Cheesecake Chimichangas Cinnamon Sugar (Print Page)

Crispy tortillas wrapped around creamy cheesecake filling, fried until golden and coated in cinnamon sugar for a sweet indulgence.

# What You Need:

→ Cheesecake Filling

01 - 8 oz cream cheese, softened
02 - 1/4 cup granulated sugar
03 - 1/2 tsp vanilla extract
04 - 1/4 cup sour cream

→ Chimichanga Assembly

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

→ For Frying

07 - Vegetable oil, approximately 2 cups

→ Cinnamon Sugar Coating

08 - 1/2 cup granulated sugar
09 - 2 tsp ground cinnamon
10 - 2 tbsp unsalted butter, melted

# Directions:

01 - In a medium bowl, beat cream cheese, sugar, vanilla extract, and sour cream until completely smooth and creamy, ensuring no lumps remain.
02 - Lay out tortillas on a clean surface. Spoon approximately 2 tablespoons of cheesecake filling onto the lower third of each tortilla. Add 1 tablespoon of diced berries if desired. Fold in the sides and roll tightly from bottom to top, forming a secure burrito shape. Secure with toothpicks if necessary to prevent unrolling during frying.
03 - Pour vegetable oil into a deep skillet or saucepan to a depth of 2 inches. Heat to 350°F, maintaining temperature throughout the frying process.
04 - Carefully place chimichangas in hot oil, seam side down, working in batches to avoid overcrowding. Fry for 2 to 3 minutes per side until golden brown and crispy. Remove using a slotted spoon and transfer to paper towels to drain excess oil.
05 - While chimichangas are still warm, brush each one generously with melted butter to help the cinnamon sugar coating adhere.
06 - Combine granulated sugar and ground cinnamon in a shallow dish, mixing thoroughly. Roll warm, buttered chimichangas in the mixture, pressing gently to ensure even coating on all sides.
07 - Serve immediately while warm and crispy. Garnish with whipped cream, additional fresh berries, or chocolate sauce if desired.

# Expert Tips:

01 -
  • The contrast between the shattering crisp tortilla and velvety smooth cheesecake filling is absolutely addictive
  • These come together in under 40 minutes but taste like something from a fancy restaurant
  • You can customize them endlessly with different fruits or even chocolate chips
02 -
  • Seam side down first prevents them from opening up during frying
  • Let them cool for about 5 minutes before eating so the filling sets slightly
  • If the oil is too hot they will burn outside before cooking through inside
03 -
  • Keep toothpicks handy to secure any chimichangas that want to unroll during frying
  • Mix the cinnamon sugar in a wide shallow dish for easier coating
  • Test your oil temperature with a wooden spoon, if bubbles form around it you are ready

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