If you have a sweet tooth and love a little twist on classic desserts, this Strawberry Cheesecake Chimichangas Recipe is exactly what you need. Imagine the creamy richness of cheesecake combined with the fresh burst of strawberries, all wrapped up in a crispy, golden tortilla that’s fried to perfection. Every bite offers a delightful crunch followed by a luscious, fruity filling that feels like a warm hug on the inside. This dessert is not only impressive but surprisingly simple to make, perfect for sharing with friends or indulging in a cozy moment of pure joy.
Ingredients You’ll Need
Getting your ingredients together for this recipe is a breeze because each one plays a crucial role in balancing flavor and texture. From the creamy filling to the crispy exterior and the sweet cinnamon sugar coating, these ingredients come together to create an unforgettable dessert experience.
- Flour tortillas (6, 8-inch): The perfect vehicle for holding the cheesecake filling while frying up crispy and golden.
- Cream cheese (8 oz, softened): Provides that rich, velvety texture characteristic of cheesecake.
- Sour cream (1/4 cup): Adds slight tanginess and smoothness to the cheesecake mixture.
- Powdered sugar (1/3 cup): Sweetens the filling uniformly and melts easily into the cream cheese.
- Vanilla extract (1/2 teaspoon): Enhances the flavor depth with its warm, inviting aroma.
- Diced fresh strawberries (1 cup): Brings fresh fruity bursts and natural sweetness to the filling.
- Vegetable oil: For frying the chimichangas to a crispy, golden perfection.
- Granulated sugar (1/2 cup): Used to coat the chimichangas for added sweetness and texture.
- Ground cinnamon (1 teaspoon): Mixed with sugar to give the final coating a warm, spicy kick.
How to Make Strawberry Cheesecake Chimichangas Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese, sour cream, powdered sugar, and vanilla extract in a medium bowl until you have a smooth and creamy mixture. This is the heart of your filling, so take your time to get it perfectly blended. Once smooth, fold in the diced fresh strawberries gently to keep those juicy pieces intact and evenly distributed for every bite.
Step 2: Assemble the Chimichangas
Lay out your flour tortillas and divide the cheesecake-strawberry filling evenly among them. Place a generous scoop in the center of each tortilla. Carefully fold in the sides and roll them up tightly like a burrito, making sure the filling stays inside during frying. This step is crucial to avoid spills and ensure crispness on the outside.
Step 3: Mix the Cinnamon Sugar Coating
Combine the granulated sugar and ground cinnamon in a shallow bowl and set aside. This sweet and spicy mix will give the chimichangas their iconic finish and extra crunch after frying.
Step 4: Fry the Chimichangas
Heat about one inch of vegetable oil in a deep skillet over medium heat. When the oil is hot, carefully place the chimichangas seam side down to seal them. Fry in batches if necessary so you don’t crowd the pan. Cook each side for around 2 to 3 minutes until they turn golden brown and crispy. The aroma during frying will have you eagerly waiting to dive in.
Step 5: Coat and Cool
Once fried, remove the chimichangas and drain them on paper towels briefly to get rid of excess oil. While still warm, roll each one in the cinnamon sugar mixture so it sticks beautifully, adding that irresistible sweet and spicy crust.
How to Serve Strawberry Cheesecake Chimichangas Recipe
Garnishes
To elevate your Strawberry Cheesecake Chimichangas Recipe, consider garnishing with a drizzle of chocolate or strawberry sauce for extra richness. A sprinkle of powdered sugar, some fresh sliced strawberries, or even a dollop of whipped cream can make the presentation pop and taste even more indulgent. A scoop of vanilla ice cream on the side is a match made in heaven, creating a perfect hot-and-cold contrast.
Side Dishes
While these chimichangas shine as a dessert on their own, pairing them with light, fruity sides elevates the experience. Fresh fruit salads, berry compotes, or even a simple mint leaf garnish add freshness and balance out the richness. For a brunch-style treat, serve alongside a cup of rich, black coffee or a fruity mimosa.
Creative Ways to Present
You can serve the chimichangas whole for a dramatic look or slice them into bite-sized pieces to make them perfect finger food for parties. Another creative idea is to assemble them in mini versions using smaller tortillas – they’re adorable and just as delicious. You could also present them stacked like a cake and drizzle sauces artistically for an impressive dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare because they’re so good), store the chimichangas in an airtight container in the refrigerator. They’ll stay fresh for up to two days, but be mindful that the tortilla may lose some crispness over time.
