If you’re looking for a delicious and unique dessert option, this Air Fryer cheesecake chimichanga is the perfect choice to satisfy your sweet cravings. With a crispy exterior and a creamy, indulgent filling, this dessert is not only delicious but also incredibly easy to make using the convenience of your air fryer.
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Growing up, I always looked forward to holidays at my grandma’s house, where we had an array of desserts to choose from. However, her version of this special treat was always the star. I remember her teaching me how to make it, passing down tips and tricks, as we filled each tortilla with care. Over the years, I’ve adapted the recipe to work perfectly with an Air Fryer, giving it a modern twist that still delivers those nostalgic flavors I love.
Why You’ll Love This Recipe
This recipe stands out because of its blend of simplicity and gourmet flavor. You’ll love the crispy texture contrasted with the creamy cheesecake filling. It’s also incredibly practical because it’s made in the Air Fryer—less mess, quick preparation, and a healthier option than frying in oil. Plus, it’s a versatile dessert that can easily be customized to suit your flavor preferences.
Ingredients Notes
The key to this dish is using quality ingredients to ensure the best flavor. Make sure to select fresh CREAM CHEESE and a good quality vanilla extract for a rich taste. If you’re unable to find fresh strawberries, frozen ones work perfectly well; just be sure to thaw them completely before use. Tortillas can be substituted with gluten-free versions if dietary needs demand.
Recipe Steps
Step 1
In a mixing bowl, combine Cream Cheese, sugar, and vanilla extract until smooth. Gently fold in diced strawberries to create your cheesecake filling.
Step 2
Place a tortilla on a flat surface, spoon a generous amount of filling into the center, and fold in the sides, then roll it up tightly to form a burrito shape. Secure with a toothpick if necessary.
Step 3
Spray each chimichanga lightly with cooking spray or brush with melted butter for extra crispiness. Preheat your air fryer to 360°F (180°C).
Step 4
Place the chimichangas in the air fryer basket, ensuring they are not touching. Fry for 8-10 minutes or until they are golden brown and crispy, flipping halfway through.
Step 5
Once done, remove them from the air fryer and let them cool for a few minutes before serving. Dust with powdered sugar for a sweet finish.
Storage Options
To store leftovers, wrap each chimichanga in plastic wrap and place in an airtight container in the refrigerator for up to three days. For longer storage, freeze them individually wrapped for up to two months. Reheat frozen chimichangas in the air fryer at 350°F (175°C) for about 5-7 minutes or until heated through.
Variations & Substitutions
Experiment with different types of fruit in your cheesecake filling, such as blueberries or raspberries. For a chocolate twist, add cocoa powder to the cream cheese mixture or drizzle melted chocolate over the top before serving. To suit vegan preferences, use plant-based cream cheese and ensure your tortillas are vegan-friendly.
Serving Suggestions
These chimichangas make an excellent dessert for dinner parties, brunch gatherings, or even as a special treat for family nights in. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.
Frequently Asked Questions
Can I use a different type of cheese filling? Yes, you can experiment with using mascarpone or ricotta cheese instead of cream cheese to create a different texture and taste in your filling. Adjust the sugar to taste to ensure the sweetness is balanced.
What if I don’t have an air fryer? If you don’t own an air fryer, you can still make this recipe in an oven. Preheat your oven to 375°F (190°C), place the chimichangas on a baking sheet lined with parchment paper, and bake for 10-12 minutes, flipping halfway through, until golden and crispy.
Is there a way to make these ahead of time? Absolutely! Prepare the chimichangas up to the point of air frying, then wrap them tightly in plastic wrap and store in the refrigerator for up to 24 hours. When ready to serve, air fry them directly from the fridge for best results.
Air Fryer Cheesecake Chimichangas
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 1 cup sugar divided
- 1 tsp vanilla extract
- 4 large flour tortillas
- 1 tsp ground cinnamon
Instructions
Preparation Steps
- In a bowl, beat cream cheese until smooth. Add 1/2 cup sugar and vanilla extract and mix well.
- Spread the mixture onto each tortilla and roll up tightly.
- Combine remaining sugar and cinnamon in a shallow dish.
- Spray the air fryer basket with cooking spray and arrange chimichangas seam-side down.
- Air fry at 400°F for 7-8 minutes until golden and crispy. Roll hot chimichangas in cinnamon-sugar mixture.
