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.

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