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
Scale
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.
