Deep fried Cheesecake Chimichangas have a creamy cheesecake filling stuffed into a tortilla. The entire treat is rolled in cinnamon sugar for a rich and delicious dessert.
Easy to make and full of flavor, they’re a fun dessert that’s perfect for satisfying your sweet cravings or impressing guests.
Deep fried cheesecake chimichangas are so easy to make but turn out fabulous. This recipe is so amazing without much work. The crispy tortilla is stuffed with cheesecake filling for so much flavor. Easy to make and incredibly delicious, these sweet treats are perfect for parties, family desserts, or anytime you want something warm, crunchy, and satisfying.
It’s a great snack or dessert that is easy enough for busy moms. I also love to make Strawberry Cheesecake Tacos, Honey Bun Cheesecake and Churro Cheesecake Recipe. Cheesecake Bars are also great for parties.
If you prefer the instant pot, try 55 Best Instant pot Cheesecake Recipes.
What's in this post: Cheesecake Chimichangas
Why We Love This Recipe
This recipe is an easy dessert to enjoy all of the flavors of cheesecake without the work. The filling is so delicious, and the outside is perfectly crispy.
The coating on the outside takes it up a level for a sweet and tasty treat.
Ingredients
- Cream cheese (softened): Use room temperature cream cheese for a smooth, creamy filling with no lumps.
- Granulated sugar: Adds sweetness and helps balance the tangy cream cheese flavor.
- Vanilla extract: Enhances the cheesecake flavor with warm, rich notes.
- Sour cream: Adds extra creaminess and a slight tang for a more authentic cheesecake taste.
- Small 6” flour tortillas: Perfect size for wrapping and frying into crisp, golden chimichangas.
- Vegetable oil: Used for frying to create a crispy, golden exterior. Neutral oils like canola also work well.
Toppings
- Granulated sugar: Used to coat the warm chimichangas for a sweet, slightly crunchy exterior.
- Ground cinnamon: Mixed with sugar to add warm, classic flavor and extra aroma.
- Caramel sauce (optional): Drizzle on top for a rich, buttery finish that makes each bite even more indulgent.
Find the complete list of ingredients at the bottom of the post.
Recipe Variations
- Strawberry cheesecake chimichangas: Fold in about ¾ cup sliced fresh strawberries into the cream cheese mixture for a fruity twist.
- Larger tortillas: Use 8-inch flour tortillas instead of 6-inch ones for bigger, heartier chimichangas.
- Chocolate chip version: Gently fold mini chocolate chips into the cheesecake filling for added sweetness and texture.
- Nutella-filled option: Add a small dollop of Nutella inside each chimichanga for a rich chocolate-hazelnut surprise.
- Extra cinnamon sugar coating: Double coat the warm chimichangas in cinnamon sugar for an extra sweet, crispy finish.
- Powdered sugar topping: Lightly dust with powdered sugar for a classic bakery-style finish.
How To Make Cheesecake Chimichangas
Step 1. Combine the cream cheese and sugar until light and fluffy.
Step 2. Add the sugar, vanilla and sour cream. Combine the ingredients.
Step 3. While the oil is heating, make the chimichangas. Use a piping bag to add the cheesecake mixture to the bottom half of each tortilla.
Step 4. Once you pipe the mixture, roll the tortillas up and make sure to tuck in the sides. You will need to secure each one close with a toothpick.
Step 5. Place in the hot oil in a dutch oven or pan. Fry each side for approximately 2-4 minutes until they are golden brown and crispy. Remove with a slotted spoon. Allow excess grease to drain on a paper towel-lined plate.
Step 6. Whisk together the cinnamon and sugar. Roll the outside of the hot chimichangas into the cinnamon sugar mixture to coat them. Drizzle with caramel and enjoy.
Topping Ideas
- Homemade Whipped Cream Recipe
- Ice Cream
- Melted Butter and powder sugar
- Chocolate Sauce. This taste great as a dipping sauce too.
