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Cheesecake Taquitos

Cheesecake taquitos are golden, crispy fried rolls filled with a creamy cheesecake mixture and finished with cinnamon-sugar. This Mexican-American fusion dessert combines quick assembly with fast frying for crunchy edges and a soft, tangy 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: 360
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake filling
  • 8 oz cream cheese Softened to room temperature for easy mixing.
  • 0.25 cup powdered sugar
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 lime zest Zest of 1 lime.
Taquitos & frying
  • 12 small flour tortillas
  • 2 cups vegetable oil For frying.
Cinnamon-sugar coating
  • 3 tbsp granulated sugar
  • 1 tbsp cinnamon
  • 2 tbsp butter, melted

Equipment

  • 1 Dutch oven

Method
 

Make the cheesecake filling
  1. Beat the softened cream cheese with powdered sugar until smooth, scraping the bowl as needed for even texture.
  2. Fold in the sour cream, vanilla extract, and lime zest until fully combined and creamy.
Fill and roll the taquitos
  1. Spread about 2 tablespoons of the cheesecake mixture down the center of each small flour tortilla.
  2. Roll each tortilla tightly around the filling and secure with a toothpick if needed.
Fry until golden and crispy
  1. Heat the vegetable oil in a deep skillet to 350°F until it shimmers.
  2. Fry taquitos in batches for about 2 minutes per side, until golden and crisp.
  3. Drain the fried taquitos on paper towels to remove excess oil.
Coat and serve
  1. Combine the granulated sugar and cinnamon in a bowl for the cinnamon-sugar mixture.
  2. Brush hot taquitos with melted butter and immediately dust with the cinnamon-sugar mixture for an even coating.
  3. Serve warm while the exterior stays crisp.

Notes

For the creamiest filling, soften the cream cheese fully before mixing so it blends without lumps. Store leftover taquitos in the fridge up to 2 days and rewarm in a hot oven or air fryer to re-crisp; freezing is not recommended because the texture of the filling softens after thawing. For a lighter option, use low-fat sour cream and reduced-fat cream cheese (the filling will be slightly less rich but still creamy).