 Strawberry Cheesecake Chimichangas: Crispy, Creamy, Irresistible!
If you’re looking for a dessert that’s both crispy and creamy, sweet yet slightly tangy, Strawberry Cheesecake Chimichangas are exactly what you need. Wrapped in golden tortillas and filled with a rich cheesecake mixture and juicy strawberries, this treat is the perfect fusion of comfort and indulgence.
Whether you’re hosting a party, celebrating a special occasion, or just craving something sweet after dinner, this easy-to-make dessert will impress every single time.
 Ingredients
For the filling:
- 1 cup (225g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup heavy cream or thick sour cream
- 1 cup chopped strawberries (fresh or frozen and drained)
For the wrap:
- 8 medium flour tortillas
For frying:
- Vegetable oil or sunflower oil (enough for shallow frying)
For coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- Powdered sugar (optional)
- Fresh strawberries or strawberry sauce for garnish
 Step-by-Step Instructions
1. Prepare the filling
In a large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and fluffy. Add the heavy cream and mix until well combined and creamy.
Then, gently fold in the chopped strawberries. Try not to overmix so the strawberries don’t break down too much — you want a bit of texture.
Tip: If using frozen strawberries, be sure to drain them well so the filling doesn’t become watery.
2. Assemble the chimichangas
Lay a tortilla flat on a clean surface. Spoon 2 tablespoons of the cheesecake mixture into the center. Fold in the sides, then roll it up like a burrito to seal it well.
Repeat the process for all 8 tortillas.
Pro Tip: Roll them tightly to avoid any filling leaking out during frying.
3. Fry until golden
Heat about 1 inch of oil in a skillet over medium heat. Once hot, gently place the chimichangas seam-side down in the oil. Fry each side for 2–3 minutes or until golden brown and crispy.
Remove and place on a plate lined with paper towels to drain excess oil.
 Don’t overcrowd the pan, or the oil temperature will drop, and the chimichangas will soak up too much oil.
4. Coat in cinnamon sugar
While still warm, roll each chimichanga in a mix of cinnamon and sugar. Make sure it’s fully coated on all sides.
This step adds an extra crunch and flavor that makes this dessert completely addictive!
5. Serve and enjoy
Dust with powdered sugar and top with fresh strawberries or a drizzle of strawberry syrup. These chimichangas are best served warm, when the outside is still crisp and the inside is creamy and rich.
Pair it with a scoop of vanilla ice cream for a restaurant-style dessert right at home.
 Serving Ideas
- Perfect for birthday parties, family dinners, or romantic desserts.
- Can be sliced in half and served as mini bites for a dessert platter.
- Add melted chocolate or white chocolate drizzle for a decadent touch.
 Storage & Reheating
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezer: Wrap un-fried chimichangas tightly and freeze. Fry directly from frozen — just add a couple extra minutes.
- Reheat: Best reheated in an oven or air fryer to maintain crispiness.
 Variations & Customization
- Replace strawberries with raspberries, blueberries, or a fruit mix.
- Add chocolate chips or Nutella to the filling for an extra indulgent version.
- Use whole wheat or low-carb tortillas for a healthier twist.
 Why You’ll Love This Recipe
- Quick and Easy: Comes together in under 30 minutes.
- Budget-Friendly: Uses ingredients you probably already have.
- Crowd-Pleaser: Kids and adults both love it.
- Instagram-Worthy: Beautiful presentation with minimal effort.
 Final Thoughts
Strawberry Cheesecake Chimichangas combine everything we love about dessert — creamy filling, crispy exterior, sweet flavor, and total comfort. Whether you’re new to cooking or a seasoned baker, this recipe is simple, flexible, and guaranteed to bring smiles. Homemade Samoas Girl Scout Cookies