Cheesecake Chimichangas

Heaven, pure Heaven. I think once you try these, you will never look at cheesecake the same. Serve plain or with any topping you like.


1 box of Jell-O No Bake Cheesecake
1 2/3 cups cold skim milk (for the no bake cheesecake filling)
1 1/2 cups of  canola
1 1/2 cups of  vegetable oil
1/2 package of Athens Phyllo Dough (one roll, thawed)

Prepare the Jell-O No Bake Cheesecake filling as per the instructions on the box, disregarding the instructions for the crust, it is not needed. Let the filling sit to thicken while performing the next steps.
Begin heating the oils in a medium frying pan on medium heat.

Unroll the fillo dough and cut the stack of sheets in half lengthwise. Place plastic wrap over one stack and place a damp dish towel over it until it is time for use.

Using the uncovered stack, take 4 sheets of the fillo dough and place two tablespoons of cheesecake filling in a row about 3/4 inch from the top and side edges. Fold the top over the filling, fold both sides in, and then roll down until the edge of the sheets are under the roll. Be careful to not apply too much pressure when folding and rolling so the filling does not get squeezed out. Place the chimichanga aside and repeat the process until all of the dough and filling are gone.

 Carefully place the chimichangas into the hot oil with the edge of the sheets down. The oil should be about half way up the chimichangas for even browning. When they're golden brown, about three minutes, gently flip them over to brown the top side. When both sides have been browned, remove them from the pan and place them on a plate lined with a paper towel to absorb excess oil.


Allow the chimichangas to cool down some and serve them warm to enjoy this flaky and crispy treat.
Fruit can be added to the filling to make a variety of cheesecake chimichangas. They can also be garnished with powdered sugar and/or a drizzle of chocolate sauce.