# What You Need:
→ Churro Cones
01 - 6 large flour tortillas
02 - 3 tablespoons unsalted butter, melted
03 - 1/2 cup granulated sugar
04 - 2 teaspoons ground cinnamon
→ Cheesecake Filling
05 - 8 ounces cream cheese, softened
06 - 1/2 cup powdered sugar
07 - 1/2 cup heavy cream
08 - 1 teaspoon vanilla extract
→ Optional Toppings
09 - 1/4 cup mini chocolate chips
10 - 1/4 cup caramel sauce
11 - Fresh berries
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Mix granulated sugar and ground cinnamon in a shallow bowl until evenly blended.
03 - Roll each flour tortilla into a cone shape and secure it using a toothpick or by wrapping with foil to maintain shape.
04 - Brush the exterior of each cone with melted butter, then roll them in the cinnamon-sugar mixture to achieve an even coating.
05 - Place cones seam-side down on the prepared baking sheet. Bake for 8 to 10 minutes or until golden and crisp. Allow cones to cool completely before removing foil or toothpicks.
06 - In a mixing bowl, beat softened cream cheese and powdered sugar until smooth. Gradually add heavy cream and vanilla extract, whipping until the mixture is light and fluffy.
07 - Spoon or pipe the cheesecake filling into each cooled churro cone carefully.
08 - Garnish filled cones with mini chocolate chips, caramel sauce, or fresh berries as preferred. Serve promptly to preserve crunchiness.
