Description
Indulge in the delightful fusion of crispy chimichangas filled with a creamy cheesecake mixture and topped with a luscious homemade blueberry sauce. These Blueberry Cheesecake Chimichangas are not only visually impressive but also incredibly easy to make, perfect for parties or a sweet craving at home. Each bite offers a satisfying crunch that contrasts beautifully with the rich, smooth filling, while the vibrant blueberry sauce adds a burst of flavor. Customize your chimichangas with additional fillings like chocolate chips or other fruits to make them uniquely yours. Let’s get ready to create this fun, delicious dessert that will leave everyone asking for seconds!
Ingredients
- 2 cups fresh blueberries
- 6 oz cream cheese
- 4 (8 inch) soft flour tortillas
- 1/4 cup sugar (plus extra for dusting)
- 1 tablespoon lemon juice
- Vegetable oil for frying
- Ground cinnamon
Instructions
- Prepare the blueberry sauce by cooking blueberries, sugar, lemon juice, and water in a medium pan over medium heat for about 10-12 minutes until softened. Mix cornstarch with water, add to the pan, and stir until thickened. Remove from heat and cool.
- In a bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.
- Take one tortilla, fill with cheesecake mixture and cooled blueberry sauce. Roll tightly and secure with a toothpick.
- Heat vegetable oil in a frying pan over medium heat. Fry chimichangas until golden brown on all sides. Drain on paper towels and roll in cinnamon-sugar mixture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga (45g)
- Calories: 210
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg