I love how these strawberry cheesecake chimichangas transform simple ingredients into a warm, crispy, cinnamon-sugar–coated dessert that tastes like a handheld cheesecake. The creamy filling and fresh strawberries wrapped in a tortilla make a treat that feels both nostalgic and indulgent.
Why You’ll Love This Recipe
I enjoy making these because they require simple ingredients, come together quickly, and deliver the perfect balance of creaminess, sweetness, and crunch. I also love that they work as an easy dessert for guests or a fun weekend snack, and I can customize the filling depending on the fruit I have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cheesecake filling
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup diced fresh strawberries
6 flour tortillas (8-inch)
Oil for frying
For the coating
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Directions
I mix the softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
I fold in the diced strawberries gently.
I place a few spoonfuls of filling onto each tortilla and roll them tightly, folding in the sides so the filling stays inside.
I heat oil in a skillet over medium heat and fry each chimichanga until golden and crisp, turning as needed.
I drain them briefly on paper towels, then roll each one in the cinnamon-sugar mixture while still warm.
I serve them warm as they taste best fresh with the filling still soft and creamy.
Servings And Timing
This recipe makes about 6 chimichangas.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Variations
I sometimes replace the strawberries with blueberries, raspberries, or a mixed berry combination.
I like adding a tablespoon of lemon zest to brighten the flavor.
I occasionally air-fry the chimichangas at 375°F (190°C) for 6–8 minutes, brushing them lightly with oil first.
I enjoy drizzling them with melted chocolate or serving them with whipped cream.
Storage/Reheating
I store leftover chimichangas in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in the oven or air fryer at 350°F (175°C) until warm and crisp again. I avoid microwaving because it makes the tortilla soggy.
FAQs
Can I make these ahead of time?
Yes, I assemble them ahead, refrigerate for a few hours, and fry just before serving.
Can I use frozen strawberries?
I can use frozen strawberries if I thaw and drain them well to prevent the filling from becoming watery.
Can these be baked instead of fried?
Yes, I bake them at 400°F (205°C) for about 12–15 minutes, brushing the tortillas lightly with butter or oil.
Can I use a low-fat cream cheese?
I can use low-fat cream cheese, but the filling becomes slightly less creamy.
How do I prevent them from unrolling while frying?
I keep the seam side down first in the oil and sometimes secure the tortilla with a toothpick, removing it after frying.
Conclusion
I love making strawberry cheesecake chimichangas because they offer a fun, simple, and indulgent dessert that never fails to impress. With a creamy center and crispy exterior, they are an easy treat I return to again and again.
Strawberry Cheesecake Chimichangas are a quick and indulgent dessert made with a creamy cheesecake filling, fresh strawberries, and crispy cinnamon-sugar coated tortillas.
Total Time:20 minutes
Yield:6 chimichangas
Ingredients
8 oz (225 g) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup diced fresh strawberries
6 flour tortillas (8-inch)
Oil for frying
1/2 cup granulated sugar
1 tablespoon ground cinnamon
Instructions
In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in the diced strawberries.
Place a few spoonfuls of filling onto each tortilla, roll them tightly, and fold in the sides to seal.
Heat oil in a skillet over medium heat and fry each chimichanga until golden and crisp, turning as needed.
Drain briefly on paper towels and roll each chimichanga in the cinnamon-sugar mixture while still warm.
Serve warm for the best taste and texture.
Notes
Use fresh or thawed and drained frozen strawberries to prevent a watery filling.
Air-fry at 375°F (190°C) for 6–8 minutes with a light oil brush for a healthier option.
Try different berries or add lemon zest for flavor variations.
Chimichangas can be baked at 400°F (205°C) for 12–15 minutes with a light butter or oil coating.
