Strawberry Cheesecake Chimichangas

Strawberry Cheesecake Chimichangas

Posted on February 6, 2025
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Crispy, golden, and filled with a creamy, tangy cheesecake center, these Strawberry Cheesecake Chimichangas are the ultimate indulgence! Imagine biting into a warm, cinnamon-sugar-coated tortilla filled with sweet cream cheese and fresh strawberries. These deep-fried delights are perfect for dessert, brunch, or a sweet snack. Serve them with whipped cream, chocolate drizzle, or a scoop of ice cream for an unforgettable treat.

Ingredients

For the Filling:

  • 8 ounces cream cheese, softened
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest (optional, for extra flavor)
  • 1 cup fresh strawberries, diced

For the Chimichangas:

  • 4 large flour tortillas (8–10 inches)
  • 2 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • Vegetable oil, for frying

Optional Toppings:

  • Whipped cream
  • Chocolate or caramel drizzle
  • Powdered sugar
  • Fresh strawberries

Instructions

Step 1: Make the Cheesecake Filling

  1. In a medium bowl, beat cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy.
  2. Gently fold in the diced strawberries until evenly distributed.
  3. Set aside or refrigerate until ready to use.

Step 2: Assemble the Chimichangas

  1. Warm the flour tortillas in the microwave for 10–15 seconds to make them pliable.
  2. Spread ¼ of the cheesecake filling onto the lower third of each tortilla.
  3. Fold in the sides and roll tightly like a burrito, making sure to tuck in the edges so the filling doesn’t leak out.
  4. Secure with toothpicks if needed to hold the shape while frying.

Step 3: Fry the Chimichangas

  1. Heat 2 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
  2. Carefully place each chimichanga seam-side down into the hot oil. Fry 1–2 minutes per side until golden brown and crispy.
  3. Remove with tongs and place on a paper towel-lined plate to drain excess oil.

Step 4: Coat in Cinnamon Sugar

  1. In a shallow dish, mix granulated sugar and cinnamon.
  2. Brush each warm chimichanga with melted butter and roll in the cinnamon-sugar mixture until fully coated.

Step 5: Serve and Enjoy

  1. Drizzle with chocolate, caramel, or honey, and top with whipped cream or extra strawberries.
  2. Serve immediately while warm and crispy!

Tips for Perfect Strawberry Cheesecake Chimichangas

  1. Prevent Soggy Chimichangas: Drain them on a wire rack instead of paper towels to keep them crispy.
  2. No Frying? No Problem! Bake at 400°F (200°C) for 15–18 minutes or air-fry at 375°F for 10 minutes, flipping halfway.
  3. Use Fresh or Frozen Strawberries: If using frozen, thaw and drain well to prevent excess moisture.
  4. Extra Crunch? Sprinkle crushed graham crackers over the filling before rolling.
  5. Seal Them Well: Make sure to tuck in the edges tightly to keep the filling inside while frying.

Storage Instructions

  1. Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F for 5–7 minutes.
  2. Freezing: Freeze assembled but unfried chimichangas for up to 1 month. Fry directly from frozen, adding 1–2 extra minutes.
  3. Reheating: Avoid the microwave—it makes them soggy. Use an air fryer or oven for best results.

Variations

  1. Chocolate Cheesecake Chimichangas: Add 2 tablespoons cocoa powder to the cream cheese filling.
  2. Nutella Strawberry Chimichangas: Spread Nutella on the tortilla before adding the filling.
  3. Berry Mix Version: Use a mix of strawberries, blueberries, and raspberries for a fruity explosion.
  4. Low-Sugar Option: Swap sugar for a sugar substitute and use whole wheat tortillas.
  5. Mini Chimichangas: Use small street taco tortillas for bite-sized treats.

Nutrition Details (Per Serving, Based on 4 Servings)

  • Calories: 450
  • Protein: 6g
  • Carbohydrates: 52g
  • Fat: 24g
  • Saturated Fat: 12g
  • Cholesterol: 45mg
  • Sodium: 300mg
  • Fiber: 2g
  • Sugar: 28g

FAQ

1. Can I make these ahead of time?
Yes! Assemble and refrigerate them up to 24 hours in advance, then fry when ready to serve.

2. Can I use a different fruit?
Absolutely! Raspberries, blueberries, peaches, or apples work beautifully.

3. What’s the best oil for frying?
Use vegetable, canola, or peanut oil, as they have a high smoke point and won’t alter the flavor.

4. Can I make these gluten-free?
Yes! Just use gluten-free tortillas and ensure all ingredients are GF-certified.

5. How do I prevent them from unrolling while frying?
Secure with toothpicks or place them seam-side down first when frying.