Step 1: In a medium bowl, whisk together the softened cream cheese, the first ¼ cup of granulated sugar, and vanilla extract until the mixture is silky smooth and free of lumps.
Step 2: Gently fold in the whipped topping or freshly whipped cream. This step is key to lightening the texture, resulting in an airy yet indulgent cheesecake filling.
Step 3: Lay each flour tortilla flat on a clean surface. Spoon 2–3 tablespoons of the cheesecake filling onto the lower third of each tortilla. For an extra burst of flavor and color, top the filling with diced strawberries or a drizzle of your favorite fruit compote.
Step 4: Fold in the sides of the tortilla over the filling, then roll tightly from the bottom up to seal the chimichanga.
Step 5: Preheat your air fryer to 375°F (190°C).
Step 6: Lightly brush the outside of each assembled chimichanga with the melted unsalted butter. Arrange the chimichangas seam-side down in a single layer in the air fryer basket, making sure to leave some space between each for optimal airflow and even crisping.
Step 7: Air fry for 6–8 minutes, flipping them halfway through the cooking time. Continue air frying until the tortillas turn a beautiful golden brown and develop a satisfyingly crisp texture.
Step 8: While the chimichangas are still warm from the air fryer, place them on a piece of parchment paper. In a small bowl, combine the remaining ¼ cup of granulated sugar and the 1 tsp of ground cinnamon. Immediately roll each cooked chimichanga in this cinnamon sugar mixture until evenly coated.
Step 9: Let the coated chimichangas rest for about 1 minute. This brief resting period helps the cinnamon sugar adhere perfectly, creating a delicious sweet-spiced crust.
Step 10: Serve your strawberry cheesecake chimichangas warm! They are fantastic on their own, but feel free to add optional sides like chocolate sauce, a caramel drizzle, or extra fruit compote for an extra decadent finish.