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Crispy on the outside, with a sweet and delicious filling, this cheesecake chimichanga bakes up in minutes for a perfectly satisfying treat!

We took our classic Bean Chimichangas and made them into a decadent dessert with a cheesecake twist!

Cheesecake chimichanga topped with fresh whipped cream and strawberries.

We Love Fried Desserts!

It’s no secret I’m a huge fan of fried desserts! From our famous Churro Recipe to our Sopapillas, we have it all.

To add to our ever-growing Mexican desserts list, it was only natural we create a sweet version of our popular Arizona Bean Chimichangas (or fried Burrito).

Not only are these chimis incredibly delicious (and addicting), but they pair perfect with any of your Mexican dinner spreads!

Why we love these:

  • 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. We also like to pair it with a scoop of Fried Ice Cream or Vanilla Ice Cream for even more deliciousness.
Cheesecake filling with sliced strawberries.

Ingredients

  • cream cheese
  • sour cream
  • sugar
  • vanilla extract or almond extract
  • lemon zest
  • strawberries or your favorite type of berry
  • flour tortillas Homemade Tortillas or store-bought
  • oil Use an oil with a high smoking point like vegetable or canola oil.
  • cinnamon
  • whipped topping or Whipped Cream
Folding the cheesecake filling in a tortilla.

Just fill & fry!

  1. FILLING. In a medium bowl, beat the filling ingredients. Gently fold in the sliced fresh strawberries.
  2. 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.
  3. 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.
  4. 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.
Tortillas rolled and filled with cheesecake.

Recipe Tips

  • Drizzle the fried cheesecake chimichanga with honey, Hot Fudge Sauce, White Chocolate, or Caramel Sauce
  • Fruit. Use other types of soft fruits such as raspberries, blueberries, peaches, bananas, and cherries. 
  • Filling. Add a dab of Nutella along with the cream cheese filling, or mix in mini chocolate chips.
Cinnamon and sugar coated chimi cheesecake in a bowl.

Storing Tips

  • Make ahead of time. 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. 
  • STORE. 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.
White tray filled with strawberry cheesecake chimichanga recipe.

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5 from 6 votes

Cheesecake Chimichanga

By: Lil’ Luna
Crispy on the outside, with a sweet and tangy filling, this cheesecake chimichanga bakes up in minutes for a perfectly satisfying treat!
Servings: 6
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

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:

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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.

Video

Notes

Make ahead of time. 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. 
You can also prepare the filling and keep it in the fridge for 1-2 days before rolling it in the tortillas. 
STORE. These 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.

Nutrition

Serving: 6g, Calories: 348kcal, Carbohydrates: 45g, Protein: 5g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 47mg, Sodium: 335mg, Potassium: 156mg, Fiber: 2g, Sugar: 29g, Vitamin A: 574IU, Vitamin C: 14mg, Calcium: 97mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: Mexican
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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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Recipe Rating




5 Comments

  1. Bev Herr says:

    5 stars
    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.

  2. Kristina says:

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

  3. Allyssa says:

    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!

  4. Olivia says:

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

  5. Joy says:

    5 stars
    A dessert chimichanga?! Yes, please!! Two of my favorites combined into one delicious dessert!!