Blueberry Cheesecake Chimichangas

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  • 2 cups cream cheese
  • 3/4 cup fresh blueberries
  • ¼ cup greek yogurt
  • 1 egg
  • 1 ½ tbsp sugar
  • 1 tsp vanilla extract
  • ½ tsp lemon zest
  • 1/2 cup additional blueberries
  • 1/4 cup
  • 6 Flour Tortillas (8”)
  • ¼ cup sugar
  • 1 tsp cinnamon powder
  • Ground nut oil for frying




  1. In stand mixer, add cream cheese, greek yogurt, 3/4 cup blueberries, egg, sugar, vanilla and lemon zest. Blitz until combined. Scrape into a clingfilm lined 8- inch loaf pan. Fold in remaining blueberries.  Freeze until solid, about 6 hours.  
  2. Remove from pan and cut into even strips
  3. Place one strip on the bottom third of a tortilla.  Fold the two sides towards the centre and roll up like a burrito.  Pierce with a toothpick to seal
  4. Heat oil in a deep pot until 350F (180C).  Gently add chimichangas to oil using tongs and fry until golden brown,  about 2-3 minutes.  Drain on a paper towel lined tray.
  5. In a shallow dish combine remaining sugar and cinnamon.  Roll chimichangas in cinnamon sugar until fully coated, remove toothpick. 
  6. Enjoy!