Crispy, Creamy Rolls with Sweet Strawberry Swirl
These Strawberry Cheesecake Chimichangas are a playful twist on the classic fried burrito—stuffed with a silky cheesecake filling, fresh strawberries, and dipped in cinnamon-sugar crunch. With a crispy shell and a fruity interior, they’re perfect for dessert lovers who crave handheld indulgence.
A dessert that’s equal parts creamy, fruity, and golden!
Why You’ll Love This Recipe:
- 🧈 Cheesecake Core: A smooth blend of cream cheese, sour cream, and sugar for a rich, tangy center.
- 🍓 Strawberry Swirl: Fresh berries add juicy, vibrant flavor to every bite.
- 🥟 Crispy Tortilla Shell: Fried to golden perfection, then rolled in cinnamon-sugar for extra sweetness.
- ⏱️ Quick & Easy: Ready in under 30 minutes—ideal for last-minute cravings.
- 🎉 Great for Sharing: Perfect at parties, school events, or as a sweet snack.
Ingredients (Makes 6 chimichangas):
For the Filling:
- 8 oz (225g) cream cheese , softened (or vegan cream cheese for dairy-free)
- 2 tbsp sour cream (or Greek yogurt for lighter version)
- 1 tbsp granulated sugar (or powdered sugar for smoother texture)
- 1 tsp vanilla extract (pure for best flavor)
- ¾ cup fresh strawberries , sliced (plus extra for garnish)
For the Tortilla Roll:
- 6 (8-inch) flour tortillas (or wheat wraps for chewier texture)
- Vegetable oil for frying (peanut or canola works best)
For the Coating:
- ⅓ cup (65g) granulated sugar (or coconut sugar for caramel depth)
- 1 tbsp ground cinnamon (or pumpkin pie spice for variation)
Optional Toppings:
- Whipped cream
- Chocolate sauce
- Powdered sugar
- Fresh mint leaves
Instructions:
Step 1: Make the Cheesecake Filling
In a bowl, beat:
- Cream cheese
- Sour cream
- Sugar
- Vanilla extract
until smooth and creamy.
Fold in sliced strawberries until evenly distributed.
Refrigerate while preparing tortillas.
Step 2: Warm the Tortillas
Heat tortillas in a dry skillet or microwave for 10–15 seconds to make them pliable—this prevents cracking when rolling.
Step 3: Fill & Roll Like a Pro
Place 1–2 tbsp filling in the lower third of each tortilla.
Fold sides inward, then roll tightly from the bottom to form a burrito-style log.
Secure ends with toothpicks (remove before serving).
Step 4: Mix the Cinnamon Sugar
In a shallow bowl, combine:
- Sugar
- Cinnamon
Set aside for coating after frying.
Step 5: Fry Until Golden
Heat 2–2½ inches of vegetable oil in a deep skillet or pot to 360°F (180°C) .
Fry chimichangas in batches for 2–3 minutes per side , turning once until golden and crispy.
Drain on paper towels to remove excess oil.
Step 6: Coat & Serve Sweet
While still warm, roll chimichangas in the cinnamon-sugar mixture to coat all sides.
Remove toothpicks and garnish with fresh strawberries .
Serve immediately while hot and crunchy.
Each bite brings together:
- Silky, tangy cheesecake layers
- Sweet, juicy strawberry pockets
- Golden, crispy fried tortilla crunch
- And that classic cinnamon-sugar finish
Tips for Success:
- 🥣 Use Cold Hands: Helps shape and roll without sticking.
- 🧁 Prevent Leaks: Don’t overfill—keep filling centered and sealed.
- 🥟 Tortilla Hack: Warm tortillas before rolling to avoid tears and cracks.
- 🧈 Dairy-Free Swap: Use vegan cream cheese and coconut oil for frying.
- ❄️ Make Ahead Magic: Assemble and refrigerate unbaked chimichangas—fry fresh when ready.
Serving Suggestions:
- Pair with whipped cream, chocolate sauce, or honey drizzle for extra decadence.
- Great with a cold drink like iced tea, coffee, or lemon water .
- Ideal for school events, weekend snacks, or late-night cravings .
Nutritional Information (per chimichanga, makes 6 – approximate):
(With regular cream cheese and oil – per serving)
- Calories: ~250 kcal
- Protein: ~4g
- Carbohydrates: ~20g
- Fat: ~17g
- Fiber: ~0.5g
- Sugar: ~12g
These Strawberry Cheesecake Chimichangas prove that desserts don’t need fancy tools to be unforgettable. With their crispy shell, creamy filling, and sweet berry finish—they’re a must-fry for lovers of bold, comforting handhelds.
Additional Notes:
- Gluten-Free Option: Use gluten-free tortillas and coating (cinnamon-sugar only).
- Vegan Swap: Replace cream cheese with tofu or cashew-based cheese and fry in coconut oil.
- Storage Tip: Store unbaked chimichangas in the fridge for 12 hours—fry fresh when ready.
- Flavor Hack: Add a splash of lemon juice to the filling for brightness.
- Meal Prep Friendly: Freeze uncooked chimichangas and fry directly from frozen with 1 extra minute.
Pro Tip: For a caramel twist , drizzle warm chimichangas with melted chocolate or salted caramel sauce .
Serving Idea: Serve with a dollop of coconut yogurt or fruit compote for a balanced treat.
History Fun: Chimichangas are typically savory—but this sweet version adds a dessert twist with global flair.
