Description
Mexican-inspired dessert Blueberry Cheesecake Chimichangas blend creamy cheesecake and fruity blueberries in a crispy tortilla wrapper. Indulgent flavors merge for a delightful treat that satisfies sweet cravings with each golden, crunchy bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 4 (8 inch) soft flour tortillas
- 6 ounces (170 grams) cream cheese
- 2 cups (300 grams) fresh blueberries
- Vegetable oil for frying
Sweeteners and Flavorings:
- 1 tablespoon (12.5 grams) granulated sugar
- ¼ cup (50 grams) sugar
- ⅓ cup (66 grams) granulated sugar
- 1 tablespoon lemon juice
- ¼ teaspoon vanilla extract
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon zest
- ½ teaspoon ground cinnamon
Thickening Agents and Miscellaneous Additives:
- 2 tablespoons (16 grams) cornstarch
- 7 tablespoons (105 milliliters) water, divided
- ⅛ teaspoon salt
Instructions
- Gently wash of vibrant blueberries and transfer them into a medium saucepan.
- Sprinkle ¼ cup (50 grams) of granulated sugar, add fresh lemon juice, and grate zest from half a lemon directly into the pan with blueberries.
- Pour of water into the mixture and simmer over medium heat until bubbles emerge and berries start to soften.
- In a separate small bowl, whisk cornstarch with remaining of water until completely smooth and lump-free.
- Gradually incorporate cornstarch mixture into bubbling blueberry sauce, stirring continuously to prevent clumping and ensure even thickening.
- Add a splash of vanilla extract and a pinch of salt once sauce reaches a jam-like consistency; remove from heat and allow to cool completely.
- Prepare cheesecake filling by whipping cream cheese, granulated sugar, and vanilla extract in a clean mixing bowl until uniformly smooth and creamy.
- Create a cinnamon-sugar coating by combining ⅓ cup (65 grams) granulated sugar with ground cinnamon on a wide plate.
- Lay out tortillas and spread a generous portion of cheesecake filling down the center of each one.
- Carefully roll tortillas into tight cylinders, ensuring filling remains securely enclosed.
- Heat vegetable oil in a deep skillet to 350°F (175°C), maintaining consistent temperature.
- Gently lower rolled chimichangas seam-side down into hot oil, frying until golden brown and crispy on all sides.
- Transfer fried chimichangas onto paper towels to drain excess oil and cool slightly.
- Roll each chimichanga in prepared cinnamon-sugar mixture, ensuring complete and even coating.
- Serve immediately with prepared blueberry sauce for dipping or drizzling over the top.
Notes
- Blueberry sauce transforms from simple fruits into a vibrant, glossy compote through careful cooking and precise heat management.
- Cornstarch acts as the secret weapon, magically thickening the sauce without creating lumpy textures.
- Lemon zest and juice brighten the blueberry mixture, adding depth and cutting through sweetness with bright citrus notes.
- Vanilla extract provides a subtle warmth that complements the tangy blueberries and rich cream cheese filling.
- Cinnamon-sugar coating creates a crispy, caramelized exterior that contrasts beautifully with the soft, creamy interior of each chimichanga.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg