Save to Pinterest A delightful fusion dessert featuring crispy, cinnamon-sugar-dusted cones filled with creamy cheesecake and finished with a touch of chocolate. Perfect for parties or a fun family treat.
This recipe quickly became a favorite for celebrations in my household because it combines fun presentation with delicious flavors.
Ingredients
- For the Churro Cones: 6 large flour tortillas, 3 tbsp unsalted butter melted, 1/2 cup granulated sugar, 2 tsp ground cinnamon
- For the Cheesecake Filling: 8 oz (225 g) cream cheese softened, 1/2 cup powdered sugar, 1/2 cup heavy cream, 1 tsp vanilla extract
- Optional Toppings: 1/4 cup mini chocolate chips, 1/4 cup caramel sauce, fresh berries
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare Cinnamon Sugar:
- Mix the granulated sugar and ground cinnamon in a shallow bowl.
- Shape Cones:
- Roll each tortilla into a cone shape and secure with a toothpick or wrap in foil to hold shape.
- Coat Cones:
- Brush the outside of each cone with melted butter then roll in the cinnamon-sugar mixture to coat evenly.
- Bake Cones:
- Place cones seam side down on the prepared baking sheet. Bake for 8-10 minutes or until golden and crisp. Let cool completely before removing foil or toothpicks.
- Make Cheesecake Filling:
- While cones cool beat the cream cheese and powdered sugar together until smooth. Add the heavy cream and vanilla extract and whip until light and fluffy.
- Fill Cones:
- Spoon or pipe the cheesecake filling into each cooled churro cone.
- Add Toppings:
- Top with mini chocolate chips caramel sauce or fresh berries as desired. Serve immediately.
Save to Pinterest My family loves gathering around the kitchen to fill their cones and customize toppings adding to the fun experience.
Notes
For a lighter filling you can swap heavy cream with whipped topping. Always check product labels for allergens especially if using chocolate chips.
Required Tools
Baking sheet, parchment paper, mixing bowls, hand mixer or stand mixer, pastry bag or spoon.
Allergen Information
Contains Wheat (tortillas), Milk (butter cream cheese heavy cream). Possible traces of nuts depending on chocolate chips used.
Save to Pinterest This quick churro cheesecake cones recipe is a fun and delicious treat that never fails to impress.
Recipe Questions & Answers
- → How do I get the cones crispy?
Baking the rolled tortillas at 400°F ensures they become golden and crisp, while brushing with butter and rolling in cinnamon sugar enhances flavor and texture.
- → Can I prepare the filling ahead of time?
Yes, the cheesecake filling can be whipped and refrigerated until ready to pipe into the cones, keeping it fresh and smooth.
- → What toppings work best for these cones?
Mini chocolate chips, caramel sauce, and fresh berries complement the creamy filling and crispy cone with contrasting textures and flavors.
- → Are these cones suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, including flour tortillas, cream cheese, and dairy toppings.
- → Can I substitute store-bought waffle cones?
Absolutely, waffle cones can be rolled in butter and cinnamon sugar for extra crunch before filling to save preparation time.
- → How long can filled cones be stored?
It's best to serve immediately after filling to maintain crispiness, as moisture may soften the cones if stored for long.