When two classic desserts join forces, the result is a delectable treat that’s impossible to resist. Imagine the creamy, tangy goodness of a strawberry cheesecake wrapped in a warm, crispy tortilla—this is exactly what Strawberry Cheesecake Chimichangas offer. Whether you’re hosting a party, craving a special dessert, or simply want to try something new, these chimichangas combine the best of both worlds into one delightful bite.

What makes this recipe truly special is the fusion of textures and flavors. The outside is golden and crispy from frying, while the inside is rich, creamy, and bursting with sweet strawberry cheesecake filling. With each bite, you’ll experience a perfect balance between the warmth of the cinnamon-sugar-coated tortilla and the cool, smooth cheesecake center.

If you’re looking for a dessert that’s both indulgent and easy to prepare, these Strawberry Cheesecake Chimichangas are ideal. You’ll be surprised by how simple it is to make them: fill the tortillas with the cheesecake mixture, roll them up, fry until golden brown, and then coat them in cinnamon sugar. The result? A delicious treat that’s crispy on the outside and creamy on the inside.

Ingredients Overview

For this recipe, you’ll need common ingredients that you probably already have in your kitchen:

Soft flour tortillas (8-inch size)
Cream cheese
Sour cream
Sugar
Vanilla extract
Fresh strawberries and strawberry jam
Butter for frying
Cinnamon and sugar for coating

Ingredients Breakdown

Soft Flour Tortillas (8-inch)
Soft flour tortillas are ideal for this recipe because they are pliable and easy to roll without breaking. Their neutral flavor allows the rich cheesecake filling to take center stage. The 8-inch size is perfect for holding a generous amount of filling, while still being manageable to roll and fry. If you prefer smaller portions, you can use 6-inch tortillas, but adjust the filling amount accordingly. For those looking to create a larger, shareable dessert, 10-inch tortillas can be used, though they may require more care when frying to ensure even cooking.

Cream Cheese
Cream cheese is the foundation of this filling, giving it that unmistakable cheesecake flavor. Its smooth, rich texture is essential for achieving the creamy interior of the chimichangas. When softened, cream cheese blends easily with other ingredients, creating a silky consistency that holds the strawberries and jam perfectly. Full-fat cream cheese is recommended for the best flavor, but you can substitute with low-fat versions if desired—just keep in mind that the texture may be slightly less creamy.

Sour Cream
Sour cream adds a subtle tanginess to the filling, which helps balance out the sweetness from the sugar and strawberries. This slight tartness is key to mimicking the flavor of a classic cheesecake. It also lightens the cream cheese, preventing the filling from being too dense. Greek yogurt can be used as a substitute for sour cream, though it will slightly alter the flavor profile.

Sugar & Vanilla Extract
Sugar is crucial for sweetening the filling, while vanilla extract adds depth and warmth to the overall flavor. The sugar ensures that the cheesecake filling is sweet enough to complement the strawberries, while the vanilla rounds out the richness with a subtle aromatic note. A little goes a long way here, enhancing the dessert without overpowering it.

Fresh Strawberries & Strawberry Jam
Fresh strawberries add a juicy, slightly tart contrast to the rich filling, while strawberry jam intensifies the fruity flavor and adds a smooth texture. The combination of fresh and preserved strawberries creates a perfect balance of flavors and textures, ensuring that each bite bursts with fruity sweetness. You can experiment with other fruit fillings, such as raspberries or blueberries, for a variation on this classic.

Unsalted Butter
Butter is used to coat the chimichangas before frying, adding flavor and helping them achieve that crispy, golden exterior. Unsalted butter is preferred because it allows you to control the salt levels in the dish, especially since this is a dessert. Melted butter also aids in evenly browning the chimichangas during frying, creating a rich and crispy crust.

Cinnamon-Sugar Mixture
Rolling the freshly fried chimichangas in a cinnamon-sugar mixture elevates this dessert to the next level. The cinnamon adds a warm, spicy note that pairs beautifully with the sweetness of the filling, while the sugar creates a satisfying crunch. This final touch gives the chimichangas their dessert-like quality, making them irresistible and adding a delightful layer of flavor.

Vegetable Oil
Vegetable oil is the best choice for frying these chimichangas due to its neutral flavor and high smoke point. Oils like canola or sunflower are excellent alternatives, as they won’t impart any unwanted flavors to the dish. Make sure to use enough oil to submerge the chimichangas halfway, ensuring even browning and crisping without over-soaking them in fat. Properly heating the oil is key to achieving that perfect crispy texture.

Step-by-Step Instructions

Step 1: Preparing the Filling
Start by preparing the rich and creamy cheesecake filling, the heart of these delicious chimichangas. In a mixing bowl, combine 8 oz of softened cream cheese, ¼ cup sour cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract. Beat these ingredients together using a hand mixer or whisk until the mixture is smooth and creamy with no lumps. The sour cream adds a tangy contrast to the cream cheese, while the sugar and vanilla provide sweetness and warmth.

Once the filling is smooth, gently fold in 1 cup of diced fresh strawberries and ½ cup of strawberry jam. Be careful not to overmix or mash the strawberries, as you want the fruit to retain its shape for bursts of flavor in each bite. Set the filling aside as you prepare the tortillas.

Step 2: Filling the Tortillas
Lay an 8-inch soft flour tortilla flat on a clean surface. Spoon about ¼ cup of the cheesecake filling into the center of the tortilla. Spread the filling slightly, leaving space around the edges to make it easier to fold.

To fold the chimichanga burrito-style, start by folding in the sides of the tortilla toward the center, covering the filling. Then, roll the tortilla from the bottom up, tucking the edges as you go to ensure it’s wrapped tightly. If necessary, secure the rolled tortilla with a toothpick to prevent it from unraveling while frying.

Repeat this process for the remaining tortillas and filling, setting them aside on a tray until ready to fry.

Step 3: Frying the Chimichangas
In a large, deep pan, heat vegetable oil over medium-high heat. You’ll need enough oil to submerge the chimichangas halfway—about 1-2 inches of oil in the pan. To check if the oil is ready for frying, drop a small piece of tortilla into the oil; if it sizzles and bubbles immediately, the oil is at the right temperature (around 350°F or 175°C).

Carefully place the prepared chimichangas seam-side down into the hot oil. Fry them in batches to avoid overcrowding the pan. Cook each chimichanga for 2-3 minutes per side, or until golden brown and crispy. Use tongs to turn them occasionally, ensuring they cook evenly on all sides.

Once fried, transfer the chimichangas to a plate lined with paper towels to drain off any excess oil. Let them cool for a minute before moving on to the next step.

Step 4: Coating with Cinnamon-Sugar Mixture
While the chimichangas are still warm, it’s time to give them that signature cinnamon-sugar coating. In a shallow dish, combine ¼ cup of sugar with 1 teaspoon of ground cinnamon. Mix well.

Roll each warm chimichanga in the cinnamon-sugar mixture, making sure all sides are evenly coated. The warmth of the freshly fried chimichanga helps the cinnamon-sugar adhere, creating a sweet, crunchy exterior that perfectly complements the creamy filling inside.

Serve the chimichangas immediately while they’re still warm, garnished with fresh strawberries or extra strawberry jam for dipping. Enjoy!

Presentation and Serving Suggestions

For the best texture and taste, it’s essential to serve Strawberry Cheesecake Chimichangas warm. Fresh out of the fryer, the tortillas are delightfully crispy, while the filling remains creamy and smooth. Serving them immediately ensures that you experience the perfect contrast between the crunchy exterior and the rich, tangy-sweet filling inside. As they cool, the texture of the tortilla may soften, so be sure to enjoy them while they’re still warm and freshly coated in the cinnamon-sugar mixture.

When it comes to toppings and garnishes, there are plenty of ways to elevate these chimichangas. A spoonful of extra strawberry jam on top or alongside for dipping adds even more fruity sweetness. Fresh strawberry slices provide a burst of color and additional flavor. For a touch of decadence, add a dollop of whipped cream or drizzle melted chocolate over the chimichangas. You can even get creative with toppings like caramel sauce or chopped nuts for extra texture and flavor.

To complete this dessert, pair your chimichangas with a scoop of vanilla ice cream. The cold ice cream contrasts beautifully with the warm chimichangas, making each bite a blend of hot and cold, crispy and creamy. Alternatively, enjoy them with a cup of coffee or tea for a cozy dessert experience that’s perfect for any occasion.

Tips and Variations

Make-Ahead Tips
If you’re preparing these chimichangas for a special occasion or just want to save time, the filling can be made ahead of time. Simply mix the cream cheese, sour cream, sugar, vanilla extract, strawberries, and strawberry jam as instructed and store the mixture in an airtight container in the refrigerator for up to 24 hours. This allows you to assemble the chimichangas quickly when you’re ready to serve them.

You can also assemble the chimichangas a few hours in advance. Fill and roll the tortillas as directed, then place them on a tray, cover with plastic wrap, and refrigerate until you’re ready to fry. Fry them just before serving to ensure they stay crispy and fresh.

Air-Frying Option
For a healthier or quicker alternative to deep-frying, you can use an air fryer to make these chimichangas. Preheat your air fryer to 375°F (190°C). Lightly brush the rolled chimichangas with melted butter and place them in a single layer in the air fryer basket. Air fry for 8-10 minutes, turning them halfway through to ensure even browning. The result will be slightly less crispy than traditional frying, but still delicious, with a fraction of the oil.

Flavor Variations
If you want to mix up the flavors, there are plenty of tasty alternatives to strawberry. Try using blueberry jam or fresh blueberries for a different fruity twist. For an indulgent treat, substitute the strawberry jam with Nutella, combining it with the cream cheese for a chocolate-hazelnut version. You can also use caramel sauce in place of the jam, adding a rich, buttery sweetness that pairs beautifully with the creamy filling.

Gluten-Free or Low-Calorie Alternatives
For those with dietary restrictions, gluten-free tortillas can be used in place of regular flour tortillas. Look for tortillas made from corn or a gluten-free flour blend. For a lighter version of this dessert, you can use low-fat or reduced-fat cream cheese and sour cream without sacrificing too much flavor. Greek yogurt is another excellent substitute for sour cream, offering a similar tang with fewer calories and more protein. These simple substitutions can help make this dessert more accessible for everyone.

Frequently Asked Questions (FAQs)

What’s the best way to store leftover chimichangas?
If you have any leftover chimichangas, store them in an airtight container in the refrigerator for up to 3 days. To prevent them from becoming soggy, make sure they are completely cooled before storing. When it’s time to reheat, the best way to maintain their crispiness is to reheat them in the oven or air fryer. Preheat the oven to 350°F (175°C) and bake the chimichangas for 10-15 minutes, or until they’re warmed through and crispy again. If using an air fryer, set it to 350°F (175°C) and heat for 5-7 minutes.

Can I use other fruits besides strawberries?
Yes! This recipe is versatile, and you can easily swap out strawberries for other fruits. Blueberries, raspberries, or a mix of berries all work beautifully with the cream cheese filling. If you choose a juicier fruit like raspberries, consider using less jam or adding a tablespoon of cornstarch to the filling to prevent it from becoming too runny. You can also experiment with stone fruits like peaches or cherries, adjusting the sweetness as needed.

How do I prevent the chimichangas from falling apart while frying?
To prevent your chimichangas from unraveling during frying, make sure to roll them tightly. Fold in the sides first, then roll the tortilla from the bottom up, ensuring the filling is sealed inside. You can use toothpicks to secure the ends if necessary, but be sure to remove them before serving. Additionally, frying at the correct temperature is crucial—if the oil is too cool, the chimichangas may absorb too much oil and fall apart. Aim for an oil temperature of around 350°F (175°C).

Is it possible to bake these instead of frying?
Yes, baking is a healthier option, and it’s easy to do. Preheat your oven to 400°F (200°C). Place the rolled chimichangas on a baking sheet lined with parchment paper and lightly brush them with melted butter or oil. Bake for 15-20 minutes, turning them halfway through, until they are golden brown and crispy. While baked chimichangas won’t be as crispy as fried ones, they will still have a satisfying crunch.

What can I substitute for sour cream?
If you’re out of sour cream or prefer a different flavor, you can substitute it with Greek yogurt or mascarpone. Greek yogurt offers a similar tang and lightness but with fewer calories and more protein, making it a great option for a healthier twist. Mascarpone, on the other hand, will give a richer, creamier texture with a slightly milder flavor. Either option works well and will blend smoothly with the cream cheese filling.

Conclusion

Strawberry Cheesecake Chimichangas are a delightful and indulgent dessert that’s surprisingly easy to make. With just a few simple ingredients, you can create a crispy, golden tortilla filled with creamy cheesecake and sweet strawberries. The combination of textures—from the crunchy exterior to the smooth, tangy filling—makes this dessert a real showstopper. Whether you’re frying or air-frying, the result is a sweet treat that’s sure to impress.

Feel free to experiment with different fillings to suit your taste. Try swapping out the strawberries for blueberries, raspberries, or even Nutella or caramel for a new flavor twist. These chimichangas are perfect for serving at gatherings or as a special treat for yourself or your family.

We’d love to see your chimichanga creations! Don’t forget to share your results in the comments and let us know if you’ve tried any unique variations. Whether you’re sticking with the classic strawberry cheesecake version or mixing things up, this dessert is bound to become a favorite. Happy cooking!