
Craving a rich dessert that feels like home but doesn’t take all night? This Mexican fried cheesecake recipe wraps creamy cheesecake filling inside a golden, crispy tortilla and rolls it in cinnamon sugar for the ultimate sweet bite. Drawing influence from Jalisco’s traditional street churros and classic chimichangas, this sweet treat packs rich flavor into a simple-to-make dessert. Whether you’re celebrating with family or just need something comforting after a long day, this treat is a quick win.
Let’s start where all good recipes begin—my kitchen, a craving, and a little mess.
Table of Contents
The Story & Intro – Why I Fell for Mexican Fried Cheesecake
The first time I tried Mexican fried cheesecake
When I first moved out on my own, I tried to recreate the flavors I missed most from home. I was homesick, tired from chasing my toddler around, and craving something that tasted like Jalisco. I remembered the sweet smell of churros at the feria, the way they’d crackle in hot oil and come out piping hot, coated in cinnamon sugar.
So I played with the idea of turning cheesecake—my husband’s favorite dessert—into something that felt more like the sweets I grew up with. The first time I fried a cheesecake chimichanga, the crackle, the aroma, and that warm, creamy bite made me tear up a little. It was everything I wanted. And now it’s one of my go-to recipes, especially when time is tight but I still want a dessert that delivers big comfort.
This Mexican fried cheesecake recipe is perfect for busy moms like me. It’s quick to prep, easy to fry in a pan or air fryer, and totally customizable. Sometimes I fold in strawberries or mini chocolate chips, and other times I keep it simple with just caramel on top. Either way, it’s always a hit.
If you’ve ever loved the crisp edges of churro cheesecake bars or the soft centers of strawberry empanadas, you’ll fall hard for this one.
Why this dessert is worth your time
Let’s be real—after a long day, the last thing most of us want is a complicated dessert. This recipe comes together in less than 30 minutes but tastes like something you’d order from a cozy Mexican café.
What makes it special is the contrast: crispy shell on the outside, rich cheesecake center inside, and the warm hug of cinnamon sugar around it all. This is the type of dessert that lingers in your mind long after the first bite — one taste, and you’re hooked for good.
You don’t need any fancy equipment, just tortillas, basic cheesecake ingredients, and oil for frying. And if you’re feeling creative, there are endless ways to change it up—Nutella, berries, even a splash of lime zest.
We’re not talking about bakery-level fuss. We’re talking about homemade joy in every crispy bite. And once you try it, I bet it’ll become a regular in your kitchen too.
Print
Mexican Fried Cheesecake
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Crispy, creamy Mexican fried cheesecake made with tortillas, cream cheese, and cinnamon sugar. A quick chimichanga-style dessert perfect for family treats.
Ingredients
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 cup sour cream
7–9 small flour tortillas (6”)
Vegetable oil for frying
1/2 cup granulated sugar (for coating)
1 1/2 tsp ground cinnamon
Caramel sauce (optional)
Instructions
1. Beat cream cheese until light and fluffy. Add sugar, vanilla, and sour cream. Mix until smooth.
2. Spoon 2–3 tbsp of filling onto each tortilla. Fold in sides and roll tightly. Secure with a toothpick.
3. Heat oil in a pan to 350°F. Fry chimichangas for 2–4 minutes per side until golden brown.
4. Mix cinnamon and sugar in a bowl. Roll hot chimichangas in the mixture to coat.
5. Serve with caramel sauce or your favorite toppings.
Notes
Best served hot. Store leftovers in the fridge for up to 2 days.
Reheat in oven or air fryer for a crisp texture.
Add-ins like chocolate chips or strawberries are delicious extras.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 307
- Sugar: 28g
- Sodium: 287mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 37mg
Building the Perfect Mexican Fried Cheesecake
Ingredients that keep it simple but flavorful
The beauty of Mexican fried cheesecake is in its simplicity. You’re working with ingredients you likely already have, but when combined, they create something truly special.
Here’s what you’ll need:
- Cream cheese – softened at room temperature for easy mixing.
- Granulated sugar – just enough to sweeten the filling.
- Vanilla extract – for that classic cheesecake aroma.
- Sour cream – this adds smoothness and a slight tang.
- 6” flour tortillas – they fry beautifully and are easy to roll.
- Vegetable oil – for quick, golden frying.
- Cinnamon sugar – for the final, essential coating.

Add a personal twist by mixing in a few of your own ingredients. My kids love it when I add mini chocolate chips or swirl in a bit of Nutella. I’ve also stirred in chopped fresh strawberries for a bright, fruity twist.
Want to take the flavors up a notch? Enhance the filling with a hint of warmth by sprinkling in a touch of cinnamon, or brighten the flavor with a dash of fresh lime juice.
I’ve also made these using 8” tortillas when that’s all I had, and they still turned out great—just slightly bigger portions (no complaints there).
This dessert reminds me of other comforting favorites like arroz con leche or mini tres leches cups—easy, creamy, and always crowd-pleasing.
Choosing the right tortilla and oil for frying
Tortillas are key here. Stick with soft flour tortillas—corn ones will fall apart and don’t crisp the same way. The 6” size is ideal because they roll tightly and cook evenly, but if all you’ve got is a pack of burrito-sized tortillas, just slice them in half and work from there.
When frying, opt for a neutral-tasting oil such as canola, peanut, or vegetable oil to avoid overpowering the flavor of your food. Make sure it’s heated to around 350°F. A simple test? Drop a small piece of tortilla in—if it bubbles quickly, it’s ready.
If you prefer to avoid deep frying, using an air fryer is a great alternative. Just spray the rolled chimichangas with oil and cook at 400°F for 6–8 minutes, flipping halfway. You can still enjoy a perfectly crisp outer layer—no extra oil needed.
Here’s a quick comparison to help you decide:
Frying Method | Time | Texture | Effort |
---|---|---|---|
Stovetop Frying | 2–4 min per side | Crispiest | Medium |
Air Fryer | 6–8 min total | Lightly crisp | Easy |
The key takeaway: no matter how you fry them, these Mexican Fried Cheesecake chimis deliver big flavor fast. And that’s what makes them a staple in my kitchen.
Step-by-Step – How to Make Mexican Fried Cheesecake
Filling, rolling, and frying tips
Making Mexican fried cheesecake might sound fancy, but it’s really just a few simple steps and a hot pan away.
Start with softened cream cheese. Beat it until smooth—this gives your filling that luscious, airy texture. Then stir in sugar, vanilla, and sour cream. The sour cream adds tang and balances out the richness, just like in traditional cheesecakes.

Next, grab your flour tortillas and place about 2 to 3 tablespoons of filling onto the lower third. Roll them up like burritos—fold in the sides, then roll tightly from the bottom. To keep them sealed during frying, use a toothpick to secure the flap. That little detail makes all the difference.
Now heat your oil to 350°F. Carefully place each filled tortilla into the pan, seam side down. Fry them for about 2–4 minutes per side until they’re golden and crisp.

Don’t overcrowd the pan—give each chimichanga room to breathe so they fry evenly. Once they’re golden, transfer them to a paper towel–lined plate to drain.
Truthfully, this step takes me back to when I whip up dulce de leche brownies—it may need a bit of work, but the payoff is totally worth it.
Making it extra with toppings
While the chimis are still hot, roll them in a cinnamon sugar mix. That warm coating sticks beautifully and gives every bite that signature churro crunch. Don’t wait too long—the sugar adheres best when they’re fresh out of the oil.
From here, you can go as simple or extra as you want. I love to drizzle mine with caramel or chocolate sauce, especially when I’m serving these after dinner.
Here are some fun topping ideas:
- Whipped cream and fresh strawberries (my kids’ favorite)
- Scoop of vanilla ice cream on the side
- Powdered sugar for a classic touch
- Berry compote or strawberry jam for dipping
Sometimes I even pair these with fried plantains when I’m going all out with a dessert platter.
