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Have you ever had the cheesecake chimichangas from Taco Bueno? We love them, so I figured out how to make Air Fryer Cheesecake Chimichangas. You are gonna love these. This post contains affiliate links.

Ingredients to make Air Fryer Cheesecake Chimichangas

Ingredients needed to make Cheesecake Chimichangas
  • 8 oz cream cheese
  • 1 teaspoon vanilla
  • 1/3 cup + 2 tablespoons white sugar
  • 1 teaspoon cinnamon
  • butter
  • 6-8 street taco flour tortillas

How do you make Air Fryer Cheesecake Chimichangas?

This is incredibly easy, and you probably have the ingredients at home.

If your cream cheese is still a bit cold and hard and not quite room temperature, microwave it for 20-30 seconds in a microwave-safe dish. This will soften it up pretty quickly.

The cream cheese mixture to go inside the Cheesecake Chimichangas

Combine cream cheese, 1/3 cup of white sugar, and vanilla and mix until smooth.

I find the street taco size flour tortillas work best. I make two at a time.

I cook 2-4 cheesecake chimichangas at a time.

Two flour tortillas with cream cheese filling down the middle of each on a white plate.

Lay out a tortilla, spread about 1 to 1 1/2 tablespoons of the cream cheese mixture in a line in the center.

A flour tortilla with cream cheese filling down the middle with the ends folded inward.

Fold the ends inward.

Two flour tortillas with cream cheese filling rolled up on a white plate.

Then, roll the tortilla completely closed, so the cream cheese mixture is completely enclosed and can’t escape. You don’t want it oozing out of the tortillas while it’s cooking.

Butter being spread on the outside of each rolled up tortillas

Spread butter over the entire chimichanga.

Adding butter to the flap of the tortilla to keep it closed.

Add a little bit of butter under the tortilla flap to help keep it closed.

Spray the air fryer with non-stick oil spray on both plate.

Place the chimichangas into the air fryer.

Cheesecake Chimichangas in the air fryer.

Cook at 375 F degrees for 3-5 minutes.

While the cheesecake chimichangas are cooking, mix up the 2 tablespoons of sugar and 1 teaspoon of cinnamon in a bowl large enough to toss the chimichangas in.

The cinnamon and sugar mixture for dipping in a white bowl.

Melt a couple tablespoons of butter in the microwave and dip the cooked cheesecake chimichanga in the butter. This step you can skip if your chimichangas are still wet from the butter.

Cheesecake Chimichanga being dipped in melted butter.

Carefully add the cheesecake chimichangas, one at a time, into the cinnamon sugar mixture and toss to cover.

Cheesecake Chimichanga rolled in cinnamon and sugar.

Serve immediately.

You can eat the cheesecake chimichangas immediately.

Cheesecake Chimichanga Sundae Dessert

You can make a fancy dessert with a cheesecake chimichanga, a scoop of ice cream, whipped cream, and everything drizzled in dulce de leche sauce.

A cheesecake chimichanga cut in half next to vanilla ice cream and dollops of whipped cream all drizzled in dulce de leche sauce.

Add ins for the Cheesecake Mixture

You don’t have to use just straight cheesecake mixture. You can also top your cheesecake mixture with other things before rolling up the tortillas. Here’s a few ideas:

  • Nutella
  • Strawberries
  • Blueberries
  • Peach Preserves
  • Strawberry Preserves
  • Peanut Butter
  • Chocolate Chips
  • Caramel Sauce
  • Chopped Peanut Butter Cups
  • Your Favorite Candy Bar, chopped
  • Dulce de leche sauce

More Air Fryer Desserts

Air Fryer Cheesecake Chimichanga
Yield: 6 cheesecake chimichangas

Air Fryer Cheesecake Chimichanga

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 8 oz cream cheese
  • 1 teaspoon vanilla
  • 1/3 cup + 2 tablespoons white sugar
  • 1 teaspoon cinnamon
  • butter
  • 6-8 street taco flour tortillas

Instructions

  1. If your cream cheese is still a bit cold and hard and not quite room temperature, microwave it for 20-30 seconds in a microwave-safe dish. This will soften it up pretty quickly.
  2. Combine cream cheese, 1/3 cup of white sugar, and vanilla and mix until smooth.
  3. I find the street taco size flour tortillas work best. I make two at a time.
  4. I cook 2-4 cheesecake chimichangas at a time.
  5. Lay out a tortilla, spread about 1 to 1 1/2 tablespoons of the cream cheese mixture in a line in the center.
  6. Fold the ends inward.
  7. Then, roll the tortilla completely closed, so the cream cheese mixture is completely enclosed and can't escape. You don't want it oozing out of the tortillas while it's cooking.
  8. Spread butter over the entire chimichanga.
  9. Add a little bit of butter under the tortilla flap to help keep it closed.
  10. Spray the air fryer with non-stick oil spray on both plate.
  11. Place the chimichangas into the air fryer.
  12. Cook at 375 F degrees for 3-5 minutes.
  13. While the cheesecake chimichangas are cooking, mix up the 2 tablespoons of sugar and 1 teaspoon of cinnamon in a bowl large enough to toss the chimichangas in.
  14. Melt a couple tablespoons of butter in the microwave and dip the cooked cheesecake chimichanga in the butter. This step you can skip if your chimichangas are still wet from the butter.
  15. Carefully add the cheesecake chimichangas, one at a time, into the cinnamon sugar mixture and toss to cover.
  16. Serve immediately.
  17. You can eat the cheesecake chimichangas immediately.
© Stephanie Pass
Cuisine: American / Category: Dessert

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