Cookie Dough Cheesecake Churros (Printable Version)
Golden churros filled with cookie dough cheesecake and topped with chocolate. Irresistibly crisp, creamy, and decadent.
# What You'll Need:
→ Churro Dough
01 -
240 ml water
02 -
57 g unsalted butter
03 -
13 g granulated sugar
04 -
1.5 g salt
05 -
125 g all-purpose flour
06 -
2 large eggs
→ Cookie Dough Cheesecake Filling
07 -
225 g cream cheese, softened
08 -
30 g powdered sugar
09 -
120 g edible cookie dough
→ For Frying and Coating
10 -
Vegetable or canola oil, for deep frying
11 -
100 g granulated sugar mixed with 3 g ground cinnamon
→ For Serving
12 -
Chocolate sauce, for drizzling
# Steps To Follow:
01 -
In a medium saucepan, combine water, butter, granulated sugar, and salt. Heat over medium until butter is melted and mixture is simmering. Remove from heat and add flour in one addition, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan. Allow dough to cool for 5 minutes before beating in the eggs one at a time, mixing thoroughly until dough is smooth and glossy.
02 -
In a mixing bowl, beat softened cream cheese and powdered sugar until fully smooth. Gently fold in the edible cookie dough and chill in the refrigerator until ready to use.
03 -
Preheat oil in a deep fryer or large pot to 175°C. Transfer churro dough to a piping bag fitted with a star tip. Pipe strips directly into the hot oil, using scissors or a knife to separate each piece. Fry in batches for 2 to 3 minutes per side or until golden and crisp. Remove with a slotted spoon and drain on paper towels.
04 -
While churros remain warm, create a cavity in one end with a small knife or skewer. Transfer the chilled filling to a piping bag and pipe it into each churro until filled and slightly firm. Roll churros in cinnamon sugar to coat thoroughly.
05 -
Arrange filled churros on a serving platter and drizzle generously with chocolate sauce. Serve immediately for optimal crispness and flavor.
# Notes and Tips:
01 -
Use only edible, egg-free cookie dough to ensure food safety when eaten raw.
02 -
If a star piping tip is unavailable, a round tip or the snipped end of a piping bag can be substituted.
03 -
Best enjoyed fresh; for storage, keep in an airtight container at room temperature up to 4 hours and recrisp in a 175°C oven for 5 minutes before serving.