# Components:
→ 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
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine granulated sugar and ground cinnamon in a shallow bowl and mix thoroughly.
03 - Roll each tortilla into a cone shape, securing with a toothpick or wrapping in foil to maintain form.
04 - Brush melted butter evenly on the outside of each cone, then roll in the cinnamon-sugar mixture to fully coat.
05 - Place cones seam side down on the prepared baking sheet. Bake for 8 to 10 minutes until golden and crisp. Cool completely before removing toothpicks or foil.
06 - Beat softened cream cheese and powdered sugar until smooth. Add heavy cream and vanilla extract, then whip until the mixture is light and fluffy.
07 - Spoon or pipe the cheesecake filling into each cooled churro cone.
08 - Garnish with mini chocolate chips, caramel sauce, or fresh berries as desired. Serve immediately to preserve crispiness.
