If you have a sweet tooth and love the idea of combining classic treats into one irresistible dessert, look no further than the Cookie Dough Cheesecake-Stuffed Churros Recipe. This show-stopping creation brings together the crispy, sugary exterior of freshly fried churros with an ooey-gooey center of creamy cheesecake mixed with luscious cookie dough. The combination of warm, cinnamony dough with a rich, indulgent filling creates a flavor explosion you’ll crave again and again, perfect for sharing with friends or treating yourself to a decadent dessert night.
Ingredients You’ll Need
These ingredients are pretty straightforward, but each plays a crucial role in creating the perfect balance of texture and flavor. From the buttery dough that fries up crisp to the smooth cheesecake filling that boasts delightful cookie dough chunks, every element contributes to the magic of this recipe.
- Water: The foundation of the churro dough, essential for the right consistency.
- Unsalted butter: Adds richness and a slight depth of flavor to the dough.
- Granulated sugar: Sweetens the dough and is part of the churro coating.
- Vanilla extract: Gives a warm, aromatic essence to both dough and filling.
- All-purpose flour: The base that gives the churros their structure.
- Salt: Balances sweetness and enhances overall flavor.
- Eggs: Add moisture and help bind the dough for elasticity.
- Oil for frying: Vegetable or canola oil works best for crisp, golden churros.
- Brown sugar: Adds caramel notes to the cheesecake filling.
- Cream cheese: The star of the cheesecake filling, providing creaminess.
- Powdered sugar: Sweetens and smooths the filling texture.
- Chocolate chip cookie dough: Adds fun, chewy little bursts inside the cheesecake.
- Cinnamon: Combined with sugar to coat the churros, delivering warmth and spice.
How to Make Cookie Dough Cheesecake-Stuffed Churros Recipe
Step 1: Prepare the churro dough base
Start by bringing water, butter, granulated sugar, and vanilla extract to a boil in a saucepan. The butter melts in, enriching the mixture, while the boiling helps hydrate the flour for perfect dough texture.
Step 2: Form the churro dough
Add all the flour and salt at once, stirring vigorously until the dough pulls away from the sides. This quick cooking step helps develop the dough’s structure and ensures it won’t be gummy once fried.
Step 3: Incorporate eggs for elasticity
After letting the dough cool slightly, beat in eggs one at a time. The eggs are what make the dough pliable enough to pipe and hold plenty of air when fried to a golden crisp.
Step 4: Heat the oil
Heat your frying oil to 350°F (175°C). Getting the temperature right is crucial for crispy churros that don’t absorb too much oil.
Step 5: Make the cookie dough cheesecake filling
Mix brown sugar, cream cheese, powdered sugar, and vanilla until creamy, then fold in the cookie dough chunks. This filling is the heart of the Cookie Dough Cheesecake-Stuffed Churros Recipe — smooth, sweet, and with that irresistible cookie texture.
Step 6: Pipe the churros with filling
Fill a piping bag with the churro dough and, carefully piping into the hot oil, form churros that are filled with the cheesecake mixture. This bit takes a little finesse, but it’s worth the effort!
Step 7: Fry until golden
Cook the churros in batches for 2-3 minutes, turning as needed. They should come out golden and crispy, a perfect contrast to the creamy interior.
Step 8: Coat with cinnamon sugar
Roll the hot churros in a cinnamon and granulated sugar mixture for that classic sweet-spiced finish that churros are famous for.
Step 9: Enjoy warm
Serve the Cookie Dough Cheesecake-Stuffed Churros Recipe immediately while warm and crispy. Add an extra drizzle of caramel or chocolate sauce if you want to get extra indulgent.
How to Serve Cookie Dough Cheesecake-Stuffed Churros Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of rich caramel or chocolate sauce takes these churros to the next level visually and flavor-wise. Even a sprinkling of crushed nuts or edible gold leaf could add a special touch for celebrations.
Side Dishes
These churros are pretty decadent on their own, but pairing them with fresh berries or a scoop of vanilla ice cream can provide a refreshing balance. A cup of strong coffee or hot chocolate also complements the sweet notes beautifully.
Creative Ways to Present
Serve them stacked in a tall glass jar with colorful skewers or arrange them on a platter with small dipping bowls of caramel, chocolate, and even a berry compote. For a fun party idea, create a churro bar with different toppings and fillings inspired by this Cookie Dough Cheesecake-Stuffed Churros Recipe.
Make Ahead and Storage
Storing Leftovers
If you have any churros left over, store them in an airtight container at room temperature for up to 2 days. To keep the filling fresh and prevent sogginess, avoid stacking them tightly.
