The first time I made these Blueberry Cheesecake Chimichangas, I was hooked.
They’re crispy on the outside, creamy in the middle, and filled with sweet blueberries.
It’s like dessert and comfort food had the best little baby.

I love how easy they are to make, too.
Just wrap, fry, and roll them in sugar—it’s that simple.
And when you bite in, that warm blueberry cheesecake filling melts in your mouth.

So yeah, these are a total favorite at my house.
Let’s make them together—you’ll see why I can’t stop making them.

Why You’ll Love This Recipe

Irresistibly Delicious: Blueberries and cream cheese come together in the most heavenly way, creating a balance of sweet, tangy, and creamy flavors.
Crispy and Warm: The chimichangas are fried to golden perfection, giving each bite a satisfying crunch that complements the soft, creamy filling inside.
Quick to Make: With only a few ingredients, you can have these crispy delights ready in under an hour.
Perfect for Any Occasion: Whether you’re celebrating a special occasion or just want a sweet treat after a long day, these Blueberry Cheesecake Chimichangas are sure to be a hit.
Customizable: Feel free to experiment with different fruit toppings or even add a drizzle of chocolate sauce for extra indulgence.

Required Kitchen Tools

Before we dive into the ingredients and instructions, make sure you have the following tools ready to make this recipe a breeze:

Frying Pan or Deep Fryer: For crisping up the chimichangas to golden perfection.
Medium-Sized Bowl: For mixing the cheesecake filling.
Small Bowl (optional): For mixing the cinnamon-sugar coating.
Spatula or Tongs: To carefully flip the chimichangas while frying.
Measuring Cups and Spoons: For precise measurements of ingredients.
Spoon or Ice Cream Scoop: To fill the tortillas with the cheesecake filling.
Serving Plate: To present your beautiful Blueberry Cheesecake Chimichangas when they’re all done!

Ingredients

Here’s what you’ll need to make these sweet, crispy chimichangas (exact measurements are in the recipe card below):

Blueberry Sauce

2 cups fresh blueberries – These provide the base for your sauce. You can use frozen blueberries as well.
1/4 cup sugar – To sweeten the sauce.
1 tablespoon lemon juice – Adds a nice tangy contrast to the sweetness of the blueberries.
1/4 teaspoon lemon zest – Enhances the citrus flavor.
5 + 2 tablespoons water – Water is needed to make the sauce and for the cornstarch slurry.
2 tablespoons cornstarch – This thickens the sauce to a syrupy consistency.
1/4 teaspoon vanilla extract – For a hint of warm, aromatic sweetness.
1/8 teaspoon salt – To balance out the sweetness of the sauce.

Cheesecake Filling

6 oz cream cheese – This will be the base of your cheesecake filling.
1 tablespoon granulated sugar – A little sweetness to enhance the flavor of the cream cheese.
1 teaspoon vanilla extract – Adds a sweet, aromatic touch to the filling.

Chimichangas

4 (8-inch) soft flour tortillas – These will serve as the crispy shell for your dessert.
1/3 cup granulated sugar – This will be used for the cinnamon-sugar coating.
1/2 teaspoon ground cinnamon – Adds a warm, spiced flavor to the chimichangas.
Vegetable oil for frying – You’ll need oil to fry the chimichangas until they’re crispy and golden.

Variations for Blueberry Cheesecake Chimichangas

Other Fruits: Instead of blueberries, you can substitute other fruits like strawberries, raspberries, or even blackberries for the sauce. The cream cheese filling will complement any berry flavor.
Chocolate Drizzle: If you’re a fan of chocolate, drizzle some melted chocolate or Nutella over the chimichangas for a chocolatey twist.
Coconut: For a tropical touch, sprinkle some toasted coconut on top after frying the chimichangas.
Whipped Cream: Top your chimichangas with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an even more indulgent dessert.

Step-by-Step Instructions

1. Make the Blueberry Sauce

In a medium saucepan, combine the fresh blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the blueberries start to break down and release their juice (about 5 minutes).

In a small bowl, mix the cornstarch with the 2 tablespoons of water until smooth to form a slurry. Once the blueberries have softened, pour the cornstarch mixture into the saucepan. Stir continuously as the sauce thickens. Cook for another 2-3 minutes until the sauce reaches a syrupy consistency. Remove from heat and stir in the vanilla extract and salt. Let the sauce cool slightly before using it to top your chimichangas.

2. Prepare the Cheesecake Filling

In a medium bowl, beat the cream cheese with the sugar and vanilla extract until smooth and creamy. The texture should be thick but spreadable. If you want a softer filling, you can add a teaspoon of milk to help loosen it up, but be careful not to make it too runny.

3. Assemble the Chimichangas

Place the tortillas on a clean, flat surface. Spoon about 2 tablespoons of the cheesecake filling into the center of each tortilla. Spread it out slightly, leaving room along the edges for folding. Top with a tablespoon of the cooled blueberry sauce.

To fold the chimichangas, fold in the sides of the tortilla, then roll it tightly from the bottom up, securing the filling inside. Repeat this process for the remaining tortillas.

4. Fry the Chimichangas

Heat about 1 inch of vegetable oil in a frying pan or deep fryer over medium-high heat. The oil should reach a temperature of about 350°F (175°C) to ensure the chimichangas fry up crisp and golden.

Carefully place the rolled tortillas in the hot oil, seam side down, and fry them for about 2-3 minutes on each side until golden and crispy. Use tongs or a spatula to flip them gently. Remove the chimichangas from the oil and drain them on a paper towel-lined plate to remove excess oil.

5. Coat with Cinnamon-Sugar

In a small bowl, combine the granulated sugar and ground cinnamon. While the chimichangas are still warm, roll each one in the cinnamon-sugar mixture until fully coated.

6. Serve and Decorate

Place the Blueberry Cheesecake Chimichangas on a serving plate. Drizzle with extra blueberry sauce and, if desired, top with whipped cream, fresh berries, or a sprinkle of powdered sugar.

Storing Blueberry Cheesecake Chimichangas

While these chimichangas are best served fresh and crispy, you can store leftovers in an airtight container for up to 2 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy again.

Nutrition

Nutrient	Amount per serving (1 chimichanga)
Calories	~320 kcal
Total Fat	18g
Saturated Fat	3g
Cholesterol	15mg
Sodium	80mg
Total Carbohydrates	40g
Dietary Fiber	2g
Sugars	25g
Protein	3g

Note: Nutrition values are estimates and may vary depending on the exact ingredients used and portion sizes.

Conclusion

These Blueberry Cheesecake Chimichangas are the ultimate treat for anyone with a sweet tooth. The crispy, golden tortilla is the perfect contrast to the rich, creamy cheesecake filling and the sweet blueberry sauce. They’re easy to make, customizable, and guaranteed to impress. Whether you’re serving them at a dinner party, a casual get-together, or just enjoying them as a special dessert at home, these chimichangas will quickly become a favorite!