Cheesecake Taquitos
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Imagine this: soft flour tortillas kissed with cinnamon-sugar, lovingly wrapped around a luscious cream cheese filling, then baked to golden perfection. No oil splatters. No frying drama. Just that sweet, satisfying combo of churro and cheesecake—oven-style.
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These treats are easy to make, dangerously fun to eat, and shine at parties, brunch spreads, or those random moments when comfort food calls. Dress them up with strawberries, drizzle with caramel or chocolate, dollop with whipped cream—however you serve them, they won’t stick around long.
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🧁 Ingredients Table
| For the Filling | Amount |
|---|---|
| Cream cheese (softened) | 2 blocks (8 oz each) |
| Sour cream | ½ cup |
| Granulated sugar | 2 tablespoons |
| Vanilla extract | 2 teaspoons |
| Flour tortillas (8-inch size) | 7 to 8 |
| For the Topping | Amount |
|---|---|
| Salted butter | ½ cup |
| Granulated sugar | 1 cup |
| Ground cinnamon | 2 teaspoons |
🍴 Step-by-Step Instructions
Step 1: Make the Filling
Blend softened cream cheese, sour cream, sugar, and vanilla in a large mixing bowl until smooth and dreamy.
Step 2: Fill and Roll
Warm tortillas in the microwave (10 seconds does the trick). Spoon about ⅓ cup of the filling on one end and roll it snug—ends open.
Step 3: Cinnamon Sugar Coat
Melt butter in one bowl. Mix cinnamon and sugar in another. Dip each rolled taquito into the butter, then roll it in the cinnamon-sugar mix till fully coated.
Step 4: Bake
Lay taquitos seam-side down on a parchment-lined baking sheet. Bake at 350°F for 15–20 minutes until crisp and golden.
Step 5: Serve & Savor
Let them cool for 5 minutes. Serve warm with your favorite toppings—fresh fruit, whipped cream, or chocolate drizzle. Or go wild and add all three.
