Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas – Extra crispy, golden tortillas stuffed with creamy strawberry filling, dusted in sweet cinnamon sugar.

Why You’ll Love This Recipe

• Quick and easy: Only 20 minutes from start to finish.
• Minimal ingredients: Uses pantry staples and fresh strawberries.
• Crispy and creamy combo: The contrast of textures is indulgent and satisfying.
• Customizable: Perfect for experimenting with different fruits or fillings.
• Party favorite: A fun, shareable treat that looks impressive but requires little effort.

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/3 cup powdered sugar
• 1/2 cup diced fresh strawberries
• 4 (8-inch) flour tortillas
• Vegetable oil, for frying
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

Directions

1. In a medium bowl, mix the cream cheese, sour cream, vanilla extract, and powdered sugar until smooth.
2. Fold in the diced strawberries gently.
3. Divide the cheesecake mixture among the tortillas, placing it down the center.
4. Fold in the sides and roll tightly into chimichangas.
5. Heat about 1 inch of vegetable oil in a skillet to 350°F (175°C).
6. Fry the chimichangas seam-side down until golden brown, about 2–3 minutes per side.
7. Remove and drain on paper towels.
8. Mix cinnamon and sugar in a shallow dish.
9. While warm, roll chimichangas in the cinnamon sugar to coat.
10. Serve immediately or chill slightly for a firmer texture.

Servings And Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes
• Calories per serving: Approximately 320 kcal

Variations

• Fruit swap: Try raspberries, blueberries, or peaches instead of strawberries.
• Chocolate twist: Add mini chocolate chips or drizzle with melted chocolate.
• Baked version: Bake at 375°F (190°C) for 12–15 minutes for a lighter option.
• Gluten-free: Use gluten-free tortillas.
• Nutty flavor: Add chopped pecans or almonds to the filling.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in an oven at 350°F (175°C) for 5–8 minutes to retain crispiness. Avoid microwaving as it may soften the exterior.

FAQs

What Are Chimichangas Traditionally Filled With?

Traditionally, chimichangas are savory and filled with meats, beans, or cheese, then deep-fried. This recipe offers a sweet variation.

Can I Make These Ahead Of Time?

Yes, you can prepare the filling and roll the chimichangas ahead. Store them refrigerated and fry just before serving.

Are These Best Served Warm Or Cold?

They’re best warm for a crisp texture, but chilling them gives a firmer cheesecake filling that’s also delicious.

Can I Air-Fry These Instead?

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

What Oil Is Best For Frying?

Neutral oils like vegetable, canola, or peanut oil are best due to their high smoke points.

How Do I Prevent Them From Unrolling During Frying?

Make sure to roll them tightly and place them seam-side down first in the oil to seal.

Can I Use Frozen Strawberries?

Fresh is best for texture, but if using frozen, thaw and drain excess moisture first.

Is There A Low-Fat Version?

Use low-fat cream cheese and bake instead of fry for a lighter version.

Can I Freeze Them?

It’s not recommended, as the texture of the filling and tortilla may change upon thawing and reheating.

How Do I Serve These At A Party?

Serve them sliced in half or thirds, with toothpicks for easy grabbing and dipping sauces like chocolate or strawberry syrup.

Conclusion

Strawberry Cheesecake Chimichangas combine the joy of dessert with the fun of handheld snacks. Whether you’re hosting a party, craving a unique sweet treat, or just want something easy and impressive, this recipe delivers on all fronts. Try it once, and it might just become your new favorite indulgence.

Strawberry Cheesecake Chimichangas

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• Author: Chef Clara
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Crispy, golden tortillas filled with a creamy strawberry cheesecake filling, rolled in cinnamon sugar—this dessert is a decadent twist on classic Mexican chimichangas.

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Ingredients

Scale 1x2x3x

• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/3 cup powdered sugar
• 1/2 cup diced fresh strawberries
• 4 (8-inch) flour tortillas
• Vegetable oil, for frying
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. In a medium bowl, mix together the cream cheese, sour cream, vanilla extract, and powdered sugar until smooth.
2. Gently fold in the diced strawberries.
3. Divide the mixture evenly among the tortillas, spreading it down the center of each.
4. Fold in the sides of the tortilla and roll up tightly like a burrito.
5. In a deep skillet, heat about 1 inch of vegetable oil over medium heat.
6. Once the oil is hot (around 350°F/175°C), carefully add the chimichangas, seam-side down, and fry until golden brown on all sides, about 2–3 minutes per side.
7. Remove from the oil and drain briefly on paper towels.
8. In a shallow dish, mix the granulated sugar and cinnamon.
9. While still warm, roll each chimichanga in the cinnamon sugar mixture until coated.
10. Serve immediately or chill slightly for a firmer cheesecake texture.

Notes

• Ensure cream cheese is softened for easy mixing and smooth texture.
• Chill the filling slightly before rolling for easier handling.
• Serve with whipped cream or chocolate drizzle for extra indulgence.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1 chimichanga
• Calories: 320 kcal
• Sugar: 18g
• Sodium: 210mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg