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Cheesecake Taquitos

Cheesecake taquitos are golden, crispy fried rolls filled with creamy cheesecake and finished with a cinnamon-sugar coating. This Mexican-American fusion dessert uses flour tortillas for a quick assembly and a crunchy, cinnamon-dusted 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: 360
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese Softened to room temperature for easy mixing.
  • 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
Frying
  • 2 cups vegetable oil For deep frying.
Cinnamon-sugar coating
  • 3 tbsp granulated sugar
  • 1 tbsp cinnamon
  • 2 tbsp butter, melted

Equipment

  • 1 Dutch oven

Method
 

Make the cheesecake filling
  1. Beat the softened cream cheese with the powdered sugar until smooth, scraping the bowl as needed for a lump-free texture. Add the mixture to a mixing surface so it’s ready to portion.
  2. Fold in the sour cream, vanilla extract, and lime zest until evenly combined and creamy.
Assemble the taquitos
  1. Lay out the small flour tortillas and spread about 2 tablespoons of the cheesecake mixture down the center of each tortilla.
  2. Roll each tortilla tightly around the filling and secure with a toothpick if needed so they stay closed while frying.
Fry and coat
  1. Heat the vegetable oil in a deep skillet to 350°F, keeping the temperature steady before you add the taquitos.
  2. Fry the taquitos in batches until golden and crispy, about 2 minutes per side. Drain on paper towels immediately after frying.
  3. Combine the granulated sugar and cinnamon into a cinnamon-sugar mixture.
  4. Brush the hot taquitos with melted butter and immediately dust with the cinnamon-sugar mixture. Serve warm while crisp.

Notes

Pro tip: Keep the oil at a steady 350°F—too cool makes greasy taquitos, and too hot can brown them before the edges crisp. Store leftovers in the refrigerator up to 2 days; rewarm in a hot oven or air fryer for best texture (not recommended for freezing). For a lighter option, use low-fat cream cheese and sour cream to reduce calories while keeping the filling creamy.