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This is an Easy Churro Cookie Recipe that is a cute and creative dessert that’s perfect for any party. It is a cheesecake inside a mini pie gorgeously coated in buttery cinnamon sugar. Inspired by sopapillas, these cookies are sure to be a hit!
Easy Churro Cheesecake Cookies
My easy churro cheesecake cookie recipe is basically a cheesecake hand pie but it’s inspired by churros and sopapilla. The churro cookie is drenched in cinnamon sugar butter which makes this hand pie so good.
I sandwiched the crust with a cream cheese, sugar, and vanilla mixture. That becomes a cheesecake wonderfulness when it’s baked. But I didn’t stop there – these are Sopapillas after all! When they come out of the oven, you drench them in melted butter and dip them in cinnamon sugar while they’re still warm.
Why you’ll love this recipe
- These sopapilla cheesecake hand pies are made with pie crust. I used a refrigerated kind, because it’s easy and it’s good. I like it easy sometimes. But feel free to use my favorite pie crust if you prefer.
- The cinnamon sugar sticks and melts to the pies a little and oh my god, they really do taste like Sopapillas with ice cream…but they’re cheesecake.
Ingredients needed
- Cream cheese: to make the cheesecake, make sure it’s room temperature
- Sugar: I’m using granulated sugar but you can also use light brown sugar
- Pie crusts: from scratch or from a package of 2 refrigerated crusts
- Cinnamon Sugar : a requirement for anything churro flavored
- Butter: unsalted butter at room temperature
How to make churro cookies
- In a large mixing bowl, beat cream cheese with a hand mixer until no lumps remain.
- Mix in ¼ cup granulated sugar and vanilla extract.
- Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
- Place half the circles on the prepared baking sheet. Spoon a little bit of the cheesecake mixture into the center. (I found it easiest to transfer the cheesecake mixture to a ziploc bag with the tip cut off, and pipe it on.)
- Wet your finger with a bit of water and run it around the edge of the pie crust. Place the remaining pie crust rounds on top of the filled ones. Use the tines of a fork to press and seal each pie.
- Bake for 15-20 minutes, until they begin to turn golden. Let cool until you can touch without burning your fingers.
- Meanwhile, melt butter in a microwave safe dish. In a separate bowl, stir together remaining dry ingredients, 1/2 cup sugar and 1 teaspoon cinnamon.
- Take each still warm pie and brush with butter, then place in the cinnamon sugar and turn over a few times to thoroughly coat. Place on another cookie sheet lined with wax paper to cool.
Expert tips
- You can use reduced fat cream cheese if you wish.
- Refigerated pie crust is a semi-homemade hack no one will guess – so save yourself some time!
- Once pies are dipped in butter and sugar they’re best eaten within 2 days.
- Freeze undipped cookies for up to 3 months, defrosting before dipping.
FAQs
Yes! These sopapilla cookies taste amazing with chocolate chips.
They are best eaten within 2 days from dipping in the churro butter.
Yes. freeze the undipped cookies for up to 3 months. Defrost completely before dipping.
Churro Cookie Recipe
Recipe Video
Ingredients
- 4 ounces (113g) cream cheese softened
- ¾ cup (150g) granulated sugar , divided
- ½ teaspoon vanilla
- 2 pie crusts from scratch or from a package of 2 refrigerated crusts
- 1 teaspoon cinnamon
- 2 tablespoons (28g) unsalted butter , melted
Instructions
- Line two cookie sheets with parchment paper. Preheat oven to 350°F.
- Beat cream cheese with a hand mixer until no lumps remain. Mix in ¼ cup sugar and vanilla extract.
- Unroll pie crusts, one at a time. Cut 2” circles of crust, re-rolling as needed.
- Place half the circles on the prepared cookie sheets. Spoon a little bit of the cheesecake mixture into the center. (I found it easiest to transfer the cheesecake mixture to a ziploc bag with the tip cut off, and pipe it on.) Wet your finger with a bit of water and run it around the edge of the pie crust. Place the remaining pie crust rounds on top of the filled ones. Use the tines of a fork to press and seal each pie.
- Bake for 15-20 minutes, until they begin to turn golden. Let cool until you can touch without burning your fingers.
- Meanwhile, melt butter in a microwave safe dish. In a separate bowl, stir together remaining 1/2 cup sugar and 1 teaspoon cinnamon.
- Take each still warm pie and brush with butter, then place in the cinnamon sugar and turn over a few times to thoroughly coat. Place on another cookie sheet lined with wax paper to cool.
Recipe Notes
- You can use reduced fat cream cheese if you wish.
- Once pies are dipped in butter and sugar they’re best eaten within 2 days.
- Freeze undipped cookies for up to 3 months, defrosting before dipping.
These photos are gorgeous! And I think you are so creative, and lovely, and genius for posting these 🙂 Happy Monday, friend!
Happy Monday back my friend! 🙂 And thanks xo!
Yummy yummy!!!
I’m planning on making regular Sopapillas for the Bean soon (he had them in Spanish class and LOVED them).
These sound WAY better though!
I want regular ones and these. At the same time. 🙂 I’m an addict, what can I say???
Your 22nd birthday definitely sounds a lot better than your 21st! I usually think birthdays are a let-down, but I actually went to Mexico with my best friend for my 21st, so I had quite a fun one! Your pies look so cute – I’ve never tried sopapilla, but anything with cream cheese, vanilla and sugar sounds good to me!
What a fun birthday trip, I bet you had fun! Thanks Rosie!
I promise your 21st birthday was better than mine. These pies remind me of this amazing Mexican restaurant in Oklahoma City, where I went to college. You got sopapillas automatically as part of your meal. They were delivered to your table with a big bottle of honey, and I’d drench mine. I can’t wait to try these. They are so adorable, and I’m betting, so delicious.
Too delicious Renee! Thank you!
Oh my gosh, these are so adorable. I want like 21 of them, while hanging with a 21 year old pool boy. Wait, don’t tell my hubs I said that.
LOL! Thanks Kim!
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