Crispy Sweet Cheesecake Chimichangas Recipe for Dessert Lovers

Crispy golden edges and a creamy sweet center make these cheesecake chimichangas an irresistible dessert that blends Mexican and American flavors.

The unexpected combination of traditional chimichanga techniques with classic cheesecake filling creates pure magic on a plate.

Deep-fried tortillas wrapped around a luscious cream cheese mixture promise a decadent treat that melts in your mouth.

Each bite delivers a perfect balance of crunchy exterior and smooth, rich interior.

Drizzle with caramel or dust with powdered sugar to elevate this indulgent dessert.

Serve these delightful chimichangas warm for maximum enjoyment.

Your taste buds will thank you for this delectable culinary adventure.

Cheesecake Chimichangas for Dessert Fans

• A delightful twist on traditional cheesecake that transforms the classic dessert into a crispy, golden-brown treat perfect for those craving something unique and indulgent.
• Minimal ingredients and simple steps make this recipe accessible for home cooks of all skill levels, from beginners to seasoned kitchen enthusiasts.
• Ideal for gatherings, potlucks, and special occasions, these cheesecake chimichangas offer a playful fusion of Mexican and American dessert styles that will impress guests and spark conversation.
• Easily adaptable with different toppings like chocolate drizzle, fruit compote, or whipped cream, allowing creative cooks to put their personal spin on this irresistible dessert.

Ingredients for Cheesecake Chimichangas Delight

• Cream Cheese: A smooth and creamy base that provides the rich, tangy flavor of the cheesecake filling.
• Tortillas: Soft, pliable wraps that hold the cheesecake mixture and create a crispy exterior when fried.
• Vegetable Oil: Used for deep-frying the chimichangas to achieve a golden and crispy texture.

• Sugar, Cinnamon: A classic sweet and warm coating that adds extra flavor and sweetness to the fried chimichangas.

• Vanilla, Sour Cream: Enhance the creamy texture and add depth of flavor to the cheesecake filling.
• Caramel Sauce: An optional topping that provides a rich, sweet finish to the dessert.

• Toothpicks: Help keep the tortillas tightly rolled during the frying process.

Tools for Cheesecake Chimichanga Perfection

• Whisk: Essential for blending cream cheese smoothly and creating a light, airy texture.
• Large mixing bowl: Perfect for combining cream cheese, sugar, vanilla, and sour cream.
• Saucepan: Needed for heating oil to the right temperature for frying.
• Tongs: Helpful for safely placing and removing chimichangas from hot oil.
• Toothpicks: Used to secure tortillas during rolling and prevent filling from spilling.
• Shallow bowl: Ideal for mixing sugar and cinnamon coating.
• Plate with paper towels: Great for draining excess oil from fried chimichangas.

How to Make Cheesecake Chimichangas Easily

Step 1: Whip Creamy Filling

Grab your cream cheese and whisk it until the texture becomes silky smooth and light.

Work the mixture until all lumps disappear and the consistency is perfectly velvety.

Step 2: Blend Sweet Ingredients

• Granulated sugar
• Vanilla extract
• Sour cream

Stir everything together until the ingredients are completely incorporated and the mixture looks uniform.

Step 3: Prepare Frying Station

Select a saucepan and pour vegetable oil into it.

The oil should cover the bottom of the pan by approximately 2 inches.

Heat the oil to medium temperature, ensuring it’s ready for frying.

Step 4: Assemble Chimichangas

Take flour tortillas and place a generous spoonful of cheesecake mixture on the bottom third of each tortilla.

Carefully roll the tortilla into a tight bundle, securing the edges with toothpicks to prevent filling from leaking.

Step 5: Golden Frying

Gently lower the rolled chimichangas into the hot oil.

Fry each side for 2-4 minutes until they turn a beautiful golden brown color.

Use tongs to carefully flip and ensure even cooking.

Step 6: Create Sweet Coating

• Granulated sugar
• Ground cinnamon

Once the chimichangas are fried, roll them immediately in the sweet sugar-cinnamon blend, coating completely.

Step 7: Delicious Presentation

Transfer the coated chimichangas to a serving plate.

For extra indulgence, drizzle with caramel sauce.

Serve hot and enjoy the crispy, creamy deliciousness.

Tips for Golden Cheesecake Chimichangas

• Use room temperature cream cheese for a velvety, lump-free mixture that blends easily.
• Secure tortilla edges with toothpicks to prevent filling from leaking during frying, ensuring a perfect golden exterior.
• Maintain oil at 350°F for crispy, evenly cooked chimichangas without absorbing excess grease.
• Place fried chimichangas on paper towels to remove extra oil and keep the texture light and crisp.
• Enjoy immediately after coating with cinnamon sugar for the best crunch and warmth.

