Strawberry Cheesecake Chimichangas: The Ultimate Dessert Fusion You’ll Crave Again and Again!
If you love creamy cheesecake, juicy strawberries, and crispy fried treats, you’re in for a real delight. Strawberry Cheesecake Chimichangas combine all your favorite dessert textures into one glorious bite. Imagine a rich strawberry cheesecake filling wrapped inside a warm, golden-fried tortilla, coated in cinnamon sugar, and topped with fresh strawberries and powdered sugar. It’s like a decadent dessert burrito—and yes, it tastes as amazing as it sounds!
This recipe is surprisingly easy to make, and it’s perfect for special occasions, brunch gatherings, or just when you need a little indulgence. Whether you’re a baking beginner or a seasoned cook, this dessert will impress every time.
Ingredients:
For the Cheesecake Filling:
- 8 oz (1 cup) cream cheese, softened to room temperature
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1/2 cup fresh strawberries, diced (or strawberry jam for a smoother texture)
For the Chimichangas:
- 4 large flour tortillas
- Vegetable oil, for frying
- 1/2 cup cinnamon sugar (1/2 cup granulated sugar + 1 tablespoon ground cinnamon)
Optional Toppings:
- Strawberry sauce or warm strawberry jam
- Powdered sugar
- Fresh strawberries, halved or sliced
Instructions:
Step 1: Make the Cheesecake Filling
In a medium mixing bowl, combine cream cheese, sour cream, vanilla, and sugar. Use a hand mixer or whisk to beat until the mixture is smooth and creamy.
Gently fold in the diced strawberries or jam until fully incorporated. Set aside.
Step 2: Assemble the Chimichangas
Lay each tortilla flat on a clean surface. Spoon 2–3 tablespoons of the cheesecake filling into the center.
Fold in the sides and roll up tightly, like a burrito. If needed, use toothpicks to secure the ends.
Step 3: Fry Until Crispy and Golden
Heat about 1 inch of oil in a deep skillet or pan over medium heat (around 350°F / 175°C).
Carefully place each chimichanga seam-side down into the oil. Fry for 2–3 minutes per side until golden brown and crispy.
Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Step 4: Coat in Cinnamon Sugar
While still warm, roll the chimichangas in the prepared cinnamon sugar mixture. Make sure they’re evenly coated on all sides for maximum flavor and crunch.
Step 5: Garnish and Serve
Serve warm with a generous drizzle of strawberry sauce, a dusting of powdered sugar, and a few fresh strawberry slices on top. These are delicious on their own, or paired with a scoop of vanilla ice cream for the ultimate dessert experience.
Recipe Time & Nutritional Info:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 chimichangas
- Calories per serving: ~430 kcal
Tips for Success:
- Want a baked version? Brush the rolled chimichangas with melted butter and bake at 400°F (200°C) for 15 minutes or until golden brown.
- Too much filling? Don’t overfill the tortillas or they may burst during frying.
- Using frozen strawberries? Thaw and drain excess liquid before adding to the filling.
Why You’ll Love This Recipe:
These Strawberry Cheesecake Chimichangas are:
- Crispy on the outside, creamy on the inside
- Quick and easy to make
- Perfect for parties, holidays, or late-night cravings
- A total crowd-pleaser—kids and adults love them!