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.

 

These baked churro cheesecake taquitos are easy to make, dangerously fun to eat, and perfect for everything from brunch spreads to midnight cravings. You can dress them up with strawberries, drizzle them with caramel or chocolate, dollop them with whipped cream—whatever your vibe is, they deliver every time.

 

 

Ingredients

For the Filling

• Cream cheese (softened) – 2 blocks (8 oz each)
• Sour cream – ½ cup
• Granulated sugar – 2 tablespoons
• Vanilla extract – 2 teaspoons
• Flour tortillas (8-inch) – 7 to 8

For the Coating

• Salted butter – ½ cup (melted)
• Granulated sugar – 1 cup
• Ground cinnamon – 2 teaspoons

 

 

How to Make Baked Churro Cheesecake Taquitos

Step 1: Whip Up the Filling

In a large mixing bowl, blend the softened cream cheese, sour cream, sugar, and vanilla until the texture is smooth and creamy.

Step 2: Fill and Roll

Warm each tortilla for about 10 seconds in the microwave to make them pliable. Spoon about ⅓ cup of the cream cheese mixture onto one end, then roll tightly, leaving the ends open.

Step 3: Coat with Cinnamon Sugar

Dip each rolled taquito into melted butter, then generously coat it in the cinnamon-sugar mixture. Make sure it’s fully covered—this is the churro magic.

Step 4: Bake to Perfection

Place the taquitos seam-side down on a parchment-lined baking sheet. Bake at 350°F (175°C) for 15 to 20 minutes, or until they’re crisp and golden brown.

Step 5: Serve & Enjoy

Let them cool for a few minutes before serving. Top with your favorites: fresh berries, caramel drizzle, chocolate sauce, whipped cream—or all of the above.

 

 

FAQs About Churro Cheesecake Taquitos

Q: Can I make them ahead of time?
Absolutely. Assemble the taquitos and store them in the fridge for up to 24 hours. Bake just before serving for the best texture.

Q: Can I use low-fat cream cheese or sour cream?
You can, but for the creamiest, richest flavor, full-fat versions are your best bet.

Q: Are they freezer-friendly?
Yes! Freeze unbaked taquitos on a tray, then transfer to a sealed freezer bag. Bake from frozen, adding an extra 5–7 minutes.

Q: My tortillas crack when I roll them. Help?
Just warm them briefly before rolling. A quick microwave zap makes them more flexible.

Q: Can I air fry them?
Totally! Air fry at 350°F for about 10 minutes, or until golden and crisp.

Q: Are they super sweet?
They’re sweet like a churro, but the tangy cream cheese balances things out beautifully.

Q: Can I experiment with flavored cream cheese?
Go for it! Strawberry or cinnamon-flavored cream cheese can add a fun twist.

Q: What toppings work best?
Think fresh fruit, chocolate sauce, caramel, whipped cream, or even a dusting of powdered sugar.

Q: How should I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to re-crisp.

Q: Are they gluten-free?
They can be! Just use gluten-free tortillas and double-check your ingredients.

 

 

Final Thoughts

These baked churro cheesecake taquitos are everything we love about classic desserts—warm, sweet, creamy, and full of comfort. They’re simple to make, easy to customize, and hard to stop eating. Whether you’re hosting a brunch, heading to a potluck, or just treating yourself at home, these taquitos bring that wow factor with minimal fuss.

So go ahead—preheat that oven. Something sweet (and cinnamon-sugar coated) is coming your way.