Warm and crispy Air fryer blueberry cheesecake chimichangas are sure to satisfy your dessert cravings and can be made in under 10 minutes.
Air Fryer blueberry cheesecake Chimichangas is a very simple and delicious dish. Made with soft tortillas, cream cheese, and fresh blueberries. Rolled into a burrito shape, I love how they come out DELISH, ultra-crispy, and golden brown. My whole family loves them.
About Time
- Prep Time 5 mins
- Cook Time 6 mins
- Total Time 11 mins
Ingredients
- 2 (8-inch) soft flour Tortillas.
- 4 oz cream cheese (half a block), softened at room temperature.
- 1 teaspoon sour cream
- 2 teaspoons of powdered sugar (can use granulated sugar). Or to taste.
- ½ cup fresh blueberries. Can sub for frozen blueberries or a fruit filling of your choice.
- 1 teaspoon lemon zest
- ½ teaspoon vanilla extract
- 1 Tablespoon vegetable oil for brushing. Or spray oil. I love this Ghee oil spray.
Instructions
- In a medium bowl mix cream cheese, sour cream, sugar, vanilla, lemon zest, and blueberries until it gets creamy and well combined.
- Divide the mixture evenly between two tortillas and add it to the lower part of each tortilla (see picture).
- Add a few more blueberries to the center of the cream cheese mixture, if desired.
- Fold the sides of each tortilla towards the center and then roll up the tortilla tight into a burrito shape.
- Secure the end of the tortilla with the toothpick (optional and if needed).
- Brush each burrito with oil, coating all sides evenly. You may want to choose to spray with oil instead. I use Ghee spray oil and then spread it evenly with the help of an OXO food basting brush.
- Preheat the air fryer to 375 degrees F/190 degrees C for a minute.
- Lay the cream cheese-filled burritos onto an air fryer basket/tray, lightly greased or sprayed with oil.
- Air fry mode (air crisp) for 6 minutes, flipping halfway. Once you flip the burrito to the other side, be sure to brush/spray the other side with oil again. Or cook until the tortilla is golden in color and crispy.
- Now place them on the plate and let them cool for at least 5 minutes.
- Note: the creamy filling is very hot. Let them cool to the desired temperature so no one is burning their tongue.
- I like to cut the chimichangas in half so they cool faster. You may choose to cut it in halves or quarters.
- Sprinkle with powdered sugar (or cinnamon sugar), serve and enjoy!
Amount Per Serving
CALORIES: 37
- TOTAL FAT: 3g
- SATURATED FAT: 0g
- TRANS FAT: 0g
- UNSATURATED FAT: 1g
- CHOLESTEROL: 0mg
- SODIUM: 26mg
- CARBOHYDRATES: 3g
- FIBER: 0g
- SUGAR: 1g
- PROTEIN: 0g
