If you love creamy cheesecake and the sweetness of strawberries, then these Strawberry Cheesecake Chimichangas are going to be your new favorite treat! Crispy on the outside and creamy on the inside, these dessert chimichangas are filled with a luscious strawberry cheesecake mixture, then fried to golden perfection and dusted with cinnamon sugar. Perfect for special occasions or as a delightful ending to a casual family meal, these chimichangas are easy to make and absolutely delicious. Let’s dive in!
Table of Contents
- Ingredients for Strawberry Cheesecake Chimichangas
- Instructions for Strawberry Cheesecake Chimichangas
- Cooking Notes & Tips
- Recipe Variations & Substitutions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients for Strawberry Cheesecake Chimichangas
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- 6-8 flour tortillas (8-inch size)
- Vegetable oil, for frying
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For Serving:
- Powdered sugar (optional)
- Whipped cream (optional)
- Extra diced strawberries (optional)
Instructions for Strawberry Cheesecake Chimichangas
Step 1: Prepare the Cheesecake Filling
- In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
- Gently fold in the diced strawberries until well combined.
Step 2: Fill the Tortillas
- Lay out the flour tortillas on a flat surface. Spoon about 3 tablespoons of the cheesecake mixture onto the center of each tortilla.
- Fold in the sides of each tortilla and then roll it up tightly, like you would a burrito, to enclose the filling.
Step 3: Fry the Chimichangas
- In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
- Carefully place the rolled chimichangas into the hot oil, seam side down, and fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Step 4: Coat with Cinnamon Sugar
- In a shallow dish, combine the granulated sugar and ground cinnamon.
- While the chimichangas are still warm, roll them in the cinnamon sugar mixture until evenly coated.
Step 5: Serve
- Dust the chimichangas with powdered sugar if desired, and serve with a dollop of whipped cream and extra diced strawberries on the side. Enjoy while warm!
Cooking Notes & Tips
- Oil Temperature: Make sure the oil is at the right temperature before frying. If the oil is too hot, the chimichangas will brown too quickly and may not cook through properly. If it’s too cool, they will absorb more oil and become greasy.
- Seal Tightly: Be sure to roll the chimichangas tightly and secure the edges to prevent the filling from leaking out during frying.
- Non-Fried Option: For a lighter version, you can bake the chimichangas at 400°F (200°C) for 12-15 minutes or until golden brown. Brush them with melted butter before baking and coat with cinnamon sugar after baking.
Recipe Variations & Substitutions
- Blueberry Cheesecake Chimichangas: Substitute the diced strawberries with fresh blueberries for a different fruity flavor.
- Chocolate Drizzle: Add a chocolate drizzle over the top of the fried chimichangas for an extra indulgent touch.
- Air Fryer Option: Place the rolled chimichangas in an air fryer at 375°F (190°C) for 8-10 minutes or until crispy and golden. Spray them with a bit of cooking oil before air frying.
Frequently Asked Questions (FAQs)
1. Can I make these chimichangas ahead of time?
Yes, you can assemble the chimichangas ahead of time and store them in the refrigerator for up to 1 day before frying. Fry them just before serving for the best texture.
2. How do I store leftovers?
Store any leftover chimichangas in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven at 350°F (175°C) until warmed through.
3. Can I use other types of fruit?
Absolutely! You can use other fresh fruits like raspberries, blackberries, or peaches. Just be sure to dice them into small pieces for easier rolling.
4. Can I use a different type of tortilla?
Flour tortillas work best for this recipe due to their pliability. However, you could try using whole wheat tortillas if preferred, though the texture may be slightly different.
These Strawberry Cheesecake Chimichangas are a fun and delicious twist on classic cheesecake, featuring a crispy exterior with a creamy, fruity filling. Perfect for special occasions or just whenever you’re in the mood for something sweet and indulgent, these chimichangas are sure to satisfy your dessert cravings. Give this recipe a try, and share it with friends and family—they’ll love every crispy, creamy bite!
Happy cooking, and enjoy this delightful treat!
