Crispy Fried Tortillas Stuffed with Creamy Cheesecake & Fresh Strawberries
These Strawberry Cheesecake Chimichangas are the ultimate decadent dessert mashup—imagine a warm, cinnamon-sugar-coated crispy shell hiding a luscious strawberry cheesecake filling! Perfect for when you crave something fried, sweet, and fruity all at once.
Great for dessert, brunch, or a fun party treat, these chimichangas come together in just 20 minutes and taste like a fairground indulgence with a gourmet twist!
📝 Ingredients Breakdown
For the Cheesecake Filling:
- 8 oz cream cheese, softened (full-fat for best texture)
- ¼ cup sour cream (adds tang & creaminess)
- ½ cup powdered sugar (sweetens without graininess)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced (pat dry to prevent sogginess)
For Assembly & Frying:
- 6 small flour tortillas (taco-size, ~6-inch)
- ½ cup granulated sugar (for coating)
- 1 tsp ground cinnamon
- Oil for frying (vegetable, canola, or peanut oil)
Optional Toppings:
- Whipped cream
- Chocolate or caramel drizzle
- Extra strawberries
👩🍳 Step-by-Step Instructions (With Pro Tips!)
1️⃣ Make the Cheesecake Filling
- Beat cream cheese, sour cream, powdered sugar, and vanilla until smooth.
- Gently fold in strawberries (don’t overmix—keep them intact).
📌 Pro Tip:
- Chill filling 15 mins if too soft to handle.
2️⃣ Assemble the Chimichangas
- Place 2 tbsp filling in the center of each tortilla.
- Fold sides inward, then roll tightly (like a burrito).
- Secure with toothpicks if needed.
📌 Pro Tip:
- Don’t overfill, or they’ll burst while frying!
3️⃣ Fry to Golden Perfection
- Heat ½ inch oil in a skillet to 350°F (175°C).
- Fry 2–3 mins per side until crispy and golden.
- Drain on paper towels.
📌 Pro Tip:
- Maintain oil temp—too hot = burnt; too cool = greasy.
4️⃣ Coat in Cinnamon Sugar
- Mix sugar + cinnamon in a shallow bowl.
- Roll warm chimichangas to coat evenly.
5️⃣ Serve & Enjoy!
- Remove toothpicks before serving.
- Drizzle with chocolate or add a scoop of vanilla ice cream!
❓ Frequently Asked Questions (FAQs)
1. Can I bake instead of fry?
✅ Yes! Brush with melted butter, bake at 400°F (200°C) for 12–15 mins, then coat in cinnamon sugar.
2. How do I prevent soggy chimichangas?
- Pat strawberries dry before mixing.
- Fry at the right temp (use a thermometer).
3. Can I use other fruits?
✅ Yes! Try raspberries, peaches, or apples (cook apples first to soften).
4. How do I store leftovers?
- Fridge: Up to 2 days (reheat in air fryer to crisp).
- Freeze: Wrap tightly, freeze 1 month (reheat in oven).
5. Can I use air fryer?
✅ Yes! Spray with oil, air fry at 375°F (190°C) for 6–8 mins, then coat in sugar.
🔥 Flavor Variations
- Nutella Cheesecake: Add 2 tbsp Nutella to filling.
- Lemon Blueberry: Use lemon zest + blueberries instead of strawberries.
- Churro Style: Dip in melted chocolate after coating.
⏱️ Time-Saving Tips
✔ Use pre-made cheesecake filling (like Philadelphia No-Bake).
✔ Prep filling ahead (store in fridge up to 1 day).
🍽 Serving Suggestions
- Dessert platter with churros & fried ice cream
- Brunch twist (serve with coffee)
- Game day snack (mini versions!)
💬 Final Thoughts
These Strawberry Cheesecake Chimichangas are irresistibly crispy, creamy, and fruity—like a cheesecake-stuffed churro! The cinnamon sugar coating adds the perfect crunch, while the strawberry filling keeps it fresh.
Warning: Highly addictive—make extra! 😉🍓
Tried them? Tag us in your pics! 📸👇
