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Easy Taco Bueno Cheesecake Chimichanga Recipe In 1 Hour

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.
Prep Time25 mins
Baking Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: Does fried cheesecake have to be refrigerated?, How do you fold a cheesecake chimichanga?, How do you reheat a deep-fried cheesecake?, taco bueno cheesecake chimichanga recipe, What does tempura cheesecake taste like?
Servings: 24 cheesecake chimichangas

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 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.
    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 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.
    21-24 small 6-inch flour tortillas
  • 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.
    Vegetable oil, for frying
  • 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.
    1 cup powdered sugar, Dipping sauce of your choice, for serving

Notes

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.
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.