🍓 Extra-Crispy Air-Fried Strawberry Cheesecake Chimichangas 🍰

In a medium bowl, vigorously whip the softened cream cheese, powdered sugar, and vanilla extract with a spatula until completely smooth, dense, and uniform.

Lay your flour tortillas flat on a clean surface. Spread an equal portion of the sweet cream cheese matrix across the lower center of each tortilla, then layer the strawberry micro-ribbons directly on top. Fold the left and right sides tightly inward over the filling, then roll the tortilla upward from the bottom into a dense, compact cylinder. Press down firmly on the seams to lock the architecture.

In a shallow bowl, mix the graham cracker crumbs, granulated sugar, and ground cinnamon. Using a pastry brush, paint the entire exterior surface of each completed cylinder generously with the melted butter. Immediately roll the wet chimichangas through the graham mixture, pressing firmly so the sweet starches form a dense outer dust jacket.

Preheat your air fryer to 200°C (400°F). Arrange the chimichangas in a single, uncrowded layer inside the basket, seam-side down to completely anchor the folds against the heavy air currents. Air fry for 7–8 minutes, gently flipping them over at the 4-minute mark.

Watch through the window as the graham crumbs caramelize and the underlying tortilla blisters heavily. They are officially done when the outer shell feels completely unyielding and rigid. Let them set on a wire rack for 2 minutes to allow the volcanic, molten cheesecake core to stabilize. Serve roaring hot!