Name: Strawberry Cheesecake Chimichangas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 6 (8-inch) soft flour tortillas; 8 oz cream cheese, room temperature; 2 tablespoons sour cream; 1 tablespoon sugar; 1 teaspoon vanilla extract; 3/4 cup sliced fresh strawberries; Vegetable oil for frying; For the Coating:; 1 tablespoon cinnamon; 1/3 cup sugar; For Serving:; 1 cup sliced fresh strawberries

These Strawberry Cheesecake Chimichangas transform a traditional savory Mexican dish into a delectable dessert. Crispy fried tortillas filled with creamy cheesecake and fresh strawberries, then rolled in cinnamon sugar for the perfect sweet crunch.

Why You’ll Love This Recipe

You’ll adore these Strawberry Cheesecake Chimichangas for their perfect balance of textures—crispy exterior and creamy interior. They’re surprisingly easy to make yet impressive enough for guests. The combination of tangy cream cheese, sweet strawberries, and cinnamon-sugar coating creates an irresistible treat that works as both dessert and a special breakfast. Plus, they’re ready in under 30 minutes, making them perfect for satisfying sudden sweet cravings without hours of preparation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Flour tortillas serve as the wrapper for these dessert chimichangas, creating a crispy exterior when fried while containing all the delicious filling. Choose soft, pliable tortillas for easy rolling.

Cream cheese forms the creamy base of the filling, providing that classic cheesecake flavor and smooth texture. Make sure it’s fully softened to room temperature for easy mixing.

Sour cream adds a subtle tang and extra creaminess to the filling, giving it that authentic cheesecake flavor profile. If you don’t have sour cream, Greek yogurt makes a great substitute.

Sugar sweetens the filling just enough without overpowering the natural sweetness of the strawberries. The sugar in the coating creates that delightful crunch reminiscent of churros.

Vanilla extract enhances all the other flavors and adds that warm, aromatic quality essential to good cheesecake. Pure vanilla extract gives the best flavor.

Fresh strawberries bring bright, juicy freshness to both the filling and as a garnish. Their slight tartness balances the rich cream cheese perfectly.

Vegetable oil is essential for frying the chimichangas to golden perfection. Any neutral oil with a high smoke point will work well.

Cinnamon pairs wonderfully with the strawberries and adds that classic Mexican dessert note to the sugar coating, reminiscent of churros and sopapillas.

Directions

Prepare the filling: In a bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until smooth. Gently fold in the 3/4 cup of sliced strawberries, making sure not to mash them too much.
Fill and roll the tortillas: Divide the filling evenly among the 6 tortillas. Spread the filling in the lower third of each tortilla, then fold in the sides and roll it up like a burrito. Secure each chimichanga with toothpicks to hold it in place during frying.
Prepare the cinnamon-sugar coating: Combine the sugar and cinnamon in a shallow bowl and set aside.
Fry the chimichangas: Heat about 2 to 2 1/2 inches of vegetable oil in a saucepan over medium-high heat until it reaches 360°F. Fry the chimichangas in batches, cooking for about 2-3 minutes, flipping as needed until they’re golden brown and crispy.
Drain and coat: Drain the chimichangas briefly on a paper towel-lined plate. While they are still hot, roll them in the cinnamon-sugar mixture to coat evenly.
Serve: Remove the toothpicks and serve the chimichangas with fresh sliced strawberries on the side. Enjoy!

Servings and Timing

This recipe makes 6 servings, with each serving being one chimichanga. Preparation takes about 15 minutes, cooking time is around 10 minutes, for a total time of 25 minutes. Each serving contains approximately 350 calories.

Variations

Berry Bonanza: Substitute or mix in other berries like blueberries, raspberries, or blackberries for different flavor combinations.

Chocolate Lover’s Dream: Add mini chocolate chips to the filling for a chocolate-covered strawberry experience.

Banana Split Chimichangas: Replace strawberries with sliced bananas and add a drizzle of chocolate sauce before serving.

Caramel Apple: Substitute the strawberries with sautéed cinnamon apples and serve with caramel sauce.

