Description
A divine fusion of churros, cheesecake, and donuts, these Churro Cheesecake Donut Cookies are the ultimate indulgence. Perfectly crisp, creamy, and coated in cinnamon sugar, they’re ideal for special occasions or a sweet pick-me-up.
Ingredients
For the donut holes:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tsp vanilla extract
For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- Pinch of salt
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For the cinnamon sugar coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Make the donut holes:
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, melted butter, and vanilla. Combine wet and dry ingredients until just incorporated.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Drop rounded tablespoons of batter into hot oil and fry until golden. Drain on paper towels.
- Prepare the cheesecake filling:
- Beat cream cheese, sugar, salt, milk, vanilla, and cinnamon in a bowl until smooth. Transfer to a piping bag with a small tip.
- Fill the donut holes:
- Once the donut holes cool slightly, inject each one with the cheesecake filling using the piping bag.
- Roll in cinnamon sugar:
- Combine sugar and cinnamon in a shallow bowl. Roll each filled donut hole in the mixture until evenly coated.
- Chill and serve:
- Refrigerate the filled and coated donut holes for at least 30 minutes. Serve chilled or at room temperature.
Notes
- For a less sweet version, reduce sugar in the cheesecake filling and cinnamon sugar coating.
- Store leftovers in the fridge for up to 3 days in an airtight container.
- For a baked option, use mini muffin tins and bake at 350°F for 12-15 minutes.
- Prep Time: 25 minutes
- Chilling Tim: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion
