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Cheesecake Chimichangas (Xangos) are Mexican-style crunchy tortilla desserts! These hand-sized sweets are like churros but stuffed with a cheesecake batter!
The tortillas are deep-fried to a beautifully crisp pastry, and the cinnamon sugar coating adds an extra layer of yum and crunch! After that, the cheesecake filling gets super creamy!
You can easily add any fresh fruit to these impressive hand-sized pastries or dip them in our homemade strawberry jam!
Chimichangas are best served warm, so add a scoop of vanilla ice cream and a drizzle of warm caramel sauce for an extra special treat!
How to Make Deep-Fried Cheesecake (Cheesecake Chimichangas):
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Deep-Fried Cheesecake Chimichangas
Ingredients
Cheesecake Chimichangas:
- 14 small 6" flour tortillas
- 16 oz cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1 tbsp sour cream
- 1 cup canola oil, (for frying)
- Strawberry jam or Fresh Strawberries, for serving
Cinnamon Sugar Coating:
- 1/2 cup sugar
- 1 1/2 tsp ground cinnamon
Instructions
How to Make Deep-Fried Cheesecake Chimichangas:
- Heat oil in a small skillet over medium-low heat. Meanwhile, in a large bowl, beat the cream cheese until creamy. Then add 1/4 cup of sugar, vanilla extract, and sour cream and mix until well combined.
- Place 2 heaping tablespoons of filling into the bottom half of each tortilla and roll up, tucking in the sides.
- Secure each roll-up with a toothpick and deep-fry until golden brown on each side (2-4 minutes).
- Combine the cinnamon sugar coating and immediately dip hot chimichangas into the sugar mixture. Serve with fresh strawberries or strawberry jam.
Nutrition (per serving)
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Q&A
What are Cheesecake Chimichangas?
Chimichangas are a Mexican dessert called Xangos. It’s when flour tortillas are filled with an easy cream cheese batter, then rolled up and deep-fried to a crisp pastry! It’s then coated in a cinnamon sugar coating and tastes like a warm, crisp cheesecake. The addition of strawberries or bananas can be added to the batter or made as a side dipping sauce.
How do you get the cinnamon sugar coating to stick to my Chimichangas?
To get the cinnamon sugar coating to stick well, dip the chimichangas into the sugar mixture directly from the oil. I like to shake them inside a zip-loc bag for a good coating.
Tips
- I love this hack, cream cheese softens in seconds using a microwave! Simply heat every 8 oz of cream cheese (cut into fours) unwrapped for 30 seconds. Works every time!
- For a thick cinnamon sugar coating, double coat the chimichangas! Toss in the cinnamon sugar mixture twice by dipping in oil and tossing in the sugar mixture.
- Best reheated in a toaster oven for up to 6-7 minutes.
- Substitute seven 8″ flour tortillas for the small-sized tortillas.
