Description
These Strawberry Cheesecake Chimichangas are a decadent dessert with creamy cheesecake filling wrapped in crispy, cinnamon-sugar-coated tortillas. Perfectly golden on the outside and bursting with sweet strawberry goodness inside, they’re ready in just 30 minutes!
Ingredients
Scale
For the filling:
- 8 oz cream cheese, softened (room temperature is crucial)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, diced (frozen will work in a pinch)
- 2 tablespoons strawberry preserves
For the chimichangas:
- 8 medium-sized flour tortillas (8-inch)
- Vegetable oil for frying (about 2 cups)
- ½ cup cinnamon sugar mixture (½ cup sugar mixed with 1 tablespoon cinnamon)
For serving (optional):
- Fresh sliced strawberries
- Whipped cream
- Powdered sugar for dusting
- Mint leaves for garnish
Instructions
- Prepare the Filling: In a medium bowl, beat softened cream cheese, sugar, and vanilla extract with a hand mixer on medium speed for about 2 minutes until smooth and fluffy.
- Prepare the Strawberries: Gently fold diced strawberries and strawberry preserves into the cream cheese mixture. Pat strawberries dry with a paper towel if they’re particularly juicy to prevent excess moisture.
- Fill the Tortillas: Place 2–3 tablespoons of the filling in the center of each tortilla. Avoid overfilling to prevent leakage during frying.
- Fold into Chimichangas: Fold the sides inward, then fold the bottom up and roll tightly to form a secure packet. Secure with toothpicks if needed.
- Heat the Oil: In a deep skillet or pot, heat oil to 350°F (175°C). Use a thermometer to ensure proper temperature.
- Fry the Chimichangas: Carefully place 2–3 chimichangas in the hot oil, seam-side down first. Fry for 1–2 minutes per side until golden brown, turning gently with tongs for even browning.
- Coat with Cinnamon Sugar: Immediately after frying, roll each chimichanga in the cinnamon sugar mixture while still hot to create a crackly, sweet coating.
- Serve with Style: Let cool for 5 minutes before serving. Garnish with fresh strawberry slices, whipped cream, powdered sugar, and mint leaves if desired. Serve warm!
Notes
Substitutions: Use frozen strawberries if fresh aren’t available; thaw and pat dry before using. For a lighter option, bake the chimichangas at 375°F (190°C) for 12–15 minutes instead of frying. Always monitor oil temperature closely to avoid burning or soggy results.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 chimichanga
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: strawberry cheesecake chimichangas, fried dessert recipe, easy dessert, mexican dessert