This Cheesecake Chimichanga is crispy on the outside, creamy on the inside, and rolled in sweet cinnamon sugar for the ultimate dessert treat.
To add to our ever-growing Mexican desserts list, it was only natural to create a sweet version of our popular Arizona Chimichangas (or fried Burrito) with a cheesecake twist. Filled with smooth cheesecake and fresh strawberries, then fried until golden, these handheld desserts taste like something you would order at your favorite Mexican restaurant. And trust us when we say that they’re DELICIOUS!!
From our famous Churro Recipe to our Fried Ice Cream and Sopapillas, we have all your favorite fried Mexican desserts.
Why we think you’ll love it:
- That wow factor. This unique cheesecake dessert has a crispy shell and creamy center that will amaze your guests!
- Fresh fruit. Like a traditional cheesecake, top this chimi cheesecake with your favorite fresh fruits like strawberries, raspberries, or blueberries!
- Next-level sweetness. The cinnamon sugar coating makes them extra irresistible. We also like to pair it with a scoop of Fried Ice Cream or Vanilla Ice Cream for even more deliciousness.
Cheesecake Chimichanga Ingredients
- Cream cheese (8 ounces, softened): Creates the rich, creamy cheesecake filling.
- Sour cream (¼ cup): Adds tang and keeps the filling smooth.
- Sugar (¼ cup): Sweetens the cheesecake mixture.
- Vanilla extract (1 teaspoon): Enhances the overall flavor. Or use almond extract.
- Lemon zest (from ½ lemon): Adds brightness and balances the sweetness.
- Sliced strawberries (1 cup, divided): Addd fresh flavor and texture inside and on top. Or use your favorite type of berry.
- Flour tortillas (6, 8-inch, warmed): Wraps around the filling and crisp up beautifully when fried. Use Homemade Tortillas or store-bought.
- Oil for frying: Gives the chimichangas their golden, crispy exterior. Use an oil with a high smoking point like vegetable or canola oil.
- Sugar (½ cup): Creates the sweet coating.
- Cinnamon (1 tablespoon): Adds warm flavor to the sugar coating.
- Whipped cream: Adds a light, creamy topping. See our Whipped Cream recipe.
- Extra sliced strawberries: Adds freshness and color when serving.
How to Make Cheesecake Chimichangas
FILLING. In a medium bowl, beat the filling ingredients. Gently fold in the sliced fresh strawberries.
ASSEMBLE. Divide the filling mixture between the six tortillas, spreading it across the center of each tortilla. Fold the edges of the tortilla toward the middle, then roll each tortilla up into a burrito shape and secure with toothpicks.
FRY. Heat 1-2 inches of oil to 350°F in a heavy pot or a deep fryer. In a shallow dish, whisk together the sugar and cinnamon. Cook in the hot oil for 3-4 minutes, or until golden brown, flipping halfway through.
GARNISH + ENJOY! Using tongs, roll the hot chimichangas in the cinnamon sugar mixture. Serve these chimi cheesecakes warm with Whipped Cream and strawberries.
Alternative Cooking Methods
- Pan fry. Skip the deep frying and brown them in a frying pan using 1-2 tablespoons of hot butter.
- Air fry. Use thin tortillas. Roll and coat the chimichangas then place the seam side down in the air fryer basket. You will most likely only be able to fit 2-3 in the air fryer at a time. Lightly spray with cooking oil. Bake at 400°F for 6 minutes, flipping halfway, until the chimichangas are golden brown and crispy.
- Oven baked. Preheat the oven to 450°F. Roll and place the cheesecake chimichangas seam-side down on a greased baking sheet. Brush with oil and bake for 5-10 minutes, flipping halfway. (You can also bake at 350°F for 15-20 minutes). Once baked, brush with melted butter and roll in the cinnamon sugar mixture.
Kristyn’s Recipe Tips
- Drizzle the fried cheesecake chimichanga with honey, Hot Fudge Sauce, White Chocolate, or Caramel Sauce.
- Use other types of soft fruits such as raspberries, blueberries, peaches, bananas, and cherries.
- Add a dab of Nutella along with the cream cheese filling, or mix in mini chocolate chips.
- Warm the tortillas first so they roll easily without cracking. Secure with toothpicks tightly to prevent filling from leaking.
- These are best served warm, right after rolling in cinnamon sugar.
Chimi Cheesecake
Video
Ingredients
For the chimichangas:
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- Zest of ½ lemon
- 1 cup sliced strawberries, divided
- 6 (8-inch) flour tortillas, warmed
- oil for frying
- ½ cup sugar
- 1 tablespoon cinnamon
For serving:
- whipped cream
- Sliced strawberries
Instructions
- In a medium bowl, beat together the cream cheese, sour cream, sugar, vanilla, and lemon zest. Gently fold in the sliced strawberries.
- Divide the filling mixture between the six tortillas, spreading it across the center of each tortilla. Fold the edges of the tortilla toward the middle, then roll each tortilla up into a burrito shape and secure with toothpicks.
- Heat 1-2 inches of oil to 350°F in a heavy pot or a deep fryer.
- In a shallow dish, whisk together the sugar and cinnamon.
- Add the chimichangas to the hot oil, and cook 3-4 minutes, or until golden brown, flipping halfway through.
- Using tongs, roll the hot chimichangas in the cinnamon sugar mixture. Serve warm with whipped cream and strawberries.
Notes
- Drizzle the fried cheesecake chimichanga with honey, Hot Fudge Sauce, White Chocolate, or Caramel Sauce.
- Use other types of soft fruits such as raspberries, blueberries, peaches, bananas, and cherries.
- Add a dab of Nutella along with the cream cheese filling, or mix in mini chocolate chips.
- Warm the tortillas first so they roll easily without cracking. Secure with toothpicks tightly to prevent filling from leaking.
- These are best served warm, right after rolling in cinnamon sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare these a few hours before frying them. Roll the chimichangas and secure them with a toothpick. Place them together in a pan covered with plastic wrap. Keep in the fridge until you’re ready to fry.
Prepare the creamy cheesecake filling and keep it in the fridge for 1-2 days before rolling it in the tortillas.
Chimichanga cheesecakes are best when eaten right away, but if you happen to have leftovers, refrigerate them in an airtight container or wrapped tightly with plastic wrap. They are easy to re-warm in the oven, but they’ll lose some of their initial crunch.
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This recipe was first shared April, 2022.
Can you cook these in an Air fryer?
I haven’t made these in the air fryer, but you could give it a try!
Your CHEESECAKE CHIMICHANGA recipe is awesome. I previously tried it baked, but now I’m making it again with blueberries & I’ll try frying it. Baked was good, but I think frying it will be even better.
Frying them seam side down first help them hold their shape best. I love the added whipped cream and strawberries on top.
This tasted so amazing! Thanks a lot for sharing this super easy to make cheesecake chimichanga recipe! Fam really loves it! Will surely have this again! Highly recommended!
A great combination of strawberries and cream cheese make these chimi’s over the top good! Great for dessert.
A dessert chimichanga?! Yes, please!! Two of my favorites combined into one delicious dessert!!