Crispy Cheesecake Chimichangas (Printable)
Crispy fried tortillas stuffed with creamy cheesecake filling and coated in warm cinnamon sugar.
# What You'll Need:
→ Cheesecake Filling
01 - 8 oz (225 g) cream cheese, softened to room temperature
02 - 1/4 cup (60 g) granulated sugar
03 - 1 tsp vanilla extract
04 - 1/2 tsp fresh lemon zest
05 - 1/2 cup (120 ml) heavy whipping cream
→ Chimichangas
06 - 6 medium flour tortillas
07 - Vegetable oil, for frying (approximately 2 cups)
→ Cinnamon Sugar Coating
08 - 1/2 cup (100 g) granulated sugar
09 - 1 1/2 tsp ground cinnamon
→ Optional Garnishes
10 - Fresh berries
11 - Chocolate sauce
12 - Whipped cream
# Directions:
01 - In a mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps. Add the granulated sugar, vanilla extract, and lemon zest, then mix on medium speed until well combined and creamy.
02 - In a separate chilled bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula to maintain a light, airy texture.
03 - Divide the cheesecake filling evenly among the six flour tortillas. Spread each portion in a log shape along the center of each tortilla, leaving about one inch of space at the edges.
04 - Fold in both sides of each tortilla toward the center, then roll up tightly from the bottom to fully enclose the filling. Place each chimichanga seam-side down to hold its shape.
05 - Pour vegetable oil into a deep skillet or frying pan to a depth of about 1/2 inch and heat to 350°F (175°C). Carefully place the chimichangas seam-side down in the hot oil and fry for 1 to 2 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
06 - While the chimichangas are still warm, combine the granulated sugar and ground cinnamon in a shallow dish. Roll each chimichanga through the cinnamon sugar mixture, turning to coat all sides evenly.
07 - Serve the chimichangas immediately while warm and crispy, accompanied by fresh berries, chocolate sauce, or whipped cream as desired.
# Expert Tips:
01 -
- Frying tortillas at home sounds intimidating, but these come together in under thirty minutes and taste like something from a restaurant menu.
- The combination of crispy shell, creamy cheesecake filling, and cinnamon sugar coating hits every texture and flavor note you could want in a dessert.
02 -
- If the oil temperature drops below 175 degrees Celsius, the tortillas absorb grease instead of crisping, so use a thermometer and fry in small batches.
- Overfilling the tortillas is the fastest way to end up with cheesecake leaking into your oil, so keep the filling log modest and centered.
03 -
- Chilling the filled, rolled chimichangas for ten minutes before frying helps them hold their shape and reduces blowouts in the oil.
- Mix the cinnamon sugar coating in a wide shallow dish so you can roll the hot chimichangas quickly and evenly without burning your fingers.