Raspberry Cheesecake Chimi Recipe

Cook fruit

Place the raspberries and 1 tablespoon granulated sugar in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally, and cook 4–5 minutes until berries break down and liquid releases.

Thicken sauce

In a small bowl, whisk the cornstarch with the cold water until smooth. Stir the lemon juice into the raspberry mixture, then pour in the cornstarch slurry and stir constantly for 30–60 seconds until the sauce thickens slightly.

Remove from heat. If you prefer a smooth sauce, press through a fine-mesh sieve to remove seeds; otherwise leave as-is. Let cool to room temperature — the sauce will thicken more as it cools.

Prepare cheesecake filling

In a medium bowl, beat the softened cream cheese until smooth. Add 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and the graham cracker crumbs (if using) and mix until fully combined and creamy. Taste and adjust sweetness if desired.

Assemble chimis

Lay out a tortilla on a clean surface. Spoon about 2 to 3 tablespoons of the cheesecake filling onto the center of the tortilla, spreading slightly but keeping about 1/2 inch clear at the edge. Fold one side over to cover the filling and then fold edges in to create a half-moon or small envelope shape, pressing lightly to seal. Repeat with remaining tortillas and filling (should make about 6 chimis).

Seal and brush

Brush each folded tortilla all over with melted butter; this helps them crisp and brown evenly. If desired, dust the outside lightly with powdered sugar after frying for a sweeter finish.

Fry chimis

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering and a small piece of tortilla sizzles on contact (about 350°F / 175°C). Fry chimis in batches, seam side down first, 1½–2 minutes per side until golden brown and crisp. Flip carefully to avoid squeezing filling out. Adjust heat as needed so they brown without burning. Total frying time per batch ~3–4 minutes.

Transfer fried chimis to a wire rack set over a sheet pan or to paper towels to drain briefly. If using, dust lightly with powdered sugar while still warm.

Place one warm Raspberry Cheesecake Chimi on a dessert plate. Spoon 2–3 tablespoons of the cooled raspberry sauce alongside or lightly drizzle over the chimi.

Add one scoop of vanilla ice cream next to the chimi and garnish with a mint leaf. Repeat for remaining portions (recipe yields 6 servings). Serve immediately so shells remain crisp and ice cream doesn't melt completely.