Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoon unsalted butter, melted
• 2 tablespoon granulated sugar
• 16 ounce cream cheese, softened
• 0.5 cup heavy whipping cream
• 0.25 cup granulated sugar
• 2 teaspoon vanilla extract
• 0.75 cup cajeta
• 3 flour tortillas, cut into strips
• 2 tablespoon unsalted butter, melted
• 3 tablespoon granulated sugar
• 1.5 teaspoon ground cinnamon
• 2 ounce dark chocolate, chopped
• 1 tablespoon coconut oil
• 0.125 teaspoon sea salt

Steps

1. Combine 1 cup graham cracker crumbs, 4 tablespoons melted butter, and 2 tablespoons sugar in a small bowl. Mix until the texture resembles wet sand.
2. Divide the crust mixture evenly among six serving glasses, pressing gently with the back of a spoon to form a thin, even base layer. Refrigerate while preparing the filling.
3. Pat 16 ounces softened cream cheese into a food processor and blend until completely smooth and creamy, about 1 minute.
4. Add 1/4 cup sugar and 2 teaspoons vanilla extract to the processor and blend until combined, scraping down the sides as needed.
5. In a separate bowl, whisk 1/2 cup heavy whipping cream until soft peaks form, about 2–3 minutes of whisking by hand.
6. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula to preserve the airiness.
7. Spoon half of the cheesecake filling into each glass on top of the crust base, dividing evenly.
8. Drizzle approximately 2 tablespoons of cajeta over the filling in each glass and gently swirl with a small spoon.
9. Cut three 6-inch flour tortillas into thin strips (approximately 1/4 inch wide) and toss with 2 tablespoons melted butter until evenly coated.
10. In a small bowl, combine 3 tablespoons sugar and 1.5 teaspoons cinnamon, then sprinkle evenly over the tortilla strips and toss until the mixture is fully coated.
11. Arrange the cinnamon-sugar tortilla strips on a paper towel-lined plate in a single layer. Let them dry and crisp at room temperature for 20 minutes.
12. Place 2 ounces chopped dark chocolate and 1 tablespoon coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth (approximately 40–60 seconds total).
13. Remove cheesecake cups from the refrigerator. Drizzle the melted chocolate decoratively over the top of each cup in thin lines.
14. Top each cup with a handful of the cinnamon-sugar tortilla strips, arranging them at an angle for visual height and texture.
15. Refrigerate the finished cups for at least 1 hour before serving to allow flavors to meld and the cheesecake to set firmly.