Cheesecake Dessert Chimichangas (Printable)

Golden tortillas wrapped around smooth cheesecake filling, fried until crispy and coated in warm cinnamon sugar for the ultimate sweet indulgence.

# What You'll Need:

→ Cheesecake Filling

01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup granulated white sugar
03 - 1/2 teaspoon pure vanilla extract
04 - 1/4 cup full-fat sour cream

→ Chimichanga Assembly

05 - 8 small flour tortillas (8-inch diameter)
06 - 1 cup fresh strawberries or mixed berries, diced (optional)

→ Frying Supplies

07 - Vegetable oil for deep frying (approximately 2 cups)

→ Cinnamon Sugar Coating

08 - 1/2 cup granulated white sugar
09 - 2 teaspoons ground cinnamon
10 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Combine softened cream cheese, sugar, vanilla extract, and sour cream in a medium mixing bowl. Beat with hand mixer or whisk until completely smooth and creamy, approximately 2 minutes. Set aside.
02 - Lay flour tortillas on a clean work surface. Spoon approximately 2 tablespoons of cheesecake filling onto the lower third of each tortilla. Top with 1 tablespoon diced berries if desired. Fold both sides inward toward the center, then roll tightly from bottom to top to form a secure burrito shape. Insert toothpicks through the seam to prevent unraveling during frying.
03 - Pour vegetable oil into a deep skillet or heavy-bottomed saucepan to a depth of 2 inches. Heat over medium-high heat until oil reaches 350°F. Use a deep-fry thermometer to monitor temperature accuracy.
04 - Carefully place 2-3 chimichangas in the hot oil, seam side down. Fry for 2-3 minutes until golden brown and crispy, then flip and fry the opposite side for an additional 2-3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining chimichangas.
05 - Working quickly while chimichangas are still hot, brush each fried tortilla generously with melted unsalted butter. Ensure even coverage on all sides for optimal cinnamon sugar adhesion.
06 - Combine granulated sugar and ground cinnamon in a shallow dish, mixing thoroughly to blend. Roll each buttered chimichanga in the cinnamon sugar mixture, pressing gently to ensure complete and even coating on all surfaces.
07 - Arrange chimichangas on a serving platter. Serve immediately while warm and crispy. Offer optional garnishes including whipped cream, fresh berries, or chocolate sauce for enhanced presentation and flavor.

# Expert Advice:

01 -
  • The outside gets impossibly crispy while the filling stays cool and creamy like a little surprise
  • They come together in under 40 minutes but taste like you spent all afternoon
02 -
  • Oil temperature matters too much to guess so grab a thermometer
  • Let them cool just slightly before biting or that filling will burn your tongue
03 -
  • Secure with toothpicks if your tortillas keep unfolding while frying
  • Let the oil come back to temperature between batches for consistent results

Go Back