If you are looking for a dessert that perfectly blends creamy, fruity, and crispy textures, you have to try this Strawberry Cheesecake Chimichangas Recipe. Imagine biting into a golden, crunchy tortilla that hides a luscious cheesecake filling bursting with fresh strawberries. It’s such a delightful combination that feels indulgent yet comforting. Whether you want to impress guests or treat yourself to something special, this recipe will quickly become one of your favorites to whip up in no time.
Ingredients You’ll Need
Gathering simple, quality ingredients is key to creating the perfect balance of flavors and textures in this dessert. Each element, from the creamy cheese to the fresh strawberries and cinnamon sugar coating, plays a crucial role in making these chimichangas irresistibly delicious.
- 6 flour tortillas (8-inch): These will be your crispy pockets, perfect for wrapping the filling.
- 8 oz cream cheese, softened: The creamy base for the cheesecake filling, ensuring a rich texture.
- 1/4 cup sour cream: Adds tanginess and smoothness to balance the sweetness.
- 1/3 cup powdered sugar: Sweetens the filling without grittiness.
- 1/2 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 1 cup diced fresh strawberries: Bursts of juicy fruit brighten the filling and add freshness.
- Vegetable oil, for frying: For creating that perfectly crisp and golden exterior.
- 1/2 cup granulated sugar (for coating): Sweetens the crust and gives a lovely crunch.
- 1 teaspoon ground cinnamon (for coating): Offers warm spice to complement the strawberries.
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. Mix until everything is smooth and creamy, with no lumps lingering. This step sets the stage for a dreamy, rich filling that feels indulgent in every bite.
Step 2: Fold in the Fresh Strawberries
Gently fold the diced strawberries into your creamy filling. It’s important to do this carefully to keep those juicy bits intact, ensuring each chimichanga gives you a delightful fruity burst alongside the tangy cheesecake.
Step 3: Roll the Chimichangas
Divide the cheesecake and strawberry mixture evenly among the six tortillas, placing the filling right in the center. Fold in the sides and roll each one up tightly, just like you would a burrito. This tight roll will prevent any leaking during frying and keep all the deliciousness safely tucked inside.
Step 4: Prepare the Cinnamon Sugar Coating
Mix the granulated sugar and cinnamon in a shallow bowl and set it aside. This simple mixture will add a beautifully sweet and slightly spicy layer to the crispy outside of your chimichangas, making them even more irresistible.
Step 5: Heat the Oil for Frying
Pour about an inch of vegetable oil into a deep skillet and heat it over medium heat. The oil has to be just right — hot enough to fry but not so hot that it burns the tortillas. This ensures your chimichangas will be golden brown and crunchy, not oily or soggy.
Step 6: Fry the Chimichangas
Carefully place each rolled chimichanga seam side down into the hot oil. Fry them in batches if necessary to avoid overcrowding. Cook until each side is a beautiful golden brown, which should take about 2 to 3 minutes per side. This frying step is what transforms these wraps into crispy, warm pockets of joy.
Step 7: Coat in Cinnamon Sugar
Remove fried chimichangas and drain them on paper towels. While still warm, immediately roll each one in the cinnamon sugar mixture. The warmth helps the coating stick perfectly, giving these chimichangas their signature sparkle and flavor.
Step 8: Ready to Serve
Your Strawberry Cheesecake Chimichangas Recipe is now ready to enjoy warm, with optional accompaniments like vanilla ice cream or a drizzle of chocolate or strawberry sauce that take this dessert to the next level.
How to Serve Strawberry Cheesecake Chimichangas Recipe
Garnishes
Adding a fresh garnish elevates the presentation and flavor. Consider topping your chimichangas with a sprinkle of powdered sugar, fresh strawberry slices, or even a light dusting of cocoa powder. Dollops of whipped cream or a scoop of vanilla ice cream on the side add a cooling contrast to the warm dessert.
Side Dishes
Although these chimichangas shine on their own, pairing them with simple sides like fresh fruit salad or a small serving of yogurt can lighten the indulgence and add refreshing elements. A scoop of your favorite ice cream or a drizzle of berry coulis also works wonderfully to complement those rich flavors.