Freezing
You can freeze cooked churros by placing them on a baking sheet in a single layer and freezing until solid. Then transfer them to a freezer bag. Freeze for up to 1 month; just note the texture might soften slightly after thawing.
Reheating
To enjoy leftovers, reheat churros in a preheated oven at 350°F (175°C) for about 5-7 minutes to regain crispness. Avoid microwaving as it can make the churros soggy and cause the filling to become overly soft.
FAQs
Can I use homemade cookie dough for the filling?
Absolutely! Homemade cookie dough can be tailored to your favorite flavors or ingredients and makes the Cookie Dough Cheesecake-Stuffed Churros Recipe even more special with your personal touch.
Do I have to fry the churros or can I bake them?
Traditional churros are best when fried for that crisp exterior and tender interior. Baking will result in a different texture and may not achieve the same delightful crunch this recipe is known for.
How do I know when the oil is at the right temperature?
The oil should be around 350°F (175°C). You can use a kitchen thermometer or test with a small bit of dough: if it bubbles and rises quickly but doesn’t brown immediately, the oil is ready.
Can I prepare the filling ahead of time?
Yes! The cheesecake and cookie dough mixture can be made a day in advance and refrigerated. Just give it a good stir before piping into your churros.
What’s the best way to pipe churros with the filling inside?
Use a piping bag fitted with a small round tip for the churro dough. Fill the bag halfway with dough, pipe a short length, then add a dollop of the filling. Cover with more dough until the filling is enclosed, then pipe into the oil. Practice and patience make perfect!
Final Thoughts
Trust me when I say this Cookie Dough Cheesecake-Stuffed Churros Recipe is a game changer. The blend of textures and flavors will have you coming back for more every time. Dive in, have fun with the process, and prepare to wow everyone with your next dessert adventure. Happy cooking!
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Cookie Dough Cheesecake-Stuffed Churros Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 churros
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Description
Delight in these Cookie Dough Cheesecake-Stuffed Churros, a decadent twist on the classic Spanish treat. Crispy fried churros are filled with a creamy, sweet cheesecake and chocolate chip cookie dough mixture, then rolled in cinnamon sugar for an irresistible finish. Perfect for a festive dessert or an indulgent snack.
Ingredients
Churro Dough
- 1 cup water
- 2 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
- Oil for frying (vegetable or canola)
Filling
- ½ cup cream cheese, softened
- ¼ cup brown sugar, packed
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chocolate chip cookie dough (store-bought or homemade)
Coating
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the dough base: In a medium saucepan, combine water, butter, granulated sugar, and vanilla extract. Bring to a boil over medium heat to melt the butter and dissolve the sugar.
- Make the churro dough: Once boiling, add the flour and salt all at once, stirring vigorously until the mixture forms a thick dough that pulls away from the pan sides. Remove from heat and let it cool for 5 minutes to avoid cooking the eggs instantly.
- Add eggs to dough: Stir in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and thick, ready for piping.
- Heat the oil: Heat oil in a deep frying pan or pot to 350°F (175°C), ensuring it’s hot enough for frying but not smoking.
- Prepare the filling: In a small bowl, blend together the softened cream cheese, brown sugar, powdered sugar, and vanilla extract until creamy. Fold in the chocolate chip cookie dough until fully incorporated.
- Fill the piping bag: Transfer the churro dough into a piping bag fitted with a small round tip. Also, fill a separate piping bag or use a spoon to fill the churros with the cookie dough cheesecake mixture.
- Pipe and fry churros: Carefully pipe the churro dough directly into the hot oil in 4-6 inch lengths, then fill the churros with the cheesecake cookie dough mixture. Fry the churros in batches for 2-3 minutes or until golden brown and crispy, turning as needed for even cooking.
- Drain and coat churros: Remove cooked churros from oil with a slotted spoon and drain on paper towels briefly. While still warm, roll each churro in the cinnamon and granulated sugar mixture until fully coated.
- Serve and enjoy: Serve the churros immediately while warm, optionally drizzled with extra caramel or chocolate sauce for an added indulgence.
Notes
- Ensure the oil temperature remains steady at 350°F to achieve crispy churros without absorbing excess oil.
- For easier filling, use a piping bag with a narrow tip for both the dough and the cheesecake filling.
- Store leftover churros in an airtight container and reheat in the oven to preserve crispiness.
- Cookie dough can be homemade or purchased; if using store-bought, ensure it’s safe to eat raw or use edible cookie dough recipes.
- Handle hot oil carefully to avoid burns and fry churros in small batches to maintain oil temperature.
