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!
Similar to classic cheese blintzes, the Mexican version uses tortilla shells instead of crepes.
A favorite in Tex-Mex and other Southwestern US cuisine, xangos, or fried cheesecake, has its roots in Mexico. It's a quick-fix treat for those last-minute sugar cravings.
You are probably familiar with chimichanga as a savory dish, usually stuffed with shredded chicken or beef, rice, and beans. But have you ever tried this sweet version of scrumptious crispy pastry with a fruity, creamy center and a sugary topping?
Let me tell you, my cheesecake addiction just got greater by a notch.
You don't have to be planning a Cinco de Mayo celebration or Fiesta Party to enjoy these delicious strawberry cheese-filled chimis.
Similar to cheese blintzes, these chimichangas are perfect when you need a sweet treat in a pinch and are sure to be your family's new favorite.
📃 Why it Works
- Quick and easy to make with simple and affordable ingredients.
- Made in an air fryer, they are a healthier alternative to deep-fried chimichangas. If you don't own one, you can also bake them in the oven (see the FAQ section below) or pan-fry them.
- It's a celebration of texture that adds a whole new dimension to your taste buds' experience: crispy, creamy, and crunchy.
- It's a family-approved dessert and the perfect snack to satisfy everyone's sweet tooth.
How is air-frying food healthier?
Cooking or frying your food in an air fryer is much healthier because of the minimal oil required in the cooking process. Baking is another alternative if an air fryer is not in your budget.
Instead of butter or vegetable oil, we used the avocado cooking spray in this recipe, but coconut oil is also a healthy option.
🛒 Ingredients and Notes
Tortillas: Use soft flour or gluten-free tortillas. Wonton wraps and fillo dough would also work as an alternative, but not the corn tortillas.
Cream cheese: I recommend full-fat for the creamier texture.
Strawberries: Fresh is the best way to go.
🔪 Instructions
Step 1
- Beat together the cream cheese, sour cream, two tablespoons sugar, vanilla extract, and lemon zest.
- Fold in the sliced strawberries.
- Divide the mixture evenly among the tortillas, then roll the tortilla up like a burrito. Secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Step 2
- Place chimichangas seam side down in the air fryer basket. Depending on the size of your air fryer, you might need to work in batches.
- Bake at 400 F for 6 minutes or until golden brown and crispy, flipping them once after 3 minutes.
- Roll the warm chimichangas into the cinnamon-sugar mixture. Repeat the frying and rolling process with the remaining chimichangas.
- Tortillas come in a thick and thin texture, while Thin works better for this recipe.
- Use gluten-free tortillas if you or someone in your family has celiac disease or non-celiac gluten sensitivity.
- Keep tortillas at room temperature or warm them up, so they don't crack when rolling.
- If your cinnamon sugar isn't sticking to the tortillas, spray with oil or lightly brush with melted butter or coconut oil while still warm.
- You could also divide the cheesecake filling among eight tortillas.
👉 Variations
Try these delicious fillings:
- Banana and chocolate or Nutella
- Caramel apple pie filling like in these fillo apple pie rolls
- Cherry, lemon, blueberry, or peach cheesecake
- Bavarian cream
- The pumpkin cheesecake filling is perfect for fall and Thanksgiving
🍽 How To Serve It
Serve with whipped cream, vanilla ice cream, drizzled with chocolate syrup or honey, and garnished with strawberries or chocolate shavings.
❓ Frequently Asked Questions
Fresh strawberries are the best option. If you must use frozen fruit, you should thaw it before using them. Also, if using canned fruit, drain it first.
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.
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 had 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!
I never tried freezing chimichangas, but if you must, you could freeze them after they've cooled down without coating them with cinnamon sugar.
Then, 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.
- Homemade Chipotle Burrito Bowl
- Mexican Chicken Soup
- No-Churn Strawberry Frozen Yogurt
- Strawberry Oatmeal Cake
- Mexican Guava Charlotte
Liked this recipe? Leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Air Fryer Mexican Strawberry Cheesecake Chimichangas
EQUIPMENT
- Electric Mixer
- Toothpicks
- Air fryer
Ingredients
- 8 oz cream cheese, at room temperature
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 ½ cup chopped strawberries, plus more for garnish
- 6 8-inch soft flour tortillas
- Cooking spray, avocado or olive oil
- 1 tablespoon cinnamon
- ½ 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
- Tortillas come in a thick and thin texture. Thin work better for this recipe.
- Use gluten-free tortillas if you or someone in your family has celiac disease or non-celiac gluten sensitivity.
- Keep tortillas at room temperature or warm them up so they don't crack when rolling.
