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Blueberry Cheesecake Chimichangas

Featured in Sweet Things.

Get ready to experience dessert in a whole new way with these Blueberry Cheesecake Chimichangas! We're taking crispy fried tortillas and filling them with a smooth, creamy cheesecake mixture and a homemade blueberry sauce that's bursting with fresh flavor. Each chimichanga gets fried until golden and crispy, then rolled in cinnamon sugar for that extra sweet crunch. The contrast between the crispy outside and the creamy, fruity inside is absolutely amazing. And that homemade blueberry sauce? It's made with fresh berries, just the right amount of sugar, and a hint of lemon to make those flavors pop. These are perfect for when you want something a little different from your usual dessert - they're fun to make, even more fun to eat, and they'll definitely impress anyone lucky enough to try them!
Soo Ben
Updated on Thu, 23 Jan 2025 22:49:02 GMT
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These blueberry cheesecake chimichangas transform traditional tortillas into a decadent dessert, combining creamy cheesecake filling with warm blueberry sauce in a crispy fried shell. Each bite delivers the perfect balance of smooth, sweet, and crunchy textures.

I started making these for family gatherings as a twist on regular cheesecake. The way the tortilla crisps up while keeping the filling creamy makes them irresistible.

Essential Ingredients Guide

  • Cream cheese: Full-fat, room temperature
  • Blueberries: Fresh or frozen both work
  • Tortillas: Flour tortillas, burrito size
  • Oil: Neutral flavor with high smoke point
  • Vanilla: Pure extract for best flavor

Step-by-Step Method

Perfect the Fillings:
Beat cream cheese until completely smooth
Cook blueberry sauce until thickened
Let components cool before assembly
Adjust sweetness to taste
Master Assembly:
Spread filling in center
Add sauce carefully
Fold sides first
Roll tightly
Secure with toothpicks if needed
Frying Technique:
Heat oil to proper temperature
Place seam side down first
Turn gently for even browning
Drain thoroughly
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My grandchildren love helping assemble these - it's become our special dessert-making tradition.

Make-Ahead Tips

Prepare fillings ahead and store separately. Assemble and fry just before serving.

Serving Suggestions

Dust with powdered sugar while hot. Serve with extra blueberry sauce and vanilla ice cream.

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Homemade Blueberry Cheesecake Chimichangas Recipe | mamamiakitchen.com

After many batches of these chimichangas, I've learned that taking time with assembly and frying at the right temperature creates the perfect dessert that combines comfort food with elegant presentation.

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work great. No need to thaw them first - just cook them straight from frozen, but you might need an extra minute or two of cooking time.
→ Can I make these ahead of time?
While best served fresh, you can make the blueberry sauce and cheesecake filling up to 2 days ahead. Assemble and fry just before serving.
→ What's the best oil temperature for frying?
Heat oil to 350°F for perfect golden-brown chimichangas. Too hot and they'll brown too quickly, too cool and they'll get greasy.
→ Can I bake these instead of frying?
Yes, brush with melted butter and bake at 400°F for 8-10 minutes until golden brown. They won't be quite as crispy but still delicious.
→ Why did my filling leak out while frying?
Make sure to seal the edges well and secure with toothpicks. Don't overfill, and ensure the oil is hot enough when you start frying.

Sweet Blueberry Cheesecake Chimichangas

Crispy fried tortillas stuffed with creamy cheesecake filling and homemade blueberry sauce, rolled in cinnamon sugar.

Prep Time
10 Minutes
Cook Time
16 Minutes
Total Time
26 Minutes
By: Sou

Category: Desserts

Difficulty: Intermediate

Cuisine: Mexican-American Fusion

Yield: 4 Servings (4 chimichangas)

Dietary: Vegetarian

Ingredients

→ Blueberry Sauce

01 2 cups fresh blueberries
02 1/4 cup sugar
03 1 tablespoon lemon juice
04 1/4 teaspoon lemon zest
05 7 tablespoons water, divided
06 2 tablespoons cornstarch
07 1/4 teaspoon vanilla extract
08 1/8 teaspoon salt

→ Cheesecake Filling

09 6 oz cream cheese
10 1 tablespoon granulated sugar
11 1 teaspoon vanilla extract

→ Assembly

12 4 (8-inch) flour tortillas
13 1/3 cup granulated sugar
14 1/2 teaspoon ground cinnamon
15 Vegetable oil for frying

Instructions

Step 01

Combine blueberries, sugar, 5 tablespoons water, lemon juice and zest in a pan. Cook 10-12 minutes over medium heat. Mix remaining water with cornstarch, vanilla and salt, add to pan. Cook 30 seconds more until thickened. Cool completely.

Step 02

Mix cream cheese, sugar and vanilla until creamy and smooth.

Step 03

Combine sugar and cinnamon in a shallow dish.

Step 04

Spread cheesecake filling and 1/4 cup blueberry sauce on lower third of each tortilla. Fold sides in and roll up, securing with toothpicks. Fry in hot oil until golden brown on all sides.

Step 05

Drain on paper towels briefly, then roll in cinnamon sugar. Remove toothpicks before serving.

Notes

  1. Best eaten same day
  2. A dessert fusion of Mexican chimichangas and cheesecake

Tools You'll Need

  • Medium saucepan
  • Mixing bowls
  • Frying pan
  • Paper towels
  • Toothpicks

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream cheese)
  • Contains gluten (flour tortillas)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 700
  • Total Fat: 34 g
  • Total Carbohydrate: 85 g
  • Protein: 14 g