Introduction
Ever wish you could roll a creamy cheesecake and sweet strawberry pie into one crispy, golden dessert? These Strawberry Cheesecake Chimichangas are your dream come true. Wrapped in warm tortillas, brushed with butter, and baked to perfection with a cinnamon sugar crunch, they’re everything you love about cheesecake, reimagined as a fun, hand-held dessert.
Why I Love This Recipe
This dessert feels like it belongs at a carnival or food truck—but it’s totally doable in your own kitchen. No deep fryer needed. I love how the tangy cream cheese filling plays off the sweet strawberry pie center, all wrapped in a warm, crispy tortilla with a hint of cinnamon sugar. They’re easy to make, but they look like you went the extra mile. Perfect for parties, holidays, or just a night when you’re craving something special.
Ingredients
- 8 flour tortillas (soft taco size works best) 🌯
- 1 cup cream cheese, softened 🧀
- 1/4 cup powdered sugar 🍬
- 1 tsp vanilla extract 🌿
- 1 cup strawberry pie filling 🍓
- 2 tbsp butter, melted 🧈
- 2 tbsp granulated sugar 🍬
- 1 tsp ground cinnamon 🌰
Swaps and Notes
- Pie filling: Don’t limit yourself to strawberry! Try blueberry, cherry, or even apple for a twist.
- Tortillas: Regular flour tortillas are perfect, but whole wheat or even low-carb versions can work.
- Make it richer: Add a handful of mini white chocolate chips inside for extra indulgence.
- Make it fried: You can fry these for an ultra-crispy finish. Just pan-fry in hot oil until golden.
Instructions
Step 1: Preheat the Oven
Set your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 3: Assemble the Chimichangas
Spread a layer of the cheesecake filling across each tortilla, leaving a border. Add a spoonful of strawberry pie filling in the center.
Step 4: Roll Them Up
Fold the sides and roll each tortilla up burrito-style. Place seam-side down in the baking dish.
Step 5: Butter and Sugar
Brush the tops with melted butter. Mix the cinnamon and sugar in a small bowl, then sprinkle over each chimichanga.
Step 6: Bake
Bake for 15–20 minutes, or until the tops are golden brown and crisp. Let cool slightly before serving.
Tips for Success
- Don’t overfill – It can get messy! A couple of spoonfuls of filling is perfect.
- Seal well – Roll the tortillas tightly and place seam-side down to prevent unrolling.
- Let them rest – Cooling for a few minutes after baking helps the filling set.
Serving Suggestions and Pairings
These chimichangas are fantastic on their own, but even better with:
- A scoop of vanilla ice cream
- A drizzle of melted white chocolate or strawberry syrup
- A sprinkle of crushed graham crackers for cheesecake vibes
- A tall glass of iced coffee or a fruity Rainbow Sangria
Storage and Leftovers
- Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 350°F for 8–10 minutes to restore crispiness.
- Freezer: Wrap tightly and freeze unbaked chimichangas for later. Bake from frozen at 375°F for about 25 minutes.
More Recipes You’ll Love
Looking for more sweet treats with a twist? Check out these hand-picked favorites:
- This No-Bake Oreo Cream Pie – a creamy, crowd-pleasing dessert that’s ready in minutes
- Caramel Apple Nachos – the ultimate sweet-and-crunchy snack
- No-Bake Peanut Butter Oatmeal Bars – easy, energizing, and totally addictive
- Pumpkin Delight Dessert – layers of autumn flavor in one irresistible treat
- Chocolate Chip Cookie Bites – mini cookies, maximum satisfaction
Final Thoughts
These Strawberry Cheesecake Chimichangas are the perfect blend of creamy, fruity, and crispy. They’re fun to make, even more fun to eat, and guaranteed to disappear fast. Whether you’re baking for a crowd or just treating yourself, this dessert is pure joy in every bite.
Tried it? I’d love to know how it turned out! Leave a comment, share your photo, or tag @chefmaniac on Instagram. And don’t forget to follow for more crave-worthy recipes!
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