Raspberry Cheesecake Chimichangas
Delightful dessert featuring a creamy raspberry cheesecake filling wrapped in crispy tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 4 large flour tortillas
- 1/4 cup butter, melted
- 1 cup cinnamon sugar (for coating)
- Whipped cream (for serving, optional)
Instructions
- Beat the softened cream cheese with sugar and vanilla extract until smooth.
- Gently fold in the fresh raspberries.
- Spoon a portion of the raspberry mixture onto the center of each tortilla.
- Roll up the tortillas tightly, tucking in the ends.
- Brush each chimichanga with melted butter.
- Heat oil in a deep fryer or skillet over medium heat.
- Fry the chimichangas until golden brown and crispy on all sides, about 3-4 minutes.
- Remove and roll in cinnamon sugar while warm.
- Serve warm with whipped cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to regain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 15g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg