Name: Strawberry Cheesecake Chimichangas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 6 (8-inch) soft flour tortillas; 8 oz cream cheese, room temperature; ¼ cup sour cream; 1 tablespoon sugar; 1 teaspoon vanilla extract; 1 cup strawberries, diced; ½ cup strawberry jam; Vegetable oil, for frying; 2 tablespoons unsalted butter, melted; ¼ cup sugar; 1 teaspoon cinnamon

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If you’re looking for a dessert that feels indulgent yet playful, Strawberry Cheesecake Chimichangas might just become your new favorite treat. Imagine biting into a warm, crispy tortilla filled with creamy, tangy cheesecake and bursting with the sweet flavor of strawberries. It’s a little slice of heaven rolled up and fried to perfection. Whether you’re planning a cozy dessert night or need a crowd-pleaser for a gathering, this recipe checks all the boxes.

Now, I’ll let you in on a little secret: I’ve always had a soft spot for cheesecake. Combine that with my love for Mexican-inspired treats, and you can see why I was so excited to share this recipe. These chimichangas are incredibly easy to make and perfect for impressing guests or indulging yourself after a long day. Plus, who doesn’t love a dessert you can eat with your hands?

Let’s dive into how you can whip up this delightful treat in no time.

Step 1: Gather Your Ingredients

Before we start, make sure you have everything on hand. For the chimichangas, you’ll need soft flour tortillas, cream cheese, sour cream, sugar, vanilla extract, diced strawberries, and strawberry jam. For frying, keep some vegetable oil and melted butter ready. And of course, don’t forget the cinnamon-sugar coating—it’s the finishing touch that makes these chimichangas irresistible.

Step 2: Prepare the Filling

This is where the magic begins. In a medium-sized bowl, combine 8 ounces of cream cheese (softened to room temperature for easy mixing) with ¼ cup of sour cream, a tablespoon of sugar, and a teaspoon of vanilla extract. Mix until the filling is smooth and creamy. Once that’s ready, gently fold in one cup of diced fresh strawberries and ½ cup of strawberry jam.

The result? A luscious, slightly tangy filling that perfectly balances the sweetness of the strawberries. Trust me, you’ll be tempted to grab a spoon and taste-test a little (or a lot) before it even makes it into the tortillas.

Assembling and Frying the Chimichangas

Once you’ve prepared that dreamy strawberry cheesecake filling, it’s time to turn it into irresistible chimichangas. This step is all about transforming those simple tortillas into golden, crispy desserts that’ll leave everyone asking for seconds.

Step 3: Assemble the Chimichangas

Here’s where the fun begins! Lay a soft, 8-inch flour tortilla flat on a clean surface. Spoon about ¼ cup of the cream cheese and strawberry mixture into the center of the tortilla. Now, don’t overfill—even though it’s tempting—because we want to make sure the filling stays snug inside while frying.

Next, fold in the sides of the tortilla, then roll it up tightly, just like you would with a burrito. Make sure it’s secure—if you need to, use a toothpick to hold everything together while frying. Repeat this process with the remaining tortillas and filling. Pro tip: To keep things tidy, place the rolled chimichangas seam-side down on a plate as you work. This helps them stay in shape until they’re ready to hit the oil.

Step 4: Heat the Oil

Now it’s time to get that oil sizzling! In a large, deep skillet, pour in about 2 inches of vegetable oil. Heat it over medium-high heat. To check if it’s ready, drop a small piece of tortilla into the oil—if it sizzles immediately, you’re good to go.

One important tip here: Keep an eye on the oil temperature. If it gets too hot, the chimichangas might brown too quickly on the outside while staying cold in the center. If it’s not hot enough, they’ll soak up oil and turn greasy. Aim for that perfect golden balance.

Step 5: Fry the Chimichangas

Carefully place the chimichangas seam-side down into the hot oil. Fry them in batches, cooking each for about 2-3 minutes per side, or until they’re beautifully golden brown and crispy. Use tongs to gently turn them, ensuring even cooking.

