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Cheesecake Taquitos

Cheesecake taquitos are golden, crispy fried rolls filled with a creamy cheesecake mixture and finished with cinnamon-sugar. Each bite has a smooth center with a crunchy fried exterior and a light powdered-sugar sparkle.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese Soften so it blends smoothly.
  • 0.25 cup powdered sugar Helps sweeten and smooth the filling.
  • 0.5 cup sour cream Keeps the filling creamy.
  • 1 tsp vanilla extract
  • 1 lime zest Zest 1 lime.
Taquitos
  • 12 small flour tortillas Use small tortillas for easy rolling.
  • 2 cup vegetable oil For deep-frying.
  • 3 tbsp granulated sugar Mixed with cinnamon for coating.
  • 1 tbsp cinnamon Mixed with granulated sugar for coating.
  • 2 tbsp butter, melted Brushed on hot taquitos to help the coating stick.
  • 0.25 cup powdered sugar (for serving) Dust lightly before serving, if desired.

Equipment

  • 1 Dutch oven

Method
 

Make the cheesecake filling
  1. Beat the softened cream cheese with the powdered sugar until smooth, using steady medium speed until no lumps remain.
  2. Fold in the sour cream, vanilla extract, and lime zest until the mixture is creamy and fully combined.
Fill and roll the taquitos
  1. 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.
Fry and coat
  1. Heat the vegetable oil in a deep skillet (or Dutch oven) to 350°F.
  2. Fry the taquitos in batches until golden and crispy, about 2 minutes per side, turning carefully once.
  3. Drain the fried taquitos on paper towels to remove excess oil.
  4. Combine the granulated sugar and cinnamon in a bowl for the cinnamon-sugar coating.
  5. Brush hot taquitos with the melted butter and immediately dust with the cinnamon-sugar mixture.
  6. Serve warm with a light dusting of powdered sugar.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before beating. Store leftovers covered in the refrigerator up to 2 days and rewarm in a 350°F oven until just heated through (avoid microwaving to keep crispness). Freezing is not recommended because the fried texture softens. For a lighter twist, use low-fat cream cheese and reduced-fat sour cream—your filling will be slightly less rich but still creamy.