These Strawberry Cheesecake Chimichangas are a fun and indulgent twist on the classic dessert. Imagine creamy cheesecake filling wrapped in a crispy, golden tortilla—fried to perfection and dusted with powdered sugar or cinnamon sugar for an irresistible treat. Perfect for parties, game nights, or just because, these chimichangas are sure to satisfy your sweet tooth!
Why You’ll Love This Recipe:
- Crispy & Creamy Combo: The crunchy fried tortilla contrasts beautifully with the smooth strawberry cheesecake filling.
- Quick & Easy: Simple ingredients come together in no time for a decadent dessert.
- Customizable: Add toppings like whipped cream, chocolate drizzle, or fresh strawberries for extra flair.
Ingredients (Serves 8):
- 8 large flour tortillas 🌮
- 8 oz cream cheese , softened 🧀
- ½ cup granulated sugar 🫚
- 1 tsp vanilla extract 🌿
- 1 cup fresh strawberries , diced 🍓
- ½ cup powdered sugar (for dusting ) 🫚
- Vegetable oil , for frying 🫒
Optional Topping:
- Cinnamon sugar : Mix ¼ cup sugar + 1 tsp cinnamon together.
Instructions:
Step 1: Prepare the Cheesecake Filling 🥄
- In a medium bowl, beat together the softened cream cheese , granulated sugar , and vanilla extract until smooth and creamy.
- Gently fold in the diced strawberries until evenly distributed. Set aside.
Step 2: Assemble the Chimichangas 🌮
- Lay out a flour tortilla on a flat surface. Spoon about 2–3 tablespoons of the strawberry cheesecake mixture into the center.
- Fold the sides of the tortilla inward, then roll it up tightly like a burrito, sealing the filling inside. Repeat with the remaining tortillas.
Step 3: Heat the Oil 🔥
- In a large skillet or deep frying pan, heat about ½ inch of vegetable oil over medium heat until hot (around 350°F or until a small piece of tortilla sizzles when dropped in).
Step 4: Fry the Chimichangas ⏳
- Carefully place the assembled chimichangas seam-side down in the hot oil. Fry for about 1–2 minutes per side , or until golden brown and crispy, turning as needed.
- Remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 5: Coat and Serve 🍬
- While still warm, dust each chimichanga generously with powdered sugar or roll them in cinnamon sugar for extra sweetness and flavor.
- Serve warm with optional toppings like whipped cream , a drizzle of chocolate sauce , or a sprinkle of fresh strawberries .
Tips for Success:
- Prevent Leaks: Make sure the edges of the tortillas are tightly sealed to prevent the filling from leaking during frying.
- Baking Option: For a healthier version, brush the assembled chimichangas lightly with oil and bake at 400°F (200°C) for 10–12 minutes , flipping halfway, until golden and crispy.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days . Reheat in the oven or air fryer to restore crispiness.
Nutritional Information (per chimichanga, makes 8):
- Calories: 320 kcal
- Protein: 5g
- Carbohydrates: 40g
- Fat: 16g
These Strawberry Cheesecake Chimichangas are a delightful fusion of textures and flavors that will leave you craving more. With their crispy exterior, creamy cheesecake filling, and bursts of fresh strawberries, they’re a dessert worth celebrating. Whether you’re serving them at a party or enjoying them as a late-night treat, these chimichangas are sure to impress. Dust them with powdered sugar, roll them in cinnamon sugar, or add your favorite toppings for an extra touch of indulgence. Bite into the crispy goodness and let the creamy strawberry filling melt in your mouth—it’s pure dessert magic!
