Dessert Burrito Recipe

Make the filling

In a medium bowl, beat 12 oz softened cream cheese with 1 tablespoon granulated sugar until smooth and free of lumps. Add 1 teaspoon vanilla extract, 2 tablespoons sour cream and 1 egg yolk; beat just until combined and creamy. Do not overmix. Chill the filling in the refrigerator for at least 30 minutes to firm slightly (this makes it easier to roll).

Prep tortillas

Warm 4 large flour tortillas briefly (10–15 seconds each) in the microwave or on a skillet until pliable so they won't crack when rolled. Lay them flat on a work surface.

Assemble burritos

Divide the chilled cheesecake filling into 4 equal portions (about 3 oz each). Spoon each portion in a log shape down the center third of a tortilla, leaving 1–2 inches clear at each end. Fold the short ends over the filling, then fold the sides in and roll tightly to form a burrito. Press seams lightly to seal.

Brush & coat

Combine 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon (if using) on a plate. Brush each burrito lightly with melted butter (about 1/2 tablespoon per burrito). Roll each buttered burrito in the sugar-cinnamon mixture to coat evenly. Set aside on a tray while oil heats.

Shallow-fry burritos

Pour about 1 cup neutral oil into a heavy skillet over medium heat. Heat the oil until it registers 350°F (175°C) or until a small piece of tortilla sizzles on contact. Working in batches if needed, place burritos seam-side down in the hot oil. Fry 1–2 minutes per side, turning carefully, until golden brown and crisp. Use tongs to rotate and avoid rupturing. Total fry time ~3–4 minutes per burrito. Transfer to a wire rack or paper towel-lined plate to drain briefly.

Finish & serve

Place each fried dessert burrito on a serving plate. Spoon warm caramel sauce (about 1/4 cup per burrito) over the top, then add a generous dollop of whipped cream (about 1/4 cup). If desired, sprinkle a light pinch of sea salt over the caramel for contrast. Serve immediately while warm and crisp.