Strawberry Cheesecake Chimichangas
These Strawberry Cheesecake Chimichangas are an irresistible dessert that combines the best of both worlds – the crispy, golden exterior of a chimichanga and the rich, creamy sweetness of a cheesecake filling. Perfectly fried to achieve that crunch you love, the inside is filled with a velvety cheesecake mixture, blended with fresh strawberries for a burst of flavor in every bite. The chimichangas are then coated in a cinnamon-sugar mixture, creating a perfect balance of sweetness and spice.
Not only do these chimichangas taste incredible, but they also look amazing on any dessert table. Whether you’re serving them at a special family dinner, a brunch gathering, or just craving something indulgent, they’re sure to impress. The best part? You can customize them with toppings like whipped cream, chocolate sauce, or caramel drizzle to make them even more decadent. They’re the perfect combination of crispy, creamy, and sweet – a dessert that’s guaranteed to leave everyone wanting more. Whether you enjoy them on their own or paired with a scoop of ice cream, these Strawberry Cheesecake Chimichangas are a delightful treat that will have everyone asking for the recipe!
Ingredients:
For the Cheesecake Filling:
8 oz cream cheese, softened.
½ cup powdered sugar.
½ teaspoon vanilla extract.
½ cup chopped strawberries.
For the Chimichangas:
4–6 medium flour tortillas.
Vegetable oil (for frying).
½ cup granulated sugar.
1 teaspoon ground cinnamon.
Instructions:
Step 1
In a medium mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Step 2
Once combined, gently fold in the chopped strawberries until evenly distributed throughout the filling.
Step 3
Lay a tortilla flat on a clean surface. Spoon 2–3 tablespoons of the cheesecake filling into the center of the tortilla.
Step 4
Carefully fold in the sides of the tortilla and then roll it up tightly, making sure the filling stays securely inside.
Step 5
Repeat with the remaining tortillas and filling.
Step 6
Heat vegetable oil in a deep skillet over medium heat. Use a thermometer to check that the oil reaches 350°F.
Step 7
Once the oil is hot, carefully place the chimichangas seam-side down into the skillet.
Step 8
Fry for 1–2 minutes per side, or until they turn golden brown and crispy.
Step 9
Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Step 10
In a shallow bowl, combine the granulated sugar and ground cinnamon.
Step 11
While the chimichangas are still warm, roll them in the cinnamon-sugar mixture until they are fully coated.
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