Fried raspberry cheesecake chimichangas tossed in powdered sugar; served with vanilla ice cream and raspberry sauce

In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Gently fold in the raspberries.

Make the Filling

Lay out a tortilla and place about 1/4 cup of the cream cheese filling in the center. Fold in the sides and then roll up tightly to form a chimichanga. Repeat with remaining tortillas and filling.

Prepare the Chimichangas

In a large skillet, heat the vegetable oil over medium heat until hot.

Heat the Oil

Carefully place the chimichangas in the hot oil, frying in batches if necessary, until golden brown and crispy on all sides, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Chimichangas

While still warm, toss the fried chimichangas in powdered sugar until well coated.

Dust with Powdered Sugar

Serve the chimichangas warm with a scoop of vanilla ice cream and drizzle with raspberry sauce.

raspberry cheesecake chimichanga

Recipe information

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