Cheesecake Chimichanga
Cheesecake Chimichanga is a crispy, golden tortilla stuffed with a rich and creamy cheesecake filling. Perfect for dessert or brunch, this easy and irresistible recipe combines indulgence and simplicity for a truly memorable bite.
Ingredients
- - 6 flour tortillas 8-inch, soft
- - 8 oz cream cheese softened
- - 1/4 cup sour cream
- - 1/4 cup granulated sugar
- - 1 tsp lemon juice
- - 1/2 tsp vanilla alcohol-free
- - 1/2 cup diced strawberries or bananas optional for variation
- - 1/2 cup cinnamon sugar for coating
- - Oil for frying vegetable or sunflower
- *Optional toppings: whipped cream chocolate syrup, fruit compote, powdered sugar
Instructions
- In a medium bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, lemon juice, and alcohol-free vanilla. Mix until creamy.
- Spoon 2–3 tablespoons of cheesecake mixture into the center of each tortilla. Optionally add diced strawberries or bananas for added flavor.
- Fold in the sides of the tortilla and roll it up tightly like a burrito, securing the filling inside.
- In a deep skillet, heat 2 inches of oil over medium heat until it reaches 350°F (175°C).
- Fry each chimichanga for 1–2 minutes per side or until golden brown and crispy. Remove and drain on paper towels.
- While still warm, roll each fried chimichanga in cinnamon sugar until fully coated.
- Serve warm, topped with whipped cream, syrup, or fresh fruit if desired.
Notes
Recipe notes
• Use fruit variations like strawberries or bananas to make strawberry cheesecake chimichangas or banana chimichangas.
• Make ahead by prepping and rolling the chimichangas, refrigerating them, and frying later.
• Substitute dairy-free cream cheese and sour cream for a plant-based version.
• To bake instead of fry, brush with butter and bake at 400°F (200°C) for 12–15 minutes. Recipe variations
• Try mini chimichangas using small tortillas for party platters.
• Add chocolate chips, caramel drizzle, or crushed nuts to the filling for more variety.
• Serve with vanilla or strawberry ice cream for a dessert platter presentation. Recipe expert_tips
• Ensure oil is at the correct frying temperature (350°F) to avoid soggy chimichangas.
• Don’t overfill tortillas—it will make rolling and frying difficult.
• Roll while tortillas are slightly warm to prevent cracking.
• Avoid overcrowding the pan; fry in batches for even crispiness.
• Always drain on paper towels immediately after frying. Recipe conclusion
Give this Cheesecake Chimichanga recipe a try for your next dessert night or brunch surprise! It’s quick, indulgent, and customizable with fruits and toppings. If you loved it, leave a comment below and tag us on social media with your creations!
• Use fruit variations like strawberries or bananas to make strawberry cheesecake chimichangas or banana chimichangas.
• Make ahead by prepping and rolling the chimichangas, refrigerating them, and frying later.
• Substitute dairy-free cream cheese and sour cream for a plant-based version.
• To bake instead of fry, brush with butter and bake at 400°F (200°C) for 12–15 minutes. Recipe variations
• Try mini chimichangas using small tortillas for party platters.
• Add chocolate chips, caramel drizzle, or crushed nuts to the filling for more variety.
• Serve with vanilla or strawberry ice cream for a dessert platter presentation. Recipe expert_tips
• Ensure oil is at the correct frying temperature (350°F) to avoid soggy chimichangas.
• Don’t overfill tortillas—it will make rolling and frying difficult.
• Roll while tortillas are slightly warm to prevent cracking.
• Avoid overcrowding the pan; fry in batches for even crispiness.
• Always drain on paper towels immediately after frying. Recipe conclusion
Give this Cheesecake Chimichanga recipe a try for your next dessert night or brunch surprise! It’s quick, indulgent, and customizable with fruits and toppings. If you loved it, leave a comment below and tag us on social media with your creations!