# Components:
→ Churro Cones
01 - 6 large flour tortillas
02 - 3 tablespoons unsalted butter, melted
03 - ½ cup granulated sugar
04 - 2 teaspoons ground cinnamon
→ Cheesecake Filling
05 - 8 ounces cream cheese, softened
06 - ½ cup powdered sugar
07 - ½ cup heavy cream
08 - 1 teaspoon vanilla extract
→ Optional Toppings
09 - ¼ cup mini chocolate chips
10 - ¼ cup caramel sauce
11 - Fresh berries
# Directions:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Mix the granulated sugar and ground cinnamon in a shallow bowl until evenly blended.
03 - Roll each tortilla into a cone shape and secure it with a toothpick or wrap in foil to maintain shape.
04 - Brush the outside of each cone with melted butter, then roll them in the cinnamon sugar mixture to coat thoroughly.
05 - Arrange cones seam side down on the prepared baking sheet and bake for 8 to 10 minutes until golden and crisp. Allow to cool completely before removing toothpicks or foil.
06 - In a mixing bowl, beat the cream cheese and powdered sugar until smooth. Add heavy cream and vanilla extract, then whip until light and fluffy.
07 - Spoon or pipe the cheesecake filling into the cooled churro cones.
08 - Garnish filled cones with mini chocolate chips, caramel sauce, or fresh berries as desired. Serve immediately to preserve crispness.
