Take your dessert game to the next level with these irresistibly crispy and creamy Strawberry Cheesecake Chimichangas! Stuffed with a luscious cream cheese filling and fresh strawberries, then fried to golden perfection and rolled in cinnamon sugar, these treats are like a deep-fried dream come true. Whether you’re hosting a fiesta or just looking for a fun twist on classic cheesecake, these handheld delights are a guaranteed hit. If you loved our Churro Cheesecake Bars, these chimichangas bring the same flavor with an extra crispy finish!
What are Strawberry Cheesecake Chimichangas?
Strawberry Cheesecake Chimichangas are a dessert twist on the savory Mexican classic. Instead of meat and beans, these tortillas are filled with a sweet cream cheese and strawberry filling, rolled like burritos, deep-fried, and coated in cinnamon sugar. It’s crispy, creamy, fruity, and indulgent in all the best ways. Like we always say, “the way to a man’s heart is through his stomach”—especially when chimichangas are involved!
Why You’ll Love These Chimichangas
Crispy, Creamy, and Sweet
Golden-fried tortillas with a creamy cheesecake center and fresh strawberries? Yes, please!
Perfect for Parties or Date Night
Fun to make and even more fun to eat—ideal for sharing (or not).
Quick and Decadent
These come together quickly and taste like a treat from your favorite fair or food truck. If you enjoyed our Fried Apple Pie Bites, this is your next must-try!
How to Make Strawberry Cheesecake Chimichangas
Quick Overview
Prepare the creamy filling, roll it into tortillas, fry until golden, and coat in cinnamon sugar. Top with fresh strawberries for that perfect finishing touch.
Ingredients:
- 1 (8 oz) package cream cheese, room temperature
- 1/4 cup sour cream
- 1 tablespoon sugar
- 1/4 cup sugar (for cinnamon sugar)
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest
- 6 (8-inch) soft flour tortillas
- 1 3/4 cups sliced strawberries, divided
- 1 tablespoon cinnamon
- Vegetable oil, for frying
Step-by-Step:
- Make the Filling:
- In a stand mixer, beat cream cheese with sour cream, 1 tablespoon sugar, vanilla, and lemon zest until smooth.
- Fold in 3/4 cup of sliced strawberries.
- Assemble the Chimichangas:
- Divide the filling evenly across tortillas, placing it in the lower third.
- Fold in sides, then roll up burrito-style. Secure with toothpicks.
- Prepare Cinnamon Sugar:
- In a shallow bowl, mix 1/4 cup sugar with 1 tablespoon cinnamon. Set aside.
- Heat the Oil:
- Pour 3 inches of oil into a deep saucepan (ensure 2 inches from the top).
- Heat to 360°F using a deep-fry thermometer.
- Fry Chimichangas:
- In batches, fry chimichangas for about 3 minutes, flipping as needed, until golden.
- Drain on paper towels for 1 minute, then roll in cinnamon sugar.
- Repeat, reheating oil between batches.
- Serve:
- Remove all toothpicks.
- Plate and top with remaining strawberries.
- Serve immediately for maximum crispiness.
What to Serve with Strawberry Cheesecake Chimichangas
These chimichangas are decadent on their own but pair beautifully with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a dollop of whipped cream. For an indulgent drink, try iced coffee or a vanilla milkshake.
Top Tips for Perfecting Chimichangas
- Use Room Temp Cream Cheese: It blends more smoothly for a creamy filling.
- Don’t Overfill: Too much filling can cause leaks during frying.
- Secure Tightly: Use toothpicks to ensure a tight roll before frying.
- Monitor Oil Temp: Keep oil at 360°F for even, golden results.
Storing and Reheating Tips
These are best fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in a toaster oven or air fryer to re-crisp. Avoid the microwave—it softens the crust.
FAQs
Can I bake instead of fry? Yes, bake at 425°F for 12–15 minutes, brushing with melted butter and flipping halfway.
Can I use other fruit? Absolutely! Try blueberries, raspberries, or a mix.
What’s the best oil for frying? Use a neutral oil like vegetable or canola oil for best flavor and crispiness.
Conclusion
Strawberry Cheesecake Chimichangas are crispy, creamy, and bursting with fresh flavor. They’re the perfect fusion of cheesecake, churros, and strawberries—all wrapped up in a sweet little package. Whether you’re treating guests or just yourself, these indulgent chimichangas are sure to impress!
Strawberry Cheesecake Chimichangas
Equipment
- Stand Mixer
- Deep Pan
- Shallow Bowl
Ingredients
Filling Ingredients
- 1 package cream cheese 8 oz, room temperature
- 1/4 cup sour cream
- 1 tablespoon sugar
Cinnamon Sugar Ingredients
- 1/4 cup sugar for cinnamon sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest
Chimichanga Ingredients
- 6 pieces soft flour tortillas 8-inch
- 1 3/4 cups sliced strawberries divided
- 1 tablespoon cinnamon
- vegetable oil for frying
Instructions
- In a stand mixer, beat cream cheese, sour cream, 1 tbsp sugar, vanilla, and lemon zest until smooth.
- Fold in 3/4 cup of sliced strawberries.
- Divide the filling among the tortillas in the lower third, fold sides in, and roll up burrito-style. Secure with toothpicks.
- Mix 1/4 cup sugar with 1 tbsp cinnamon in a shallow bowl for the coating. Set aside.
- Heat 3 inches of vegetable oil in a deep pan to 360°F (182°C).
- Fry chimichangas in batches for about 3 minutes or until golden, turning as needed.
- Drain briefly on paper towels, then roll in cinnamon sugar while warm. Repeat for remaining chimichangas.
- Remove all toothpicks, top with remaining strawberries, and serve immediately.