Cheesecake Chimichanga

Crispy on the outside, with a sweet + tangy filling, this Cheesecake Chimichanga bakes up in minutes for a perfectly satisfying treat!

We took our classic Bean Chimis and made them into a decadent dessert with a cheescake-twist! Cheesecake Chimichangas are filled and fried for the perfect ending to your Mexican dinner, or any dinner!

strawberry cheesecake chimichangas

Chimichangas are thought to be first invented in Southwest Arizona and are basically a fried burrito. Trust me when I say they’re DELICIOUS!

Following along the same lines as fried ice cream, we turned this crispy filled shell into a dessert! Instead of chicken or beans, we filled our Cheesecake Chimichanga with a creamy cheesecake filling and fresh strawberries!

Top it with fresh whipped cream and strawberries for extra delicious-ness. After, we coat it with cinnamon and sugar to give it a churro-like shell.

It is DELICIOUS!!

Just fill & fry!

FILLING. In a medium bowl, beat together the cream cheese, sour cream, sugar, vanilla, and lemon zest. Gently fold in the sliced 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 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.

GARNISH + ENJOY! Using tongs, roll the hot chimichangas in the cinnamon sugar mixture. Serve these cheesecake chimichangas warm with whipped cream and strawberries.

Alternative Cooking Methods

Lightly Brown: Skip the deep frying and brown them in a frying pan using 1-2 tbsp of hot butter. 

Air Fryer: Use thin tortillas. Once you have rolled and coated the chimichangas, 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 them 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 the chimi cheesecakes with melted butter and roll in cinnamon sugar mixture.

Recipe Variations

I love the strawberry and cream cheese combination and this is an absolutely delicious way to eat it.  Of course there are some other really yummy ingredients to use as well. Some of which include:

• Drizzle the fried chimichanga with honey, chocolate, white chocolate or caramel sauce. 
• Use other types of soft fruits such as raspberries, blueberries, peaches, bananas cherries. 
• Add a dab of Nutella along with the cream cheese filling.
• Mix mini chocolate chips with the cream cheese filling.

RECIPE FAQ

How to make ahead? Prepare these a few hours before frying them. After rolling the chimichangas and securing them with a toothpick, place them together in a plan covered with plastic wrap.

How to store? Store in the fridge until you’re ready to fry. You can also prepare the filling and keep it in the fridge for 1-2 days before rolling it in the tortillas. 

What to do with leftovers? These are best when eaten right after frying, but if you happen to have leftovers you can 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.

for more Mexican Desserts:

• Fried Ice Cream
• Sopapilla
• Arroz con Leche
• Tre Leche Cake
• Mexican Hot Chocolate