Irresistible Cheesecake Chimichanga Dessert in Just 8 Minutes
A sweet mashup of cheesecake and chimichanga, combining creamy cheesecake filling with cinnamon roll flavors, wrapped in a tortilla and cooked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Air Fryer or Pan-Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large flour tortillas
- 1 (8 oz) block cream cheese, softened
- 1/2 cup powdered sugar (plus more for dusting)
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 cup granulated sugar
- 1 tbsp melted butter (for brushing)
- 1/2 cup cinnamon roll filling (or mix 1/4 cup brown sugar + 1 tbsp cinnamon + 2 tbsp softened butter)
- Caramel sauce (for drizzling)
- Whipped cream (for topping)
- Graham cracker crumbs (optional for garnish)
Instructions
- Make the Cheesecake Filling: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- Assemble the Chimichangas: Spread a layer of cinnamon roll filling on each tortilla, followed by a spoonful of cheesecake mix. Roll tightly like a burrito.
- Cook ‘Em to Golden Heaven: Air fry at 375°F for 6–8 minutes or pan-fry with a little butter until golden brown and crisp.
- Top with Sweet Magic: Brush with melted butter, sprinkle with cinnamon sugar, then drizzle with caramel. Add whipped cream and dust with powdered sugar.
- Serve & Swoon: Best served warm. Garnish with graham cracker crumbs or extra cinnamon.
Notes
- For extra crispiness, lightly brush the tortillas with butter before cooking.
- Serve immediately for the best texture.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 chimichanga
- Calories: 340
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg