If you dream about luscious cheesecake but also crave the crispy, golden hug of a fried treat, Strawberry Cheesecake Chimichangas are about to become your new obsession. With a tangy-sweet cheesecake filling studded with fresh strawberries and all wrapped up in a cinnamon-sugar dusted tortilla, every bite is an adventure: warm, creamy, fruity, and downright irresistible. Best of all, you can whip these up in under 30 minutes, making them perfect for last-minute dessert cravings, special occasions, or whenever you want to impress your friends and family with something delightfully unique!
Ingredients You’ll Need
The beauty of Strawberry Cheesecake Chimichangas is that the ingredient list is short but mighty. Each element brings a special flavor or texture to the party, from the soft, rich cream cheese to that magical cinnamon-sugar sparkle on the outside. Let’s spotlight each ingredient and why it matters.
- 6 (8-inch) flour tortillas: Choose soft, pliable tortillas to get that perfect golden, crispy shell after frying.
- 8 ounces cream cheese (softened): This is the heart of your cheesecake filling, so let it come to room temperature for easy blending.
- 1/4 cup sour cream: Adds a subtle tang that balances out the sweetness and mimics classic cheesecake flavor.
- 1/3 cup granulated sugar: Sweetens the filling just right without overpowering the fresh strawberry taste.
- 1 teaspoon vanilla extract: One small spoonful elevates the whole dessert with cozy, aromatic notes.
- 1 cup diced fresh strawberries: Make sure to pick firm, ripe berries so every bite bursts with juicy goodness.
- Vegetable oil for frying: Neutral oils like canola or sunflower are perfect for creating that crave-worthy golden crust.
- 1/2 cup granulated sugar (for coating): Creates that signature sweet, crackly layer outside each chimichanga.
- 1 teaspoon ground cinnamon (for coating): Brings warmth and depth as it clings to the hot, crisped tortillas.
How to Make Strawberry Cheesecake Chimichangas
Step 1: Whip Up the Cheesecake Filling
Start by grabbing a medium mixing bowl and beat together the softened cream cheese, sour cream, 1/3 cup granulated sugar, and vanilla extract. You want the mixture to be smooth and dreamy with no lumps. Once that creamy cloud is ready, gently fold in the diced strawberries. The filling should look wonderfully speckled and temptingly thick.
Step 2: Roll Up Your Chimichangas
Lay out your flour tortillas and spoon about three tablespoons of the cheesecake-strawberry filling right into the center of each one. Fold the sides inward over the filling, then roll up the tortilla tightly, tucking everything in like you would with a burrito. Place seam-side down so they stay snug before frying.
Step 3: Mix Up the Cinnamon-Sugar Coating
In a shallow bowl, stir together 1/2 cup granulated sugar and the ground cinnamon. This will be your finishing touch that takes the Strawberry Cheesecake Chimichangas to a whole new level.
Step 4: Fry Until Golden and Delicious
Pour about 1–2 inches of vegetable oil into a deep skillet and heat over medium until it hits 350°F. Carefully (and gently!) place each chimichanga seam-side down into the hot oil. Fry for 2–3 minutes per side, turning with tongs, until they’re crisp and beautifully golden brown.
Step 5: Roll in Cinnamon Sugar and Cool Slightly
Remove the hot chimichangas from the oil with tongs and immediately roll each one in your cinnamon-sugar mixture while they’re still warm. Set on a rack or plate to cool for just a couple minutes—they’ll be crusty on the outside and meltingly soft within by the time you dig in.
How to Serve Strawberry Cheesecake Chimichangas
Garnishes
One of the joys of serving Strawberry Cheesecake Chimichangas is decorating them with a flourish! Dust with extra powdered sugar, drizzle a little strawberry sauce or melted chocolate over the top, or top with fresh strawberry slices and a swirl of whipped cream. Each of these finishing touches adds an extra layer of color, texture, and pure dessert theater to your plate.
Side Dishes
If you’re serving these as dessert for a party or special dinner, pair them with a small scoop of vanilla ice cream or some refreshing fruit sorbet. A light fruit salad on the side can balance out the richness, and a small cup of coffee or espresso is just about perfect for sipping alongside every warm, cinnamony bite.
Creative Ways to Present
Take the Strawberry Cheesecake Chimichangas experience to the next level by slicing them into coins and arranging them on a tiered platter, or serve whole ones in sundae glasses with drizzled sauces and berries. They also look gorgeous served “family style” on a big platter, dusted with a final shower of cinnamon sugar and surrounded by extra strawberries.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have extra Strawberry Cheesecake Chimichangas, store them in an airtight container in the refrigerator for up to 2 days. The outer shell won’t be quite as crackly after chilling, but the flavors meld together deliciously as they rest.
Freezing
You can absolutely freeze these beauties! Let your chimichangas cool completely, then wrap each one individually in plastic wrap and place in a zip-top freezer bag. They’ll keep well for about a month. To serve, thaw overnight in the fridge or at room temperature for a couple hours.
Reheating
For the best results and a wonderfully crisp finish, reheat Strawberry Cheesecake Chimichangas in a 350°F oven for 8–10 minutes. If you’re in a hurry, you can microwave for 30 seconds, but the oven will give you that irresistible crunch.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries if fresh aren’t available. Just thaw them first and pat dry thoroughly to avoid excess moisture in the filling, which can make the chimichangas soggy.
Is it possible to bake these instead of frying?
You can bake the chimichangas in a 400°F oven for about 15–18 minutes, flipping them halfway. They won’t be quite as crispy as the fried version, but they’ll still have that fabulous cheesecake filling and a gently golden shell.
How do I keep the filling from leaking out during frying?
Be sure to fold in the sides and roll the tortillas tightly, placing them seam side down in the pan. If you’re worried, you can secure the seam with a toothpick (just don’t forget to remove it before serving!).
Can I make the filling ahead of time?
Absolutely! Prepare the cheesecake filling one day ahead, and store it covered in the refrigerator until ready to assemble your Strawberry Cheesecake Chimichangas. Give it a good stir before using.
What other fruits can I use?
Try swapping in raspberries, blueberries, or diced peaches for a fun twist. Almost any berry or tender fruit will play nicely with the creamy cheesecake base.
Final Thoughts
If you’re looking to wow your family or just treat yourself to something special, give Strawberry Cheesecake Chimichangas a try. They’re simple, utterly delicious, and sure to bring smiles to everyone around your table. Dive in and let every dreamy bite remind you how easy it is to turn ordinary ingredients into unforgettable dessert magic!
Print
Strawberry Cheesecake Chimichangas Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 chimichangas
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
Indulge in the deliciousness of Strawberry Cheesecake Chimichangas – a delightful fusion of creamy cheesecake filling with sweet strawberries, wrapped in a crispy, cinnamon-sugar coated tortilla. These fried desserts are a perfect treat for any occasion!
Ingredients
For the Filling:
- 8 ounces cream cheese (softened)
- 1/4 cup sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup diced fresh strawberries
For Assembly and Coating:
- 6 (8-inch) flour tortillas
- Vegetable oil for frying
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Prepare the Filling: In a medium bowl, beat the cream cheese, sour cream, 1/3 cup sugar, and vanilla extract until smooth. Gently fold in the diced strawberries.
- Assemble the Chimichangas: Spoon about 3 tablespoons of the filling onto each tortilla. Fold the sides in and roll up tightly like a burrito, securing the seam side down.
- Coat and Fry: Mix 1/2 cup sugar and cinnamon in a shallow bowl. Heat oil in a skillet. Fry the chimichangas until golden brown. Roll in the cinnamon-sugar mixture.
- Serve: Let cool slightly before serving.
Notes
- Warm tortillas slightly for easier assembly.
- Prepare the filling ahead and store chilled.
- Best served fresh but can be reheated in the oven.
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