If there’s one dessert that’s guaranteed to make everyone’s eyes light up, it’s these Strawberry Cheesecake Chimichangas. They combine the rich, velvety goodness of classic cheesecake with juicy strawberries, all wrapped up in a crispy, golden tortilla and coated in cinnamon sugar. It’s like a deep-fried dream—warm, creamy, and impossible to resist.
What I love about this recipe is that it’s shockingly easy to make. You don’t need to bake anything, and the whole process takes under 30 minutes. Plus, you can customize them with different fruits, drizzles, and toppings. Whether you’re making them for a special occasion or just because you’re craving something indulgent, these chimichangas won’t disappoint!
Why You’ll Love This Recipe
- Crispy & golden perfection – The tortillas fry up beautifully, creating a satisfying crunch.
- Creamy cheesecake filling – Smooth, sweet, and pairs perfectly with fresh strawberries.
- Cinnamon sugar magic – Coating them while warm gives them an irresistible churro-like finish.
- Simple & quick – No baking required, and they’re ready in about 25 minutes!
Ingredients You’ll Need
(Serves 6 | Prep Time: 10 mins | Cook Time: 10-15 mins)
- 6 large flour tortillas
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup diced fresh strawberries
- ½ cup granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
- Oil for frying
Step-by-Step Instructions
1. Make the Cheesecake Filling
- In a mixing bowl, I beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Then, I gently fold in the diced fresh strawberries, being careful not to mash them too much.
2. Assemble the Chimichangas
- I lay out a flour tortilla and spread 2-3 tablespoons of the filling in the center.
- To fold them properly, I tuck in the sides first, then roll it up tightly like a burrito.
- It’s important to roll them snugly so the filling doesn’t leak out while frying.
3. Fry Until Golden
- In a deep skillet, I heat about 2 inches of oil over medium heat.
- Once the oil is hot (around 350°F / 175°C), I carefully place one or two chimichangas at a time into the oil.
- I fry them for 1-2 minutes per side, flipping gently with tongs, until they’re golden brown and crispy.
- After frying, I transfer them to a paper towel-lined plate to drain excess oil.
4. Coat in Cinnamon Sugar
- While the chimichangas are still warm, I roll them in a cinnamon sugar mixture (½ cup granulated sugar + 1 tsp cinnamon).
- This step gives them a sweet, slightly crunchy coating—like a cross between a churro and a cheesecake!
5. Serve & Enjoy!
- I love serving these warm, sometimes with an extra drizzle of chocolate or caramel sauce.
- A dollop of whipped cream or a scoop of vanilla ice cream takes them to the next level!
My Tips for Perfect Chimichangas
- Seal them well – If you’re worried about them unrolling while frying, secure them with toothpicks (just remember to remove them before serving!).
- Don’t overcrowd the pan – Fry just one or two at a time to keep the oil temperature consistent.
- Want to bake them instead? Brush with melted butter and bake at 375°F (190°C) for 15-18 minutes, flipping halfway through.
- For an air-fryer version – Spray with cooking spray and air-fry at 375°F for 8-10 minutes, flipping halfway.
What to Serve with Strawberry Cheesecake Chimichangas
These indulgent treats are amazing on their own, but if you want to take them to the next level, try pairing them with:
- Chocolate sauce – Because cheesecake + chocolate = heaven.
- Caramel drizzle – Adds a buttery, caramelized sweetness.
- Whipped cream – Light, fluffy, and the perfect contrast to the crispy shell.
- Vanilla ice cream – A warm-and-cold contrast that’s truly irresistible.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes! You can assemble the chimichangas and keep them in the fridge for up to 12 hours before frying.
Q: Can I use other fruits?
A: Absolutely! Try using blueberries, raspberries, or even banana slices for a fun twist.
Q: Can I freeze them?
A: Yes! Freeze uncooked chimichangas on a baking sheet, then transfer them to a freezer bag. When ready to cook, fry straight from frozen (just add 1-2 extra minutes to the cook time).
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes to crisp them back up.
Why You Need to Try This Recipe
These Strawberry Cheesecake Chimichangas are pure dessert magic—crispy, creamy, and loaded with flavor. They’re easy to make, customizable, and perfect for special occasions or just satisfying your sweet tooth on a regular day.
Give this recipe a try, and I promise, you won’t be able to stop at just one. Happy cooking!
Golden, Cinnamon-Sugar Coated Chimichangas Stuffed with Creamy Cheesecake & Strawberries
Ingredients
- 8 oz cream cheese
- 1 tsp vanilla extract
- 1 tsp cinnamon (for coating)
- 1/2 cup powdered sugar
- 1 cup strawberries, chopped
- 4 large flour tortillas
- 1 cup vegetable oil (for frying)
- 1/4 cup granulated sugar
- 1 tsp cinnamon (for sugar coating)
Instructions
- In a mixing bowl, combine cream cheese, vanilla extract, and powdered sugar until smooth.
- Gently fold in the chopped strawberries into the cream cheese mixture.
- Lay a flour tortilla on a flat surface, place a generous amount of the cheesecake mixture in the center, and fold the sides over the filling. Roll tightly to form a chimichanga.
- In a deep skillet, heat vegetable oil over medium heat.
- Carefully place the chimichangas in the hot oil, frying until golden brown on all sides, about 2-3 minutes per side.
- Remove the chimichangas from the oil and drain on paper towels.
- In a small bowl, mix granulated sugar and cinnamon for coating. While the chimichangas are still warm, roll them in the cinnamon-sugar mixture.
- Serve warm and enjoy!
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