Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas are a delightful dessert that combines the creamy richness of cheesecake with the fruity sweetness of strawberries, all wrapped in a crispy, golden tortilla. These handheld treats are perfect for satisfying your sweet tooth and are incredibly easy to make.

Why You’ll Love This Recipe

  • Crispy and Creamy: A crunchy fried tortilla shell encases a luscious cheesecake and strawberry filling.
  • Easy to Make: With simple ingredients and quick preparation, this dessert is perfect for any occasion.
  • Customizable: Swap the strawberries for other fruits or add your favorite toppings for a personalized treat.
  • Impressive Yet Simple: These chimichangas look gourmet but require minimal effort to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Cream cheese (softened)
  • Granulated sugar
  • Vanilla extract
  • Fresh strawberries (diced)
  • Flour tortillas (8-inch size)
  • Ground cinnamon
  • Powdered sugar (for dusting)
  • Vegetable oil (for frying)

Optional Toppings:

  • Whipped cream
  • Strawberry sauce or syrup
  • Chocolate drizzle
  • Fresh mint leaves

Directions

  1. Prepare the filling: In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the diced strawberries.
  2. Assemble the chimichangas:
    • Place a tortilla on a flat surface. Spread 2–3 tablespoons of the cheesecake mixture in the center.
    • Fold in the sides of the tortilla, then roll it tightly into a burrito shape. Repeat with the remaining tortillas and filling.
  3. Heat the oil: In a deep skillet, heat about 1 inch of vegetable oil over medium heat until it reaches 350°F (175°C).
  4. Fry the chimichangas: Carefully place the chimichangas seam-side down into the hot oil. Fry for 1–2 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
  5. Coat with cinnamon sugar: Mix ground cinnamon and powdered sugar in a shallow dish. Roll the warm chimichangas in the mixture until fully coated.
  6. Serve: Plate the chimichangas and garnish with whipped cream, strawberry sauce, or chocolate drizzle if desired.

Servings and Timing

  • Servings: 6 chimichangas
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes

Variations

  • Berry Blend: Replace strawberries with a mix of blueberries, raspberries, or blackberries.
  • Healthier Option: Skip frying and bake the chimichangas at 375°F (190°C) for 10–12 minutes, brushing them with melted butter before baking.
  • Chocolate Filling: Add a layer of chocolate chips or Nutella to the cheesecake mixture for an extra indulgence.
  • Gluten-Free: Use gluten-free tortillas to accommodate dietary restrictions.

Storage/Reheating

  • Storage: Store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving, as it may make them soggy.
  • Freezing: Freeze assembled but unfried chimichangas. When ready to serve, thaw slightly and fry or bake as directed.

FAQs

1. Can I use frozen strawberries?

Yes, thaw the strawberries completely and drain excess liquid before mixing them into the filling.

2. What’s the best way to keep the chimichangas sealed while frying?

Ensure the tortillas are rolled tightly, and secure them with a toothpick if necessary (remove the toothpick before serving).

3. Can I make these ahead of time?

Assemble the chimichangas in advance and store them in the refrigerator for up to 24 hours. Fry just before serving for the best texture.

4. Can I air-fry these chimichangas?

Yes, spray them with cooking spray and air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.

5. What type of tortilla works best?

Flour tortillas are ideal for their pliability and ability to crisp up when fried.

6. Can I make a no-fry version?

Yes, bake the chimichangas or pan-toast them in a dry skillet for a lighter option.

7. Can I use a sugar substitute?

Yes, replace the granulated and powdered sugar with your preferred sugar alternative to reduce calories.

8. How do I prevent the filling from leaking?

Avoid overfilling the tortillas and ensure the edges are folded in securely before rolling.

9. Can I add other flavors to the filling?

Absolutely! Try mixing in lemon zest, almond extract, or even crushed cookies for extra flavor.

10. What’s the best way to serve these chimichangas?

Serve warm with a dollop of whipped cream, a drizzle of chocolate or strawberry sauce, and a sprinkle of powdered sugar for a perfect finish.

Conclusion

Strawberry Cheesecake Chimichangas are a delectable dessert that combines the best of creamy cheesecake and crispy fried goodness. Perfect for parties, family gatherings, or simply indulging your sweet tooth, these treats are easy to make and sure to impress. Try them today and enjoy the delightful combination of flavors and textures!

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Strawberry Cheesecake Chimichangas

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 chimichangas 1x
  • Category: Dessert
  • Method: Frying, Baking, Air Frying
  • Cuisine: Tex-Mex Inspired

Description

These Strawberry Cheesecake Chimichangas are a fun and indulgent dessert! Creamy cheesecake filling with fresh strawberries is wrapped in tortillas, fried to golden perfection, and coated in cinnamon sugar. Perfect for parties, a special treat, or just because!


Ingredients

Units Scale
For the Filling:
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup diced fresh strawberries
For the Chimichangas:
  • 6 medium flour tortillas
  • 2 cups vegetable oil (for frying)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
For Serving (Optional):
  • Whipped cream
  • Strawberry syrup or chocolate drizzle
  • Powdered sugar

Instructions

  1. Prepare the Filling:
    • In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
    • Gently fold in the diced strawberries.
  2. Assemble the Chimichangas:
    • Lay a tortilla flat. Spread about 2-3 tablespoons of the cheesecake filling in the center.
    • Fold the sides of the tortilla inwards, then roll it up tightly like a burrito. Repeat with the remaining tortillas and filling.
  3. Prepare the Cinnamon Sugar:
    • In a shallow bowl, mix the granulated sugar and ground cinnamon. Set aside.
  4. Fry the Chimichangas:
    • Heat vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C).
    • Carefully place 1-2 chimichangas in the hot oil, seam-side down. Fry for 1-2 minutes per side, or until golden brown.
    • Remove from the oil using tongs and place on a paper towel-lined plate to drain excess oil.
  5. Coat in Cinnamon Sugar:
    • While still warm, roll the chimichangas in the cinnamon sugar mixture until fully coated.
  6. Serve:
    • Serve warm, topped with whipped cream, strawberry syrup, or powdered sugar if desired.

Notes

  • To bake instead of frying, preheat the oven to 400°F (200°C). Brush the chimichangas with melted butter, place them on a baking sheet, and bake for 12-15 minutes, flipping halfway through.
  • For an air fryer version, cook at 375°F (190°C) for 8-10 minutes until golden brown, brushing with a bit of oil or melted butter.
  • Substitute strawberries with other fruits like blueberries, raspberries, or peaches for variety.

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