Strawberry Cheesecake Chimichangas are a sweet twist on a classic Mexican treat, blending the creamy decadence of cheesecake with the fruity freshness of strawberries, all wrapped in a crispy, golden tortilla shell. Perfect for dessert lovers, these handheld delights are ideal for parties, potlucks, or when you want something special but easy to make. Serve them warm, dusted with cinnamon sugar and topped with whipped cream or strawberry sauce for an unforgettable treat.
Ingredients
For the Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- ½ tsp vanilla extract
- 1 cup diced fresh strawberries
For the Chimichangas:
- 6 small flour tortillas (8-inch)
- 2 tbsp butter, melted (for brushing or pan-frying)
- 2 tbsp sugar + ½ tsp cinnamon (for coating)
- Oil (for deep frying, if not pan-frying)
Optional Toppings:
- Whipped cream
- Strawberry sauce or jam
- Powdered sugar dusting
- Extra fresh strawberries
Preparation
Step 1: In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
Step 2: Gently fold in the diced strawberries until evenly combined.
Step 3: Lay out the tortillas and divide the cheesecake mixture evenly among them. Spoon the filling onto the bottom third of each tortilla.
Step 4: Fold the sides inward and then roll up the tortilla tightly like a burrito to seal in the filling.
Step 5: Option 1 – Deep Frying: Heat oil in a deep pan to 350°F (175°C). Fry the chimichangas until golden brown and crispy, about 2–3 minutes per side.
Step 6: Option 2 – Pan Frying: Brush the chimichangas with melted butter and cook in a nonstick skillet over medium heat, turning until all sides are golden and crispy.
Step 7: Immediately roll the hot chimichangas in the cinnamon sugar mixture for that extra crunch and sweetness.
Variation
- Fruit Swap: Try using blueberries, raspberries, or peaches for a different flavor twist.
- Chocolate Chip: Add mini chocolate chips to the cheesecake mixture for extra indulgence.
- Air Fryer Friendly: Lightly butter the rolled chimichangas and air fry at 375°F (190°C) for 8–10 minutes until golden.
COOKING Note
Ensure the cream cheese is fully softened before mixing for a smooth filling. Drain any excess liquid from the strawberries to prevent soggy tortillas.
Serving Suggestions
Serve warm with whipped cream, strawberry syrup, or a scoop of vanilla ice cream. Dust with powdered sugar and garnish with fresh berries for a beautiful presentation.
Tips
- Use fresh tortillas for easy folding and sealing.
- Don’t overfill to prevent bursting during frying.
- Roll tightly and seal well to keep the filling inside.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Nutritional Information (per serving)
Calories: 320
Protein: 5g
Fat: 18g
Carbohydrates: 35g
Sugar: 14g
Sodium: 220mg
FAQs
Q: Can I make these ahead of time?
A: Yes, assemble and refrigerate the chimichangas up to a day in advance. Fry just before serving.
Q: Can I freeze them?
A: Yes. Freeze the rolled (unfried) chimichangas and fry or bake directly from frozen.
Q: Do I have to deep-fry them?
A: Not at all! You can pan-fry in butter or even bake or air-fry them for a lighter version.
Conclusion
Strawberry Cheesecake Chimichangas are the ultimate dessert mashup—creamy, crispy, fruity, and absolutely addictive. Whether you’re hosting guests or treating yourself, this easy recipe turns everyday ingredients into something truly special. Try different fillings, play with toppings, and enjoy the perfect combination of texture and flavor in every bite.
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Strawberry Cheesecake Chimichangas
- Total Time: 25 min
Ingredients
Ingredients
For the Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- ½ tsp vanilla extract
- 1 cup diced fresh strawberries
For the Chimichangas:
- 6 small flour tortillas (8-inch)
- 2 tbsp butter, melted (for brushing or pan-frying)
- 2 tbsp sugar + ½ tsp cinnamon (for coating)
- Oil (for deep frying, if not pan-frying)
Optional Toppings:
- Whipped cream
- Strawberry sauce or jam
- Powdered sugar dusting
- Extra fresh strawberries
Instructions
Preparation
Step 1: In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
Step 2: Gently fold in the diced strawberries until evenly combined.
Step 3: Lay out the tortillas and divide the cheesecake mixture evenly among them. Spoon the filling onto the bottom third of each tortilla.
Step 4: Fold the sides inward and then roll up the tortilla tightly like a burrito to seal in the filling.
Step 5: Option 1 – Deep Frying: Heat oil in a deep pan to 350°F (175°C). Fry the chimichangas until golden brown and crispy, about 2–3 minutes per side.
Step 6: Option 2 – Pan Frying: Brush the chimichangas with melted butter and cook in a nonstick skillet over medium heat, turning until all sides are golden and crispy.
Step 7: Immediately roll the hot chimichangas in the cinnamon sugar mixture for that extra crunch and sweetness.
Notes
Ensure the cream cheese is fully softened before mixing for a smooth filling. Drain any excess liquid from the strawberries to prevent soggy tortillas.
- Prep Time: 15 min
- Cook Time: 10 min
Nutrition
- Calories: 320
- Sugar: 14g
- Sodium: 220 mg
- Fat: 18 g
- Carbohydrates: 35g
- Protein: 5 g