Strawberry Cheesecake Chimichangas

These strawberry cheesecake chimichangas transform your favorite creamy dessert into a crispy, hand held treat that's completely irresistible. Golden fried tortillas wrap around luscious strawberry cheesecake filling, delivering creamy, fruity, and crispy sensations in every bite. Ready in under an hour, this easy dessert is perfect for Mexican themed dinners or when you want an impressive sweet treat on short notice.

I first created these strawberry cheesecake chimichangas for a Cinco de Mayo celebration, hoping to surprise guests beyond typical Mexican desserts. When everyone bit into the crispy tortilla shell and revealed the rich, strawberry studded cheesecake center, they instantly became a new family favorite. Now, these dessert chimichangas are requested at nearly every gathering, thanks to their balance of textures and crowd pleasing flavor.

Gather Your Ingredients

• Cream cheese, softened to room temperature: Ensures ultra smooth and lump free cheesecake filling, crucial for creamy consistency; use full fat for best results, but light cream cheese works in a pinch
• Powdered sugar: Sweetens the filling evenly and dissolves easily, preventing any graininess; do not substitute with regular granulated sugar
• Vanilla extract: Adds classic cheesecake flavor, opt for pure extract over imitation for the best taste
• Heavy whipping cream: Adds a light, mousse like quality; can substitute with coconut cream for a dairy free twist
• Strawberries, finely diced: Fresh berries give bursts of flavor; use ripe strawberries for natural sweetness or frozen berries when out of season (thaw and drain well)
• Large flour tortillas (8 to 10 inches): Soft and flexible tortillas prevent tearing; burrito style size holds plenty of filling, but medium tortillas will work with less filling
• Egg mixed with water: Creates an egg wash to seal chimichangas securely, crucial for keeping filling inside during frying
• Granulated sugar and ground cinnamon: These combine for the iconic cinnamon sugar coating; adjust cinnamon for your taste or try pumpkin pie spice for a fun twist
• Canola or vegetable oil for frying: Use about 2 to 3 cups to safely submerge chimichangas; choose neutral, high smoke point oil for best frying results
• Strawberries, sugar, lemon juice, and cornstarch (for sauce): Make a quick homemade strawberry sauce for serving; can be skipped or replaced with pre made sauce when short on time
• Fresh strawberry slices, whipped cream, powdered sugar, chocolate drizzle (for serving): Optional toppings customize the dessert for presentation or flavor variety

How to Make Strawberry Cheesecake Chimichangas

Prepare the Cheesecake Filling:

In a large mixing bowl, beat 8 ounces softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract on medium speed for 2 to 3 minutes until completely smooth and silky. Add 1/2 cup heavy whipping cream, then continue beating an additional 2 to 3 minutes until fluffy and light, with soft peaks. Gently fold in 1 cup finely diced strawberries with a spatula, just to combine. Chill the filling for 10 to 15 minutes in the refrigerator to firm up, making assembly easier and helping the filling stay contained during frying.

Assemble the Chimichangas:

Lay 1 flour tortilla flat on a clean surface. Spoon about 1/2 cup chilled cheesecake filling into the center, shaping into a 4 inch log. Fold the bottom of the tortilla over the filling, then fold in both sides tightly. Roll up like a burrito, keeping the filling sealed in. Brush the final edge with egg wash (1 egg mixed with 1 tablespoon water) to secure the roll. Repeat with remaining tortillas and filling, placing each seam side down on a plate. Keep filled chimichangas covered so they do not dry out.

Fry to Golden Perfection:

Heat 1 to 2 inches of canola or vegetable oil in a deep skillet to 350°F, checking temperature with a thermometer for accuracy. Fry chimichangas seam side down in batches of 2 to 3 for 1 to 2 minutes on each side, turning gently to get an even golden color. Once deeply golden and crisp, remove with tongs to paper towels to drain. For air frying, preheat to 400°F, lightly spray chimichangas with oil, and cook 8 to 10 minutes, turning halfway through, until crisp and golden brown.

Create the Cinnamon Sugar Coating:

While still warm, mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon in a shallow dish. Roll each fried chimichanga in the mixture, gently pressing to coat evenly. The warmth helps cinnamon sugar stick well for a classic coated finish.

