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Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichanga
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Air Fryer Strawberry Cheesecake Chimichangas are a healthier version of deep-fried burritos or taquitos. This quick and easy dessert of stuffed soft flour tortillas with creamy cheesecake filling, fresh strawberries, and cinnamon sugar is simply irresistible!

Ingredients

Scale
  • 8 oz cream cheese at room temperature
  • 2 tablespoon sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cup chopped strawberries plus more for garnish
  • 6 8-inch soft flour tortillas
  • Cooking spray avocado or olive oil
  • 1 tablespoon cinnamon
  • 1/2 cup sugar

Instructions

  • In a medium bowl, beat together the cream cheese, sour cream, 2 tablespoons of sugar, vanilla extract, and lemon zest, scraping down the sides of the bowl as needed. Fold in the sliced strawberries.
  • Divide the mixture evenly among the tortillas, spreading portions in the lower third of each tortilla.
  • Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
  • Spray the air fryer basket with some cooking spray. Set your air fryer to 400 Fahrenheit degrees. Place chimichangas seam side down in the air fryer basket. Set the timer to 6 minutes.
  • Depending on the size of your air fryer, you might need to work in batches. Cook for 6 minutes or until golden brown and crispy, flipping them once mid-way through.
  • Combine the remaining sugar with the cinnamon in a shallow dish.
  • Transfer the chimichangas to a plate and remove the toothpicks. Lightly spray them with cooking oil and roll them into a cinnamon-sugar mixture while still warm.
  • Repeat the frying and coating process with the remaining chimichangas. Serve immediately.

Notes

Can I use frozen strawberries?

Fresh strawberries are the best option. If you must use frozen fruit, you should thaw before using them. Also, if using canned fruit, drain it first.

Can I bake them in the oven?

Yes, you can bake cheesecake chimichangas in the oven. Put them seam-side down on a greased baking sheet. Brush with oil, sprinkle with sugar, and bake at 450 F for 5-10 or at 350 F for 15-20 minutes (flipping over once) or until golden brown.

Can I make them in advance?

These fried cheesecakes come together fast, so I haven’t made them ahead of time. My concern is that tortillas might get a bit soggy.

If I would have to, I’d keep them refrigerated and then take them out a few hours before cooking. Also, they are best when served warm.

Once fried, tortillas will soften and become a bit chewy when stored in the fridge for several days, but that doesn’t mean they aren’t still delicious cold!

Can I freeze them?

I personally never tried freezing chimichangas, but if you must, you could freeze them after they’ve cooled down and without coating them into cinnamon sugar.

Then maybe warm them up in the oven straight from the freezer, spray with oil, and cover with sugar. However, the cheese filling won’t have the same texture, and strawberries might leak extra moisture into the filling, so perhaps dried strawberries would work better.

Find it online: https://goingmywayz.com/strawberry-cheesecake-chimichangas/