Description
Delightful Cotton Candy Bubblegum Cheesecake Chimichangas filled with a sweet and fluffy cheesecake mixture, fried to golden perfection, and topped with a drizzle of white chocolate and colorful sprinkles.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp bubblegum extract (or vanilla if unavailable)
- 1 cup whipped cream (or whipped topping)
- ½ cup cotton candy pieces (loosely packed)
- Colorful candy pearls or bubblegum bits (optional for crunch)
- 4 large flour tortillas
- ½ cup cream cheese filling (per tortilla)
- Oil, for frying
- ½ cup sugar
- 1 tsp cinnamon
- 2 tbsp powdered cotton candy mix (optional for extra flavor)
- Warm white chocolate sauce (for drizzle)
- Sprinkles
- Extra cotton candy
Instructions
- Beat cream cheese and powdered sugar until smooth.
- Mix in bubblegum extract.
- Fold in whipped cream until fluffy.
- Gently fold in cotton candy pieces and candy pearls. Chill for 20 minutes.
- Spoon filling into the center of each tortilla.
- Fold sides in, then roll tightly like a burrito.
- Secure with toothpicks if needed.
- Heat oil in a skillet to 350°F (175°C).
- Fry chimichangas 1–2 minutes per side until golden and crispy.
- Remove and drain on paper towels.
- While warm, roll chimichangas in the sugar-cinnamon mixture.
- Drizzle with melted white chocolate.
- Top with sprinkles and a tuft of cotton candy for dramatic effect.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Feel free to customize the filling with your favorite candy pieces.
- Serve immediately for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg