If you have a sweet tooth and love a dessert with a fun twist, this Strawberry Cheesecake Chimichangas Recipe is going to steal your heart. Imagine creamy, dreamy cheesecake filling studded with juicy fresh strawberries, all wrapped snugly in a warm, crispy tortilla shell that’s fried to golden perfection and dusted with cinnamon sugar. This delightful fusion of classic flavors and textures brings a fiesta of indulgence to your table that’s perfect for sharing or treating yourself on any occasion.
Ingredients You’ll Need
The beauty of this recipe lies in its simple but thoughtfully selected ingredients. Each one plays an important role, combining to create a balance of richness, freshness, and irresistible crunch that makes these chimichangas truly unforgettable.
- Flour tortillas (8-inch): Soft and pliable, these tortillas are the perfect vessel to hold all the creamy goodness inside while crisping up beautifully on the outside.
- Cream cheese, softened: This forms the luscious, velvety base of your cheesecake filling and makes every bite so satisfying.
- Sour cream: Adds a subtle tang that cuts through the richness and keeps the filling light and smooth.
- Powdered sugar: Sweetens the filling gently without any graininess, ensuring a silky texture.
- Vanilla extract: Elevates the overall flavor with warm, aromatic notes that are iconic in cheesecake recipes.
- Fresh strawberries, diced: Brings bursts of juicy freshness and vibrant color that contrast beautifully with the creamy filling.
- Vegetable oil: For frying, it achieves that irresistible crispy exterior without overpowering the flavors inside.
- Granulated sugar: Mixed with cinnamon to coat the fried chimichangas, adding a sweet crunch and inviting aroma.
- Ground cinnamon: Adds a warm spice note, perfectly complementing the strawberries and cream cheese.
How to Make Strawberry Cheesecake Chimichangas Recipe
Step 1: Prepare the Cheesecake Filling
Begin by beating together the softened cream cheese, sour cream, powdered sugar, and vanilla extract in a medium bowl until the mixture is smooth and creamy. This step creates the rich, tangy foundation of your cheesecake filling that will melt delightfully in your mouth.
Step 2: Fold in the Strawberries
Gently fold the diced strawberries into the creamy mixture. Be careful not to overmix; you want the strawberries to stay as vibrant, juicy bursts rather than becoming mushy. This not only adds texture but infuses the filling with fresh fruity sweetness.
Step 3: Fill and Roll the Tortillas
Divide the cheesecake filling evenly onto the center of each flour tortilla. Then fold in the sides neatly and roll up each tortilla tightly, like wrapping a burrito. This keeps the filling securely inside and ready for frying.
Step 4: Prepare the Cinnamon Sugar Coating
Mix granulated sugar and ground cinnamon in a shallow bowl. This mixture will coat the fried chimichangas, creating that signature sweet-spiced crust that makes every bite addictive.
Step 5: Heat the Oil for Frying
Pour about one inch of vegetable oil into a deep skillet and heat over medium heat. The oil should be hot enough to crisp the tortillas quickly without absorbing too much oil, resulting in light, crunchy chimichangas.
Step 6: Fry the Chimichangas
Carefully place each chimichanga seam side down in the hot oil to seal them while frying. Cook in batches if necessary to avoid overcrowding, frying until each side is a beautiful golden brown, roughly 2 to 3 minutes per side. This creates a delightful contrast of crispy exterior and gooey filling.
Step 7: Coat with Cinnamon Sugar
Once fried, drain the chimichangas on paper towels briefly, then while still warm, immediately roll them in your cinnamon sugar mixture. This step seals in the cinnamon aroma and adds a sweet, crunchy finish that beckons you to take the first bite.
Step 8: Serve and Enjoy
Your Strawberry Cheesecake Chimichangas Recipe is now ready to impress! Serve them warm with optional vanilla ice cream or a drizzle of chocolate or strawberry sauce to take your dessert to restaurant-worthy levels of indulgence.
How to Serve Strawberry Cheesecake Chimichangas Recipe
Garnishes
A simple dusting of powdered sugar can enhance the charming look of your chimichangas, but fresh mint leaves or a few whole strawberries on the plate bring a lovely pop of color and a nod to the fruity filling inside.
Side Dishes
Pairing these chimichangas with a scoop of creamy vanilla ice cream is a total game changer. The cold creaminess contrasts perfectly with the warm, crispy dessert. Alternatively, a small bowl of homemade whipped cream or a drizzle of warm chocolate or strawberry sauce really elevates the whole experience.
Creative Ways to Present
For a fun party touch, serve mini chimichangas on skewers or cut into bite-sized pieces for a delightful finger-food dessert. Another idea is placing one atop a plate with a vibrant berry compote and edible flowers, turning your Strawberry Cheesecake Chimichangas Recipe into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, avoid stacking them directly—using parchment paper between them helps keep the crispy shell intact.
Freezing
You can freeze the chimichangas before frying. Roll them tightly, wrap individually in plastic wrap, and place in a freezer bag for up to 1 month. When ready, fry straight from frozen, adding a minute or two to the frying time.
Reheating
To reheat your chimichangas and regain that crispy exterior, pop them in a preheated oven at 375°F (190°C) for about 10 minutes. Avoid microwaving as it tends to make the tortillas soggy, dulling the magic of this delightful Strawberry Cheesecake Chimichangas Recipe.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for this recipe because they retain their texture better when folded into the filling. Frozen strawberries can add too much moisture and make the filling watery, so it’s best to stick with fresh for perfect results.
Is it necessary to fry the chimichangas or can they be baked?
Frying creates that signature crisp and golden-brown crust that defines chimichangas. While baking is a healthier option, it won’t get quite as crispy. If you bake, brush the tortillas with oil and bake at a high temperature to achieve some crunch.
Can I make the filling ahead of time?
Absolutely! The cheesecake filling can be made a day ahead and stored in the refrigerator. Just be sure to fold in the strawberries right before assembling to keep them fresh and juicy.
What’s the best tortilla to use for dessert chimichangas?
Flour tortillas, especially the 8-inch size, work best because they are flexible enough to roll without tearing and become wonderfully crispy when fried, creating the perfect shell for the sweet filling.
How do I prevent the chimichangas from leaking during frying?
Rolling the tortillas tightly and ensuring the seam side is down first when placing in the oil helps seal them. You can also lightly brush the edge with water or an egg wash before rolling to act as a glue.
Final Thoughts
There’s something magical about biting into a warm, crispy chimichanga filled with luscious strawberry cheesecake that simply delights the senses. This Strawberry Cheesecake Chimichangas Recipe brings together familiar favorites in a playful and indulgent way that’s sure to impress at any gathering or cozy night in. I can’t wait for you to try it and share the joy—happy cooking and even happier eating!
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-American
- Diet: Vegetarian
Description
Strawberry Cheesecake Chimichangas are a delightful dessert featuring creamy cheesecake filling combined with fresh strawberries, wrapped in crispy fried tortillas, and coated with cinnamon sugar. Perfectly golden and warm, these sweet treats offer a rich, creamy center with a crunchy exterior, ideal for a special occasion or indulgent snack.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup diced fresh strawberries
Chimichangas
- 6 flour tortillas (8-inch)
- Vegetable oil, for frying (about 1 inch deep)
Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese, sour cream, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, forming a luscious cheesecake base.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the cheesecake mixture to evenly distribute the fruit without breaking them down.
- Assemble the Chimichangas: Divide the cheesecake filling evenly among the six flour tortillas, placing the filling in the center of each tortilla. Fold the sides inward and then roll each tortilla tightly like a burrito to enclose the filling completely.
- Mix Cinnamon Sugar: In a shallow bowl, combine the granulated sugar and ground cinnamon. Set aside this sweet coating mixture for after frying.
- Heat the Oil: Pour vegetable oil into a deep skillet to about 1 inch depth and heat over medium until shimmering and hot enough for frying.
- Fry the Chimichangas: Carefully place the rolled chimichangas seam side down into the hot oil, frying them in batches if necessary. Fry for approximately 2 to 3 minutes on each side until the tortillas turn golden brown and crisp.
- Drain and Coat: Remove the chimichangas from the oil and drain on paper towels briefly to remove excess oil. While still warm, roll each chimichanga in the cinnamon sugar mixture until well coated.
- Serve: Serve the strawberry cheesecake chimichangas warm. For an extra indulgence, you can optionally add a scoop of vanilla ice cream or drizzle with chocolate or strawberry sauce.
Notes
- Ensure the cream cheese is fully softened for smooth filling.
- Be gentle when folding in strawberries to keep them intact.
- Use medium heat for frying to avoid burning the tortilla before the filling is warmed through.
- Seal the chimichangas well to prevent filling leakage during frying.
- Serve immediately for best texture—crispy exterior and creamy center.
- Customize with your choice of dipping sauces for extra flavor.