Whatever you choose, one thing’s for sure: the moment you take that first bite of the Mexican Fried Cheesecake, you’ll know you’ve found a new favorite.
Storing, Reheating & Serving Ideas
How to make ahead and store leftovers
Even though Mexican fried cheesecake is best eaten hot and crispy, it holds up surprisingly well if you need to prep it ahead.
If you’re planning a party or just trying to save time during a busy week, you have two great options:
- Option 1: Assemble the chimichangas ahead of time. Just fill and roll them, then cover tightly with plastic wrap or place in an airtight container. Store in the fridge for up to 6 hours before frying.
- Option 2: Make the cheesecake filling alone. It can stay refrigerated for up to 2 days, so when you’re ready, just roll and fry.
Leftovers? Don’t toss them. Store cooked Mexican Fried Cheesecake chimis in a sealed container in the fridge. They’ll keep well for 2 days.
When it’s time to reheat, skip the microwave—it makes the tortilla soggy. Try baking them in the oven or crisping them up in the air fryer instead:
- Oven: 350°F for 6–7 minutes
- Air fryer: 375°F for 4–5 minutes
They won’t be as crackly as when freshly fried, but they’ll still have a satisfying crunch, especially if you re-roll them in a little cinnamon sugar before serving.
If you’re someone who loves desserts that store well, you might also enjoy cinnamon buñuelos—they’re another crispy treat that holds up beautifully.
Serving suggestions for every occasion
This dessert shines whether you’re hosting a holiday meal or sneaking a treat after the kids are asleep.
Here are a few of my favorite ways to serve Mexican fried cheesecake:
- Movie night: Slice them in half and serve with little bowls of caramel and chocolate for dipping.
- Brunch twist: Serve with fresh fruit, powdered sugar, and a hot cup of café de olla.
- Birthday dessert board: Pair with mini churros, ice cream scoops, and fruit for a DIY sweet bar.
If you’re short on time, keep it classic: warm chimichanga, caramel drizzle, and a sprinkle of cinnamon sugar. It’s nostalgic, indulgent, and way easier than it looks.
No matter how you serve it, this dessert always hits the sweet spot—crispy, creamy, cinnamon-kissed, and made to impress.

Conclusion
Whether you’re new to frying desserts or a longtime fan of churro-style treats, this Mexican fried cheesecake recipe is a must-try. It’s rich, quick, and perfect for busy weeknights or special celebrations. The crispy tortilla, sweet filling, and cinnamon sugar combo never fails to impress.
I hope this becomes a new favorite in your kitchen, just like it did in mine. Feel free to share your version and tag me—I can’t wait to see how you made it your own!
Let’s keep the sweetness going. Ready for the next treat?
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FAQs
What is the difference between Mexican cheesecake and regular cheesecake?
Classic cheesecake is typically made with a graham cracker base and baked until set, then chilled before serving. Mexican-style cheesecake often features a unique twist—fried tortillas, cinnamon sugar, or a creamy filling with sour cream or whipped cream. This Mexican Fried Cheesecake delivers texture and flavor that classic cheesecake doesn’t.
What is fried cheesecake?
Mexican Fried Cheesecake is a dessert where sweet, tangy cheesecake filling is wrapped in a tortilla or pastry, then fried until golden brown. The result? A crispy exterior with a warm, creamy center, usually dusted with cinnamon sugar or topped with caramel.
Where did fried cheesecake come from?
Mexican Fried Cheesecake became popular at state fairs and Tex-Mex restaurants in the U.S., blending classic cheesecake flavor with Mexican frying techniques. It’s similar to a cheesecake chimichanga—a dessert inspired by savory Mexican wraps.
What are the three types of cheesecake?
There are three popular kinds:
Baked cheesecake (classic New York style)
No-bake cheesecake (chilled with gelatin or whipped topping)
Fried cheesecake (like this recipe), wrapped and pan-fried for a crispy twist.