Baked Version: For a healthier alternative, brush the chimichangas with melted butter and bake at 400°F for 8-10 minutes until golden and crispy.

Nutty Delight: Add chopped nuts like pecans or walnuts to the filling for extra texture.

Citrus Twist: Add lemon or orange zest to the filling for a bright, citrusy note.

Storage/Reheating

Refrigeration: Store leftover chimichangas in an airtight container for up to 3 days. The cinnamon-sugar coating may absorb moisture, but they’ll still taste delicious.

Freezing: These chimichangas can be frozen before frying. Prepare them up to the rolling stage, wrap individually in plastic wrap, then place in a freezer bag for up to 1 month. Thaw in the refrigerator before frying.

Reheating: For the best texture, reheat refrigerated chimichangas in a 350°F oven for 10 minutes or in an air fryer at 350°F for 3-4 minutes. This helps restore some of the crispiness. Avoid microwaving as it will make them soggy.

Make-Ahead Tip: The filling can be prepared a day in advance and refrigerated to save time.

FAQs

Can I bake these chimichangas instead of frying them?

Yes, you can bake these for a healthier option. Preheat your oven to 400°F, brush the chimichangas with melted butter, place on a baking sheet, and bake for 8-10 minutes until golden brown. Then roll them in the cinnamon-sugar mixture while still hot.

Can I use frozen strawberries instead of fresh?

Frozen strawberries can work, but they’ll need to be thawed and drained well to remove excess moisture. Pat them dry before adding to the filling to prevent the tortillas from becoming soggy.

My filling is leaking during frying. What am I doing wrong?

This usually happens if the chimichangas aren’t sealed properly or are overfilled. Make sure to secure the ends with toothpicks, don’t overfill, and ensure the oil is hot enough (360°F) before adding the chimichangas.

What can I use instead of cream cheese?

Mascarpone cheese makes an excellent substitute for cream cheese in this recipe. For a dairy-free option, you could try a plant-based cream cheese alternative, though the texture and flavor will be slightly different.

Can I make these ahead of time for a party?

Yes, you can prepare these a few hours ahead. Make them completely, but instead of serving immediately, keep them at room temperature. Before serving, refresh them in a 350°F oven for 5 minutes to restore crispness, then roll again in cinnamon sugar if needed.

Are there any dipping sauces that would go well with these chimichangas?

Absolutely! Try chocolate sauce, caramel sauce, strawberry syrup, or even a dollop of whipped cream. A cream cheese glaze (powdered sugar mixed with a little cream cheese and milk) also makes a delicious accompaniment.

My tortillas are cracking when I roll them. How can I prevent this?

Warm your tortillas slightly before rolling. You can wrap them in damp paper towels and microwave for 20-30 seconds, or warm them briefly in a dry skillet. This makes them more pliable and less likely to crack.

Can I use a different fruit instead of strawberries?

Yes! This recipe works well with many fruits. Try peaches, cherries, blueberries, or a combination of berries. Just make sure to cut larger fruits into small pieces and drain very juicy fruits to prevent soggy chimichangas.

What oil is best for frying these chimichangas?

Vegetable oil, canola oil, or peanut oil all work well for frying these chimichangas because they have a neutral flavor and high smoke point. Avoid oils with strong flavors like olive oil.

Can I make mini versions of these for a dessert platter?

Absolutely! Use small 4-inch tortillas and reduce the amount of filling accordingly. These mini chimichangas will cook faster, so watch them closely while frying, typically needing only 1-2 minutes to become golden brown.

Conclusion

Strawberry Cheesecake Chimichangas offer a delightful twist on traditional desserts, combining the crispy exterior of a fried chimichanga with the creamy, sweet filling of a cheesecake. This versatile recipe can be adapted to suit different tastes and dietary needs, whether you prefer to bake instead of fry or experiment with different fruits. Perfect for special breakfasts, desserts, or even as a unique party offering, these crispy treats are sure to become a favorite. The contrast between the crunchy cinnamon-sugar coating and the smooth, berry-studded filling creates a memorable dessert experience that’s surprisingly simple to make at home.

Strawberry Cheesecake Chimichangas