Strawberry Cheesecake Chimichangas

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Strawberry Cheesecake Chimichangas

Introduction

Strawberry Cheesecake Chimichangas are a crispy, golden dessert with a creamy cheesecake filling and sweet strawberry flavor inside. They combine the richness of classic cheesecake with the crunch of a fried (or baked) tortilla, making them perfect for parties, holidays, or an indulgent weekend treat. Simple to prepare and highly customizable, these chimichangas deliver bakery-style results at home.

Ingredients

Cheesecake Filling

  • 8 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup strawberry pie filling or chopped fresh strawberries
  • 2 tablespoons powdered sugar (optional, for extra sweetness)

Chimichangas

  • 6–8 small flour tortillas (soft taco size)
  • Vegetable oil (for frying)

Cinnamon Sugar Coating

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon

Optional Toppings

  • Powdered sugar
  • Strawberry sauce or extra pie filling
  • Whipped cream
  • Chocolate drizzle

Equipment Needed

  • Mixing bowl
  • Hand mixer or whisk
  • Skillet or deep pan
  • Tongs
  • Paper towels

Instructions

Step 1: Make the Cheesecake Filling

  1. In a bowl, beat the softened cream cheese until smooth.
  2. Add granulated sugar, vanilla extract, and powdered sugar if using.
  3. Mix until creamy and fully combined.
  4. Gently fold in the strawberry filling or chopped strawberries.
  5. Refrigerate for 10–15 minutes to slightly firm the mixture.

Step 2: Assemble the Chimichangas

  1. Lay a tortilla flat on a clean surface.
  2. Spoon 2–3 tablespoons of cheesecake filling into the center.
  3. Fold in the sides, then roll tightly like a burrito.
  4. Secure seam-side down. Repeat with remaining tortillas.

Step 3: Fry the Chimichangas

  1. Heat about 1½ inches of oil in a skillet to 350°F (175°C).
  2. Carefully place chimichangas seam-side down into the hot oil.
  3. Fry for 1–2 minutes per side until golden brown and crispy.
  4. Remove with tongs and drain on paper towels.

Step 4: Coat with Cinnamon Sugar

  1. While still warm, roll each chimichanga in the cinnamon sugar mixture.
  2. Ensure even coating on all sides.

Step 5: Serve

  • Serve warm for best texture.
  • Top with powdered sugar, whipped cream, or strawberry sauce if desired.

Tips for Best Results

  • Use room-temperature cream cheese for a smooth filling.
  • Do not overfill tortillas to prevent leaks.
  • Keep oil temperature consistent to avoid soggy chimichangas.
  • Fry seam-side down first to seal the wrap.
  • Serve immediately for maximum crispness.

Baked Version (Lighter Option)

  1. Preheat oven to 400°F (205°C).
  2. Brush chimichangas lightly with melted butter or oil.
  3. Bake for 15–18 minutes, flipping once, until golden.
  4. Roll in cinnamon sugar while warm.

Air Fryer Version

  • Air fry at 375°F (190°C) for 6–8 minutes, turning halfway.
  • Lightly spray with oil before cooking.

Variations

  • Use blueberry, raspberry, or cherry filling instead of strawberry.
  • Add mini chocolate chips to the cheesecake filling.
  • Drizzle with caramel or white chocolate sauce.
  • Make mini chimichangas using smaller tortillas for party servings.

Storage

  • Best enjoyed fresh.
  • Refrigerate leftovers up to 2 days.
  • Reheat in oven or air fryer to restore crispness.

Final Thoughts

Strawberry Cheesecake Chimichangas are the perfect blend of creamy, fruity, and crispy textures. They are easy to make, visually impressive, and endlessly adaptable. Whether fried, baked, or air-fried, this dessert is guaranteed to be a crowd favorite and a memorable finish to any meal.

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