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 chimichanga topped with fresh whipped cream and strawberries.

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!!

Cheesecake filling with sliced strawberries

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.

filling for cheesecake chimichanga

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.

Tortillas rolled and filled with cheesecake

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.
cinnamon and sugar coated chimi cheesecake

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.

White tray filled with strawberry cheesecake chimichanga recipe

for more Mexican Desserts:

Cheesecake Chimichanga Recipe

5 from 4 votes
Crispy on the outside, with a sweet + tangy filling, Cheesecake Chimichanga bake up in minutes for a perfectly satisfying treat!
Course Dessert
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 348 kcal
Author Lil’ Luna

Ingredients

For the chimichangas:

  • 8 ounces cream cheese softened
  • 1/4 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • Zest of ½ lemon
  • 1 cup sliced strawberries divided
  • 6 8-inch flour tortillas warmed
  • Oil for frying
  • 1/2 cup sugar
  • 1 tablespoon cinnamon

For serving:

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 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.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    A great combination of strawberries and cream cheese make these chimi’s over the top good! Great for dessert.

  2. 5 stars
    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!

  3. 5 stars
    Frying them seam side down first help them hold their shape best. I love the added whipped cream and strawberries on top.