Strawberry Cheesecake Chimichangas are a delightful fusion of creamy cheesecake filling and fresh strawberries, all wrapped in a crispy, golden tortilla. These chimichangas are perfect for satisfying your sweet tooth, combining the richness of cheesecake with the freshness of strawberries, all fried to crispy perfection. Let’s get started!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
For the Chimichangas
- 1 cup fresh strawberries, chopped
- 4 large flour tortillas
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Oil, for frying
For Garnish (Optional)
- Powdered sugar
- Whipped cream
- Fresh strawberries
Instructions
Prepare the Cheesecake Filling
- Mix Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and lemon juice until smooth and creamy.
- Add Strawberries: Gently fold in the chopped strawberries until evenly distributed. Set aside.
Assemble the Chimichangas
- Fill the Tortillas: Place a tortilla on a clean surface. Spoon about 1/4 of the cheesecake mixture onto the center of the tortilla. Fold in the sides, then roll up the tortilla tightly to form a burrito shape, securing the filling inside. Repeat with the remaining tortillas and filling.
Fry the Chimichangas
- Heat Oil: In a deep skillet or frying pan, heat about 1 inch of oil over medium heat until it reaches 350°F (175°C).
- Fry Chimichangas: Carefully place the chimichangas seam-side down in the hot oil. Fry for 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Coat in Cinnamon Sugar
- Cinnamon Sugar: In a shallow dish, mix the granulated sugar and ground cinnamon.
- Coat Chimichangas: While the chimichangas are still warm, roll them in the cinnamon sugar mixture until evenly coated.
Serve
- Serve Warm: Serve the chimichangas warm, garnished with powdered sugar, whipped cream, and fresh strawberries if desired.
Cook’s Notes and Tips
- Oil Temperature: Make sure the oil is at the correct temperature before frying. If the oil is too hot, the chimichangas may burn; if it’s too cool, they will absorb too much oil and become greasy.
- Sealing the Tortillas: Make sure to roll the tortillas tightly and tuck in the edges to prevent the filling from leaking out during frying.
- Baking Option: If you prefer a lighter version, you can bake the chimichangas in the oven at 400°F (200°C) for 15-20 minutes, or until golden brown.
Variations
- Chocolate Strawberry Chimichangas: Add 1/4 cup of mini chocolate chips to the cheesecake filling for a chocolatey twist.
- Mixed Berry Chimichangas: Use a mix of berries, such as blueberries, raspberries, and strawberries, for a more complex flavor.
- Nutella Cheesecake Chimichangas: Spread a thin layer of Nutella on the tortilla before adding the cheesecake filling for an extra indulgent treat.
Serving Suggestions
- Drizzle with Chocolate: Drizzle melted chocolate over the chimichangas for an extra layer of sweetness.
- Ice Cream: Serve with a scoop of vanilla ice cream for the ultimate dessert experience.
- Caramel Sauce: Drizzle with warm caramel sauce for a decadent touch.
Frequently Asked Questions (FAQs)
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.
How Do I Store Leftovers?
Store leftover chimichangas in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) until warmed through and crispy.
Can I Use a Different Fruit?
Yes, you can use different fruits such as blueberries, raspberries, or even peaches. Just make sure to chop them into small pieces to mix well with the cheesecake filling.
Can I Air Fry the Chimichangas?
Yes, you can air fry the chimichangas at 375°F (190°C) for about 8-10 minutes, or until golden brown and crispy. Spray them lightly with cooking spray before air frying.
What Kind of Tortillas Should I Use?
Use large flour tortillas for this recipe, as they are soft and flexible, making them easy to roll. Avoid using corn tortillas, as they may crack when folded.
Strawberry Cheesecake Chimichangas are a crispy, creamy, and indulgent dessert that’s perfect for any occasion. With their sweet cheesecake filling, fresh strawberries, and golden, cinnamon-sugar coating, these chimichangas are sure to satisfy your sweet cravings. Whether you fry, bake, or air fry them, they are a delicious treat that will impress your friends and family. Gather your ingredients, roll up these delightful chimichangas, and enjoy a truly delectable dessert!
Happy Cooking!
