This dessert burrito is filled with creamy cheesecake filling and gooey caramel sauce. It's air fried to golden crispy perfection and covered in a mixture of cinnamon sugar and graham cracker crumbs.
Course Dessert
Cuisine Mexican
Keyword air fryer desserts, caramel, cheesecake cookie, chimichangas
In a medium bowl, beat the cream cheese, powdered sugar and vanilla extract with a hand mixer until fluffy. Using a rubber spatula, fold in the Cool Whip and set aside.
On a clean work surface, place a tortilla shell and spread ¼ cup of the cheesecake mixture in the center. Drizzle with the desired amount of caramel sauce.
Take two sides of the tortilla and fold over. Take the bottom and fold it to the top and bring it in. Then roll up the chimichanga. Repeat until all the cheesecake mixture and caramel sauce are used up.
In a small bowl, combine the graham cracker crumbs and the cinnamon sugar and set aside.
Brush the melted butter on all sides of the chimichangas and roll them in the graham cracker mixture.
Preheat the air fryer to 360°F and spray the air fryer basket with oil spray. Arrange as many chimichangas will fit in the air fryer without them touching each other. Cook for 8 to 10 minutes until golden and crispy. Serve immediately.