- If your cinnamon sugar isn't sticking to the tortillas, spray with oil or lightly brush with melted butter or coconut oil while still warm.
- You could also divide the cheesecake filling among 8 tortillas.
- Strawberry chimichangas are best when served warm.
- For variations and FAQs, please read the post.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Nutrition
Update Notes: This recipe was originally published in May 2017 and updated in March 2021 with new photos and recipe tips.
Patrick@looneyforfood.com says
I used to always get the chimi cheesecake at ruby tuesdays when I was younger. This brings back memories and I can't wait to try making my own at home! Beautiful Pictures!
Jas says
Ha, I love that name - chimi cheesecake! 😀 Thank you, Patrick, and thanks for stopping in!
Sue from Sizzling Towards 60 & Beyond says
I've never heard of these but they look delicious! Thank you for sharing with us at #BloggingGrandmothersLinkParty. I've pinned and shared.
Jas says
Thank you, Sue! They are supper yummy!
Theresa @ Shoestring Elegance says
Oh my goodness, Jas, these look fabulous!! Thanks for sharing them with me at the party! Pinned and shared!
Happy May!
Theresa @ Shoestring Elegance
Jas says
Thank you, Theresa! Wishing you a lovely weekend 🙂
Jen Gregor says
Oh wow!! These look about like the best things ever!! Pinned and printed so I can make tomorrow!
Jas says
Jen, they pretty much are! LOL
Carol, The Red Painted Cottage says
Oh my Jas, this looks soooo good! Another one of yours I have to print off and make!
Jas says
Thanks, Carol! You won't be disappointed 🙂
Sandra says
Despite the fact that my metabolism has slowed to a crawl I need one of these in my life. They look delicious and you sure know how to tempt us with these amazing pictures. Thank you for sharing with us this week at Celebrate Your Story, and I hope your week is going great.
Jas says
Thank you, Sandra! I think once we get to be a certain age, our metabolism almost comes to a stop 🙁
Jas says
Thank you very much!
Lindsay says
Those look amazing. Wish I had cream cheese so I could try them right now.
Jas says
Hi, Lindsay! Maybe put it on your shopping list? 😉 Thanks for visiting and have a great rest of the week!
Donna says
Absolutely mouth-watering.
Wish I had one right now!
Jas says
Thank you, Dona! They are addictive.
Lori Hill-Smith says
These look so good! Thank you for sharing at BloggingGrandmothersLinkParty. I've shared on social media.
Jas says
Appreciate it, Lori!
Jan Thomas says
I can't wait to surprise my family with these! This will be so fun, I'm thinking Mothers Day!
Jas says
Oh, yes! They'll love it, I'm sure 😀
Clearissa says
These look delish. Thank you for sharing with #BloggingGrandmothersLinkParty. I’ve shared your post on social media.
Jas says
Thank you so much Clearissa!
image-in-ing: weekly photo linky says
Looks quite tasty!
Thanks for joining us this week.
Jas says
It is dangerously so 😀
Carlee says
Where have these been all my life? I neeeeeeeeed them!
Jas says
Ha
Grammy Dee says
Thank you Jas for linking up at the #BloggingGrandmothersLinkParty. I shared this post on Facebook, Google+, Pinterest, and Twitter.
Jas says
Thank you, Dee!
Mrs Shoes says
Okay, you had me at 'cheesecake'....
But you knew that, didn't you?
Thanks for something simple enough to whip up last minute. Mr Shoes will thank you (for the recipe & for the extra curves these are sure to give me).
Jas says
You crack me up, Mrs Shoes. And thank you!
Liz @ Books n' Cooks says
I think I love you right now. Best Mexican dessert ever. 🙂
Jas says
Lol, Liz! I'll take that any day 😀 Thank you!!! :*
Ann says
Whooahhh! I'm sold. Your picture looks so good I could literally lick the cream off my screen. I'm definitely going to give this a go!
Darn! I didn't know about this Mexican challenge you have. How cool!
Jas says
Haha, don't drool over your screen! This isn't a Mexican challenge. You can join our facebook group too (link on the bottom of the post). Then you can choose which holiday you want to participate in. We just have our own recipes that we post on a same given day and share. I think this is my second or third time. There is no obligation for participation 🙂 So, come join in!
Cynthia says
Oh My Gosh! Your chimichangas look so good. I would be very happy to have one (or perhaps 2)
Jas says
Thank you., Cynthia! Trust me, one would be plenty - they are rich! 🙂
Wendy says
Talk about saving the best for last!! This recipe, hands down, is my favorite shared today.
Jas says
Aw, thank you, Wendy! You just made my day 😀