These Air Fryer Cheesecake Chimichangas are a delicious and easy-to-make dessert that is excellent for a special occasion or a weekday treat. The mix of the creamy cheesecake filling and the crunchy fried tortilla is absolutely enticing.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes


12 (6-inch) flour tortillas

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

1 egg, beaten

1/2 cup fresh blueberries, for filling

1 tablespoon sugar, for sprinkling

1 teaspoon cinnamon, for dusting


Preheat the air fryer to 375 degrees F (190 degrees C).  

In a medium bowl, mix the cream cheese, sugar, lemon zest, and vanilla essence.

Beat until smooth.

Stir in the egg until barely incorporated.

Place a tortilla on a work surface.

Spread 1/4 cup of the cream cheese mixture along the middle of the tortilla, leaving a 1-inch border.

Top with 1 tablespoon of blueberries.

Fold the ends of the tortilla over the filling, then wrap up securely.

Brush the chimichangas with oil.

Air fried for 8-10 minutes, or until golden brown and cooked through.

Sprinkle it with sugar and cinnamon.

Serve immediately.

Nutritional Information:

Calories: 280

Carbohydrates: 35 grams

Fat: 15 grams

Protein: 7 grams

Fiber: 3 grams


For a sweeter filling, add 1/4 cup of powdered sugar to the cream cheese mixture.

If you don’t have fresh blueberries, you may substitute frozen blueberries. Just defrost them and drain them before adding them to the filling.

You may also use different fruits in the filling, such as strawberries, raspberries, or peaches.

To make ahead, assemble the chimichangas and freeze them. When you’re ready to cook, defrost the chimichangas and air fry them according to the guidelines.