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.
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.
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.
If you prefer the instant pot, try 55 Best Instant pot Cheesecake Recipes.
Table of Contents
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 at room temperature
- Granulated Sugar
- Vanilla Extract
- Sour Cream
- Small 6” Flour tortillas
- Vegetable Oil, for frying
Toppings
- Granulated Sugar
- Ground Cinnamon
- Caramel Sauce (optional)
Find the complete list of ingredients at the bottom of the post.
Recipe variations:
- Strawberry Cheesecake Chimichangas. If you love strawberries, fold in ¾ cup sliced strawberries to the cream cheese mixture.
- Larger tortillas. You can use the 8″ tortillas instead of the smaller size if you prefer.
- Add mini chocolate chips to the cheesecake filling. Gently fold this together.
- Nutella fans might like a dollop of Nutella inside the dessert. It combines with the cheesecake for a great treat.
- Double coat in cinnamon and sugar for an extra sugary coating.
- Powdered Sugar. Sprinkle powder sugar all over for another great idea.
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.
Cheesecake chimichangas 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:
- The cinnamon and sugar coating will adhere better when the chimichangas are hot. Dust right away for best results.
- Make sure the cream cheese is softened for the smoothest texture. The mixture will be easier to beat.
- Don’t crowd the chimichangas while frying. You may need to fry these in several batches depending on the size of your pan.
More Fried Treats:
- Funnel Cake Fries Recipe
- Deep Fried Nutella recipe
- Deep Fried Cheesecake
- Classic Funnel Cake Recipe
- Cherry Cheesecake Tacos
Once you make this recipe, you will be hooked. Please come back and leave a comment once you try it.
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
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!
