Ingredients
For the Cheesecake Filling:
- 8 oz (1 package) cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup diced fresh strawberries
For the Chimichangas:
- 4 large flour tortillas
- 2 tbsp melted butter or neutral oil for frying
- ½ cup granulated sugar
- 1 tsp cinnamon
For Garnish:
- Fresh sliced strawberries
- Whipped cream
- White chocolate or strawberry sauce (optional)
Instructions
Step 1: Make the Cheesecake Filling
- In a bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in diced strawberries, ensuring they are evenly mixed.
Step 2: Assemble the Chimichangas
- Lay out a flour tortilla and place ¼ of the cheesecake filling in the center.
- Fold the sides of the tortilla over the filling, then roll it up tightly like a burrito.
- Repeat with the remaining tortillas and filling.
Step 3: Fry the Chimichangas
- Heat butter or oil in a pan over medium heat.
- Place the chimichangas seam-side down and cook for 2-3 minutes per side until golden brown and crispy.
- Remove from the pan and place on a paper towel to drain excess oil.
Step 4: Coat in Cinnamon Sugar
- In a small bowl, mix granulated sugar and cinnamon.
- While the chimichangas are still warm, roll them in the cinnamon-sugar mixture until fully coated.
Step 5: Garnish & Serve
- Drizzle with white chocolate, strawberry sauce, or honey for extra sweetness.
- Top with fresh strawberries and whipped cream for a beautiful finish.
- Serve immediately and enjoy this crispy, creamy, and utterly delicious treat!
Notes
Tips for the Best Strawberry Cheesecake Chimichangas
✔ Use Room Temperature Cream Cheese – This makes the filling extra smooth.
✔ Don’t Overfill the Tortilla – Too much filling can cause them to burst when frying.
✔ Fry Until Golden, Not Burnt – Keep an eye on the chimichangas to avoid overcooking.
✔ Try Baking Instead – For a lighter version, bake at 375°F (190°C) for 12-15 minutes until golden brown.