Enjoy the delightful contrast of a crispy, golden air-fried exterior giving way to a warm, creamy cheesecake filling. These Air Fryer Cheesecake Chimichangas bring a memorable dessert experience right to your kitchen.
Author:Richard Langley
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:4 servings
Category:Dessert
Method:Air Frying
Cuisine:American Fusion
Diet:Vegetarian
Ingredients
Scale
8 oz Cream Cheese, softened
1/2 cup Granulated Sugar
1 large Egg Yolk
1 teaspoon Vanilla Extract
1/4 teaspoon Lemon Zest
4 large Flour Tortillas
1/4 cup Butter, melted (for brushing)
1/4 cup Granulated Sugar mixed with 1 teaspoon Cinnamon (for dusting)
Cooking Spray (for air fryer)
Instructions
In a medium bowl, beat the softened cream cheese until smooth.
Add 1/2 cup sugar, egg yolk, vanilla extract, and lemon zest. Mix well until the filling is completely creamy.
Lay a flour tortilla flat. Place about 2 tablespoons of the cheesecake filling near one edge.
Fold the sides of the tortilla inward over the filling. Roll the tortilla up tightly, like a burrito. Secure the seam with a toothpick if needed. Repeat with remaining tortillas and filling.
Lightly brush the outside of each rolled chimichanga with melted butter.
Preheat your air fryer to 350°F (175°C).
Place the chimichangas in the air fryer basket in a single layer, avoiding overcrowding.
Air fry for 8 to 10 minutes, flipping halfway through, until the exterior is golden brown and crisp.
Remove from the air fryer. Immediately brush the tops with any remaining melted butter.
Toss or sprinkle the cinnamon-sugar mixture evenly over the warm chimichangas.
Serve warm and enjoy the creamy center.
Notes
Make sure the cream cheese is fully softened for the smoothest filling.
The air fryer cooks quickly; watch closely after 8 minutes to prevent burning.
You can dust with powdered sugar instead of cinnamon sugar if you prefer.
If you want a dipping sauce, Eleanor suggests a simple raspberry coulis.