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Chocolate Nutella cheesecake chimichanga

Name: Cheesecake Chimichanga

Summary: A warm, crispy fried tortilla filled with creamy cheesecake filling and rolled in cinnamon sugar — the perfect dessert mashup that’s easy to make at home.
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Prep Time 15 minutes
Cook Time 10 minutes
20 minutes
Total Time 45 minutes
Servings: 6
Course: Dessert
Cuisine: Mexican-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice optional
  • 1/2 cup whipped topping like Cool Whip
  • 6 8-inch flour tortillas
  • 1/2 cup sugar + 1 teaspoon cinnamon for coating
  • Vegetable oil for frying
  • Optional add-ins: mini chocolate chips berries, Nutella, jam

Equipment

  • Equipment:
  • Mixing bowl
  • Electric mixer or whisk
  • Spoon or spatula
  • Frying pan or air fryer
  • Tongs
  • Paper towels
  • Thermometer (optional but helpful)

Method
 

  1. Instructions:
  2. In a bowl, beat softened cream cheese, sugar, vanilla, and lemon juice until smooth.
  3. Fold in whipped topping gently to create a fluffy, mousse-like filling.
  4. Place 3–4 tablespoons of filling in the center of each tortilla. Fold sides, then roll burrito-style. Seal with a bit of water.
  5. Heat oil in a frying pan to 350°F. Fry each chimichanga seam-side down until golden on all sides (2–3 minutes per side).
  6. Drain on paper towels, then roll warm chimichangas in cinnamon-sugar mixture.
  7. Serve warm with chocolate syrup, caramel sauce, or a scoop of ice cream.

Notes

Notes:
To bake: brush with melted butter, bake at 400°F for 15–20 minutes.
To air fry: spray lightly with oil, air fry at 375°F for 10–12 minutes.
Don’t overfill to prevent leaks during frying.
You can freeze them rolled, uncooked, for up to 3 months.