Cheesecake Taquitos
Golden, crisp, and filled with creamy decadence, Cheesecake Taquitos are a delightful fusion of comfort and indulgence.
The velvety cheesecake filling—infused with tangy sour cream and aromatic vanilla—is wrapped in a soft tortilla, coated in buttery cinnamon sugar, and baked to a warm, golden finish. Each bite offers a harmonious contrast of textures: crisp on the outside, luxuriously smooth inside.
Perfect for dessert tables, special gatherings, or a sweet treat after dinner, these taquitos transform a classic cheesecake into a fun, handheld experience that’s just as elegant as it is playful.
Why People Will Love This Cheesecake Taquitos Recipe:
Irresistible texture contrast – Crispy, golden tortillas give way to a luxuriously smooth and creamy cheesecake filling.
Warm, comforting flavors – The buttery cinnamon sugar coating wraps each bite in cozy, nostalgic sweetness.
Elegant yet playful – Offers all the indulgence of classic cheesecake in a fun, handheld form perfect for sharing.
Customizable indulgence – Delicious as-is, but even better when topped with fresh fruit, whipped cream, chocolate drizzle, or caramel sauce.
Perfect for any occasion – Ideal for dinner parties, holiday gatherings, or simply as a sweet treat to brighten an ordinary day.
Easy to make yet impressive – Simple steps and common ingredients yield a dessert that feels special and restaurant-worthy.
Key Ingredients:
Cream cheese – The heart of the filling, bringing a rich, velvety smoothness that melts beautifully into every bite.
Sour cream – Adds a gentle tang that balances the sweetness and enhances the cheesecake flavor.
Vanilla extract – Infuses the filling with a warm, aromatic depth that makes it taste bakery-fresh.
Flour tortillas – Soft and pliable, they crisp up in the oven to create the perfect golden shell for the creamy center.
Salted butter – Brushed over the rolled taquitos, it helps the cinnamon sugar cling while adding a buttery richness.
Cinnamon sugar – A warm, sweet-spiced coating that turns the crisp exterior into a dessert lover’s dream.
Expert Tips:
Soften cream cheese properly – Let it sit at room temperature for at least 30 minutes before mixing. This ensures a lump-free, silky filling that blends effortlessly with the other ingredients.
Warm tortillas for flexibility – Briefly heating the tortillas makes them more pliable and prevents cracking when rolling. Ten seconds in the microwave or a few seconds in a hot skillet works best.
Roll snug, not tight – Keep the filling evenly distributed and roll just firmly enough to hold its shape without squeezing the filling out the ends.
Fully coat in butter for even crisping – Make sure every part of the tortilla gets a light butter coating before rolling in cinnamon sugar. This not only helps the sugar stick but also encourages an even, golden bake.
Don’t overbake – Keep an eye on them in the last few minutes. You want them crisp and lightly golden, not overly browned, to preserve the tender texture of the filling.
Serve while warm – The contrast between the hot, crisp shell and the creamy interior is at its peak right out of the oven. If making ahead, reheat gently in the oven to restore the crunch.
Cheesecake Taquitos
Ingredients
For the Filling
Cream cheese – 16 oz total (two 8-oz blocks), softened to room temperature for easy blending
Sour cream – ½ cup, for extra creaminess and tang
Granulated sugar – 2 tablespoons, to lightly sweeten the filling
Vanilla extract – 2 teaspoons, for warm, aromatic flavor
Flour tortillas – 7 to 8 medium-size (8-inch) tortillas, soft and fresh
For the Topping
Salted butter – ½ cup (1 stick), melted for coating the taquitos
Granulated sugar – 1 cup, to mix with cinnamon for a sweet crust
Ground cinnamon – 2 teaspoons, for warm, spiced sweetness
Instructions:
Step 1 – Prepare the Filling
In a large mixing bowl, beat the softened cream cheese, sour cream, granulated sugar, and vanilla extract together until the mixture is completely smooth and creamy.
Step 2 – Fill and Roll the Tortillas
Warm the tortillas in the microwave for about 10 seconds to make them more pliable.
Place roughly ⅓ cup of the filling near one end of each tortilla, then roll tightly, leaving the ends open.
Step 3 – Coat in Cinnamon Sugar
In one bowl, melt the butter. In a separate shallow dish, combine the granulated sugar and ground cinnamon.
Dip each rolled tortilla into the melted butter, ensuring it’s fully coated, then roll it in the cinnamon-sugar mixture until evenly covered.
Step 4 – Bake to Perfection
Arrange the coated taquitos seam-side down on a parchment-lined baking sheet.
Bake in a preheated oven at 350°F (175°C) for 15–20 minutes, or until the tortillas are crisp and golden brown.
