Description
Deliciously crispy on the outside, creamy on the inside, these air fryer cheesecake chimichangas are a guilt-free dessert that’s quick, easy, and perfect for any occasion.
Ingredients
For the Cheesecake Filling:
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8 oz cream cheese, softened
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1/3 cup granulated sugar
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1 tsp vanilla extract
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1 egg yolk
For the Chimichangas:
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4 large flour tortillas
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2 tbsp melted butter
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1/4 cup granulated sugar (for sprinkling)
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1 tsp cinnamon (optional)
Instructions
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Prepare the Cheesecake Filling: Beat cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.
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Assemble the Chimichangas: Spoon 2-3 tbsp of filling onto the center of each tortilla. Fold sides and roll tightly.
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Brush with Butter: Preheat air fryer to 375°F (190°C). Brush each chimichanga with melted butter.
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Air Fry: Place chimichangas in a single layer and cook for 8-10 minutes, flipping halfway through, until golden brown.
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Coat and Serve: Mix sugar and cinnamon. Roll warm chimichangas in the sugar mixture and serve with toppings as desired.
Notes
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Don’t overfill tortillas to avoid bursting.
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Experiment with mix-ins like chocolate chips, fruit puree, or lemon zest.
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Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in air fryer.
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Adjust cooking time based on your air fryer model.