Strawberry Cheesecake Chimichangas

Why You’ll Love This Recipe

These chimichangas offer the best of both worlds: the creamy richness of cheesecake and the crisp, sweet crunch of a fried dessert. They’re quick to assemble, can be made ahead, and are guaranteed to impress at parties, gatherings, or even as a special weeknight treat. Plus, they’re totally customizable with your favorite fruits or sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cream cheese

• Granulated sugar

• Vanilla extract

• Strawberries (fresh, diced)

• Flour tortillas

• Butter or oil (for frying)

• Cinnamon

• Additional granulated sugar (for coating)

• Optional: whipped cream, chocolate or strawberry sauce for serving

Directions

1. In a bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth.

2. Gently fold in the diced strawberries.

3. Place a few spoonfuls of the filling into the center of each tortilla.

4. Fold in the sides and roll up tightly like a burrito, securing the edges with toothpicks if necessary.

5. In a shallow dish, mix granulated sugar and cinnamon for coating. Set aside.

6. In a skillet, melt butter or heat oil over medium heat.

7. Fry the chimichangas seam-side down first, turning until all sides are golden brown and crispy.

8. Immediately roll each hot chimichanga in the cinnamon sugar mixture.

9. Serve warm, optionally topped with whipped cream, chocolate sauce, or extra strawberries.

Servings and timing

This recipe makes about 6 chimichangas.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Baked Version: Bake at 400°F for 15–18 minutes, brushing with melted butter beforehand.

• Air Fryer Method: Air fry at 375°F for 8–10 minutes until crispy.

• Fruit Swap: Use raspberries, blueberries, or peaches instead of strawberries.

• Chocolate Lover’s Version: Add mini chocolate chips to the filling.

• Savory Option: Omit sugar and fruit, and fill with cream cheese and jalapeños for a spicy twist.

Storage/Reheating

Store any leftovers in the refrigerator for up to 2 days.
To reheat, place in a 350°F oven or toaster oven for 5–7 minutes until warmed through and re-crisped. Avoid microwaving as it will soften the tortilla.
For longer storage, freeze unfried, wrapped chimichangas. Fry or bake straight from frozen, adding a few extra minutes to the cook time.

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain them well to avoid excess moisture in the filling.

Do I have to fry these?

No, you can bake or air fry them for a lighter version with less oil.

What kind of tortillas should I use?

Use soft flour tortillas—8-inch or 10-inch sizes work best.

Can I make these ahead of time?

Yes, assemble and refrigerate them for a few hours before frying or baking.

Why are my chimichangas falling apart?

Make sure they’re tightly rolled and sealed. Use toothpicks to hold them if needed during frying.

Can I make these gluten-free?

Yes, use gluten-free tortillas and ensure all other ingredients are gluten-free.

Can I serve them cold?

They’re best warm and crispy, but you can serve chilled for a softer texture.

How do I keep the filling from leaking out?

Avoid overfilling and be sure to seal the edges tightly before cooking.

Can I use low-fat cream cheese?

Yes, but the filling may be slightly less rich and creamy.

What toppings go well with these?

Whipped cream, chocolate syrup, caramel drizzle, crushed graham crackers, or fresh berries are all great choices.

Conclusion

Strawberry Cheesecake Chimichangas are a fun and decadent dessert that brings a touch of crispy indulgence to your table. With their creamy center, golden exterior, and sweet cinnamon coating, they’re an irresistible treat for any sweet tooth. Easy to make and endlessly customizable, these chimichangas are sure to become a dessert favorite.

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