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Cheesecake Taquitos

Cheesecake taquitos are golden, crispy fried rolls filled with a smooth creamy cheesecake mixture and finished with a cinnamon-sugar coating. Each taquito is rolled tightly, fried until crisp, then brushed with melted butter and dusted for a warm, sweet bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican-American Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese soften at room temperature
  • 0.25 cup powdered sugar
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 lime zest zest of 1 lime
Taquitos
  • 12 small flour tortillas small tortillas
  • 2 cup vegetable oil for frying
Cinnamon-sugar coating
  • 3 tbsp granulated sugar
  • 1 tbsp cinnamon
  • 2 tbsp butter, melted

Equipment

  • 1 Dutch oven

Method
 

Make the cheesecake mixture
  1. Beat the softened cream cheese with powdered sugar until smooth and creamy, with no lumps remaining.
  2. Fold in the sour cream, vanilla extract, and lime zest until the filling is thick and fully combined.
Fill and roll the taquitos
  1. Spread about 2 tablespoons of the cheesecake mixture down the center of each small flour tortilla.
  2. Roll each tortilla tightly and secure with a toothpick if needed.
Fry and coat
  1. Heat the vegetable oil in a deep skillet (or Dutch oven) to 350°F.
  2. Fry taquitos in batches for about 2 minutes per side, until golden and crispy.
  3. Drain the fried taquitos on paper towels to remove excess oil.
  4. Combine granulated sugar and cinnamon in a bowl for the cinnamon-sugar coating.
  5. Brush hot taquitos with melted butter and immediately dust with the cinnamon-sugar mixture.
  6. Serve warm.

Notes

For cleaner rolling and better sealing, keep the filling thick and avoid overfilling—2 tablespoons per tortilla is ideal. Store leftovers covered in the refrigerator for up to 2 days; reheat in a preheated oven at 375°F until crisp again. Freezing is not recommended because the fried exterior softens after thawing. For a lighter option, use reduced-fat cream cheese and sour cream (texture will be slightly softer but still works).