Air Fryer Strawberry Cheesecake Chimichanga
Air fryer strawberry cheesecake chimichanga is a simple dessert you can make in your Air Fryer that is ready to enjoy in just 30 minutes. All you need is cream cheese, whipped topping, powder sugar, vanilla, tortillas, strawberry pie filling, butter, cinnamon sugar, and graham crackers to create a crispy chimichanga that is filled with a delicious strawberry cheesecake filling that is full of so much flavor and perfect to eat on its own with a nice scoop of vanilla ice cream.
Easy desserts are my favorite, especially when they taste good! Some of my favorites are my peanut butter cookies with M&M, our chocolate caramel cookies, and of course, these air fryer strawberry cheesecake chimichangas.
You will love these strawberry cheesecake chimichangas for so many reasons!
- They are easy to make.
- Ready to enjoy in about 30 minutes.
- The creamy strawberry cheesecake filling is full of so much flavor.
- A perfect combination of strawberry, cinnamon, and sugar makes you crave more!
What do I need to make Air Fryer Strawberry Cheesecake Chimichanga?
- air fryer
- mixing bowls
- spatula
- hand mixer
- pastry brush
Ingredients:
- 2 8oz packages cream cheese, softened
- 1 8oz tub whipped topping, cool whip
- ⅔ cup powdered sugar
- 2 tsp vanilla extract
- 9 6” soft tortilla shells
- 21oz can strawberry pie filling
- 1 stick unsalted butter, melted
- 2 Tbsp cinnamon sugar
- 2 cups graham cracker crumbs
How to Make Air Fryer Strawberry Cheesecake Chimichanga
- In a medium-sized bowl using a hand mixer, beat the cream cheese, powdered sugar, and vanilla extract until fluffy. Using a rubber spatula, fold in the whipped topping and set aside.
- On a clean work, surface place a tortilla shell and spread a ¼ cup of the cheesecake mixture into the center. Top with 2 heaping spoonfuls of the strawberry filling.
- Take two sides and fold over, take the bottom and fold it to the top and bring it in. Then roll up the chimichanga. Repeat until all the cheesecake mixture and strawberry topping are used up.
- In a small bowl combine the graham cracker crumbs and the cinnamon sugar, and set aside.
- Brush the melted butter on all sides of the chimichangas and roll them in the graham cracker mixture.
- Preheat the air fryer to 360℉ and spray the basket with nonstick cooking spray. Arrange as many chimichangas as you can in your air fryer without touching them and cook for 8-10 minutes until golden and crispy. Serve immediately.
Tips Tricks and FAQS
- Try using another type of pie filling flavor that you love to change the taste of this recipe.
- This recipe is best when you use flour tortillas. I do not recommend using corn tortillas.
- You will want to use full-fat cream cheese when making this recipe.
- Be sure you allow your cream cheese to come to room temperature so that it can become very smooth as it is mixed. Cold cream cheese will cause it to lump together.
- Do not overfill the tortillas. If you overfill them, they will leak out into the air fryer.
- Try rolling these tortillas as tightly as possible without having the filling leak or ripping your tortillas.
- Be sure to roll your chimichangas in the cinnamon sugar mixture as soon as you remove them from the air fryer. This ensures it will stick to your chimichanga.
- Double the recipe as needed. You could also halve the recipe as well.
Storage
These are best enjoyed hot and fresh right out of the air fryer.
To store, you will want to cover these tightly with plastic wrap and place them in the fridge for up to 3 days.
Reheating
To reheat these, it is best to place them back in the air fryer for a minute or two until your desired temperature. Once done, roll them in the cinnamon sugar again.
More Recipes:
Air Fryer Strawberry Cheesecake Chimichanga
Air fryer Strawberry cheesecake chimichanga is a simple dessert you can make in your Air Fryer that is ready to enjoy in just 30 minutes. All you need is cream cheese, whipped topping, powder sugar, vanilla, tortillas, strawberry pie filling, butter, cinnamon sugar, and graham crackers to create a crispy chimichanga that is filled with a delicious strawberry cheesecake filling that is full of so much flavor and perfect to eat on its own with a nice scoop of vanilla ice cream.
Ingredients
- 2 8oz packages cream cheese, softened
- 1 8oz tub whipped topping, cool whip
- ⅔ cup powdered sugar
- 2 tsp vanilla extract
- 9 6” soft tortilla shells
- 21oz can strawberry pie filling
- 1 stick unsalted butter, melted
- 2 Tbsp cinnamon sugar
- 2 cups graham cracker crumbs
Instructions
- In a medium sized bowl using a hand mixer, beat the cream cheese, powdered sugar and vanilla extract until fluffy. Using a rubber spatula, fold in the whipped topping and set aside.
- On a clean work surface place a tortilla shell and spread a ¼ cup of the cheesecake mixture into the center. Top with 2 heaping spoonfuls of the strawberry filling.
- Take two sides and fold over, take the bottom and fold it to the top and bring it in. Then roll up the chimichanga. Repeat until all the cheesecake mixture and strawberry topping are used up.
- In a small bowl combine the graham cracker crumbs and the cinnamon sugar, set aside.
- Brush the melted butter on all sides of the chimichangas and roll them in the graham cracker mixture.
- Preheat the air fryer to 360℉ and spray the basket with nonstick cooking spray. Arrange as many chimichangas as you can fit in your air fryer without them touching and cook for 8-10 minutes until golden and crispy. Serve immediately.
Notes
Try using another pie filling that you love with this recipe.
I do not recommend using corn tortillas in this recipe.
To store, cover tightly with plastic wrap and place in the refrigerator for up to 3 days.
Nutrition Information
Yield
9Serving Size
1Amount Per Serving Calories 689Total Fat 47gSaturated Fat 27gTrans Fat 0gUnsaturated Fat 16gCholesterol 101mgSodium 501mgCarbohydrates 59gFiber 4gSugar 34gProtein 10g
