Cookie Dough Cheesecake Stuffed Churros

Why You’ll Love Cookie Dough Cheesecake Stuffed Churros Recipe

This dessert is pure indulgence in every bite. You get the golden crunch of freshly fried churros coated in sweet cinnamon sugar, paired with a cool, creamy center of cookie dough cheesecake. It’s perfect for impressing guests, celebrating special occasions, or just treating yourself to something unforgettable. Best of all, you can make it at home without any fancy equipment.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup water

• 2 1/2 tbsp sugar

• 1/2 tsp salt

• 2 tbsp vegetable oil

• 1 cup all-purpose flour

• Oil, for frying

• 1/2 cup sugar (for coating)

• 1 tsp ground cinnamon

• 1/2 cup cream cheese, softened

• 1/4 cup powdered sugar

• 1/4 tsp vanilla extract

• 1/2 cup edible cookie dough (store-bought or homemade)

Directions

1. In a saucepan over medium heat, combine water, sugar, salt, and oil. Bring to a boil.

2. Remove from heat and stir in flour until a dough ball forms. Let cool slightly.

3. Transfer the dough to a piping bag fitted with a large star tip.

4. In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Fold in edible cookie dough. Chill until ready to use.

5. Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).

6. Pipe strips of dough directly into the hot oil and fry until golden brown, about 2–3 minutes per side. Remove and drain on paper towels.

7. Mix cinnamon and sugar in a shallow dish. Roll warm churros in the mixture until fully coated.

8. Using a skewer or piping tip, carefully hollow out the center of each churro.

9. Transfer cheesecake cookie dough filling to a piping bag and fill each churro through the hollow center.

10. Serve warm or chilled for a creamy, crunchy dessert experience.

Servings and timing

Yield: 10 stuffed churros
Serving size: 1 stuffed churro
Prep time: 25 minutes
Cook time: 15 minutes
Total time: 40 minutes

Variations

• Different fillings: Try chocolate ganache, peanut butter mousse, or Nutella instead of cookie dough cheesecake.

• Bite-sized version: Make mini churros and serve the filling as a dip.

• Baked option: Pipe churros onto a baking sheet and bake at 400°F (200°C) for 20–25 minutes, though texture will be less crispy.

• Topping twist: Drizzle with melted chocolate or caramel for extra decadence.

• Flavor boost: Add a pinch of nutmeg or cardamom to the cinnamon sugar mix.

Storage/Reheating

These churros are best enjoyed the same day they’re made, ideally within a few hours for the best texture.

If you need to store them, place in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the oven at 350°F to restore crispiness before serving. Avoid microwaving, as it may make them soggy.

Filled churros do not freeze well due to the creamy center.

FAQs

Can I make the dough ahead of time?

Yes, the churro dough can be made a few hours ahead and stored in the fridge. Bring it back to room temperature before piping.

Is the cookie dough safe to eat?

If using homemade dough, make sure to use heat-treated flour and no raw eggs. Store-bought edible cookie dough is also a great option.

Can I use an air fryer?

Yes, although the texture will be slightly different. Pipe small churros onto parchment and air fry at 375°F for 8–10 minutes or until golden.

What piping tip should I use?

A large star tip (like Wilton 1M or Ateco 827) gives the classic churro ridges that help hold the sugar coating.

Can I skip stuffing them?

Absolutely. These churros are delicious on their own with the cinnamon sugar coating or served with a dip.

How do I make homemade edible cookie dough?

Mix softened butter, brown sugar, vanilla, heat-treated flour, and mini chocolate chips. Leave out the eggs for safety.

Can I use flavored cream cheese?

Yes! Flavored cream cheeses like strawberry or chocolate can add a unique twist to the filling.

What’s the best oil for frying?

Vegetable oil or canola oil both work well for high-heat frying and give a neutral flavor.

How do I avoid soggy churros?

Ensure the oil is hot enough (375°F) and don’t overcrowd the pot. Drain well on paper towels after frying.

What if I don’t have a piping bag?

Use a zip-top bag with a corner snipped off, but for best results with shape and texture, a star tip is recommended.

Conclusion

Cookie Dough Cheesecake Stuffed Churros are the ultimate dessert mashup — crispy on the outside, creamy on the inside, and coated in sweet cinnamon sugar. They’re impressive, indulgent, and surprisingly fun to make at home. Whether served warm at a gathering or enjoyed solo with a drizzle of chocolate, these churros are a crave-worthy treat that’s sure to wow.