Beat cream cheese with sour cream, 1 tablespoon sugar, vanilla extract and lemon zest with paddle mixer attachment, scraping down the sides of the bowl as needed.

Fold in 3/4 cup of sliced strawberries.

Warm tortillas in a toaster oven or microwave for about 30 - 45 seconds to make them more pliable and easier to fold.

Divide the strawberry cheesecake mixture evenly between the tortillas and spread onto the lower third of each tortilla.

Fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick.

Repeat with the remaining tortillas.

Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl, set aside.

Set your air fryer to 400 degrees F.

Place the strawberry cheesecake chimichangas in the basket.

Spray the chimichangas with some cooking spray.

Set the timer for 6 minutes and cook.

Remove the strawberry cheesecake chimichangas from the basket and roll them in cinnamon sugar mixture.

Remove all toothpicks from the chimichangas.

Top each Strawberry Cheesecake Chimichanga with sliced strawberries whipped cream and mint sprig; serve immediately.