Creamy, sweet, and delightfully crispy — Strawberry Cheesecake Chimichangas are the dessert twist you didn’t know you needed. Imagine warm, golden tortillas hugging a tangy cream cheese filling studded with juicy strawberries, rolled and fried to a caramelized crisp, then coated in cinnamon sugar. Fun fact: chimichangas are essentially a deep-fried burrito with a playful history, and turning them into dessert was only a matter of time. If you love indulgent handheld sweets, you’ll feel right at home with this recipe.
This version is perfect because it’s simple, quick, and family-friendly. It’s easier than most baked cheesecakes and delivers gooey, portable servings everyone can enjoy. If you want to compare notes or see another take on the same idea, check our strawberry cheesecake chimichangas post for alternate tips and serving ideas. Ready to make something irresistible? Let’s get cooking!
What is Strawberry Cheesecake Chimichangas?
What’s in a name? Why call them chimichangas instead of strawberry cheesecake rolls? Well, who doesn’t love a little mystery — and a little crunch? A chimichanga traditionally means a deep-fried burrito, so swap savory filling for cheesecake and strawberries and you get a sweet chimichanga. Could it be that “the way to a man’s heart is through his stomach” was invented with fried desserts in mind? Maybe. Picture a family diving into warm, cinnamon-sugared pockets of cream cheese bliss — that’s how the name stuck. Try this recipe and see how fast those chimichangas disappear.
Why You’ll Love This
These strawberry cheesecake chimichangas win hearts for three big reasons:
- Creamy and crispy contrast: The smooth, tangy cream cheese filling brightened with lemon zest and real strawberries contrasts perfectly with the crunchy, cinnamon sugar–coated tortilla. Every bite gives you texture and flavor.
- Budget-friendly and homemade: Making them at home saves money compared to buying fancy desserts. The ingredients are pantry-friendly — cream cheese, tortillas, and fresh strawberries — so you can whip them up without a special trip to the store.
- Versatile toppings and flavors: Serve them plain, with extra strawberries, a drizzle of chocolate, or a scoop of ice cream for a restaurant-style finish. These toppings turn a simple treat into a show-stopping dessert.
If you enjoyed this fruity twist, you might also like our playful banana strawberry cheesecake fantasy for more creative cheesecake-inspired desserts. Go on, give them a try and treat your household to something fun and delicious.
How to Make
Quick Overview
This recipe is easy, satisfying, and quick to prepare. It mixes a silky cheesecake filling with fresh strawberries, rolls it into soft flour tortillas, and fries them until golden and crisp before tossing them in cinnamon sugar. Prep time is about 15 minutes and frying takes roughly 10–12 minutes total, so you’ll be serving warm desserts in about 30 minutes. The standout element is the contrast between creamy filling and crunchy coating that stays deliciously warm.
Ingredients
- 1 (8 oz) package cream cheese, room temperature
- 1/4 cup sour cream, room temperature
- 1 tablespoon sugar (for the filling)
- 1/4 cup sugar (for cinnamon sugar coating)
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest (about half a lemon)
- 6 (8-inch) soft flour tortillas
- 1 3/4 cups sliced strawberries, divided (measure sliced strawberries)
- 1 tablespoon cinnamon
- Vegetable oil, for frying (enough to fill 3 inches of a deep pan)
Directions
- Prepare the filling: Place the room-temperature cream cheese in a stand mixer bowl. Add 1/4 cup sour cream, 1 tablespoon sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon fresh lemon zest. Beat on medium speed until the mixture is completely smooth and fluffy, about 1–2 minutes. Scrape the bowl as needed.
- Fold in strawberries: Gently fold in 3/4 cup of the sliced strawberries with a spatula so the filling has small strawberry pieces throughout. Reserve the remaining strawberries for topping.
- Fill the tortillas: Lay one 8-inch tortilla flat. Spoon an even portion of the cream cheese mixture onto the lower third of the tortilla (near the edge), leaving room to fold. Spread it into a log shape for easy rolling.
- Roll and secure: Fold in the two sides toward the center, then roll the tortilla up burrito-style away from you. Tuck the ends under slightly. Secure each roll with a toothpick through the seam to keep it closed while frying.
- Make the cinnamon sugar: In a shallow bowl, combine 1/4 cup sugar with 1 tablespoon cinnamon and mix until uniform. Set near the fryer.
- Heat the oil: Pour vegetable oil into a deep pan until about 3 inches deep. Heat the oil to 360°F (use a thermometer). If you don’t have a thermometer, test by dropping a small piece of tortilla — it should sizzle immediately and rise to the surface.
- Fry the chimichangas: Fry 2–3 chimichangas at a time (don’t crowd the pan) for about 3 minutes each, turning gently with tongs, until they’re golden and evenly cooked. Adjust time slightly if needed — the goal is a deep golden color and hot filling.
- Drain and coat: Transfer fried chimichangas to paper towels to drain briefly for 30–60 seconds, then roll them in the cinnamon sugar while still warm so the coating sticks.
- Serve: Remove toothpicks, top with the remaining sliced strawberries, and serve immediately. Optionally add whipped cream or vanilla ice cream.
What to Serve With
- Vanilla ice cream or whipped cream for a classic pairing.
- A drizzle of warm chocolate or strawberry sauce for extra indulgence.
- Fresh fruit salad (kiwi, banana, and blueberries) to balance the richness.
- Mint tea or iced coffee to cut through the sweetness.
- For a brunch spread, offer yogurt parfaits and scrambled eggs to round out the meal.
Top Tips for Perfecting
- Use room-temperature cream cheese and sour cream for a silky filling that mixes smoothly.
- Pat strawberries dry and slice evenly to avoid excess moisture that can make the filling runny.
- Work quickly when rolling and frying so tortillas don’t become soggy.
- Maintain oil temperature at around 360°F — too cool and chimichangas absorb oil, too hot and they brown before heating through.
- If you prefer baking, brush chimichangas lightly with melted butter and bake at 400°F for 12–15 minutes, flipping once, until golden; then roll in cinnamon sugar.
- Avoid overfilling tortillas to prevent splitting during frying.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. The coating will soften over time.
- Freezing: You can freeze unfried, assembled chimichangas (wrapped tightly) for up to 1 month. Thaw in the fridge overnight before frying or baking.
- Reheating: For best texture, reheat in a 350°F oven for 8–10 minutes (or until warmed through) to restore crispiness. Avoid microwaving when possible; it will make them soggy.
- If you fried and have leftovers, re-crisp in a hot oven or air fryer at 350°F for a few minutes before serving.
FAQs
Can I bake these instead of frying?
Yes. Brush each chimichanga lightly with melted butter or oil, place on a baking sheet seam-side down, and bake at 400°F for 12–15 minutes, turning once, until golden. This reduces oil and still gives a crisp finish.
Can I use corn tortillas?
Soft flour tortillas are recommended because they’re more pliable and less likely to crack when filled and fried. Corn tortillas will be more fragile and can break.
How do I prevent the filling from leaking out?
Use modest amounts of filling, tuck the ends, and secure the seam with a toothpick. Fry at the correct temperature so the exterior seals quickly.
Can I make these ahead of time?
Assemble and refrigerate for a few hours before frying, or freeze assembled chimichangas (unfried) for up to a month. Fry or bake just before serving for best texture.
What’s a good substitute for fresh strawberries?
You can use thawed, well-drained frozen strawberries, or swap for blueberries or banana slices, though moisture levels will vary. Adjust sugar as needed for sweetness.
Conclusion
These Strawberry Cheesecake Chimichangas are a warm, comforting dessert that’s quick to prepare and delightful to share. They combine creamy cheesecake flavor with fresh strawberries and a cinnamon-sugar crunch that wins over both kids and adults. Easy enough for weeknights and impressive enough for company, this recipe is a keeper — and perfect for experimenting with glazes or ice cream toppings. For another take and inspiration from a different source, see this Strawberry Cheesecake Chimichangas Recipe | Cheesecake … which offers helpful variations and serving ideas. Enjoy making and sharing these warm, crunchy, strawberry-filled treats!
Strawberry Cheesecake Chimichangas
Equipment
- Stand Mixer
- Deep Pan
- Spatula
- Toothpicks
- Shallow Bowl
Ingredients
Filling Ingredients
- 1 package cream cheese 8 oz, room temperature
- 1/4 cup sour cream room temperature
- 1 tablespoon sugar for the filling
Chimichanga Ingredients
- 1/4 cup sugar for cinnamon sugar coating
- 1 teaspoon vanilla extract
- 1/2 teaspoon fresh lemon zest about half a lemon
- 6 pieces soft flour tortillas 8-inch size
- 1 3/4 cups sliced strawberries divided, measure sliced strawberries
- 1 tablespoon cinnamon
- Vegetable oil for frying enough to fill 3 inches of a deep pan
Instructions
- Prepare the filling: Place the room-temperature cream cheese in a stand mixer bowl. Add 1/4 cup sour cream, 1 tablespoon sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon fresh lemon zest. Beat on medium speed until the mixture is completely smooth and fluffy, about 1–2 minutes. Scrape the bowl as needed.
- Fold in strawberries: Gently fold in 3/4 cup of the sliced strawberries with a spatula so the filling has small strawberry pieces throughout. Reserve the remaining strawberries for topping.
- Fill the tortillas: Lay one 8-inch tortilla flat. Spoon an even portion of the cream cheese mixture onto the lower third of the tortilla (near the edge), leaving room to fold. Spread it into a log shape for easy rolling.
- Roll and secure: Fold in the two sides toward the center, then roll the tortilla up burrito-style away from you. Tuck the ends under slightly. Secure each roll with a toothpick through the seam to keep it closed while frying.
- Make the cinnamon sugar: In a shallow bowl, combine 1/4 cup sugar with 1 tablespoon cinnamon and mix until uniform. Set near the fryer.
- Heat the oil: Pour vegetable oil into a deep pan until about 3 inches deep. Heat the oil to 360°F (use a thermometer). If you don’t have a thermometer, test by dropping a small piece of tortilla — it should sizzle immediately and rise to the surface.
- Fry the chimichangas: Fry 2–3 chimichangas at a time (don’t crowd the pan) for about 3 minutes each, turning gently with tongs, until they’re golden and evenly cooked. Adjust time slightly if needed — the goal is a deep golden color and hot filling.
- Drain and coat: Transfer fried chimichangas to paper towels to drain briefly for 30–60 seconds, then roll them in the cinnamon sugar while still warm so the coating sticks.
- Serve: Remove toothpicks, top with the remaining sliced strawberries, and serve immediately. Optionally add whipped cream or vanilla ice cream.