Strawberry Cheesecake Chimichangas: Crispy, Creamy, and Utterly Irresistible!
By Jason Griffith
Get ready for a dessert experience that’s truly out of this world! These Strawberry Cheesecake Chimichangas take the beloved flavors of creamy cheesecake and fresh strawberries, wrap them in a soft tortilla, fry them to golden perfection, and then coat them in a delightful cinnamon-sugar crunch. The result? A crispy, warm, and gooey sweet treat that’s impossible to resist. They’re a fun, creative dessert that’s perfect for parties, brunches, or any time you crave a unique and indulgent delight!
Why I Love This Recipe
I’m a huge fan of creative desserts that bring unexpected joy, and these Strawberry Cheesecake Chimichangas do exactly that. What I absolutely adore is the incredible contrast of textures: the crispy, cinnamon-sugar-coated exterior gives way to a warm, soft tortilla, revealing a luscious, creamy, and sweet strawberry cheesecake filling. It’s an explosion of flavor in every bite—tangy cream cheese, sweet strawberries, and warm spice. Plus, they’re surprisingly easy to make, turning a simple tortilla into a dessert masterpiece that always wows!
Ingredients
For the Chimichangas:
- 6 (8-inch) soft flour tortillas
- 8 oz cream cheese, room temperature
- 2 Tablespoons sour cream
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¾ cups sliced fresh strawberries
- Vegetable oil, for frying (about 2-2 ½ inches deep in your pan)
For the Coating:
- 1 Tablespoon ground cinnamon
- ⅓ cup granulated sugar
For Serving:
- 1 cup sliced fresh strawberries
- Optional: whipped cream, chocolate syrup, or ice cream
Swaps and Notes
- Tortillas: Use 8-inch soft flour tortillas. Corn tortillas are too brittle for rolling. Larger tortillas will yield fewer, larger chimichangas.
- Cream Cheese: Ensure your cream cheese is at room temperature for a smooth, lump-free filling.
- Sour Cream: This adds a touch of tang and creaminess to the filling. You can use Greek yogurt for a similar effect, though it might be slightly tangier.
- Sugar (Filling): Adjust the amount of sugar in the cream cheese filling to your preferred sweetness level.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Strawberries: Fresh strawberries are best for flavor and texture. Ensure they are sliced thinly or finely diced so they blend well into the filling and don’t tear the tortillas. You can also experiment with other soft fruits like raspberries or blueberries.
- Frying Oil: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
- Coating Sugar: The combination of granulated sugar and cinnamon creates that classic churro-like coating. You can adjust the cinnamon to your preference.
- Toothpicks: Using toothpicks to secure the rolled tortillas is important to prevent them from unraveling during frying. Remember to remove them!
Instructions
1. Prepare the Cheesecake Filling: In a medium mixing bowl, using an electric mixer or a whisk, beat the 8 oz cream cheese (room temperature) until it’s smooth and creamy. Add the 2 Tablespoons sour cream, 1 Tablespoon granulated sugar, and 1 teaspoon vanilla extract. Continue beating until all ingredients are well combined and the mixture is light and fluffy. Gently fold in the ¾ cups of sliced fresh strawberries. Stir just until they are evenly distributed throughout the cream cheese mixture.
2. Assemble the Chimichangas: Lay out one of your 8-inch soft flour tortillas on a clean work surface. Spoon about one-sixth of the strawberry cheesecake filling onto the lower third of the tortilla. Spread it into a log shape, leaving space on the sides. Fold the two sides of the tortilla in toward the center over the filling (like an envelope). Then, starting from the bottom (the edge closest to the filling), tightly roll the tortilla up like a burrito. Once rolled, secure it tightly with one or two toothpicks inserted horizontally through the seam, to prevent it from unfolding during frying. Repeat this process for all 6 tortillas.
3. Prepare Coating & Drain Plate: In a shallow bowl (wide enough to roll a chimichanga), combine the ⅓ cup granulated sugar with 1 Tablespoon ground cinnamon. Stir until well mixed. Set aside. Line a large plate with a few layers of paper towels. This will be used to drain the fried chimichangas.
