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
Scale
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.
