Save 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.
I first served this at a summer barbecue and it was the hit of the night. Everyone loved the crispy outside and creamy filling combo.
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.
- Mix 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.
- Prepare 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 This recipe always brings smiles at my family gatherings especially when kids get to choose their toppings.
Notes
For extra crunch you can use store-bought waffle cones and roll them in butter and cinnamon sugar before filling. Swap heavy cream for whipped topping for a lighter filling. Serve immediately after filling to maintain crispiness.
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 (check chocolate chips). Always check product labels for hidden allergens.
Save These churro cheesecake cones are quick to prepare and sure to impress your guests every time.
Recipe FAQ
- → How do I make the churro cones crispy?
Brush tortillas with melted butter, roll them in cinnamon sugar, then bake at 400°F until golden and crisp, about 8-10 minutes.
- → Can I prepare the cones ahead of time?
Yes, cones can be baked and cooled in advance, but fill them just before serving to keep them crisp.
- → What can I use instead of cream cheese?
Softened mascarpone or a thick whipped cream blend can provide a similar creamy filling texture.
- → How do I keep the cheesecake filling smooth and fluffy?
Beat softened cream cheese with powdered sugar first, then whip in heavy cream and vanilla extract until light and airy.
- → What toppings complement these churro cones?
Mini chocolate chips, caramel sauce, or fresh berries add flavor contrast and visual appeal.
- → Are there alternative cones I can use?
Store-bought waffle cones can be rolled in butter and cinnamon sugar for a crunchier variation.