I love making these strawberry cheesecake chimichangas when I want a dessert that feels indulgent but is still easy to put together. The crispy golden tortilla on the outside and the creamy, sweet strawberry cheesecake filling inside make every bite incredibly satisfying. This recipe is perfect for a cozy night at home or when I want to impress guests without spending hours in the kitchen.
Why You’ll Love This Recipe
I like this recipe because it combines classic cheesecake flavors with the fun crunch of a chimichanga. I enjoy how quick it is to prepare, how customizable it can be, and how it works just as well for casual family desserts as it does for special occasions. I also appreciate that it uses simple ingredients I usually already have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 oz (225 g) cream cheese, softened
1 cup powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
1 cup fresh strawberries, finely chopped
8 small flour tortillas
2 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Oil for frying or cooking spray for baking
Directions
I start by mixing the softened cream cheese, powdered sugar, and vanilla extract in a bowl until the mixture is smooth and creamy. I then gently fold in the chopped strawberries and set the filling aside.
I place a tortilla on a flat surface and spoon a generous amount of the cheesecake filling into the center. I fold in the sides and roll it up tightly, just like a burrito. I repeat this step with the remaining tortillas and filling.
If I am frying, I heat oil in a skillet over medium heat and fry each chimichanga until golden brown on all sides. If I prefer baking, I brush each rolled tortilla with melted butter and place them seam-side down on a baking sheet, then bake at 375°F (190°C) until crisp and lightly browned.
I mix the granulated sugar and cinnamon in a shallow bowl and roll the warm chimichangas in the mixture before serving.
Servings And Timing
I usually get about 8 chimichangas from this recipe.
Preparation time is around 15 minutes.
Cooking time is about 10–15 minutes.
Total time comes to roughly 30 minutes.
Variations
I sometimes swap strawberries for blueberries, raspberries, or a mixed berry blend. When I want extra richness, I add a spoonful of strawberry jam to the cheesecake filling. For a lighter version, I like baking the chimichangas instead of frying them. I also enjoy serving them with chocolate sauce or a drizzle of strawberry syrup on top.
Storage/Reheating
I store leftover chimichangas in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven or air fryer to keep them crispy. I avoid the microwave when possible since it softens the tortillas.
FAQs
Can I make these ahead of time?
I like to prepare and fill the chimichangas ahead of time, then cook them just before serving for the best texture.
Can I bake instead of fry?
I often bake them, and they still turn out crispy and delicious with less oil.
Can I use frozen strawberries?
I can use frozen strawberries, but I make sure to thaw and drain them well to avoid excess moisture.
What type of tortillas work best?
I prefer small flour tortillas because they roll easily and fry or bake evenly.
Can I freeze strawberry cheesecake chimichangas?
I freeze them before cooking, then cook directly from frozen, adding a few extra minutes to the cooking time.
Conclusion
I love how these strawberry cheesecake chimichangas bring together creamy, fruity, and crispy textures in one simple dessert. They are easy to make, fun to serve, and always a hit whenever I prepare them. This recipe has become one of my favorite sweet treats to share and enjoy.
Strawberry Cheesecake Chimichangas are crispy, golden‑fried (or baked) tortilla wraps filled with a creamy strawberry cheesecake mixture. They’re indulgent, easy to make, and perfect for dessert or sweet snacks any time.
Ingredients
8 oz (225 g) cream cheese, softened
1 cup powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
1 cup fresh strawberries, finely chopped
8 small flour tortillas
2 tablespoons butter, melted (for baking) or oil for frying
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
In a bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth.
Fold in the finely chopped strawberries and set the filling aside.
Lay a flour tortilla flat and spoon a generous amount of the cheesecake filling into the center. Fold in the sides and roll up tightly, like a burrito. Repeat with remaining tortillas and filling.
**For frying:** Heat oil in a skillet over medium heat and fry each chimichanga until golden brown on all sides. Drain on paper towels. **For baking:** Brush each rolled tortilla with melted butter, place seam‑side down on a baking sheet, and bake at 375°F (190°C) until crisp and lightly browned.
In a shallow bowl, mix granulated sugar and ground cinnamon. Roll the warm chimichangas in the cinnamon‑sugar mixture before serving.
Notes
Swap strawberries for blueberries, raspberries, or a mixed berry blend for variation.
Add a spoonful of strawberry jam to the filling for extra sweetness and fruit flavor.
Serve with chocolate sauce, strawberry syrup, or whipped cream on top.
For a lighter version, bake instead of frying; brush with oil or butter for extra crispness.
If using frozen strawberries, thaw and drain well to avoid excess moisture.
