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Cheesecake Taquitos

Cheesecake taquitos with a creamy, lime-zested filling are rolled in small flour tortillas and fried until golden and crispy. The warm rolls get a melted-butter brush and cinnamon-sugar coating for a dessert with crunchy edges and a cheesecake center.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese softened
  • 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
  • 2 cup vegetable oil for frying
  • 3 tbsp granulated sugar
  • 1 tbsp cinnamon
  • 2 tbsp butter melted

Equipment

  • 1 deep skillet

Method
 

Make the cheesecake filling
  1. Beat the softened cream cheese with the powdered sugar until smooth and no lumps remain, scraping the bowl as needed.
  2. Fold in the sour cream, vanilla extract, and lime zest until the mixture is creamy and evenly combined.
Assemble and roll the taquitos
  1. Spread about 2 tablespoons of the cheesecake mixture down the center of each small flour tortilla.
  2. Roll the tortilla tightly around the filling and secure with a toothpick if needed so the filling stays inside.
Fry and coat
  1. Heat the vegetable oil in a deep skillet to 350°F before frying.
  2. Fry the taquitos in batches at 350°F until golden and crispy, about 2 minutes per side.
  3. Drain the fried taquitos on paper towels so the exterior stays crisp.
  4. Combine the granulated sugar and cinnamon in a small bowl for the cinnamon-sugar coating.
  5. Brush the hot taquitos with the melted butter immediately after draining.
  6. Dust the buttered taquitos right away with the cinnamon-sugar mixture for a crisp, sweet coating.
  7. Serve warm so the creamy filling stays soft against the crunchy exterior.

Notes

For the cleanest rolls, spread the cheesecake filling evenly and roll tightly so seams stay snug; keep the assembled taquitos covered while you heat the oil to 350°F. Store leftovers covered in the refrigerator up to 2 days, then re-crisp in a hot oven or air-fryer (best texture). Freezing is not recommended because the fried texture softens after thawing. If you want a lighter option, use low-fat cream cheese and low-fat sour cream for a reduced-fat cheesecake filling.