If you’re looking for a unique, indulgent dessert that combines the richness of cheesecake with the crispy crunch of fried tortillas, Strawberry Cheesecake Chimichangas are your next go-to treat. With a creamy, fruity filling wrapped in a golden shell and rolled in cinnamon sugar, this fusion dessert will delight your guests and family alike.
Whether you’re serving brunch, a casual get-together, or a cozy night in, this quick and easy recipe delivers restaurant-quality results at home.
Why You’ll Love This Recipe
✅ Quick and simple to make
✅ Uses easy-to-find ingredients
✅ A delicious twist on a savory favorite
✅ Perfect for parties, brunches, or midnight cravings
✅ Can be made ahead and fried when ready to serve
🛒 Ingredients
For the Cheesecake Filling:
8 oz (1 block) cream cheese, softened
2 tablespoons sour cream
1 tablespoon sugar
1 teaspoon vanilla extract
¾ cup fresh strawberries, chopped
For the Chimichangas:
6 (8-inch) soft flour tortillas
Vegetable oil, for frying
For the Cinnamon Sugar Coating:
⅓ cup sugar
1 tablespoon ground cinnamon
Optional for Serving:
Extra sliced strawberries
Whipped cream
Chocolate or strawberry syrup
Powdered sugar
👩🍳 How to Make Strawberry Cheesecake Chimichangas
Step 1: Make the Filling
In a medium bowl, combine softened cream cheese, sour cream, sugar, and vanilla extract. Beat until smooth and creamy. Gently fold in the chopped strawberries until evenly distributed.
Step 2: Assemble the Chimichangas
Lay out each tortilla on a flat surface. Spoon a generous amount of filling (about 2–3 tablespoons) onto the lower third of each tortilla. Fold in the sides, then roll it up tightly like a burrito. Secure the ends with toothpicks to prevent unrolling while frying.
Step 3: Prepare the Coating
In a shallow bowl, mix the sugar and cinnamon. Set aside.
Step 4: Heat the Oil
In a deep saucepan, pour in about 2 to 2½ inches of vegetable oil. Heat over medium-high heat until the temperature reaches 360°F (182°C). Use a kitchen thermometer for accuracy, or test by dropping a small piece of tortilla into the oil—if it sizzles immediately, it’s ready.
Step 5: Fry the Chimichangas
Fry 2 to 3 chimichangas at a time, turning occasionally with tongs. Fry for 2–3 minutes or until golden brown and crispy. Avoid overcrowding the pan.
Step 6: Drain and Coat
Transfer fried chimichangas to a plate lined with paper towels to drain excess oil. After a minute, roll each one in the cinnamon sugar mixture while still warm.
Step 7: Serve
Remove toothpicks and serve warm with extra strawberries, whipped cream, or a drizzle of syrup for added decadence.
💡 Expert Tips
Don’t overfill the tortillas or they may burst while frying.
Secure with toothpicks and double-check before frying to keep the filling inside.
Use room temperature cream cheese for easy mixing and a smooth filling.
Chill the filling for 10–15 minutes before assembling if you want a firmer texture.
Avoid sogginess by draining excess oil and serving promptly.
🔄 Variations
Baked Version: Brush chimichangas with melted butter and bake at 375°F for 12–15 minutes or until golden. Great if you’re avoiding deep frying.
Air Fryer Option: Air fry at 375°F for 6–8 minutes, turning halfway. Brush with oil or butter first.
Fruit Swap: Try raspberries, blueberries, or even banana slices in place of strawberries.
Chocolate Lovers: Add mini chocolate chips to the filling or drizzle with melted chocolate.
Savory-Sweet Twist: Add a sprinkle of sea salt on top for a contrast to the sugar.
🍽️ How to Store & Reheat
To store:
Let chimichangas cool completely. Wrap in foil or place in an airtight container. Refrigerate for up to 3 days.
To reheat:
Oven: Bake at 350°F for 10 minutes to re-crisp.
Air fryer: 3–5 minutes at 350°F.
Avoid microwaving as it may make them soggy.
To freeze:
Wrap uncoated chimichangas in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge before frying or baking.
🍓 Serving Suggestions
Serve with a dusting of powdered sugar and a side of vanilla ice cream.
Garnish with mint leaves for a fresh touch.
Pair with a fruity cocktail or a cup of espresso for a delightful finish.
❓ FAQ – Strawberry Cheesecake Chimichangas
Q: Can I use frozen strawberries?
A: Fresh strawberries are best for texture and flavor, but if using frozen, thaw and drain them well to avoid a watery filling.
Q: Can I make these ahead of time?
A: Yes! Assemble and refrigerate the chimichangas (unfried) up to 24 hours in advance. Fry just before serving.
Q: What oil is best for frying?
A: Neutral oils with high smoke points like vegetable, canola, or sunflower oil work best.
Q: Can I make this recipe gluten-free?
A: Yes—use gluten-free tortillas and double-check that your cream cheese and flavorings are gluten-free.
Q: How can I prevent them from unrolling while frying?
A: Secure tightly with toothpicks and don’t overfill. You can also chill the rolled chimichangas for 10 minutes to help them hold their shape before frying.
Q: Can I reduce the sugar?
A: You can reduce the cinnamon sugar coating or skip it entirely for a lighter version, though the coating adds signature flavor and crunch.
❤️ Final Thoughts
Strawberry Cheesecake Chimichangas offer a playful twist on classic desserts with a crispy, creamy, fruity explosion of flavor. With simple ingredients and a quick process, they’re the perfect sweet treat to whip up for guests or enjoy with family.
Once you try them, don’t be surprised if they become a staple in your weekend dessert rotation!