Creative Ways to Present
For a fun twist, serve individual chimichangas in mini cast iron skillets or on decorative plates lined with doilies. You could create a dipping station with various sauces—think chocolate, caramel, or strawberry puree—letting everyone choose their favorite. Cutting the chimichangas diagonally to reveal the strawberry cheesecake filling inside can make a beautiful presentation too.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough!), store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days, but the texture of the fried tortilla may soften slightly after cooling.
Freezing
This Strawberry Cheesecake Chimichangas Recipe can be frozen before frying. Roll them up as instructed, then wrap each chimichanga tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to one month. When ready, fry them directly from frozen, just adding a minute or two to the cooking time.
Reheating
To bring back the crispiness, reheat leftover chimichangas in a preheated oven at 350°F (175°C) for about 10-12 minutes. Avoid microwaving if you want to keep the exterior crunchy, but if you’re in a hurry, a quick zap can still warm them through.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries work best for the filling due to their texture and juiciness, but if you only have frozen, be sure to thaw and drain them thoroughly to avoid excess moisture that can make the filling watery.
Is it possible to bake these instead of frying?
Yes! Baking is a lighter alternative. Brush the chimichangas with melted butter and bake at 400°F (200°C) for about 15-18 minutes or until golden and crisp, turning halfway through for even cooking.
What’s the best way to prevent the chimichangas from falling apart while frying?
Make sure to roll them tightly and seal the edges well. Placing them seam side down first in the hot oil helps seal the roll quickly and prevents unrolling during frying.
Can I make the filling in advance?
Absolutely. Prepare the cheesecake filling up to a day ahead and refrigerate it. Let it come to room temperature before spreading onto the tortillas to make rolling easier.
Are there other fruit variations for this recipe?
Definitely! Blueberries, raspberries, or diced peaches can be delicious substitutes or additions to the strawberries, providing different bursts of flavor and color.
Final Thoughts
This Strawberry Cheesecake Chimichangas Recipe is a true crowd-pleaser that brings happiness with every bite. Its perfect blend of creamy, sweet filling and crispy, cinnamon-sugar-coated shell showcases how simple ingredients can create magic. Don’t hesitate to try making these at home—you’ll be rewarded with a delicious dessert that feels like a warm hug in food form.
Print
Strawberry Cheesecake Chimichangas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Strawberry Cheesecake Chimichangas are a delightful dessert featuring creamy cheesecake filling mixed with fresh strawberries, wrapped in crispy fried tortillas, and coated in cinnamon sugar for a sweet, crunchy finish. Perfect for a quick, indulgent treat that’s served warm and pairs wonderfully with ice cream or fruit sauces.
Ingredients
Cheesecake Filling
- 6 flour tortillas (8-inch)
- 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
For Frying and Coating
- Vegetable oil, for frying (about 1 inch deep)
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until the mixture is smooth and creamy, creating a rich cheesecake-like filling.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the cheesecake mixture, ensuring they are evenly incorporated without breaking down.
- Fill and Roll Tortillas: Divide the cheesecake filling evenly among the 6 tortillas, placing the filling in the center of each. Fold the sides over the filling and roll tightly like a burrito to secure the filling inside.
- Prepare Cinnamon Sugar Coating: In a shallow bowl, combine the granulated sugar and ground cinnamon. Set this mixture aside for coating after frying.
- Heat Oil for Frying: In a deep skillet, pour vegetable oil to about 1 inch depth and heat over medium heat until it reaches the right temperature for frying (about 350°F or until a small piece of tortilla bubbles and turns golden).
- Fry the Chimichangas: Carefully place the rolled chimichangas seam side down into the hot oil. Fry them in batches if necessary to avoid overcrowding. Cook each side until golden brown, approximately 2–3 minutes per side.
- Drain and Coat: Remove the fried chimichangas from the oil and drain on paper towels to remove excess oil. While still warm, immediately roll each chimichanga in the cinnamon sugar mixture to coat thoroughly.
- Serve: Serve the strawberry cheesecake chimichangas warm. Optionally, top with a scoop of vanilla ice cream or drizzle with chocolate or strawberry sauce for extra indulgence.
Notes
- Ensure the cream cheese is softened to make mixing easier and achieve a smooth filling.
- Fry the chimichangas carefully to avoid oil splattering and maintain crispy texture.
- Use fresh strawberries for the best flavor and texture. Frozen strawberries can add excess moisture.
- Serve immediately after coating for the best combination of warm, creamy filling and crunchy exterior.
- Optional toppings like ice cream or sauces elevate the dessert but are not necessary.