Chimichanga Variations with Creamy Filling

• Gluten-Free Version: Replace wheat tortillas with corn tortillas or gluten-free wraps for celiac-friendly preparation.
• Low-Sugar Option: Substitute regular sugar with stevia or monk fruit sweetener to reduce overall sugar content.
• Chocolate Lover's Variation: Add melted dark chocolate to cream cheese mixture and drizzle chocolate sauce instead of caramel when serving.
• Fruit-Infused Style: Mix fresh berries or diced peaches into cream cheese filling for a fruity, refreshing twist.

Serving Suggestions for Cheesecake Chimichangas

• Dessert Decadence: Sprinkle powdered sugar over the golden chimichangas for an elegant touch that adds extra sweetness and visual appeal.
• Party Pleaser: Arrange these crispy treats on a beautiful platter with small caramel and chocolate dipping sauces, creating an interactive dessert experience for guests.
• Ice Cream Companion: Top each chimichanga with a scoop of vanilla or cinnamon ice cream, letting the warm crispy pastry contrast beautifully with the cold, creamy topping.
• Fruit Freshness: Garnish with fresh berries like strawberries or raspberries, which cut through the richness and provide a bright, tangy complement to the sweet cheesecake filling.

How to Store Cheesecake Chimichangas Right

• Store leftover chimichangas in an airtight container in the refrigerator for up to 3-4 days, ensuring they're completely cooled before sealing.
• Wrap each chimichanga individually in plastic wrap, then place in a freezer-safe bag, storing for up to 2 months for maximum freshness.
• Preheat oven to 350°F, place chimichangas on a baking sheet, and warm for 10-15 minutes until crispy and heated through.
• Warm air fryer to 350°F, cook chimichangas for 3-5 minutes, turning halfway to restore their original crunchiness.

FAQs

• What type of tortillas work best for Cheesecake Chimichangas?

Large flour tortillas are ideal because they’re soft, pliable, and can hold the cheesecake filling without breaking during frying.

• Can I make these chimichangas ahead of time?

You can prepare the filling and assemble the chimichangas earlier in the day, but fry them just before serving to maintain their crispy texture and prevent sogginess.

• How do I prevent the filling from leaking during frying?

Seal the tortillas tightly by folding the edges inward and securing with toothpicks before frying, which helps keep the creamy filling inside during cooking.

Cheesecake Chimichangas Recipe

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4.9 from 29 reviews

• Total Time: 25 minutes
• Yield: 7 1x

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Description

Creamy Cheesecake Chimichangas blend Mexican and American dessert traditions into one irresistible treat. Crispy tortillas filled with sweet cheesecake filling offer you a delightful culinary adventure that satisfies both sweet and crunchy cravings.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) soft cream cheese
• 7–9 small flour tortillas
• 1/2 cup (100 grams) granulated sugar

Preparation and Coating Ingredients:

• 1 teaspoon vanilla extract
• 1/2 cup (120 milliliters) vegetable oil
• 1/2 cup (120 milliliters) sour cream

Finishing Ingredients:

• 1/2 cup (100 grams) granulated sugar (for topping)
• 1 1/2 teaspoons ground cinnamon
• caramel sauce (for drizzle)

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Instructions

1. Thoroughly whip cream cheese until silky and light, ensuring no lumps remain.
2. Gently fold in sugar, vanilla extract, and sour cream, mixing until completely uniform and creamy.
3. Prepare a deep skillet or heavy-bottomed pan, filling it with 2 inches of vegetable oil and heating to 350°F.
4. Lay out tortillas and carefully place a generous dollop of the cream cheese mixture near one edge.
5. Fold the sides of the tortilla inward, then tightly roll from the bottom, creating a compact chimichanga package.
6. Secure each rolled chimichanga with toothpicks to prevent unraveling during frying.
7. Carefully lower the wrapped chimichangas into the hot oil, cooking for 2-3 minutes per side until achieving a deep golden-brown exterior.
8. Remove from oil and drain excess grease on paper towels.
9. Create a sweet coating by mixing granulated sugar and ground cinnamon in a shallow dish.
10. While still warm, roll each fried chimichanga in the cinnamon-sugar mixture, ensuring complete coverage.
11. Transfer to a serving plate and drizzle with warm caramel sauce if desired.
12. Serve immediately while crisp and warm for optimal texture and flavor.

Notes

• Achieve ultra-smooth cream cheese by bringing it to room temperature before whisking, preventing lumps and ensuring a silky texture.
• Prevent oil splatter by using tongs when carefully placing chimichangas into hot oil, maintaining a safe and clean cooking environment.
• Seal tortilla edges completely with toothpicks to prevent filling from leaking during frying, creating perfectly intact golden-brown treats.
• Customize this dessert by experimenting with alternative fillings like chocolate chips, fruit preserves, or even a savory cheese variation for different taste experiences.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 7
• Calories: 400
• Sugar: 30 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 40 mg