By Lindy Van Schalkwyk, last updated on October 3, 2024
Today, we’ll have a look at how to make this unique Taco Bueno cheesecake chimichanga recipe. It’s uber creamy, crispy, and stuffed with flavor!
And, what we love about this recipe is that you can use any filling that you’d like. This makes this recipe even more versatile than most unique desserts out there. It’s fun, the perfect bite-sized treat, and incredibly easy to make.
What Is This Taco Bueno Cheesecake Chimichanga Recipe?
The first time we heard of these deep-fried cheesecake chimichangas from Taco Bueno, our initial thoughts were something along the lines of confusion. Can this dish be good? Can it be tasty?
Well, trust us when we say, it knocked our socks off! But, what exactly are they?
Essentially, you are making traditional chimichangas, but using a sweet cheesecake filling instead of a savory one. Once the filling has been made and the chimichangas rolled, all that’s left to do is deep-fry them.
This creates a soft creamy filling coated by a crispy tortilla exterior. Our Taco Bueno cheesecake chimichanga recipe is made in virtually the same way as theirs. We also dust ours in powdered sugar, however many prefer a cinnamon sugar coating.
You can also have a look at our site for delicious cheesecake toppings. These can all work as a delicious dipping sauce for these sweet chimichangas.
What You Need To Make This Taco Bueno Cheesecake Chimichanga Recipe
Ingredients for the cheesecake Chimichangas
- 31 ounces cream cheese, softened at room temperature
- 1/3 cup caster sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons sour cream
- 21-24 small 6-inch flour tortillas
- Vegetable oil, for frying
Ingredients for garnishing
- 1 cup powdered sugar
- Dipping sauce of your choice, for serving
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Toothpicks
- Deep-fryer or large pot
- Paper towel
- Sieve for dusting
Step by step instructions
Step 1: Make the cheesecake filling
To start this dessert, you first have to prepare your cheesecake filling. Combine the softened cream cheese and sugar inside a large mixing bowl. Then, beat the ingredients until they become fluffy and the sugar starts dissolving.
Next, add the vanilla extract and sour cream. Mix them in well. You should end up with a smooth, lump-free, creamy cheesecake filling.
Step 2: Assemble the cheesecake chimichangas
Next, place one small flour tortilla on a flat surface. Then, add about 2 to 2 1/2 tablespoons of cheesecake filling to the bottom third of the disc. Leave about 1/2 an inch open around the edge.
Then, if the cream cheese filling is lying horizontally from your perspective, fold over the two edges on the sides (that run vertically).
Next, take the open edge at the bottom, and start rolling up the chimichanga into a log. Secure the chimichanga with a toothpick and set it aside.
Step 3: Deep-fry the Taco Bueno cheesecake chimichanga recipe
Preheat your frying oil to 360ºF (180ºC). Then, fry each cheesecake chimichanga for roughly 3-4 minutes in total. Flip it over halfway through the time so the other side is fried too.
Your sweet chimichangas are finished frying when their outside is beautifully golden brown and crispy.
Step 4: Cool and garnish
As your deep-fried cheesecake pieces are finished frying, drain them on some paper towel. Then, transfer them to a large plate and dust them with powdered sugar.
Serve them immediately with any dipping sauce of your choice.
Expert Tips And Tricks
- The flavor of these cheesecake chimichangas can easily be altered. You can make them tangier by adding lemon juice or zest. But, you can also remove the tanginess by substituting the sour cream with heavy cream.
- For this Taco Bueno cheesecake chimichanga recipe, we only need to make an unbaked cheesecake filling. you can use any recipe that you’d like. Just make sure they don’t contain any eggs. the filling isn’t cooked during the frying process. So, if your recipe has eggs, they won’t cook either.
- To fold the chimichangas can be tricky. But, essentially you fold them in a similar way to folding a burrito. Just ensure that the filling doesn’t spill out. If you don’t secure these treats properly before frying, the fryer will cause them to burst open. Have a look at this tutorial on making and folding chimichangas. The techniques apply to these deep-fried treats too.
- You can also cook this Taco Bueno cheesecake chimichanga recipe in an air fryer. Simply set the temperature and fry them for 4 minutes. They will be crispy and arguably much healthier than their deep-fried counterparts.
Preparations Times And Servings
| Preparation Times | Baking Times | Servings |
| 20-25 minutes | 20 minutes | 21-24 |
Wrapping Things Up
This Taco Bueno cheesecake chimichanga recipe is incredibly easy to make and doesn’t take nearly as long as people initially think. They are packed with authentic cheesecake flavors and crisp, yet creamy, textures.
If you tried this recipe (or gave it your own unique twist), let us know how it came out in the comments below!
FAQs
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Easy Taco Bueno Cheesecake Chimichanga Recipe In 1 Hour
Equipment
- Measuring cups and spoons
- Mixing bowls
- Electric hand or stand mixer
- Toothpicks
- Deep fryer or large pot
- Paper towel
- Sieve for dusting
Ingredients
Ingredients for the cheesecake Chimichangas
- 31 ounces cream cheese, softened at room temperature
- 1/3 cup caster sugar
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons sour cream
- 21-24 small 6-inch flour tortillas
- Vegetable oil, for frying
Ingredients for garnishing
- 1 cup powdered sugar
- Dipping sauce of your choice, for serving
Instructions
- Make the cheesecake fillingTo start this dessert, you first have to prepare your cheesecake filling. Combine the softened cream cheese and sugar inside a large mixing bowl. Then, beat the ingredients until they become fluffy and the sugar starts dissolving.Next, add the vanilla extract and sour cream. Mix them in well. You should end up with a smooth, lump-free, creamy cheesecake filling.31 ounces cream cheese, softened at room temperature, 1/3 cup caster sugar, 1 teaspoon vanilla extract, 1 1/2 tablespoons sour cream
- Assemble the cheesecake chimichangasNext, place one small flour tortilla on a flat surface. Then, add about 2 to 2 1/2 tablespoons of cheesecake filling to the bottom third of the disc. Leave about 1/2 an inch open around the edge.Then, if the cream cheese filling is lying horizontally from your perspective, fold over the two edges on the sides (that run vertically).Next, take the open edge at the bottom, and start rolling up the chimichanga into a log. Secure the chimichanga with a toothpick and set it aside.21-24 small 6-inch flour tortillas
- Deep-fry the Taco Bueno cheesecake chimichanga recipePreheat your frying oil to 360ºF (180ºC). Then, fry each cheesecake chimichanga for roughly 3-4 minutes in total. Flip it over halfway through the time so the other side is fried too.Your sweet chimichangas are finished frying when their outside is beautifully golden brown and crispy.Vegetable oil, for frying
- Cool and garnishAs your deep-fried cheesecake pieces are finished frying, drain them on some paper towel. Then, transfer them to a large plate and dust them with powdered sugar.Serve them immediately with any dipping sauce of your choice.1 cup powdered sugar, Dipping sauce of your choice, for serving
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.