Cheesecake Dessert Chimichangas Cinnamon Sugar (Printable)

Crispy fried tortillas filled with creamy cheesecake and coated in sweet cinnamon sugar for an irresistible dessert.

# What You'll Need:

→ Cheesecake Filling

01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup granulated white sugar
03 - 1/2 tsp pure vanilla extract
04 - 1/4 cup sour cream, full fat

→ Chimichanga Assembly

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

→ Frying & Coating

07 - 2 cups vegetable oil for deep frying
08 - 1/2 cup granulated white sugar
09 - 2 tsp ground cinnamon
10 - 2 tbsp unsalted butter, melted

# How to Make It:

01 - Using a hand mixer or whisk, beat the softened cream cheese, granulated sugar, vanilla extract, and sour cream in a medium bowl until completely smooth and creamy, approximately 2–3 minutes. Ensure no lumps remain.
02 - Lay out all tortillas on a clean work surface. Spoon approximately 2 tablespoons of the cheesecake filling onto the lower third of each tortilla. Top with 1 tablespoon of diced berries if desired. Fold both sides inward toward the center, then roll tightly from the bottom upward to form a sealed burrito shape. Secure with toothpicks if necessary to prevent unrolling during frying.
03 - Pour vegetable oil into a deep skillet or heavy saucepan to a depth of 2 inches. Heat over medium-high heat until the temperature reaches 350°F, verified with a kitchen thermometer. Maintain this temperature throughout the frying process for optimal crispness.
04 - Carefully lower 3–4 chimichangas seam-side down into the hot oil. Fry for 2–3 minutes on the first side until golden brown, then flip and fry an additional 2–3 minutes until uniformly crisp and golden. Remove with a slotted spoon and transfer to a paper towel-lined baking sheet to drain excess oil. Repeat in batches until all chimichangas are fried.
05 - While the chimichangas are still warm, brush each generously with the melted unsalted butter using a pastry brush. This ensures the cinnamon sugar adheres properly and adds richness.
06 - Combine the granulated sugar and ground cinnamon in a shallow dish, mixing thoroughly to blend evenly. Roll each buttered chimichanga in the cinnamon sugar mixture, pressing gently to ensure complete coverage on all sides.
07 - Serve the chimichangas immediately while warm for the best texture and flavor experience. Accompany with freshly whipped cream, additional fresh berries, or drizzled chocolate sauce if desired. For an elevated presentation, pair with a sweet dessert wine or black coffee.

# Expert Advice:

01 -
  • That first crispy bite revealing warm creamy cheesecake inside is absolutely magical
  • The cinnamon sugar coating makes these taste like a carnival treat meets elegant dessert
02 -
  • Work quickly when rolling because the filling softens from your hands and makes tortillas soggy
  • If the sugar coating falls off, brush with more butter before the second cinnamon sugar roll
03 -
  • Remove toothpicks before serving because nobody wants a surprise pick in their dessert
  • Let them cool for at least five minutes or the filling will burn your mouth

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