Freezing
For longer storage, you can freeze these chimichangas before frying. Wrap each one tightly in plastic wrap and place in a freezer-safe bag. When ready to enjoy, fry them straight from frozen, just give them an extra minute or two in the oil to ensure they’re heated through and crispy.
Reheating
The best way to reheat your Strawberry Cheesecake Chimichangas Recipe leftovers is in a preheated oven at 350°F (175°C) for about 10 minutes, which helps restore crispiness without drying out the filling. Avoid microwaving if possible as it can make the tortillas soggy, losing that wonderful crunch.
FAQs
Can I use frozen strawberries in this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before folding them into the filling to avoid excess moisture that could make the filling watery.
Is it possible to bake the chimichangas instead of frying?
Absolutely! For a lighter option, you can bake them at 400°F (200°C) for 15–20 minutes until golden and crisp. Just brush them lightly with oil before baking to get that lovely crisp texture.
How do I prevent the chimichangas from opening while frying?
Make sure to roll them tightly and seal the edges well. Placing them seam side down in the hot oil first helps seal the tortilla better and prevents unwrapping during frying.
Can I prepare the filling in advance?
Yes, the cheesecake-strawberry filling can be made a day ahead and stored in the refrigerator. Bring it to room temperature and stir gently before assembling the chimichangas for the best texture.
What can I use if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or even a little mascarpone cheese for a similar creamy tang that complements the cream cheese nicely.
Final Thoughts
If you’re craving a dessert that’s fun, indulgent, and full of fresh flavor, the Strawberry Cheesecake Chimichangas Recipe is your new go-to. The combination of creamy filling wrapped in crispy, cinnamon-sugary tortillas makes every bite feel special. Give this recipe a try and watch how it quickly becomes a favorite in your kitchen, perfect for impressing guests or treating yourself to something truly delightful.
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Strawberry Cheesecake Chimichangas Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Delight in these Strawberry Cheesecake Chimichangas, a crispy and creamy dessert treat featuring a rich cream cheese filling with fresh strawberries, rolled in warm tortillas and fried to golden perfection. Coated in a cinnamon-sugar blend, these chimichangas are perfect served warm with a scoop of vanilla ice cream or drizzled with your favorite sauce.
Ingredients
Filling
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup diced fresh strawberries
Chimichangas
- 6 flour tortillas (8-inch)
- Vegetable oil, for frying (about 1 inch depth)
Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the filling: In a medium bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
- Fold in strawberries: Gently fold the diced fresh strawberries into the cream cheese mixture, ensuring they are evenly incorporated without breaking down.
- Assemble the chimichangas: Divide the cheesecake filling evenly among the six flour tortillas, placing it in the center of each. Fold the sides of each tortilla inward and roll up tightly like a burrito to fully encase the filling.
- Prepare the cinnamon sugar: In a shallow bowl, combine the granulated sugar and ground cinnamon, mixing well. Set this aside for coating later.
- Heat the oil: In a deep skillet, pour about 1 inch of vegetable oil and heat it over medium heat until it reaches the appropriate temperature for frying (approximately 350°F or until a small piece of tortilla sizzles on contact).
- Fry the chimichangas: Carefully place the rolled chimichangas seam side down into the hot oil. Fry them in batches if necessary to avoid overcrowding. Cook each chimichanga until golden brown on all sides, about 2 to 3 minutes per side, turning delicately with tongs to maintain shape.
- Drain and coat: Remove the chimichangas from the oil using tongs and place them on paper towels to drain excess oil. While still warm, immediately roll each chimichanga in the prepared cinnamon sugar mixture until evenly coated.
- Serve: Serve the strawberry cheesecake chimichangas warm. For an extra indulgent dessert, top with a scoop of vanilla ice cream or drizzle with chocolate or strawberry sauce, if desired.
Notes
- Make sure the cream cheese is softened for easy mixing and smooth filling texture.
- Handle the chimichangas gently during frying to prevent filling leakage.
- To keep chimichangas warm before serving, place them on a baking sheet in a low oven (around 200°F).
- You can substitute fresh strawberries with frozen but thaw and drain them well before folding into the filling.
- Vegetable oil is preferred for frying because of its high smoke point and neutral flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
