These Deep-Fried Cheesecake Chimichangas are a delightful fusion dessert that combines the creamy richness of cheesecake with the crispy exterior of a fried tortilla. This indulgent treat takes the traditional Mexican chimichanga concept and transforms it into a sweet, cinnamon-sugar coated dessert that will wow your guests at any gathering. Each bite delivers a perfect balance of textures – crispy exterior, soft tortilla, and creamy cheesecake filling.

Why You’ll Love This Recipe

• Quick to prepare with simple ingredients you likely already have in your kitchen
• No baking required – perfect for warm weather when you don’t want to turn on the oven
• Versatile dessert that can be dressed up with different toppings and sauces
• Great make-ahead option for parties and special occasions
• Combines familiar flavors in an unexpected and delightful way

Ingredients

• Flour Tortillas: Use small 6-inch flour tortillas for the perfect individual portion size. Corn tortillas won’t work as well here as they tend to crack when folded.
• Cream Cheese: The star of the filling should be full-fat cream cheese for the richest flavor and creamiest texture. Make sure it’s properly softened to avoid lumps.
• Sugar: Regular granulated sugar sweetens the filling and creates the cinnamon-sugar coating. You can substitute with coconut sugar for a slightly different flavor profile.
• Vanilla Extract: Use pure vanilla extract rather than imitation for the best flavor. Mexican vanilla works especially well in this fusion dessert.
• Sour Cream: This adds tanginess and creaminess to balance the sweetness. Greek yogurt can be substituted in a pinch.
• Oil: Choose a neutral oil with a high smoke point for frying, such as vegetable, canola, or peanut oil.
• Strawberries or Jam: Fresh strawberries or strawberry jam add a fruity complement to the rich cheesecake. You can substitute with any berry or fruit preserve you prefer.
• Cinnamon: Ground cinnamon adds warmth and spice to the sugar coating. Use high-quality Ceylon cinnamon for the best flavor.

Variations

Berry Blast Chimichangas

Transform these chimichangas by adding fresh berries directly to the cream cheese filling. Mix in 1/4 cup of blueberries, chopped strawberries, or raspberries to the filling before rolling. The berries will warm and create pockets of fruity goodness throughout the cheesecake center.

Chocolate Lover’s Edition

For chocolate enthusiasts, add mini chocolate chips to the filling mixture or drizzle the finished chimichangas with chocolate sauce. You can also mix 2 tablespoons of cocoa powder into the cream cheese filling for a chocolate cheesecake version. Serve with a side of chocolate dipping sauce for extra decadence.

Caramel Apple Pie Chimichangas

Create a fall-inspired variation by adding finely diced cinnamon-spiced apples to the filling and substituting the strawberry topping with warm caramel sauce. Add a touch of nutmeg and ginger to the cinnamon-sugar coating for a complete apple pie experience.

How to Make the Recipe

Step 1: Prepare the Filling

Beat the cream cheese in a large bowl until it’s completely smooth and creamy. Add sugar, vanilla extract, and sour cream, then mix thoroughly until all ingredients are well incorporated and the mixture is silky smooth. Make sure there are no lumps in your filling for the best texture experience.

Step 2: Fill and Roll the Tortillas

Place approximately 2 heaping tablespoons of the cream cheese filling into the bottom half of each tortilla. Fold the sides in and roll up the tortilla, making sure the filling is fully enclosed. Secure each chimichanga with a toothpick to prevent it from unraveling during frying. The key is to roll them tightly enough to prevent leakage but not so tight that they burst.

Step 3: Fry and Coat

Heat oil in a skillet over medium-low heat until it reaches approximately 350°F (175°C). Carefully place the chimichangas in the hot oil, cooking until they achieve a golden-brown color on all sides, which typically takes 2-4 minutes. After frying, immediately roll the hot chimichangas in the cinnamon-sugar mixture to ensure maximum coating adherence. Remove toothpicks before serving with fresh strawberries or jam.

Tips for Making the Recipe

• Make sure your cream cheese is properly softened to room temperature to avoid lumps in the filling
• Don’t overfill the tortillas or the filling may leak during frying
• Use a candy or deep-fry thermometer to maintain the oil at 350°F for perfect frying
• Work in batches when frying to avoid overcrowding the pan, which would lower the oil temperature
• Have your cinnamon-sugar mixture ready in a shallow dish before you start frying so you can coat the chimichangas while they’re still hot
• Pat the fried chimichangas with a paper towel before rolling in cinnamon sugar to remove excess oil but preserve enough moisture for the coating to stick

How to Serve

Serve these Deep-Fried Cheesecake Chimichangas warm for the optimal contrast between the crispy exterior and creamy filling. Place them on a decorative plate with a side of fresh strawberries or a small dish of strawberry jam for dipping. For an extra-special presentation, add a dollop of whipped cream, a light dusting of powdered sugar, or a drizzle of chocolate or caramel sauce. These chimichangas pair beautifully with a scoop of vanilla ice cream or a cup of coffee for a complete dessert experience.

Make Ahead

These cheesecake chimichangas are perfect for making ahead of time. You can prepare the cream cheese filling up to two days in advance and store it in an airtight container in the refrigerator. You can also assemble the unfried chimichangas, wrap them individually in plastic wrap, and refrigerate for up to 24 hours before frying.

For longer storage, flash freeze the assembled unfried chimichangas on a baking sheet, then transfer to a freezer bag and freeze for up to one month. Thaw in the refrigerator overnight before frying. While best enjoyed fresh, fried chimichangas can be reheated in a 350°F oven for 5-7 minutes if necessary.

FAQs

Can I bake these chimichangas instead of frying them?

Yes, you can bake these chimichangas instead of frying. Brush them lightly with melted butter or oil, place on a baking sheet, and bake at 400°F for about 8-10 minutes until golden and crispy. While they won’t be quite as crispy as the fried version, they’ll still be delicious and have fewer calories.

Can I use low-fat cream cheese for the filling?

While you can use low-fat cream cheese, the filling won’t be as rich and may have a slightly different texture. Full-fat cream cheese provides the best flavor and creaminess. If using low-fat, consider adding an extra tablespoon of sour cream to maintain creaminess.

How do I prevent the filling from leaking during frying?

To prevent leaking, don’t overfill the tortillas, make sure to fold in the sides before rolling, and secure each chimichanga with a toothpick. Also, ensure your oil isn’t too hot, as excessive bubbling can force the filling out. A medium-low heat works best.

Can I make a gluten-free version of this recipe?

Yes, simply substitute the regular flour tortillas with gluten-free tortillas. Make sure all your other ingredients, including vanilla extract and any toppings, are certified gluten-free. The rest of the recipe remains the same.

Conclusion

These Deep-Fried Cheesecake Chimichangas bring together the best of two culinary worlds – the creamy decadence of cheesecake and the crispy satisfaction of fried tortillas. The contrast of textures and the warm cinnamon-sugar coating make this an unforgettable dessert that’s sure to become a favorite for special occasions and cravings alike. With simple ingredients and straightforward preparation, you can create this impressive dessert that looks and tastes like something from a gourmet restaurant. Give these cheesecake chimichangas a try at your next gathering, and watch as they quickly disappear!

Print