Recipe Card
Hook – Quick Description:
Soft, cinnamon-sugar–coated cookies stuffed with a creamy cheesecake filling and shaped like mini donuts — a WW-friendly indulgence that combines the best of churros, donuts, and cheesecake in one bite.
Servings & Timing:
- Prep Time: 25 minutes
- Cook Time: 12–15 minutes
- Total Time: ~40 minutes
- Yield: 24–30 cookies
Dietary Badges:
- 🍪 Dessert / Treat
- 🥛 Contains Dairy
- 🍬 Portion-Friendly (WW-tracked treat)
Ingredients (Checklist Style):
For the Dough:
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Vanilla extract
For the Cinnamon Sugar Coating:
- Granulated sugar
- Ground cinnamon
For the Caramel Drizzle (optional):
- Caramel sauce
Instructions (Concise & Numbered):
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Cream butter + sugar until fluffy. Add eggs one at a time, then vanilla.
- In another bowl, whisk flour, baking powder, and salt. Mix into wet ingredients until dough forms.
- Beat cream cheese, sugar, and vanilla until smooth. Spoon into piping bag.
- Shape dough into balls, flatten into discs. Pipe cheesecake filling in a ring around edges, fold dough over, seal, and cut center to form donut shape.
- Mix cinnamon + sugar in shallow bowl. Roll cookies in mixture.
- Place on baking sheet 2 inches apart. Bake 12–15 minutes, until golden.
- Optional: Drizzle with caramel sauce before serving.
Additional Notes:
- Use a cookie cutter for even shapes.
- Seal well so cheesecake filling doesn’t leak.
- Caramel drizzle adds indulgence but is optional to reduce WW points.
Brief Introduction
These WW Churro Cheesecake Donut Cookies are a playful dessert mash-up that hits all the cravings: the warm cinnamon sugar of churros, the creamy tang of cheesecake, and the fun shape of donuts. Portion-friendly and indulgent, they’re a perfect treat for parties, family gatherings, or whenever you want to wow your sweet tooth.
Step-by-Step Cooking Guide
Making the Dough
- Cream butter + sugar until light and fluffy.
- Add eggs and vanilla.
- Mix in flour, baking powder, and salt to form smooth dough.
Preparing the Cheesecake Filling
- Beat cream cheese, sugar, and vanilla until silky.
- Pipe filling into bag for neat application.
Shaping the Donut Cookies
- Flatten dough into discs.
- Pipe cheesecake filling in a circle near edges.
- Fold dough over, seal, then cut out centers for donut shape.
Cinnamon-Sugar Coating
- Mix cinnamon + sugar in shallow dish.
- Roll each donut cookie until fully coated.
Baking & Finishing
- Bake at 350°F for 12–15 minutes, until edges golden.
- Cool slightly.
- Optional: drizzle with caramel sauce before serving.
Tip: For extra crispiness, roll cookies in cinnamon sugar again right after baking.
Ingredient Details & Substitutions
- Flour: All-purpose works best; swap with gluten-free blend if needed.
- Cream Cheese: Light cream cheese works to save WW points.
- Sugar: Use less sugar or a sugar substitute (monk fruit/erythritol) to lighten recipe.
- Caramel Sauce: Store-bought or sugar-free caramel sauce for fewer points.
Variations & Serving Suggestions
- Mini Cookie Bites: Skip donut shape and bake smaller filled rounds.
- Chocolate Drizzle: Replace caramel with melted dark chocolate.
- Holiday Twist: Add pumpkin spice to cinnamon sugar for fall flavor.
-
Serving Ideas:
- Pair with coffee or tea.
- Serve as part of a dessert platter.
- Gift in treat boxes for special occasions.
Storage & Make-Ahead
- Storage: Keep in airtight container in fridge up to 5 days.
- Freezing: Freeze unbaked dough discs (without filling) up to 2 months.
- Make-Ahead: Cheesecake filling can be made 2 days ahead and chilled.
Nutrition Facts (Estimated, per 1 of 24 cookies with regular ingredients)
- Calories: ~180 kcal
- Protein: 2g
- Carbs: 22g
- Fat: 9g
- WW Points: ~6–7 per cookie (use light cream cheese + sugar substitute to reduce)
FAQs
Q: Can I make these without the donut hole shape?
A: Yes — just bake as stuffed cookies. Easier and just as delicious.
Q: Can I make them WW-lighter?
A: Use light cream cheese, reduced sugar, and sugar-free caramel drizzle.
Q: Can I use premade dough?
A: You could use reduced-sugar cookie dough for shortcuts, but texture will differ.
Q: Do they need to be refrigerated?
A: Yes — because of the cream cheese filling, store in fridge.
Personal Story (Optional)
These cookies came out of a craving for fair-style churros and a slice of cheesecake at the same time. The donut shape made them fun, but the flavor sealed the deal. My family now requests them for holidays — especially with caramel drizzle for extra indulgence.
