Air Fryer Cheesecake Chimichangas

Forget deep-frying, these Air Fryer Cheesecake Chimichangas are the ultimate dessert! Soft flour tortillas are filled with strawberry or banana filled cheesecake, with a dab of Nutella and air fried until crisp and golden. As if that wasn’t already insanely decadent, the chimichangas get brushed with melted butter and rolled in cinnamon sugar.

Course Desserts & Sweet Treats

Cuisine American, Mexican

Keyword air fried, air fryer, air frying, cheesecake, chimichanga, dessert

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 109

Author Laurie McNamara

Equipment

Philips Air Fryer XXL

Ingredients

8 ounces cream cheese softened to room temperature
1/4 cup sour cream or plain nonfat greek yogurt
1½ tablespoons granulated sugar
1 teaspoon pure vanilla extract
8 medium strawberries quartered
1 medium banana peeled and sliced
8 soft flour tortillas 8 inches - soft taco size (I use low carb)
8 teaspoons nutella
olive oil spray
3 tablespoons melted butter
1 recipe cinnamon sugar

US Customary - Metric

Instructions

In a medium mixing bowl, cream together the softened cream cheese, sour cream (or greek yogurt), sugar and vanilla until smooth.
Divide the cream cheese mixture among 2 medium bowls and toss quartered strawberries in one and sliced bananas in the other. Gently stir to combine (or omit completely).
Place a soft flour tortilla on to a clean work surface. Add 1/4 of the strawberry mixture to just left of center on the tortilla. Then add a teaspoon of nutella.
Fold the left side of the tortilla over the filling. Fold the short ends in and roll like a burrito.
Repeat this with the remaining strawberry mixture and then do the same with the banana mixture.
Spray the chimichangas with olive oil spray and preheat your air fryer to 350℉ (or 180℃). Depending on the size of your air fryer, work in batches, placing the chimichangas seam-side down in and even layer and air frying for 8 to 10 minutes or until the tortilla is a deep golden brown. My air-fryer holds 4 at a time.
Once fried, place the chimichangas onto a wire rack set over a rimmed baking sheet. Brushe all sides, nooks and crannies with butter and then roll in a bowl of cinnamon sugar. Repeat.
Prepare to fall in love.

Nutrition