Why You’ll Love This Recipe
Strawberry cheesecake chimichangas are a delightful dessert that combines crispy, golden tortillas with a rich, creamy cheesecake filling and bursts of sweet strawberry flavor. This recipe takes inspiration from classic fried chimichangas and transforms them into an indulgent dessert that feels both fun and comforting. What I love most about these chimichangas is the contrast in textures. The outside is perfectly crisp, while the inside stays smooth and luscious. I tested this recipe using both fresh and frozen strawberries, and both worked beautifully, making it flexible year-round. These chimichangas are ideal for entertaining, family desserts, or when you want something a little different from traditional cheesecake. They are easy to prepare, quick to cook, and guaranteed to impress with minimal effort.
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Strawberry Cheesecake Chimichangas Recipe (Crispy, Creamy Dessert)
- Total Time: 25 minutes
- Yield: 6 chimichangas
- Diet: Vegetarian
Description
Strawberry Cheesecake Chimichangas are a decadent dessert featuring creamy cheesecake filling and sweet strawberries wrapped in tortillas, fried until golden, and dusted with cinnamon sugar.
Ingredients
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 6 small flour tortillas
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon
- Vegetable oil for frying
- Optional: powdered sugar or strawberry sauce for garnish
Instructions
- In a bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
- Gently fold in diced strawberries.
- Spoon the cheesecake mixture evenly onto the center of each tortilla.
- Fold in the sides and roll tightly into a chimichanga shape.
- Heat vegetable oil in a skillet or deep pan to 350°F (175°C).
- Fry chimichangas seam-side down until golden brown on all sides.
- Remove and drain on paper towels.
- Mix remaining sugar and cinnamon in a shallow bowl.
- Roll warm chimichangas in cinnamon sugar.
- Serve warm, garnished with powdered sugar or strawberry sauce if desired.
Notes
- Ensure tortillas are tightly wrapped to prevent filling from leaking.
- You can bake or air-fry for a lighter version.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Flour Tortillas
Flour tortillas create the crisp outer shell once fried. Medium-sized tortillas are easiest to roll and hold the filling securely.
Cream Cheese
Cream cheese forms the base of the cheesecake filling. It should be softened to ensure a smooth, lump-free texture.
Granulated Sugar
Sugar sweetens the filling and balances the tanginess of the cream cheese.
Vanilla Extract
Vanilla adds warmth and depth, enhancing the cheesecake flavor.
Strawberries
Strawberries provide natural sweetness and a fresh, fruity contrast to the creamy filling. Finely chop them for even distribution.
Powdered Sugar
Powdered sugar is used for dusting after frying, adding a light sweetness and visual appeal.
Ground Cinnamon
Cinnamon adds subtle warmth and pairs beautifully with the fried tortillas.
Vegetable Oil
Oil is needed for frying and achieving a crisp, golden exterior.
Directions
Begin by preparing the cheesecake filling. In a bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Gently fold in the chopped strawberries, taking care not to overmix.
Lay a tortilla flat and spoon the filling into the center. Fold in the sides, then roll tightly to form a secure chimichanga. Repeat with the remaining tortillas and filling.
Heat vegetable oil in a deep skillet over medium heat. Once hot, carefully place the chimichangas seam-side down into the oil. Fry until golden brown on all sides, turning gently as needed. Remove and place on paper towels to drain excess oil.
While still warm, dust with powdered sugar and a light sprinkle of cinnamon. Serve immediately for the best texture.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe makes six dessert chimichangas. Preparation takes about 20 minutes, with a frying time of 10 minutes. Serve warm for best results.
Storage/reheating
Strawberry cheesecake chimichangas are best enjoyed fresh. If necessary, store leftovers in the refrigerator for up to one day. Reheat in an oven to restore crispness. Microwaving is not recommended, as it softens the tortilla.
Variations and Customizations
These chimichangas are easy to customize to suit different tastes. You can substitute strawberries with blueberries, raspberries, or a mixed berry blend for a different flavor profile. I have also tested this recipe with a spoonful of strawberry jam mixed into the filling, which intensifies the fruit flavor.
For extra indulgence, drizzle the finished chimichangas with chocolate sauce or strawberry syrup. If you prefer a lighter version, they can be baked instead of fried, resulting in a slightly less crisp but still delicious dessert. A cinnamon-sugar coating can also be added after frying for a churro-inspired twist.
Nutrition and Dietary Info
This dessert contains dairy, gluten, and sugar. It is rich and best enjoyed in moderation. Reduced-fat cream cheese can be used, though the texture may be slightly less creamy.
Expert Tips & Customizations
Secure the Roll
Roll tortillas tightly to prevent filling from leaking during frying.
Oil Temperature
Maintain medium heat to avoid burning the outside before the inside warms.
Serve Fresh
These chimichangas taste best shortly after cooking.
FAQs
Can I bake these instead of frying?
Yes, baking works, though the texture will be less crisp.
Can I use frozen strawberries?
Yes, thaw and drain them well before use.
Can I make the filling ahead of time?
Yes, the filling can be prepared a day in advance.
What oil is best for frying?
Neutral oils such as vegetable or canola oil work best.
How do I prevent leaks while frying?
Ensure the tortillas are tightly rolled and sealed.
Can I add chocolate chips?
Yes, small chocolate chips mix well into the filling.
Are these very sweet?
They are moderately sweet and well-balanced.
Can I air fry them?
Yes, air frying is possible with a light oil spray.
What toppings work well?
Powdered sugar, fruit sauce, or whipped cream.
Are these kid-friendly?
Yes, they are very popular with children.
Conclusion
Strawberry cheesecake chimichangas are a playful and indulgent dessert that combines familiar flavors in an exciting way. With a crisp exterior and creamy, fruity filling, they offer a satisfying contrast that makes them hard to resist. Easy to prepare and endlessly customizable, this recipe is perfect for special occasions or whenever you want a memorable sweet treat.
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