Prepare Optional Strawberry Sauce:

In a small saucepan, combine 1 1/2 cups chopped strawberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat for 5 to 6 minutes until berries are juicy and break down. Mix 2 teaspoons cornstarch with 1 tablespoon water (slurry), then slowly add to simmering fruit, stirring constantly. Cook 1 to 2 more minutes until thickened. Remove from heat and let cool slightly for serving.

The first time I served these at a family gathering, even my strawberry doubting nephew devoured three chimichangas in one sitting! The excitement over the crispy cinnamon sugar outside and the creamy, cool cheesecake center was obvious and turned the dessert table into the main event. They convert even the pickiest eaters into strawberry fans with that delightful contrast in every bite.

Smart Swaps and Variations

These dessert chimichangas are incredibly versatile, letting you adapt for seasons, ingredients on hand, or flavor preferences. Swap out strawberries for raspberries, blueberries, or peaches for different fruit fillings—just make sure to finely dice any fruit and fold it gently into the creamy base. Add chocolate chips for a rich twist or use mascarpone for a lighter, less tangy filling. If you want a lighter treat, bake the assembled chimichangas at 400°F for 8 to 10 minutes until golden instead of frying. Try almond extract in the filling when using cherries for a unique flavor pairing.

How to Store and Reheat Strawberry Cheesecake Chimichangas

Although best enjoyed fresh, leftover strawberry cheesecake chimichangas can be refrigerated for up to 2 days in an airtight container with parchment paper between layers to prevent sticking. To reheat, place directly in a 350°F oven for 5 to 7 minutes until crisp and warmed through, which maintains a crunchy exterior. Avoid microwaving, as it makes the tortillas soggy and can cause the filling to overheat unevenly. Store extra strawberry sauce in a separate sealed container in the refrigerator for up to 5 days.

What to Serve with Strawberry Cheesecake Chimichangas

Strawberry cheesecake chimichangas are extra satisfying when paired with vanilla bean ice cream, which provides cool contrast to the hot, crisp shells. Enjoy a cup of coffee or Mexican hot chocolate alongside to complement the cinnamon spice in the coating. A drizzle of caramel or dulce de leche brings additional richness, while fresh berries or a dessert wine like late harvest Riesling turns these into a special occasion treat. For parties, set up a dessert bar with an array of toppings for guests to create their own masterpieces.

Nutritional Benefits

These strawberry cheesecake chimichangas are a special indulgence, but they offer several nutritional perks. Fresh strawberries contribute vitamin C, antioxidants, and manganese, supporting immune health and skin vitality. Cream cheese lends calcium and protein, while making dessert at home means you can control the amount of added sugar. Choosing to bake instead of fry and opting for light or reduced fat cream cheese creates a lighter, lower calorie option for those watching their intake.

Recipe Success Tips

Troubleshooting strawberry cheesecake chimichangas is simple with these solutions. If your filling is too runny, add up to 2 tablespoons extra powdered sugar for structure, or use a pinch of cornstarch when mixing in juicy fruits. Leaks during frying usually mean rolls weren’t sealed tight—use enough egg wash and roll firmly. For greasy chimichangas, ensure oil is at least 340°F before frying so the tortillas crisp quickly instead of absorbing oil, but don’t let it exceed 360°F to avoid burning.

Strawberry cheesecake chimichangas bring together the best of two worlds for a dessert that's sure to impress any crowd. Enjoy the irresistible combination of crisp fried tortilla and creamy, fruity strawberry cheesecake filling any time a special occasion calls or simply to treat your loved ones at home.

Common Questions About This Recipe

→ Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them thoroughly to avoid excess moisture in the filling, which could affect texture.

→ How can I prevent the filling from leaking during frying?

Seal tortilla edges securely with egg wash and ensure the seam is placed down when frying or air-frying.

→ Is it possible to make these ahead of time?

You can prepare and refrigerate filled chimichangas, then fry or air fry just before serving for optimal crispness.

→ Can I bake the chimichangas instead of frying?

Yes, brush with oil and bake at 425°F until golden, flipping once for even browning.

→ What toppings work best with these chimichangas?

Fresh strawberries, whipped cream, strawberry sauce, powdered sugar, and chocolate drizzle all complement the flavors beautifully.