# 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
# Directions:
01 - Set the oven temperature to 400°F and line a baking sheet with parchment paper.
02 - Combine granulated sugar and ground cinnamon in a shallow bowl.
03 - Roll each flour tortilla into a cone shape and secure with a toothpick or wrap with foil to maintain shape.
04 - Brush the exterior of each cone with melted butter, then roll in the cinnamon-sugar mixture until evenly coated.
05 - Place cones seam side down on the lined baking sheet and bake for 8 to 10 minutes until golden and crisp. Allow cones to cool completely before removing toothpicks or foil.
06 - In a mixing bowl, beat 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 each cooled churro cone.
08 - Garnish with mini chocolate chips, caramel sauce, or fresh berries as preferred. Serve immediately to preserve crispness.
