Short Description
Strawberry Cheesecake Chimichangas are a delightful fusion of creamy cheesecake filling and fresh strawberries, all wrapped in a crispy, golden tortilla and coated with a warm cinnamon-sugar blend. This indulgent dessert offers a perfect balance of textures and flavors, making it an irresistible treat for any occasion.

Why You’ll Love This Recipe
Decadent Flavor: Combines the rich taste of cheesecake with the freshness of strawberries.
Recipes by Clare

Crispy Texture: Frying the chimichangas gives them a satisfying crunch that contrasts beautifully with the creamy filling.

Easy to Make: Simple ingredients and straightforward steps make this dessert accessible for all skill levels.

Versatile Serving Options: Enjoy them plain or topped with whipped cream, extra strawberries, or a drizzle of chocolate.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Filling:

8 oz cream cheese, softened
Log in or sign up to view

2 tablespoons sour cream

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup diced fresh strawberries

Chimichangas:

4 large flour tortillas (8-inch)

Vegetable oil, for frying

Cinnamon Sugar Coating:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

Directions
Prepare the Filling: In a medium bowl, beat together the cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy. Gently fold in the diced strawberries.

Assemble the Chimichangas: Lay out the tortillas and spoon the filling across the lower third of each. Fold in the sides and roll up tightly like a burrito.

Heat the Oil: In a deep skillet, heat 1–2 inches of vegetable oil over medium heat until it reaches about 350°F (175°C).

Fry the Chimichangas: Carefully place each chimichanga seam-side down into the hot oil. Fry for 2–3 minutes per side, or until golden brown and crispy. Remove with tongs and drain on paper towels.

Coat in Cinnamon Sugar: While still warm, roll each chimichanga in the cinnamon sugar mixture until fully coated.

Serve Warm: Enjoy immediately as-is or top with whipped cream, extra strawberries, or a drizzle of chocolate.

Servings and Timing
Servings: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes
Lydi Out Loud
+7
OMG Chocolate Desserts
+7
Just a Taste
+7

Variations
Baked Version: For a lighter option, brush the assembled chimichangas with melted butter and bake at 400°F (200°C) for 15–20 minutes until golden brown.

Air Fryer Method: Place the chimichangas in an air fryer at 400°F (200°C) for 5–6 minutes, flipping halfway through, until crispy and golden.

Fruit Substitutions: Replace strawberries with other fruits like blueberries, raspberries, or diced peaches for a different flavor profile.

Chocolate Addition: Add mini chocolate chips to the filling for a chocolate-strawberry twist.
Bon Appétit

Storage/Reheating
Storage: Store any leftover chimichangas in an airtight container in the refrigerator for up to 2 days.

Reheating: To reheat, place in a preheated oven at 350°F (175°C) for 10 minutes or until warmed through. Alternatively, reheat in an air fryer at 350°F (175°C) for 3–4 minutes.

FAQs
Can I make these ahead of time?
Yes, you can prepare the chimichangas up to the frying step and refrigerate them. Fry just before serving for the best texture.

Can I use frozen strawberries?
While fresh strawberries are recommended for optimal texture, you can use thawed frozen strawberries. Ensure they are well-drained to prevent excess moisture.

What type of tortillas should I use?
Use soft, pliable flour tortillas to prevent cracking during rolling and frying.

Can I bake these instead of frying?
Yes, baking is a healthier alternative. Brush with melted butter and bake at 400°F (200°C) for 15–20 minutes until golden.

How do I prevent the filling from leaking during frying?
Ensure the chimichangas are tightly rolled and secure the seams with toothpicks if necessary. Fry seam-side down first.

Can I add other fruits to the filling?
Absolutely. Feel free to mix in other diced fruits like mangoes or blueberries for variety.

Is it necessary to coat them in cinnamon sugar?
While optional, the cinnamon sugar coating adds a delightful sweetness and crunch that complements the creamy filling.

Can I make a larger batch for a party?
Yes, simply multiply the ingredients accordingly. Keep fried chimichangas warm in a low oven until ready to serve.

What can I serve with these chimichangas?
They pair well with whipped cream, chocolate sauce, or a scoop of vanilla ice cream.

Are these suitable for children?
Yes, children often enjoy the sweet, creamy filling and crispy exterior. Ensure they are cooled slightly before serving to kids.

Conclusion
Strawberry Cheesecake Chimichangas offer a delightful twist on traditional desserts, combining the creamy richness of cheesecake with the fruity freshness of strawberries, all encased in a crispy tortilla shell. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these chimichangas are sure to impress and satisfy your dessert cravings

Strawberry Cheesecake Chimichangas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 10 minutes
Cook Time: 10minutes
Total Time: 20 minutes
Yield: Makes 4 chimichangas
Category: Dessert
Method: Frying
Cuisine: Mexican-Inspired, Fusion
Diet: Vegetarian

Print Recipe

Description

These Strawberry Cheesecake Chimichangas are a luscious dessert dream—featuring crispy, golden-fried tortillas stuffed with rich cheesecake filling and fresh strawberries, then rolled in warm cinnamon sugar. Perfect for special occasions or whenever your sweet tooth strikes! Keywords: strawberry cheesecake chimichangas, dessert chimichanga recipe, fried cheesecake burrito, cinnamon sugar tortilla dessert, sweet Mexican-inspired treat.

Instructions

Prepare the Filling: In a bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth. Fold in diced strawberries gently.
Fill the Tortillas: Spoon filling onto the lower third of each tortilla. Fold in sides and roll up tightly like burritos.
Heat the Oil: Heat 1–2 inches of oil in a skillet over medium heat to 350°F (175°C).
Fry the Chimichangas: Place seam-side down in the oil. Fry each for 2–3 minutes per side until golden and crispy. Drain on paper towels.
Coat in Cinnamon Sugar: Roll warm chimichangas in the cinnamon sugar mixture until fully coated.
Serve Warm: Enjoy as-is or top with whipped cream, fresh berries, or chocolate drizzle.

Notes

For a lighter option, brush chimichangas with butter and bake at 400°F (200°C) for 15–20 minutes, turning halfway.
Can be made ahead and fried just before serving.
Substitute strawberries with other berries or fruit preserves if desired.

Description

Ingredients

Instructions

Notes

Leave a Comment & Rate this Recipe! Cancel reply