4. Heat Oil for Frying: In a deep saucepan or a heavy-bottomed skillet, pour about 2 to 2 ½ inches of vegetable oil for frying. Place the pan over medium-high heat. Heat the oil until it reaches 360°F (182°C). If you don’t have a thermometer, you can test the oil by dropping a tiny piece of tortilla into it; it should sizzle vigorously immediately.
5. Fry the Chimichangas: Carefully place 2-3 chimichangas into the hot oil at a time, making sure not to overcrowd the pan (overcrowding lowers the oil temperature and leads to soggy results). Fry for about 2-3 minutes, flipping them as needed, until they are golden brown and crispy on all sides.
6. Drain & Coat: Using tongs or a slotted spoon, carefully transfer the fried chimichangas to the paper towel-lined plate to drain for about a minute. This allows excess oil to drip off. Immediately, while still warm, roll each chimichanga thoroughly in the cinnamon and sugar mixture until evenly coated. Crucially, don’t forget to remove all toothpicks from the chimichangas before serving!
7. Serve: Serve the Strawberry Cheesecake Chimichangas warm, garnished with the 1 cup of extra sliced fresh strawberries. You can also offer optional toppings like whipped cream, a drizzle of chocolate syrup, or a scoop of vanilla ice cream for an extra indulgent treat. Enjoy your delicious, homemade dessert!
Tips for Success
- Room Temperature Ingredients: Ensure cream cheese and sour cream are at room temperature for a smooth filling.
- Don’t Overfill: Overfilling the tortillas can make them hard to roll and prone to bursting during frying.
- Roll Tightly: A tight roll helps the chimichanga hold its shape and cook evenly.
- Secure with Toothpicks: This is a vital step to prevent unraveling in the hot oil.
- Maintain Oil Temperature: Use a thermometer to keep the oil at 360°F (182°C). Too low, and they’ll be greasy; too high, and they’ll burn before the filling warms through.
- Fry in Batches: Don’t overcrowd the pan. Fry in batches to maintain oil temperature and ensure even crispness.
- Coat While Warm: Roll the chimichangas in cinnamon-sugar immediately after draining while they are still warm; this helps the coating stick.
Serving Suggestions and Pairings
These Strawberry Cheesecake Chimichangas are a show-stopping dessert that can stand alone or be part of a larger dessert spread.
- Dessert Bar: Offer a variety of toppings like chocolate syrup, caramel sauce, whipped cream, sprinkles, or extra fruit for guests to customize.
- Brunch Dessert: A fun and unique addition to a weekend brunch.
- Ice Cream Pairing: Serve warm with a scoop of vanilla bean ice cream for a delightful hot-and-cold contrast.
- Coffee or Tea: Perfect with a hot cup of coffee or a refreshing iced tea.
- For other delightful no-bake or unique desserts, check out these Chefmaniac favorites:
- This Unicorn Poke Cake Became My Favorite Party Trick for another fun, colorful dessert.
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert
- This No-Bake Oreo Cream Pie Is My Favorite Quick Dessert Hack
Storage and Leftover Tips
While these chimichangas are definitely best enjoyed fresh, some components can be prepped, and leftovers can be stored.
- Best Served Fresh: The crispy exterior and warm, gooey interior are at their peak right after frying.
- Filling Prep: You can prepare the cheesecake filling a day in advance and store it in an airtight container in the refrigerator.
- Assembly Ahead: You can assemble the chimichangas (steps 1-3) up to a few hours in advance, cover them loosely with plastic wrap, and refrigerate. This can make them a bit firmer, which is good for frying.
- Cooked Leftovers: If you have leftover fried chimichangas, store them in an airtight container in the refrigerator for up to 1-2 days. The coating will soften.
- Reheating: For best results, reheat in an air fryer at 350°F (175°C) for 3-5 minutes, or in a preheated oven until warmed through and re-crisped. Microwaving is not recommended as it will make them soggy.
- Freezing: Freezing fried chimichangas is not recommended, as the texture can suffer significantly upon thawing and reheating.
Final Thoughts
These Strawberry Cheesecake Chimichangas are a truly delightful and creative dessert that combines crispy fried goodness with creamy, fruity indulgence. They’re a fun twist on a classic dessert, perfect for any occasion where you want to impress and bring smiles. Get ready for a crispy, sweet, and utterly addictive treat!
What are your favorite creative dessert twists, or do you have a go-to fried sweet treat? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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