Step 5 – Cool and Serve
Allow the taquitos to cool for about 5 minutes before serving.
Enjoy them warm with your choice of toppings such as fresh berries, whipped cream, chocolate drizzle—or all of the above for extra indulgence.
Important Notes When Making Cheesecake Taquitos :
Ingredient freshness matters – Use fresh tortillas, real vanilla extract, and recently purchased cream cheese for the best flavor and texture. Stale tortillas will crack, and older cream cheese may give a grainy texture.
Adjust sweetness to taste – The filling is mildly sweet to balance the cinnamon-sugar coating. If you prefer a sweeter dessert, add 1–2 extra tablespoons of sugar to the filling.
Tortilla size affects yield – This recipe is based on 8-inch tortillas. If using smaller or larger tortillas, adjust the amount of filling per roll and baking time accordingly.
Watch the butter temperature – Melted butter should be warm, not scorching hot, to avoid soaking and making the tortillas soggy before baking.
Cooling is key – Allowing them to rest for 5 minutes after baking helps the filling set slightly, making them easier to handle while still keeping the creamy texture inside.
Storage & reheating – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F to revive crispness—avoid microwaving, which will make them soft.
How To Enjoy Cheesecake Taquitos After Cooking:
Let them rest briefly – Fresh from the oven, the filling will be very hot and loose. Waiting about 5 minutes allows it to firm slightly while keeping the center creamy.
Serve warm for peak indulgence – The contrast of a crisp cinnamon-sugar shell and warm cheesecake filling is at its best when enjoyed soon after baking.
Pair with fresh fruit – Sliced strawberries, raspberries, or blueberries add a refreshing tartness that balances the richness.
Add a creamy companion – A dollop of whipped cream or a scoop of vanilla ice cream enhances the dessert’s creaminess and makes it more decadent.
Drizzle with sauce – Chocolate ganache, caramel sauce, or berry coulis will add visual appeal and an extra layer of flavor.
Make it a dessert platter – Arrange the taquitos on a serving board with small bowls of toppings so guests can customize each bite.
Enjoy with a beverage – Pair with coffee, espresso, or a dessert wine like Moscato for a complete sweet experience.
Nutrition Information
For Cheesecake Taquitos (per serving, based on 1 taquito when making 8 total):
Calories: 278 kcal | Total Fat: 16.5 g | Saturated Fat: 9.5 g | Monounsaturated Fat: 4.2 g | Polyunsaturated Fat: 0.8 g | Cholesterol: 45 mg | Sodium: 265 mg | Total Carbohydrates: 27.4 g | Dietary Fiber: 0.9 g | Sugars: 14.6 g | Protein: 5.6 g
Frequently Asked Questions:
Can I prepare the cheesecake filling ahead of time?
Yes. You can make the filling up to 2 days in advance and store it in an airtight container in the refrigerator. Just let it sit at room temperature for 10–15 minutes before filling the tortillas so it’s easier to spread.
Can I use corn tortillas instead of flour tortillas?
Not recommended for this recipe. Corn tortillas tend to crack when rolled and don’t achieve the same soft, crisp texture as flour tortillas when baked.
How do I prevent the taquitos from becoming soggy?
Make sure to bake them until fully crisp and golden. Avoid overfilling with the cheesecake mixture, and let them cool slightly on a wire rack instead of a plate to prevent steam from softening the tortilla.
Can I make these taquitos without baking, using an air fryer instead?
Yes. Air fry at 350°F (175°C) for 8–10 minutes, turning halfway through. They will come out crisp and golden without needing as much butter for coating.
How long will leftover cheesecake taquitos stay fresh?
Store cooled taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back their crisp texture—avoid microwaving, as it will make them soft.
How soft should the cream cheese be before mixing the filling?
The cream cheese should be softened to room temperature—soft enough to press with a spoon without resistance. This ensures a smooth, lump-free filling when blended with the sour cream and sugar.
What’s the best way to roll the tortillas without tearing them?
Warm them slightly in the microwave (about 10 seconds) or wrap them in a damp towel before heating. This makes them pliable and prevents cracks when rolling.
Should I brush the butter on or fully dip the taquitos?
Fully dipping each rolled taquito in butter before coating in cinnamon sugar gives a more even coverage and richer flavor. Brushing is an option if you want to reduce butter usage.
How do I keep the filling from leaking out during baking?
Roll the tortillas snugly and avoid overfilling. Place them seam-side down on the baking sheet so they stay sealed as they bake.
Can I freeze Cheesecake Taquitos before baking?
Yes. Assemble, coat in butter and cinnamon sugar, then freeze on a baking sheet. Once solid, store in a freezer bag for up to 2 months. Bake from frozen at 350°F, adding 3–5 extra minutes to the baking time.