Once they’re done, transfer the fried chimichangas to a plate lined with paper towels. This step is crucial—it’ll help absorb any excess oil, keeping your dessert light and crisp.

Step 6: Coat in Cinnamon Sugar

Now comes the part that makes these chimichangas truly special. While they’re still warm, brush each chimichanga lightly with melted butter. In a shallow dish, mix ¼ cup sugar with 1 teaspoon of cinnamon. Roll each chimichanga in the cinnamon-sugar mixture until fully coated. This simple step adds a delightful crunch and a touch of sweetness to every bite.

Serving, FAQs, and Conclusion

Step 7: Serve and Enjoy!

At last, the moment has come! Serve these strawberry cheesecake chimichangas warm for the best experience. The crispy, cinnamon-sugar coating paired with the creamy filling is simply divine. While they’re delicious on their own, you can elevate this treat by adding a few optional toppings.

For extra indulgence, top your chimichangas with a dollop of whipped cream, fresh strawberries, or even more strawberry jam. It’s the perfect finishing touch that takes this already amazing dessert to the next level. Serve them at a family gathering, a birthday party, or as a special treat for yourself (because you deserve it!). I promise, these chimichangas will disappear in no time.

Frequently Asked Questions

1. Can I make these strawberry cheesecake chimichangas ahead of time?
While these chimichangas are best served fresh and hot, you can prepare the filling in advance and store it in the fridge for up to 24 hours. When you’re ready to assemble, just heat the filling slightly to make it easier to work with. For frying, it’s best to cook them just before serving, but you could also reheat them in the oven for a few minutes if needed.

2. Can I use a different fruit instead of strawberries?
Absolutely! While strawberry is the classic choice, you can experiment with other fruits like blueberries, raspberries, or even peaches. Just make sure to adjust the amount of jam you add to match the sweetness of your fruit.

3. Can I bake the chimichangas instead of frying them?
Yes, if you prefer to avoid frying, you can bake these chimichangas instead. Brush them with a little butter, then place them on a baking sheet. Bake at 375°F (190°C) for about 15 minutes, flipping halfway through, until golden and crisp.

4. How do I store leftover chimichangas?
If you have any leftovers (which is rare, trust me!), let them cool completely and store them in an airtight container at room temperature for up to two days. They’re still delicious, though they’re best eaten fresh. For longer storage, you can freeze them—just wrap them tightly in plastic wrap or foil and place them in a freezer bag. When ready to eat, thaw and reheat them in the oven to restore their crispy texture.

5. Can I make these chimichangas gluten-free?
Yes! You can substitute the flour tortillas with gluten-free tortillas, which are widely available at most grocery stores. Just make sure to check the ingredients of the jam to ensure it’s also gluten-free.

6. Can I make the cinnamon-sugar coating ahead of time?
Definitely! Mix the cinnamon and sugar ahead of time and store it in an airtight container. When it’s time to coat your chimichangas, just brush them with butter and roll them in the pre-made cinnamon-sugar mixture.

7. What other toppings would go well with these chimichangas?
If you want to get creative, try drizzling a little chocolate syrup or caramel sauce over the chimichangas. A scoop of vanilla ice cream on the side would be absolutely heavenly, too!

Conclusion: The Perfect Sweet Treat

If you’ve made it this far, I know you’re excited to dive into these crispy, creamy strawberry cheesecake chimichangas! They’re the perfect combination of crunchy, sweet, and tangy, with just the right amount of indulgence. Whether you’re preparing them for a family dinner, a gathering with friends, or simply treating yourself to something special, these chimichangas are sure to impress.

I can’t wait for you to give them a try and hear how they turned out. Don’t forget to get creative with the toppings and fillings. The possibilities are endless, and each bite is just as delicious as the last.

As always, I’d love to hear your feedback! If you’ve tried these chimichangas, or if you’ve made any fun twists to the recipe, drop a comment below or share your pictures. And hey, if you have any other dessert ideas you want me to try out, let me know! I’m always here for a new sweet adventure. Enjoy!