📝 About This Recipe
Imagine a velvety, rich New York-style cheesecake filling cocooned in a crisp, buttery tortilla shell that shatters with every bite. These dessert chimichangas take a classic Mexican-inspired concept and elevate it using the air fryer for a guilt-free, perfectly golden crunch. Finished with a sparkling cinnamon-sugar coating and a drizzle of warm berry coulis, they offer a sophisticated play on textures and temperatures that will dazzle any dinner guest.
🥗 Ingredients
The Cheesecake Filling
- 8 ounces Cream Cheese (softened to room temperature)
- 1/4 cup Powdered Sugar (sifted)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 2 tablespoons Sour Cream (adds a lovely tang)
- 1/2 cup Fresh Strawberries (finely diced)
The Tortilla Wrap
- 6 pieces Flour Tortillas (8-inch soft flour variety)
- 4 tablespoons Unsalted Butter (melted)
Cinnamon Sugar Coating
- 1/3 cup Granulated Sugar
- 1 tablespoon Ground Cinnamon (high-quality Saigon cinnamon preferred)
Garnish & Toppings
- 2 tablespoons Chocolate Syrup (for drizzling)
- 6 pieces Fresh Mint Leaves (for a pop of color)
- 1/2 cup Whipped Cream (optional serving accompaniment)
👨🍳 Instructions
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1
In a medium mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or whisk.
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2
Add the powdered sugar, vanilla bean paste, and sour cream to the cream cheese. Blend until the mixture is completely homogenous and fluffy.
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3
Gently fold in the finely diced strawberries using a spatula, ensuring they are evenly distributed without overworking the cheese.
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4
Warm the flour tortillas in the microwave for 15 seconds to make them pliable and prevent cracking during the rolling process.
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5
Place a tortilla on a clean work surface. Spoon approximately 2-3 tablespoons of the cheesecake mixture into the lower third of the tortilla.
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6
Fold the sides of the tortilla inward toward the center, then roll tightly from the bottom up, similar to a burrito, to seal the filling inside.
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7
Repeat the process for the remaining tortillas. Place them seam-side down on a plate to ensure they stay closed.
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8
Preheat your air fryer to 375°F (190°C) for about 3 minutes.
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9
Liberally brush the entire exterior of each rolled chimichanga with the melted butter, paying extra attention to the seam.
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10
Place the chimichangas in the air fryer basket in a single layer, ensuring they are not touching. Work in batches if necessary.
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11
Air fry for 4 minutes, then carefully flip each chimichanga using tongs and cook for an additional 3-4 minutes until they are deep golden brown and crispy.
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12
While the chimichangas cook, whisk together the granulated sugar and cinnamon in a shallow bowl.
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13
Immediately upon removing the chimichangas from the air fryer, roll them in the cinnamon-sugar mixture while they are still hot so the sugar adheres.
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14
Let them rest for 2 minutes to allow the filling to set slightly before serving.
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15
Drizzle with chocolate syrup, add a dollop of whipped cream, and garnish with a fresh mint leaf for a professional finish.
💡 Chef's Tips
Ensure your cream cheese is truly at room temperature to avoid lumps in your filling. Don't overfill the tortillas; if they are too full, the filling will leak out into the air fryer basket. Use high-quality, thick flour tortillas—corn tortillas will crack and won't achieve the right texture. If the seam won't stay closed, use a tiny bit of the cheesecake filling as 'glue' to hold the edge down. For an extra decadent twist, add a few mini chocolate chips to the filling along with the strawberries.
🍽️ Serving Suggestions
Serve warm with a side of cold vanilla bean ice cream for a perfect temperature contrast. Pair with a glass of sparkling dessert wine or a crisp Moscato d'Asti. Top with a warm raspberry or blueberry compote instead of chocolate for a fruity finish. Accompany with a hot Mexican Spiced Coffee (Cafe de Olla) to complement the cinnamon notes. Dust with a final pinch of sea salt to balance the sweetness of the sugar crust.