Cheesecake Chimichanga

Indulge your sweet tooth with our cheesecake chimichanga, a dessert that’s both familiar and excitingly different. This recipe marries the beloved flavors of classic cheesecake with the  chimichanga, all achievable in under 30 minutes.

Whether you choose to deep fry or air fry, these delightful treats are quick to make and easily customizable—switch things up with your favorite fruit fillings, drizzle some chocolate or sprinkle chopped pecans or walnuts for a nutty twist to this inventive dessert.

Cheesecake Chimichanga Ingredients

• Cream cheese: Softened cream cheese forms the base of the creamy filling, providing a rich, tangy flavor and creamy texture.
• Sugar: Granulated sugar adds sweetness to the cream cheese filling, bringing these chimichangas a classic cheesecake flavor.
• Sour cream: A small amount of sour cream gives the filling a distinct tangy flavor and helps create a smoother filling.
• Vanilla extract: Vanilla extract adds depth of flavor to cheesecake chimichangas. Here are our favorite store-bought vanilla extract brands.
• Flour tortillas: Soft flour tortillas are used to wrap the cheesecake filling before air frying.
• Sugar-cinnamon mixture: This blend of brown sugar and ground cinnamon coats the chimichangas, giving them a spiced finish.
• Butter: Melted butter helps the cinnamon-sugar mixture stick to the warm chimichangas, adding richness and flavor.

Directions

Step 1: Prepare the cheesecake filling

Sarah Tramonte for Taste of Home

Preheat the air fryer to 350°F. In a large bowl, beat the softened cream cheese on medium speed until smooth, about four to five minutes. Reduce mixer speed to medium-low and add sugar, sour cream and vanilla extract. Continue to beat until fluffy, about one to two minutes.

Editorʻs Tip: Make sure the cream cheese is at room temperature for the smoothest filling. Cold cream cheese leads to a lumpy mixture.

Step 2: Fill and roll the tortillas

Sarah Tramonte for Taste of Home

Lay each tortilla flat on a cutting board or baking sheet. Spoon two tablespoons of the cream cheese mixture into the center of each tortilla. Fold the sides of the tortilla in, over the filling, then roll tightly to form a chimichanga.

Editorʻs Tip: Secure the chimichangas with toothpicks to keep their shape if necessary.

Step 3: Air-fry the chimichangas

Sarah Tramonte for Taste of Home

Place the chimichangas in a greased air fryer basket, making sure they don’t overlap. Cook for five to seven minutes until golden brown and crispy.

Editorʻs Tip: To deep-fry the cheesecake chimichanga, heat oil in a large, heavy-bottomed pot to 350°. Fry the chimichangas for two to three minutes per side until golden brown and crispy.

Step 4: Coat them in cinnamon sugar

Sarah Tramonte for Taste of Home

In a shallow dish, mix together brown sugar and cinnamon. Roll the warm chimichangas in melted butter, then toss them in the cinnamon-sugar mixture until evenly coated.

Sarah Tramonte for Taste of Home

Cheesecake Chimichanga Variations

• Add fruit filling: For a fruity twist to these sweet chimichangas, add a tablespoon of strawberry jam, cherry pie filling or freshly diced berries (raspberries, strawberries or blueberries) to the cheesecake mixture before rolling. Hereʻs how to make your own cherry pie filling at home.
• Give it a chocolate drizzle: For a decadent finish, drizzle melted chocolate over the top of each cheesecake chimichanga before serving.
• Make it nutty: Sprinkle chopped pecans or walnuts over the cheesecake filling before rolling.
• Caramel apple it up: Add a layer of canned apple pie filling to the cheesecake mixture and drizzle caramel sauce over the finished cheesecake chimichangas for a fall-favorite twist.

How to Store Cheesecake Chimichangas

Store any leftover cheesecake chimichangas in an airtight container in the fridge for up to three days. Reheat them in the air fryer at 325° for three to five minutes to restore them to their original crispiness.

Can you freeze cheesecake chimichangas?

Yes, you can easily double this recipe and freeze a batch for later! Freeze the uncooked chimichangas by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag for up to three months. When ready to cook, thaw in the fridge overnight and air fry as directed.

Can you make cheesecake chimichangas ahead of time?

Prepare the cheesecake filling and assemble the chimichangas up to 24 hours in advance. Store them covered in the fridge and air fry just before serving.

Cheesecake Chimichanga Tips

Sarah Tramonte for Taste of Home

Can you bake cheesecake chimichangas instead of air frying?

You can definitely bake cheesecake chimichangas instead of air frying them. Simply preheat the oven to 400° and lightly brush the chimichangas with oil or melted butter. Bake for 8 to 10 minutes until theyʻre golden and crispy.

What size tortillas work best for this cheesecake chimichanga recipe?

We recommend using 6-inch flour tortillas for making individual-sized cheesecake chimichangas. If you prefer larger portions, you can use 8-inch tortillas—however, you will have to increase the filling amount accordingly.

Why is my cheesecake chimichanga filling leaking out while cooking?

Overfilling the tortillas can cause them to leak, so be sure to stick to the recommended amount of filling. You should also ensure the tortilla is properly rolled—use toothpicks to secure the ends if necessary.