- Fresh Strawberries
- Diced bananas
- Easy Homemade Cherry Pie Filling
- Blueberry Sauce Recipe
- Strawberry Jam or Easy Homemade Strawberry Sauce Recipe. Perfect for dipping as well.
- Honey
One of my favorite combinations is whipped cream, ice cream and strawberries.
Frequently Asked Questions
Form the chimichangas as normal. Spray with cooking spray and place in the air fryer basket.
They will need to bake for 6 minutes at 400 degrees. At the halfway point, flip each one and continue cooking.
They should be crispy and delicious.
Sometimes, I need to make these ahead of time. Simply assemble these several hours before you need them.
Place inside an airtight container with lid or you can use plastic wrap. Refrigerate until ready to cook.
Another option is to make the filling in advance. The filling can be refrigerated up to 2 days before making the chimichangas if needed.
Chimichangas are best eaten fresh. However, don’t toss the leftovers. Store them inside a container or cover with plastic wrap in the fridge.
Refrigerate up to 2 days.
These are best reheated in the oven or toaster oven for 6 to 7 minutes or until crispy. I do not recommend using the microwave because they will be soft and not as crispy.
You can also use the air fryer to reheat for 4 to 5 minutes.
They will lose some of their initial crispiness but will still be crisp if reheated with one of these options.
Pro Tips
- Coat while hot: The cinnamon-sugar mixture sticks best when the chimichangas are freshly fried and still hot, so coat them immediately for the best coverage.
- Soften the cream cheese: Make sure the cream cheese is fully softened before mixing to ensure a smooth, lump-free filling.
- Don’t overcrowd the pan: Fry in small batches so the chimichangas cook evenly and maintain a crisp, golden exterior.
- Seal well: Press the tortilla edges firmly (or use a little water) to prevent the filling from leaking while frying.
- Maintain oil temperature: Keep the oil at a steady medium heat so the outside crisps without burning before the inside is warm.
- Drain properly: Place fried chimichangas on paper towels to remove excess oil for a lighter, crispier texture.
- Serve fresh: These are best enjoyed warm for the ultimate crispy-meets-creamy experience.
More Fried Treats
- Funnel Cake Fries Recipe
- Deep Fried Nutella recipe
- Deep Fried Cheesecake
- Classic Funnel Cake Recipe
- Cherry Cheesecake Tacos
Try these cheesecake chimichangas for a crispy, creamy dessert that’s guaranteed to impress! Make them for your next sweet craving or special treat, and don’t forget to leave a review and star rating to let others know how they turned out!
Cheesecake Chimichangas
Ingredients
- 8 oz Cream Cheese softened at room temperature
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1/2 cup Sour Cream
- 7-9 Small 6” Flour tortillas
- Vegetable Oil for frying
- Toppings:
- 1/2 cup Granulated Sugar
- 1 1/2 tsp Ground Cinnamon
- Caramel Sauce optional
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Instructions
- Beat together the cream cheese until light and fluffy. Then add in the sugar, vanilla extract and sour cream. Then mix until well combined.
- Heat up vegetable oil in a saucepan. You will want to line the bottom of the pan with approximately 2″ of oil. Heat on medium heat until the oil is hot (2-4 minutes).
- While the oil is heating up, put approximately 2-3 Tablespoon of the cheesecake mixture into the bottom half of each tortilla and roll-up tucking in on the sides of the tortillas (like a chimichanga). Secure each one close with a toothpick.
- Then place the prepared chimichangas in the oil and fry each side for approximately 2-4 minutes until they are golden brown.
- In a small bowl, mix together the granulated sugar and ground cinnamon for the toppings and roll the hot chimichangas into the cinnamon sugar mixture to coat them.
- Serve topped with the caramel sauce drizzled on top and the chimichangas are ready to serve and enjoy!
Can these be done in an air fryer?
Cindy – Yes, you can use the air fryer. Form the chimichangas as normal. Spray with cooking spray and place in the air fryer basket.
They will need to bake for 6 minutes at 400 degrees. At the halfway point, flip each one and continue cooking.
They should be crispy and delicious. Let me know how they turn out!