Strawberry Cheesecake Chimichangas: A Crispy, Creamy Dessert You’ll Fall in Love With
If you’re looking for a dessert that’s rich, indulgent, and offers a perfect balance between crunchy and creamy, these Strawberry Cheesecake Chimichangas are for you. Inspired by traditional Mexican chimichangas but transformed into a sweet treat, this recipe combines the creamy richness of cheesecake with the fruity sweetness of strawberries, all wrapped in a golden, crispy tortilla.
Whether you’re making a special treat for family night, entertaining guests, or just craving something extraordinary, this dessert will impress everyone. Let’s dive into the step-by-step guide for making these delicious, bakery-style chimichangas at home.
Ingredients You’ll Need:
- 8 flour tortillas (medium size works best)
- 1 cup cream cheese, softened to room temperature
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup strawberry pie filling (store-bought or homemade)
- 2 tablespoons melted butter (for brushing)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
How to Make Strawberry Cheesecake Chimichangas (Step-by-Step)
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking.
Step 2: Prepare the Cheesecake Filling
In a medium-sized bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer or whisk to blend until the mixture is silky smooth and lump-free. The smoother the filling, the more luxurious the texture will be.
Step 3: Assemble the Chimichangas
Lay one tortilla flat on a clean surface. Spread about 2 tablespoons of the cream cheese mixture in the center, keeping it away from the edges to avoid leakage during baking.
Spoon about 1 tablespoon of strawberry pie filling over the cream cheese. Be careful not to overfill, as this could cause the chimichanga to burst open.
Step 4: Roll Them Up
Fold in the sides of the tortilla, then roll it up tightly like a burrito. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
Step 5: Add Butter and Cinnamon Sugar
Brush the tops of the rolled tortillas generously with melted butter. In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle this mixture evenly over the top of each chimichanga to add a golden, sweet crunch.
Step 6: Bake to Perfection
Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the chimichangas are golden brown and slightly crisp. For an extra-crispy texture, you can broil them for an additional 1-2 minutes, but keep an eye on them to prevent burning.
Step 7: Cool and Serve
Allow the chimichangas to cool for 5–10 minutes before serving. This helps the filling set slightly and prevents burns from the hot cream cheese center.
Optional Toppings and Serving Suggestions
- Dust with powdered sugar for a classic bakery look.
- Drizzle with chocolate or caramel sauce for added richness.
- Serve with whipped cream or vanilla ice cream for the ultimate dessert experience.
- Add fresh strawberries on the side for a pop of color and natural sweetness.
Why You’ll Love This Recipe:
- Crispy on the outside, creamy on the inside – a perfect texture combo.
- Kid-friendly and crowd-pleasing, ideal for parties and gatherings.
- Customizable – swap out the strawberry for other fruits like blueberries, cherries, or even Nutella!
Storage Tips:
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to restore crispiness. Avoid microwaving, as it will make the tortilla soggy. Amish Peanut Butter Cream Pie
Final Thoughts
These Strawberry Cheesecake Chimichangas are more than just a dessert – they’re a moment of indulgence. Easy to make, customizable, and incredibly satisfying, they’re sure to become a regular in your sweet treat rotation. Perfect for holidays, potlucks, or anytime you need to impress with minimal effort.