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Cheesecake Taquitos

Cheesecake taquitos are golden, crispy fried rolls filled with a creamy cheesecake mixture and coated in cinnamon-sugar. They’re rolled in small flour tortillas, fried at 350°F, then brushed with melted butter and dusted with cinnamon sugar for a warm, dessert-style crunch.
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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 so it blends smoothly.
  • 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 Use small tortillas so they roll evenly.
  • 2 cups vegetable oil For frying.
  • 3 tbsp granulated sugar
  • 1 tbsp cinnamon
  • 2 tbsp butter, melted Melted butter for brushing hot taquitos.

Equipment

  • 1 Dutch oven

Method
 

Make the cheesecake filling
  1. Beat the softened cream cheese with powdered sugar until smooth and lump-free, about 1–2 minutes.
  2. Fold in the sour cream, vanilla extract, and lime zest until fully combined and creamy.
Assemble the taquitos
  1. Lay out the flour tortillas and spread about 2 tablespoons of the cheesecake mixture down the center of each.
  2. Roll each tortilla tightly and secure with a toothpick if needed to keep the filling contained.
Fry and coat
  1. Heat the vegetable oil in a deep skillet to 350°F.
  2. Fry the taquitos in batches until golden and crispy, about 2 minutes per side, turning once.
  3. Drain the fried taquitos on paper towels to remove excess oil.
  4. Combine granulated sugar and cinnamon in a bowl, then brush the hot taquitos with melted butter immediately.
  5. Dust the butter-brushed taquitos with the cinnamon-sugar mixture and serve warm.

Notes

For the smoothest filling, make sure the cream cheese is fully softened before beating. Store leftovers in the refrigerator up to 2 days; rewarm in a 350°F oven or air fryer to help the exterior re-crisp. For best texture, freeze uncooked taquitos only if you seal well and fry from frozen; cooked taquitos can be frozen, but the crunch softens after thawing. If you want a lighter dessert-style swap, use reduced-fat cream cheese and sour cream for a slightly lower-calorie filling.