtight container and refrigerate. They’ll stay delicious for up to 3 days, though the crispy exterior is undoubtedly best on day one. Don’t fill all the churros at once if you know you’ll have extras—store the cookie dough cheesecake filling and the churros separately for the freshest results.

Freezing

You can freeze unfilled churros after frying. Let them cool completely, then wrap in plastic wrap and freeze for up to two months. Thaw at room temperature. For the filling, store it in an airtight container and freeze separately; just let it come to room temp and give it a good stir before piping inside your churros.

Reheating

The best way to reheat churros for that back-to-fresh crisp is in a toaster oven or regular oven (around 350°F for about 5-7 minutes). Just be sure to reheat the churros before you add the cheesecake filling, as the filling is best cool and creamy rather than hot.

FAQs

Can I make Cookie Dough Cheesecake-Stuffed Churros ahead of time?

Absolutely! You can make and fry the churros a day ahead and store them unfilled. Prepare the cookie dough cheesecake filling and pipe it in just before serving for the best taste and texture.

Do I need to heat-treat flour for the filling?

Yes, it’s crucial for safety since the flour in the filling won’t be baked. Simply bake the flour at 350°F for five minutes and let it cool before using it in your cookie dough cheesecake mix.

What’s the best way to fill the churros evenly?

A piping bag with a narrow tip will make tubing the filling inside the churros a breeze. Use a wooden skewer to create a tunnel first, then gently pipe in the filling until you feel slight resistance.

Can I bake these stuffed churros instead of frying?

To get that classic, crisp texture, frying is ideal for Cookie Dough Cheesecake-Stuffed Churros. While you can bake churro dough at a high temperature, the texture won’t be quite as airy and crisp as the deep-fried original.

How do I keep churros from getting soggy?

Drain freshly fried churros thoroughly on paper towels right away, and don’t cover them until completely cool. Only fill right before eating—humidity from the filling can soften the churro over time.

Final Thoughts

If you’re after a truly crowd-worthy dessert that doubles as an instant mood booster, Cookie Dough Cheesecake-Stuffed Churros are guaranteed to steal the show. Every bite combines everything you crave in an over-the-top treat: golden crunch, creamy surprise, and nostalgic sweet magic. So gather your ingredients, invite a few friends, and make some churro memories—these are simply too good not to share!

Cookie Dough Cheesecake-Stuffed Churros Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: admin
Total Time: 50 minutes
Yield: 10 churros 1x
Diet: Vegetarian

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Description

Indulge in the ultimate dessert experience with these Cookie Dough Cheesecake-Stuffed Churros. Crispy fried churros filled with a luscious cookie dough cheesecake mixture, coated in cinnamon sugar – a decadent treat for any occasion.

Ingredients

Scale

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
1/2 cup granulated sugar (for coating)
1 teaspoon ground cinnamon (for coating)

Cheesecake Filling:

4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
1/4 cup brown sugar
1/4 cup all-purpose flour (heat-treated)
1 tablespoon milk
pinch of salt

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Instructions

Prepare Churro Dough: In a saucepan, combine water, butter, sugar, and salt. Cook until a dough forms. Add eggs and vanilla. Pipe into hot oil and fry until golden.
Make Cheesecake Filling: Beat cream cheese, sugar, vanilla, chocolate chips, brown sugar, flour, milk, and salt. Fill a piping bag.
Assemble Churros: Toss fried churros in cinnamon sugar. Pipe filling into the center of each churro. Serve warm.